Ingredients
- 2 cups fine blanched almond flour 224 g
- 1/4 cup whole psyllium husk 28 g; not psyllium powder
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 5 large eggs
- 1/3 cup olive oil
- 1/2 cup warm water
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oven to 350°F (175°C). Line an 8½-by-4½-inch loaf pan with parchment, leaving overhang on the long sides.
- Whisk the almond flour, whole psyllium husk, baking powder, and salt in a large bowl until completely even.
- In a second bowl, whisk the eggs, olive oil, warm water, and vinegar. Pour into the dry ingredients and stir firmly until no dry streaks remain.
- Let the dough stand for 5 minutes to hydrate. Transfer it to the pan and smooth the top with damp fingers or a spatula.
- Bake for 50 to 55 minutes, until deeply golden, firm in the center, and about 200°F (93°C) internally.
- Cool in the pan for 10 minutes, then lift onto a rack. Cool completely before slicing with a serrated knife.
Nutrition
Calories: 195kcalCarbohydrates: 6gProtein: 7gFat: 17gSodium: 205mgFiber: 4gSugar: 1g
Video
Notes
- Use whole psyllium husk, not powder; the forms absorb differently and are not interchangeable here.
- For gluten-free needs, verify that every packaged ingredient is certified gluten-free.
- Refrigerate the fully cooled loaf, well wrapped, for up to 5 days or freeze individual slices for up to 2 months.
- Nutrition is an estimate calculated from USDA FoodData Central values. Per slice: about 6 g total carbohydrate and 4 g fiber. “Net carbs” is not an FDA-defined term.
