The Jury Talks Back

8/31/2018

Recipe: Low-Carb Almond Flour Bread

Filed under: Uncategorized — Patterico @ 1:36 pm

I’ve been cooking more lately. What with the desire to avoid carbs, I looked for a way to make low-carb bread. The first time I tried was unsuccessful. The loaf was crumbly if somewhat tasty. It did not perform like regular bread at all.

The following recipe is something I’m making right now, for about the fourth time — and it has been a delight every time. I’ll warn you: it does not rise and become fluffy like a yeasty bread. It much more resembles banana bread in thickness and texture: somewhat squat and a bit moist inside. But it slices like bread. You can toast it (although be careful as the crust can get very hot and can burn). My favorite thing to do, other than eat it by itself, is to use it for almond butter or peanut butter sandwiches (using all natural nut butters with no salt).

Warning: because it’s basically a giant soft almond, this is a very calorific bread. I calculate a 3/4 inch slice as having fully 183 calories, with about 16 grams of fat and 3.3 grams of carbs (3 grams of which are dietary fiber, leaving you net carbs of only .3 grams). If you have an almond butter sandwich with two 3/4 inch slices, you’re looking at about 450 calories with about 40 grams of fat. But oh! the taste! So flavorful, with hints of vanilla. I try to make a loaf every week. I hope you like it.

INGREDIENTS

  • 1 1/2 cups almond flour (I use Trader Joe’s Blanched Almond Flour)
  • 1/3 cup flaxseed meal
  • 4 eggs
  • 1/4 cup unsweetened almond milk (I use Trader Joe’s Vanilla Flavored Almond Beverage)
  • 2 tablespoons olive oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract

DIRECTIONS

Preheat oven to 350

Grease loaf pan with PAM on the bottom and sides of the pan — but not all the way up the sides, just 3 inches or so

Add all ingredients to bowl

Mix (with beater if possible, to add air pockets) all ingredients until a smooth dough forms

Transfer the dough to the prepared loaf pan

Bake in preheated oven until top is golden brown, about 40 minutes total

25 minutes in (about 15 minutes before taking it out), tent a piece of aluminum foil lightly over the top, to prevent the crust from burning while the inside cooks

Remove from oven

Allow to sit in loaf pan 10 minutes

Use a butter knife or spatula on the sides to make sure bread is not sticking to the side (it never has for me)

Gently turn the pan upside down to get the loaf out

Transfer the loaf to a cool wire rack to cool completely. I just put it in the second oven that wasn’t used for the baking process.

I can’t get enough of this stuff. I just now tented the foil over the bread and man does it smell delicious.

Let me know if you try this.

UPDATE: Nutritional information corrected.

8 Comments »

  1. I’m not a big bread fan but this recipe sounds great.

    I feel about oatmeal the way you feel about this bread. I love the way it smells and tastes, and I could eat it every day. Simple pleasures!

    Comment by DRJ — 9/1/2018 @ 7:23 am

  2. I love oatmeal. I hate anything to be put in it. I just like it with water and nothing else.

    Comment by Patterico — 9/1/2018 @ 10:16 am

  3. You are an oatmeal purist. I like it with raisins, especially golden raisins. Call it my oatmeal vice.

    Comment by DRJ — 9/1/2018 @ 10:46 am

  4. Raisins are gross and putting them in anything makes that thing more gross.

    This is the most serious disagreement I can ever remember having with you.

    Comment by Patterico — 9/1/2018 @ 12:12 pm

  5. I may have to go all Trump on you because of this!

    But it’s hard to get upset about raisins.

    How do you feel about Craisins?

    Comment by DRJ — 9/1/2018 @ 1:19 pm

  6. Those are OK I guess.

    Comment by Patterico — 9/1/2018 @ 1:34 pm

  7. Well, that feud ended quickly. You need to work on staying mad about everything if you want to blog in these passionate times.

    Comment by DRJ — 9/1/2018 @ 1:47 pm

  8. Lol

    Comment by Patterico — 9/1/2018 @ 5:11 pm

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