Keto Rye Bread
Prep: 20 min
Cook: 55 min
Total: 75 min
Serves: 16
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Low-carb bakers who miss real rye bread will want to try this loaf, built from almond and garbanzo bean flours and heady with caraway seeds. Whipped egg whites keep it surprisingly light for a keto bake, and buttermilk adds moisture and tang. Slice it thin for sandwiches or toast, and freeze what you will not eat right away.
Ingredients
Ingredients
- 2 1/2 Cups Almond Flour
- 1/2 Cup Garbanzo Bean Flour
- 1/2 Cup Ground Flaxseed
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tbsp Ground Caraway Seed
- 3 Tsp Caraway Seed
- 10 - Egg
- 1/2 Cup Butter (or Margarine)
- 1/4 Cup Buttermilk (or Heavy Cream)
- 1 Tbsp Xylitol (or Monk Fruit Sweetener)
Directions
Directions
- Preheat the oven to 350C.
- Grease an 8 1/2" x 4 1/2" loaf pan.
- In a large bowl, add the almond meal/flour, garbanzo bean flour, ground flaxseeds, baking soda, salt, and ground caraway seeds - combine until well mixed.
- Add 2 teaspoons of the whole caraway seeds.
- Combine egg yolks, butter, buttermilk and xylitol, and mix until blended.
- In a med bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
- Add the first set of wet ingredients to the dry ingredients until blended.
- Now add the egg whites to the mixture until the mixture looks like a wet cake batter.
- Spread into the pan and sprinkle with the remaining 1 teaspoon of caraway seed.
- Bake for 50 to 60 minutes (55 minutes in a tin pan, 60 minutes in a glass pan), or until a wooden pick inserted into the center comes out clean.
- Cool in the pan on a rack for 10 minutes.
- Remove and cool completely on the rack.
- Slice bread into 1/2" or skinnier slices.
- Store in freezer 2 slices at a time in plastic wrap.
Nutrition
Per serving · 16 servingsCalories
220
Fat
19 g
Saturated fat
6 g
Carbohydrates
8 g
Sugar
1 g
Fiber
4 g
Protein
7 g
Sodium
150 mg
Cholesterol
186 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 1/2 Cups Almond Flour
- 1/2 Cup Garbanzo Bean Flour
- 1/2 Cup Ground Flaxseed
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tbsp Ground Caraway Seed
- 3 Tsp Caraway Seed
- 10 - Egg
- 1/2 Cup Butter (or Margarine)
- 1/4 Cup Buttermilk (or Heavy Cream)
- 1 Tbsp Xylitol (or Monk Fruit Sweetener)
