Keto Rustic Bread
Servings: 16 slices
Ingredients
| Qty | Ingredient |
|---|---|
| Wet Ingredients | |
| 4 oz | cream cheese 112 grams, softened |
| ½ cup | ricotta 125 grams, full-fat |
| 5 ea | eggs room temperature |
| 2 tbsp | apple cider vinegar |
| Dry Ingredients | |
| 2 cups | almond flour 200 grams, blanched |
| ¼ cup | coconut flour 28 grams |
| 1 tbsp | baking powder |
| 4 tbsp | psyllium husk powder |
| ½ tsp | salt |
| 1 tsp | nutritional yeast optional |
| caraway seeds or other herbs/spices optional |
Preparation
- Preheat oven to 350 °F (175 ℃). Prepare a baking sheet with parchment paper.
- In a large bowl, whisk the wet ingredients well.
- In another (slightly smaller) bowl, west the dry ingredients well.
- Add the dry ingredients to the wet and whisk until smooth. The dough will still feel sticky at this point. Let rest for 5 minutes for the moisture to be absorbed.
- With wet hands shape the dough into roughly a 4"x7" loaf. Place on your prepared baking sheet and with a small knife, cut 3 diagonal lines on the top or 1 long line along the length of the loaf. Pull each line a little bit apart.
- Bake for 1 hour. The bread is done when a toothpick inserted in the center comes out clean or the center temperature has reached 201 °F. Let cool down completely and enjoy!