This Keto macadamia nut bread recipe is packed with nutrient-dense low carb nuts and loaded with healthy fats. Quick and easy to make, our low carb bread recipe is prepared entirely in the food processor for minimal fuss and clean up. Once baked, this delicious low carb loaf is perfect for slicing or toasting. Ideal for Keto sandwiches, low carb toast, or for dipping into soups.
Add the macadamia nuts to a food processor. Pulse the nuts together to create a chunky crumb. Do not over blend the mixture at this stage. Add the ground flaxseed, ground almonds, coconut flour, baking soda, erythritol, and salt to the food processor with the macadamia crumb. Pulse together to combine the dry ingredients. You may use an alternative granulated or powdered low carb sweetener if desired, or omit entirely if preferred.
Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper. Add the butter to the food processor and blend to combine. Add the yogurt, almond milk, and apple cider vinegar. Blend again until smooth.
Crack the eggs into the food processor. Blend the eggs with the dry ingredients until thoroughly combined. The bread batter will be thick, smooth, and pourable.
Spoon the macadamia bread batter into the prepared loaf tin. Use the back of a spoon or a spatula to level the top of the batter so that it is smooth. Transfer the loaf tin to the oven and bake for 50 minutes or until the bread is completely cooked through, golden brown all over, and a skewer comes out clean. Set the bread aside to cool and firm. When ready to serve, slice the bread. You will get 12 slices from the loaf.
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