Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- 1 tsp salt
- 5 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or melted butter
- 1 tbsp apple cider vinegar
- 1/4 cup Greek yogurt (full-fat and unsweetened)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix dry ingredients:
- In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure there are no lumps.
- Prepare wet ingredients:
- In a separate bowl, beat the eggs until frothy. Add the unsweetened almond milk, melted coconut oil (or butter), apple cider vinegar, and Greek yogurt. Mix until well combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until a thick batter forms. Let the batter sit for a few minutes to allow the psyllium husk to absorb the liquid and thicken.
- Shape and bake:
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. If desired, you can brush the top with a little extra almond milk for a shinier crust.
- Bake:
- Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the bread loosely with aluminum foil.
- Cool:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving:
- Enjoy this keto Turkish milk bread plain, or serve it with your favorite keto-friendly spreads and toppings. It’s great toasted with a bit of butter or alongside your favorite keto dishes….
