Welcome to the savory world of Keto Rye Bread, a recipe that skillfully blends the robust essence of traditional rye with the wholesome benefits of a ketogenic diet. Crafted from almond flour, coconut flour, and enriched with nutrient-dense flaxseed meal and psyllium husk, this bread offers a hearty texture and rich flavor profile reminiscent of classic rye. Enhanced with optional caraway seeds for an authentic touch, each slice delivers a satisfying crunch and subtle nuttiness that pairs perfectly with both sweet and savory toppings. Whether you're embracing keto for its health benefits or simply seeking a delicious low-carb alternative, our Keto Rye Bread promises to elevate your baking experience with every slice, bringing warmth and comfort to your table without compromising on flavor or nutrition.

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup ground flaxseed meal

• 1/4 cup coconut flour

• 1/4 cup psyllium husk powder

• 2 teaspoons caraway seeds (optional, for rye flavor)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 4 large eggs

• 1/4 cup melted butter or coconut oil

• 1 tablespoon apple cider vinegar

• 1/4 cup warm water

Instructions:

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together almond flour, ground flaxseed meal, coconut flour, psyllium husk powder, caraway seeds (if using), baking powder, baking soda, and salt.

3. Combine Wet Ingredients:

   • In another bowl, whisk the eggs. Add melted butter or coconut oil, apple cider vinegar, and warm water. Mix until well combined.

4. Mix and Rest:

   • Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Let the dough sit for a few minutes to allow the psyllium husk to absorb moisture and thicken the dough.

5. Transfer to Loaf Pan:

   • Transfer the dough into the prepared loaf pan. Smooth out the top with a spatula.

6. Bake:

   • Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve:

   • Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer to a wire rack to cool completely before slicing.

Notes:

• This Keto Rye Bread is dense and flavorful, reminiscent of traditional rye bread with a nutty undertone from the almond flour and flaxseed meal.

• Enjoy toasted with butter, topped with your favorite spreads, or as a complement to soups and salads.

Storage:

• Store leftovers in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.

Enjoy the rich flavors and hearty texture of Keto Rye Bread, perfect for those craving a low-carb alternative with all the taste of traditional rye.