Ingredients
2 cups blanched almond flour
1/4 cup psyllium husk powder
2 teaspoons baking powder
1/2 teaspoon salt
5 large eggs, at room temperature
1 cup plain, full-fat Greek yogurt
1/4 cup melted butter or avocado oil
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt until well combined.
3. In a medium bowl, beat eggs until light and frothy. Add Greek yogurt and melted butter (or oil), and mix until smooth.
4. Add wet ingredients to dry ingredients and fold together gently with a spatula until just combined. Do not overmix.
5. Transfer batter to prepared loaf pan, smooth the top, and bake for 40–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then lift out using parchment and cool completely on a wire rack.
Notes
Use full-fat Greek yogurt for best results and avoid flavored or sweetened varieties. Psyllium husk adds structure and helps with texture — don’t skip it. Bread stores well in the fridge for up to a week or in the freezer for up to 3 months. Try topping with sesame seeds or everything bagel seasoning before baking for added flavor. Toast slices for sandwiches or serve warm with butter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg