Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C) and line a small loaf pan with parchment paper, leaving an overhang on the long sides so you can lift the loaf out later.
- In a large bowl, whisk together the almond flour, whey isolate, ground flaxseed, psyllium husk, baking powder, and salt until evenly combined with no clumps.
- In a second bowl, beat the eggs, then whisk in the Greek yogurt, melted butter, apple cider vinegar, and warm water until smooth.
- Pour the wet mixture into the dry and stir until a thick, uniform batter forms. Let it rest for 5 minutes so the psyllium and flax can absorb moisture and firm up.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter over the sesame seeds or your chosen topping if using.
- Bake for 35 to 45 minutes, until the top is firm and golden and the center reads about 200°F on an instant-read thermometer. Tent with foil if the crust darkens before the middle is set.
- Lift the loaf out by the parchment and cool it completely on a rack before slicing with a serrated knife. Cutting it warm makes the crumb seem gummy.
Nutrition
Notes
Net carbs: 2g per serving (6g total carbs minus 4g fiber).
Substitutions: Unflavored egg white protein powder works in place of whey isolate for a dairy-lighter loaf. Olive oil can replace the butter one for one.
Storage: Airtight in the fridge up to 5 days, or slice and freeze up to 3 months.
Reheating: Toast slices straight from frozen, no thawing needed.
