Pain keto à la farine d’amande sans levure

Ingrédients

• 1 3/4 cups almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 5 large eggs
• 1/4 cup + 1 tablespoon olive oil, melted
• 1 tablespoon maple syrup (optional, see notes)
• 1 teaspoon apple cider vinegar

Préparation

1. 1

   Preheat the Oven: Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper or grease it well with olive oil to prevent sticking.

2. 2

   Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, salt, and baking soda until evenly mixed. This ensures your bread will rise properly and have an even texture.

3. 3

   Mix Wet Ingredients: In a separate large bowl, beat the eggs thoroughly. Then add the melted olive oil, maple syrup, and apple cider vinegar. Whisk until all the wet ingredients are fully combined and slightly frothy to help with the bread’s rise.

4. 4

   Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula or spoon until completely incorporated and a batter forms without lumps.

5. 5

   Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with the spatula to ensure even baking.

6. 6

   Bake: Place the loaf pan in the preheated oven and bake for about 30 to 35 minutes. The bread should be golden brown on top and a toothpick inserted into the center should come out clean.

7. 7

   Cool and Slice: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread onto a wire rack to cool completely before slicing. This helps the bread set and prevents it from becoming crumbly.