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Bread on a clean ketogenic diet? Is there such thing?! Now there is, folks! Christmas came early this year ;)

I for one was never a big bread person (don't worry, I have my other vices). I didn't understand the whole fresh loaf obsession. But as bread became more and more demonized, with gluten and grains getting a seriously bad rap, the more I began CRAVING bread! Perhaps if we all just tell ourselves that sugar is healthy but God Forbid you touch a veggie, everyone will start craving kale.

But I digress! Thanks to everyone for the feedback; the takeaway was that a good bread recipe was MIA, so that's what we attempted next. This recipe is simple, nutrient dense, and - unlike EVERY grain free bread I've tried - toasts up nice and crispy in the toaster. A bread that toasts - what a concept!

Bredesen Protocol Approved



Dairy Free

Gluten Free

Grain Free

Plant Paradox Approved: Replace chia seeds with flaxseeds or hemp seeds.


2 c Almond Flour or Meal * 1/4 c Psyllium Husk Powder

2 Tbsp Chia Seeds

1/2 tsp Sea Salt 1 Tbsp Baking Soda 4 Eggs, Beaten 1/4 c Coconut Oil, Melted 6 Tbsp Unsweetened Nut Milk Of Choice (I used Macadamia Milk)


  1. Combine the dry ingredients in one bowl: almond flour, psyllium husk powder, chia seeds, baking soda, and salt.

  2. Combine the wet ingredients in a separate bowl: eggs, melted coconut oil, and nut milk. Whisk thoroughly.

  3. Stir the wet mixture into the dry mixture, stirring until moistened and well combined.

  4. Cover the bowl of batter and set aside for about 1 hour to allow the chia seeds and psyllium husk powder to absorb the liquid.

  5. Preheat oven to 350°F. Line the bottom of a 9 x 5 loaf pan with parchment paper OR simply grease a pyrex glass bowl (I used a 1.5-qt bowl) with coconut oil.

  6. Transfer the batter to the baking pan, spreading out evenly.

  7. Bake for 60-70 minutes. You will know when it's done when 1) an inserted toothpick comes out clean, and 2) the top of the loaf is golden and hard, like a crust. Cool for 20-30 minutes before removing from the pan or bowl.

  8. Use a serrated bread knife to cut into thin slices. Eat fresh as is, or toast slices in the toaster or oven to create extra-crispiness!

* Using almond meal without discarding the almond skins will result in a darker colored loaf with a slightly bitter flavor. However, since the skins are rich in nutrients, you may choose to keep them in anyways. Experiment both ways!

Tasty Toppers

Avocado slices, nut cheese, fried egg, lox, olive oil, fresh herbs, chili flakes, or use to make your favorite sandwich!

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