Low-Carb Artisan Bread
Low-Carb Artisan Bread
Crusty golden artisan loaf with a chewy crumb — baked in a Dutch oven, just 2g net carbs per slice
This low-carb artisan bread bakes up with a crackling golden crust and a soft, chewy crumb — just like bakery bread, but grain-free. Almond flour, psyllium husk, and eggs build real bread structure, and the Dutch oven traps steam for that artisan crust.
No yeast, no kneading, no rising time. Every slice delivers 7 g of protein and only 2 g net carbs.
Why you'll love this bread
- 7g protein per slice — real bread satisfaction
- Only 2g net carbs per slice
- Crackling crust, chewy crumb
- No yeast, no kneading, no rising
- Bakes in a Dutch oven like true artisan bread
- Toasts beautifully and freezes well
Health notes
- Low carb: Almond flour and psyllium keep net carbs at just 2g per slice.
- High fiber: Psyllium husk adds filling fiber.
- Grain-free: No wheat flour at all.
- Gluten-free: Naturally gluten-free when using certified ingredients.
Key element — cool completely before slicing
Low-carb breads finish setting as they cool. Slicing warm makes the crumb gummy — wait at least 2 hours for the perfect texture.
Ingredients
Dry ingredients
- 2 cups almond flour
- ¼ cup psyllium husk powder (not whole husks)
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp powdered sugar-free sweetener (optional, helps browning)
Wet ingredients
- 4 large eggs, room temperature
- ½ cup warm water
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil or melted butter, plus more for the pot
Swaps
- Dairy-free: Use olive oil instead of butter.
- Nut-free: Try sunflower seed flour in place of almond flour (color may darken).
- No Dutch oven: Bake on a parchment-lined sheet at 375°F for 40–45 minutes (crust will be softer).
- Seeded: Press everything seasoning or sesame seeds onto the loaf before baking.
Instructions
| 1 | Heat the Dutch oven. Place a Dutch oven with its lid in the oven and preheat to 400°F (200°C) for at least 20 minutes. |
| 2 | Mix dry ingredients. In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, salt, and sweetener if using until evenly combined. |
| 3 | Mix wet ingredients. In another bowl, whisk the eggs, warm water, apple cider vinegar, and olive oil until smooth. |
| 4 | Combine and rest. Pour the wet mixture into the dry ingredients and stir into a thick dough. Rest 10 minutes so the psyllium gels and the dough firms up. Shape into a round loaf and score a deep cross on top. |
| 5 | Bake. Carefully lower the loaf on parchment into the hot Dutch oven. Bake with the lid on for 30 minutes, then remove the lid and bake 15–20 minutes more until deep golden and hollow-sounding when tapped. |
| 6 | Cool completely. Transfer to a wire rack and cool at least 2 hours before slicing — the crumb sets as it cools. |
Pro tips
- Use psyllium husk POWDER, not whole husks — whole husks make a gummy loaf.
- Don't skip the vinegar — it reacts with the baking powder for lift.
- Score the top deeply so the loaf expands without bursting.
- Room-temperature eggs mix more evenly into the dough.
- Day-old slices toast the best — crisp outside, chewy inside.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 165 |
| Protein | 7g |
| Net carbohydrates | 2g |
| Total carbohydrates | 5g |
| Fiber | 3g |
| Total fat | 13g |
| Sodium | 200mg |
Estimates based on almond flour, psyllium husk powder, eggs, and olive oil. Exact macros vary with brands and slice thickness.
Variations
Seeded crust
Press everything seasoning, sesame, or sunflower seeds onto the loaf before baking.
Garlic herb
Mix 1 tsp garlic powder and 1 tsp dried rosemary into the dry ingredients.
Cheesy
Fold ½ cup shredded cheddar into the dough before shaping.
Dinner rolls
Divide into 8 rolls and bake 25–30 minutes in the Dutch oven.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temperature | 2–3 days | Keep wrapped in a clean towel, cut side down |
| Refrigerator | Up to 1 week | Slice first for easy toast-and-go |
| Freezer | Up to 2 months | Slice first; toast straight from frozen |
FAQ
Test your knowledge
5 quick questions about this artisan bread
1. Protein per slice?
2. Net carbs per slice?
3. Why cool completely before slicing?
4. About how long does this take (plus cooling)?
5. What gives the bread structure without gluten?
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