Keto bread
Try this keto almond bread for a healthy bread replacement that’s made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them
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Prep:10 mins
Cook:50 mins
- Easy
Nutrition per serving
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kcal 220
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fat 19g
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saturates 7g
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carbs 3g
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sugars 0g
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fibre 3g
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protein 8g
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salt 0.88g
Ingredients
- 60g coconut oil, melted, plus extra for the tin
- 100g almond flour
- 12g psyllium husk
- 2 tsp baking powder
- 1 tsp baking soda
- 100g milled seeds (we used 50g sunflower seeds and 50g pumpkin seeds)
- 20g coconut flour
- 12g milled flaxseed
- 3g salt
- 3 eggs, beaten
- 1 medium courgette, grated
- 1 tbsp apple cider vinegar
Tip
Storage: Store up to 4 days in the fridge in an airtight container.Freezing: Freeze the bread slices in an airtight container. Thaw the day before in the fridge. Toast in a pan, oven or bread toaster for a few minutes.
Method
Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
Put all the dry ingredients in a large mixing bowl, stir together and set aside.
Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.
Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.
