Amazing low carb ketogenic bread with lots of nuts and seeds! No grain!
I’ve been avoiding all kinds of starch since I started the keto diet apart from the day I do the re-feed, but of course I do miss eating bread from time to time…. I’ve been doing some research and using almond powder to replace grain flour seems to be the best option to make the keto bread! I was a bit skeptical about this, but oh wow, it is the most tasty, HEALTHY bread I have ever tasted! AND! it is so low in carb, high in fiber!!
I love bread with good crust. Hmmmm lovely! The inside is so soft and moist, AMAZING. Just tasted one piece and I can continue to eat this loaf…!!!
When you are used to gluten free baking, you have to decide what to add to ‘bind’ the ingredients. Since I don’t like xanthan gum, I have been a fan of psyllium husk powder. Sticky rice flour works, too. But I wanted to make this recipe as low carb as possible, it contains too much starch so that was not an option.
For those of you who do not know what psyllium husk is, it is the most amazing powder you can use in order to consume fiber. For baking, it binds things together. I use it in making beef burgers instead of using bread crumble. Or as a sauce thickener. Forget corn starch. Use this! But most of them are available as husk, so I recommend you to make it into powder before using it, otherwise the husk texture may bother you.
Anyways, the amazing thing about this bread is…. the macronutrients. Unlike normal bread, this bread hardly has sugar. One piece has 230 kcal, 15.9g of good fat, 11.8g of protein, and 11.8g carb, of which 5.2g of fiber and 1.5g of sugar. Normally a slice of bread with seeds etc has over 20g carb and 4-5g sugar with much less fat and protein. So my bread is definitely a lot more nutrient-dense and better for your body!
Making it is pretty easy. Look at the ingredients:
- Psyllium Husk: 4 tablespoon
- Almond powder: 1 cup
- Pink sea salt: 1 tsp
- Baking powder: 10g
- Duck egg: 6
- Greek Yogurt (0% fat): 1 cup – this was the only thing I could buy, but normally I would buy full fat or make it by myself.
Nuts/Seeds – anything you want, really!
- Sesame seeds: 27.5g (what I had left haha)
- Pumpkin seeds: 1/3 cup
- Sunflower seeds: 1/3 cup
- Walnut: 32g (what I had left)
- Chia seeds: 1 tbsp
- Flax seeds: 1 tbsp
I wanted to have more fluffy bread so I beat about 4 egg whites separately and mixed it at the end. The rest – I just mixed everything with about the 2/3 of seed/nut mix inside, the rest on top of the loaf. BUT! The loaf raised a lot and the seed/nut mix fell off… next time I would probably put less on top or press them against the dough.
This time I baked the bread in the oven with 180 degrees Celcius for about 90 minutes. Took a lot longer than I thought! All depends on your mold I guess. You just have to stick a chopstick or something to make sure nothing sticky is left on it when you pull it out.
Here I forgot to mix yoghurt before folding beaten egg white. Damn!
Next time I will put LESS seeds and nuts on it!
The first slice was so beautiful – I put some of my home-made grass-fed ghee on it and sprinkled some pink salt….. OMG!!!! LOVE IT!!!!!!!
Anyways, I am very very happy with this recipe! Nothing to improve! hahaha I can try with different nut mixture next time…. oh, I could add things like olives or fermented black garlic I just made. Yummy!!!