Keto bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 loaf
Skip to ingredients
Showing items 1 to 3 of 6
- 60g coconut oilmelted, 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 eggsbeaten
- 1 medium courgettegrated
- 1 tbsp apple cider vinegar
Nutrition: Per serving (slices into 10)
- kcal220
- fat19g
- saturates7g
- carbs3glow
- sugars1g
- fibre3g
- protein8g
- salt0.88g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
step 2
Put all the dry ingredients in a large mixing bowl, stir together and set aside.
step 3
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.
step 4
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.
