Keto Seed Bread
This keto seed bread, made with almond flour and enriched with ground and whole seeds, combines a nourishing crumb with a slightly crunchy texture.
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Servings: 8 slices
Ingredients
- 200 g almond flour very low in carbohydrates (4.1 g per hundred grams)
- 100 g coconut oil or 100 g of butter (from grass-fed cows)
- 4 eggs
- 4 teaspoons baking powder (cream of tartar-based)
- 1 teaspoon xanthan gum
- 2 tablespoons psyllium husks
- 2 tablespoons flaxseeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons hemp seeds
- 1 teaspoon salt Himalayan pink or Celtic sea salt
Procédé
- Preheat the oven to 180 degrees Celsius. Line the loaf pan with a sheet of parchment paper.
- Mix the flour with the baking powder, xanthan gum, salt and psyllium husks. Melt the coconut oil and add it along with the eggs. Stir well briefly.200 g almond flour, 4 teaspoons baking powder (cream of tartar-based), 1 teaspoon xanthan gum, 1 teaspoon salt, 2 tablespoons psyllium husks, 100 g coconut oil, 4 eggs
- Grind the flaxseeds and pumpkin seeds. Leave the pumpkin seeds slightly coarse for a little extra bite. Stir them into the batter along with the hemp seeds.2 tablespoons flaxseeds, 2 tablespoons pumpkin seeds, 2 tablespoons hemp seeds
- Place the pan in the oven for 30 minutes. Then remove the pan from the oven and pull on the parchment paper to lift the bread out of the pan so the steam can escape. Remove the parchment paper once the bread has cooled sufficiently. Let the bread rest a little longer.
- Store the bread for about 2 days or freeze it (once cooled). Slice it before freezing! In hot weather, keep it in the refrigerator if it was made with coconut oil.
Notes
Nutritional values calculated using very low-carb almond flour.
Equipment: oven, loaf pan, parchment paper, mixing bowl.
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