Loading

Keto Bread

Keto Bread

  • Share Page:
Serves: 4 Slices
V
MacroValue
Carbs:2 g
Fat:21 g
Protein:6 g

Ingredients:

  • ¾ cup Almond Flour
  • ¼ cup Flax Meal
  • 1 Serve Alpha Lipid SDII
  • 1 tsp Baking Powder
  • tsp Xanthan Gum
  • tsp Lite Seasoner
  • 1 Large Free-Range Eggs
  • 2-6 tsp Sweetener
  • ¾ tsp Apple Cider Vinegar
  • 40 g Butter
  • 4 tbsp Cream
  • 2 tbsp Pumpkin Seeds

Cooking Instructions

  1. Add almond flour, flaxseed, whey protein, baking powder, xanthan gum and salt to a medium bowl. Blend until thoroughly combined, set aside.
  2. Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 or 2 minutes until fluffy and light in colour. With the mixer on, add in the apple cider vinegar and butter.
  3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute until fully combined and elastic, the batter will thicken as you mix.
  4. Transfer the batter to a microwave-safe dish, pressing down and smoothing out the top.
  5. Sprinkle with pumpkin seeds (or any seed you like).
  6. Cook on high for 2 ½ minutes. (Time may vary depending on your microwave).
  7. It will come out looking a little pale, but just wait for it to cool a little and toast it to perfection.
  8. Store in an airtight container for 2-3 days or in the freezer for a couple months.

New Image Keto | Recipes | Keto Bread
http://localhost:45678/recipes/keto-bread

Keto Bread

Ingredients:

  • ¾ cup Almond Flour
  • ¼ cup Flax Meal
  • 1 Serve Alpha Lipid SDII
  • 1 tsp Baking Powder
  • tsp Xanthan Gum
  • tsp Lite Seasoner
  • 1 Large Free-Range Eggs
  • 2-6 tsp Sweetener
  • ¾ tsp Apple Cider Vinegar
  • 40 g Butter
  • 4 tbsp Cream
  • 2 tbsp Pumpkin Seeds

Cooking Instructions

  1. Add almond flour, flaxseed, whey protein, baking powder, xanthan gum and salt to a medium bowl. Blend until thoroughly combined, set aside.
  2. Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 or 2 minutes until fluffy and light in colour. With the mixer on, add in the apple cider vinegar and butter.
  3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute until fully combined and elastic, the batter will thicken as you mix.
  4. Transfer the batter to a microwave-safe dish, pressing down and smoothing out the top.
  5. Sprinkle with pumpkin seeds (or any seed you like).
  6. Cook on high for 2 ½ minutes. (Time may vary depending on your microwave).
  7. It will come out looking a little pale, but just wait for it to cool a little and toast it to perfection.
  8. Store in an airtight container for 2-3 days or in the freezer for a couple months.