Low Carb Bread

The most challenging feature of a low-carb eating plan is finding a slice of ‘bread’ to enjoy with soup or as toast at breakfast. The Keto rolls are good but clients have reported that get tired of them and need a change. Hence the loaf.

The loaf is primarily a fat as it contains nuts, seeds, eggs and flour from nuts and coconut. Therefore you really need to be on the low-carb plan to enjoy this bread. The kcals are double an equivalent slice of, for example, McCambridge bread, but under 1/5  of the carb content.

*note a successful client of mine used Oat Bran instead of phylum husk and has a great weight loss result and loved the bread so I have included it as an option. Note the slight difference in Nutri-values.

One Slice: 40g  weight per slice

Psyllium Husk – Carb: 2.8g   Fibre: 4g   Protein: 6.5g    Fat:  13.25g    kCals: 159

Oat Bran –              Carb 3.8g   Fibre 2.5g  Protein 6.8g     Fat: 13.5g        kCals 162

Compare 1 slice of McCambridge :  15g Carb and 81 kCal

Ingredients

DRY

230g  almond flour or ground almonds

50g coconut flour

50g sesame seeds

56g flaxseed

40g ground psyllium husk powder *( or 40g Oat Bran)

15g, 1 tbsp baking powder

1 tsp salt

WET

6 eggs

115g pouring cream or sour cream or buttermilk

90g thick natural low-carb yoghurt

Method

  1. Preheat your oven to 400°F (200°C).
  2. Grease a bread loaf tin and line it with baking paper, leaving a lip pf paper on the sides so that you can easily lift out the loaf when it is baked
  3. Mix all dry ingredients in a medium bowl
  4. In a large bowl, using a hand whisk, mix the 3 wet ingredients
  5. Add the dry mixture to the wet and stir  / whisk until smooth
  6. Add the mixture to the baking tin. Level it off with your hands so that all slices will be evenly portioned when you cut the loaf.
  7. Bake in the lower part of the oven for about 60 minutes. It looked finished at 40 mins but leave it until 60. I turned down the oven to 180 at the 40 minute mark.
  8. Take the bread out of the oven, and lift it from the tin using the baking paper, and place on a rack to cool completely.

Cut a slice and weigh it to get a visual on the portion size. I got 20 decent slices from my loaf.

Cool and store in the fridge. I lightly toast a slice to have at breakfast or with soup at lunch.