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
- Preheat your oven to 400°F (200°C).
- 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
- Mix all dry ingredients in a medium bowl
- In a large bowl, using a hand whisk, mix the 3 wet ingredients
- Add the dry mixture to the wet and stir / whisk until smooth
- 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.
- 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.
- 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.
