Low carb, keto friendly bread, wheat flour free, gluten-free, nut free and also diabetic friendly!
Low carb/ Keto
This is an easy to make and very tasty bread that is suitable for those who are allergic to nuts.
It only takes 5 minutes to prepare the ingredients and a total of 1 hour and 15 minutes including baking time!
The ingredients are easy to find.
This can be brown flaxseed flour (for dark bread) or golden flaxseed flour for a light colored bread.
Why low fat flour?
Although in the ketogenic diet we prefer full fat ingredients, in some recipes they give "heavy" mixtures and do not rise properly so we have a "compact" result.
As I mention in other recipes, most keto breads are not really keto (in macros) but low carb, "keto friendly". However, you can eat a slice of this keto bread with a main dish or for breakfast if you spread some butter on it to fix the macros.
Why do I add cream cheese in this bread?
This may be a question for those who do not consume dairy.
The answer is that cream cheese gives volume and nice texture to this bread.
This recipe gives out 10 slices of bread (60g each).
Nut Free Keto Bread
Servings: 10 (60g each)
• Ingredients:
45 g / Psyllium husk
40 g / Grated (fine) sunflower seeds
40 g / Flaxseed flour (reduced fat)
12 g / Gluten-free baking powder
1 tsp / Salt
200 g / Cream cheese*
60 ml / Water
4-5 / Eggs (230 g)
2 Tbsp / Apple cider vinegar
To sprinkle
2 Tbsp / Bamboo fiber flour or sesame seeds or any other seeds
• Instructions:
1 Weigh and mix all the dry ingredients.
2 In a bowl, whisk the cream cheese and water.
3 Add eggs and apple cider vinegar and continue beating until you have a smooth mixture.
4 Combine the dry ingredient mixture with the egg mixture, stirring with a spoon until set.
5 Let the dough rest for about 10 minutes.
6 Preheat the oven on 200°C (fan assisted).
7 Line a parchment paper directly on the oven rack (do NOT use a baking pan).
8 Shape a loaf with your hands and sprinkle with bamboo fiber flour or seeds.
9 Carve the dough 2-3 times to rise evenly during baking.
10 Place the bread on the rack with the parchment paper and bake in the last position of the oven (bottom) for about 1 hour.
11 After baking, remove the parchment paper and let the bread on the rack until completely cool.
• Serve and enjoy!
Storage:
Store this bread in the fridge for about 7-10 days in a food bag (preferably with a zipper) or in the freezer for about 3 months.
Macros for 1 slice of bread:
Protein: 6 g
Carbohydrates (net): 1,7 g
Fat: 11 g
Energy: 146 Kcal
* Notes:
• Cream cheese can be replaced with 250g of Quark cheese (20% fat).
In this case omit the water.
• Notes:
• Do not use baking soda in this recipe!
Baking soda causes a chemical reaction with sunflower seeds. You won't get sick if you eat it, but the bread may turn out green.
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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