5 minute Keto Bread – Enough for a week
So in an attempt to shed the kilo’s I found in my latest trip overseas to London, I am on the low-carb bandwagon. I know this is not everyones path at the moment, but I must say that it works for me and I find that having butter, cream and nuts galore is right up my alley anyway, so I guess it’s perfect for me!
My wonderful friend Theresa introduced me to this little slice of heaven when I told her I was craving just a good old fashioned chewy, carby piece of bread. This bread is so easy to make. I have modified the recipe to fit into my Nutribullet, but you can do this by hand, in a food processor or in your Thermomix.
You’ll get a slightly better result if you whizz this up in some kind of a processor as the nuts will form a delicious whipped puree which forms a good base, but if you’re doing this by hand, you’ll get a lovely rustic result so both ways are fine.
I’ve also designed the structure of the recipe to best suit a smoothie maker so it’s easy to blend and doesn’t need any fiddling.
200g almond meal
40g flax or chia or LSA mix
40g coconut flour
50g coconut oil or melted butter
1 teaspoon baking powder
1/2 teaspoon bicarb
1 teaspoon apple cider vinegar
Simply blend all these ingredients together into a smooth paste, place into a greased baking dish and then bake at 180c for 15-25 minutes depending on the size of your container. I use two small pie dishes and then my cook time is 20 minutes, but you’ll have to adjust depending on the size of your dish.
Once cooked, allow to cool and then you MUST store in the fridge to extend the life. I slice mine when cold and then all I have to do is pop into the toaster to refresh.
Enjoy and please let me know what you think of this amazing carb-free bread.