Keto seeded bread
A rustic, filling bread, packed with fibre thanks to psyllium and mixed seeds. Dense and fragrant, perfect toasted at breakfast or under a bruschetta.
⏱ 75 min· 12 servings· difficulty medium
Macros per serving
160 kcal
Calories
3 g
Net carbs
7 g
Protein
13 g
Fat
Indicative values, calculated from the ingredients and rounded.
Ingredients
- •150 g almond flour
- •4 tbsp psyllium husk powder
- •80 g mixed seeds (flax, sunflower, pumpkin)
- •2 tsp baking powder for savoury bakes
- •1 tsp salt
- •4 eggs
- •2 tbsp cider vinegar
- •200 ml hot water
Method
- 1Preheat the oven to 180°C and line a loaf tin.
- 2Mix the almond flour, psyllium, most of the seeds, baking powder and salt.
- 3Add the eggs and vinegar, then the hot water; knead into a compact ball.
- 4Transfer to the tin and sprinkle the surface with the remaining seeds.
- 5Bake for 55-60 minutes; check it's done with a skewer.
- 6Let it cool completely before slicing.
>_ lab tip
Store it sliced in the fridge: it keeps for a week and toasts beautifully straight from cold.
You'll need
These links are affiliate links: if you buy through them we may earn a small commission, at no extra cost to you.
The information and tools on Deketox are for purely informational and educational purposes and do not constitute personalized medical or nutritional advice. Before changing your diet, consult a doctor or dietitian.