Keto Breakfast Bread

Here's a slightly sweet version of my her and cheese bread

breakfast bread.png

What you will need:

  •  300g zucchini (Courgette)
  •  80g unsalted butter or coconut oil or a mix of both
  •  75 g almonds
  •  75g pecans
  •  35g macadamias
  • 10g cacao nibs
  •  85g flaxseeds
  •  30g psyllium husks.
  •  155g heavy cream
  •   4 large eggs
  •   2 teaspoons apple cider vinegar
  •   2 tablespoons monk fruit
  •  3 teaspoons baking powder
  •  1 teaspoon cinnamon
  •   Pinch ground cloves
  •  Shredded and cacao nibs extra for garnish

Here’s how to make it:

Preheat oven to 180° Celsius (356° Fahrenheit).

Grease a loaf tin with butter or coconut oil and line with parchment paper.

You need to grind all your ingredients:  All speeds and time quoted are for the Thermomix TM5

  • Almonds (2 secs on speed 9)
  • Flaxseeds (2 seconds speed 9)
  • Psyllium husks (2 seconds speed 9)
  • Pecans (3 seconds, speed 5)
  • Macadamias (3 seconds speed 5)

As you grind each individual ingredient, place into a dry bowl and set aside 

  • Grind the zucchini (4 seconds, speed 4) – place in muslin cloth and squeeze out all the moisture – set aside.
  • Melt butter (2 minutes at 50°C in the TM5)
  •  Lightly whisk your eggs. (I actually use my protein shaker to do this – the ones with the little metal mixing ball!)
  • Now add all the ingredients including the nuts and mix for 15 seconds speed 6. Don’t add the extra pumpkin and sunflower seeds – these will be added later. Also reserve approx. 1 tbsp. of egg mixture
  • Scrape the bowl and mix for a further 15 seconds, speed 6.
  • Spoon the mixture into the prepared loaf tin – you may need to press it in a bit with your hands.
  • Lightly brush on the reserved egg mixture and scatter the reserved seeds. Press these in lightly.
  • Bake for 20 minutes at 180°C and then reduce oven temperature to 150°C and bake for a further 45 minutes.
  •  Allow to cool in the tin for approx. 1 hour, then turn out onto a wire rack to cool.
  • Makes 10 slices, which can be frozen. It will keep for approx. 1 week in the fridge – store as a loaf and slice as you require it

Nutrition Facts

Servings: 12

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Amount per serving



Total Fat 23.3g

Saturated Fat 8.3g

Cholesterol 94mg

Sodium 81mg

Total Carbohydrate 8.6g

Dietary Fibre 5.9g

Net Carbohydrates 2.7g

Total Sugars 1.5g

Protein 6.2g

Vitamin D 16mcg

Calcium 47mg

Iron 3mg

Potassium 236mg