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

brekky bread (2).png

Amount per serving

Calories

260

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