KETO HERB AND CHEESE BREAD
Like keto but like bread more?
Well I am going to make your day.
Here is a great recipe for a bread that almost tastes like normal bread, but at 3.2 g of carbs per slice, can fit into a keto diet beautifully. Also, apple cider vinegar actually helps your body into ketosis!
This recipe is an adaptation of Daily Keto Bread by madcreationshub.com
What you will need:
- 300g zucchini (Courgette)
- 80g salted butter.
- 75 g almonds
- 75g sunflower seeds.
- 85g flaxseeds
- 30g psyllium husks.
- 65g heavy cream
- 90g bocconcini or Mozzarella
- 4 large eggs
- 2 tsp. apple cider vinegar
- 3 teaspoons baking powder
- Herbs, salt and pepper to taste.
- Pumpkin and sunflower seeds extra for garnish
Here’s how to make it:
Preheat oven to 180° Celsius (356° Fahrenheit).
Grease a loaf tin with butter 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)
- Sunflower seeds (2 seconds, speed 9), repeat.
As you grind each individual ingredient, place into a dry bowl and set aside
- Grind the zucchini (4 seconds, speed 4) Repeat – place in muslin cloth and squeeze out all the moisture – set aside.
- Melt butter (3 minutes at 50°C speed 2 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
- Instead of the seeds as a garnish, try adding some grated cheddar cheese.
- Add a tbsp. Of nutritional yeast to the mix for a unique taste.
- Omit the salt pepper and herbs and add Monk fruit sweetener, some roughly chopped pecans and cinnamon for a breakfast bread.
Saturated Fat 7.48g
Total Carbohydrate 8.91g
Dietary Fibre 5.69 g
Net carbs 3.22 g
Total Sugars 1.8g
Vitamin D 11.5mcg