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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

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).

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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.




Serving size

1 slice




Fat 21.84g

Saturated Fat 7.48g

Sodium 963mg 

Total Carbohydrate 8.91g

Dietary Fibre 5.69 g

Net carbs       3.22 g


Total Sugars 1.8g 

Protein 8.71g 

Vitamin D 11.5mcg

Calcium 48.0mg

Iron 1.3mg

Potassium 227.2mg