Keto Bread - Inspired by Australia
Author: steve (HCP)
INGREDIENTS:**
g KetoCal 4:1 Powder (Unflavoured)
g Almond meal, Asda (Patient added*)
g psyllium husk (HCP added*)
g Butter, unsalted
ml Apple Cider VInegar (Patient added*)
ml Egg, beaten (HCP added*)
ml Cream, double, Tesco (HCP added*)
g Baking powder
g Water, distilled
Directions:
1. Preheat oven to 165 C/gas mark 3.
2. Combine 72g of almond meal, KetoCal, psyllium husk and baking powder in a bowl.
3. Whisk melted butter, eggs, cream, water and apple cider vinegar.
4. Using a spatula, gently mix wet ingredients and dry ingredients to form a batter.
5. Grease a medium loaf tin and dust with remaining almond meal (8g), then pour batter into the tin.
6. Bake until a skewer inserted into the centre of the bread comes out clean (approx. 30 mins).
7. Let bread cool on a wire rack, cut into 10 equal slices and serve.
Chef's Tips:
Avoid over mixing the batter to prevent the bread from getting oily and dense. You can toast the Keto bread under the grill or in a frying pan. Bread can be frozen. We recommend slicing the loaf once cool, and place grease-proof paper between each slice to avoid them sticking when frozen. Then simply thaw or toast anytime!
Nutrition Information (for entire recipe):
Carbohydrate:
14.16
Calories: 1967
Fat:
178.44
Protein:
60.85
Ratio:
2.38:1
Tags:
KetoCal 4:1 Powder2.5:1 ratioModified Ketogenic Diet (MKD)SavorySnackVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
