Featured Recipes


Keto Bread - Inspired by Australia

Author: steve (HCP)


 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


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


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