Cook Something – Fiona’s Low-carb Keto Bread

There’s no need to miss bread on your keto diet. If you’re craving a simple slice of toast with butter or avocado, I can show you how to make your own low-carb keto bread.

Not only is this bread recipe quick to make, but it can be batch prepped, frozen, and ready to enjoy without ever turning on the oven.

Fiona’s low-carb keto bread that works! This delicious, easy-to-make, coconut and almond flour bread is delicious and toasts well. Slice and freeze it the same day that you make it.

Ingredients

• • 1/4 cup coconut flour, sifted

• • 1/3 cup almond flour

• • 1/3 cup sunflower seeds (ground up to flour-like consistency)

• • 1 cup ground flaxseed

• • 3 teaspoons baking powder

• • 1+1/3 teaspoons bicarbonate of soda

• • 1 teaspoon sea salt

• • 1/4 cup xylitol

• • 4/5 large eggs (needs to equal 1 cup of eggs)

• • 1/2 cup full fat yoghurt

• • 1/3 cup milk

• • 2 tablespoons olive oil

• • 1/2 teaspoon apple cider vinegar

• pinch of salt and a sprinkle of seeds for top

Directions for making low-carb keto bread

• • Preheat oven to 170*C.

• • Butter a loaf pan.

• • In a medium bowl, mix first 8 dry ingredients together with a whisk to help break up any lumps.

• • In a small bowl, beat eggs, yoghurt, milk and olive oil together; stir in vinegar.

• • Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.

• • Scoop dough into greased loaf pan.

• • Top dough with some seeds and salt

• • Bake for 55 minutes  (lightly cover with foil if top browns too quickly)

• • Let sit in pan for 5 minutes; remove and cool completely on a wire rack.

• Slice using a bread knife or sharp serrated knife.