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Keto Bread (MAD)

Author: Nutricia (KetoCal)

Ingredients:
 g KetoCal 4:1 Powder Unflavoured
 g Macro (Woolworths), Nuts: Almond Meal
 g Grains: Psyllium Husks
 g Devondale, Butters: Unsalted Butter
 g Cornwell's, Vinegar: Apple Cider
 g Eggs: Chicken Egg, whole, raw, fresh
 g Bulla, Cream: Thickened Cream (35% Milk Fat)
 g Baking Products: Baking Powder
 g Water: Water

Directions:

Please note: This recipe makes 1 slice of Keto Bread, which is considered 1 serving
  1. Preheat oven to 165°C/gas mark 2-3
  2. Put aside approx 1 g almond meal and butter and keep each to the side until later
  3. Combine the remaining almond meal, KetoCal, psyllium husk and baking powder in a bowl
  4. Whisk melted butter with the remaining ingredients
  5. Using a spatula, gently mix the wet ingredients with the dry ingredients to form a batter
  6. Using the ingredients from step 2, grease a medium loaf tin with butter and dust the tine with the almond meal
  7. Pour batter into the loaf tin
  8. Bake in the oven until a skewer is inserted in to the centre of the bread and comes out clean (approx 30 mins)
  9. Let the bread cool on a wire rack
Chef's tips
  1. Avoid over mixing the batter to prevent the bread from becoming oily and dense. You can toast the Keto Bread in a sandwich press, under the grill or in a frying pan
  2. If you wish to make a loaf of bread, you can multiply the ingredients by 10, which will give you 10 slices from 1 loaf
  3. Bread can be frozen. Place greaseproof paper between each slice to avoid them sticking when frozen. Then simply thaw or toast anytime!
  4. You can also try adding herbs such as oregano or mixed italian herbs for a different taste

Nutrition Information (for entire recipe):

Carbohydrate: 1.03
Calories: 164
Fat: 14.29
Protein: 6.08
Ratio: 2:1


Tags:

Modified Atkins Diet (MAD)KetoCal 4:1 PowderLunchDinner2:1 ratioSnackSavoury  


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