New Keto bread is always welcome. Especially if you happen to be one of the Ketonians who loves to bake. In fact, if you like to experiment in the kitchen, this one will give you so many different approaches. Our new Keto bread includes roasted nuts and seeds and has no flour! Now, when it comes to roasting, you have to be really careful. Just one minute longer in the oven and your bread ingredients will turn bitter. This is why it’s always better to use a timer.
A brief history of Keto bread
I understand that at the beginning of their journey, most Ketonians search for something to support their meals. Since our nutrition, from ancient times, was concentrated around the bread, inventing the Keto bread was quite natural.
In the beginning, all around the internet, you could find recipes for cloud bread. Now, not everybody loved it, but it was the closest thing. When it comes to macros, in most of the cases, it was good, but flavour and texture were questionable. Then other new Keto recipes started appearing and each one was different. Most of the Ketonians, including us here at Greek Goes Keto, experimented with almond flour, coconut flour and then some seeds. After that, we tested the flaxseed meal and finally, sesame flour.
New Keto bread experiment
In our Ketonisation, we created the eggless bread and it was quite tasty. Then we wanted to move forward and created our flourless Keto bread! This one, by far, is my favourite. When we prepare it, I know that I have to include some discipline and not overeat it.
Well, it is tasty, but it’s really rich in nutrients – as all Keto bread should be! Basically, it’s impossible to overeat it! Of course, this can happen if you don’t eat anything else with your bread. But having this in mind, I realised that Ketonians often make big mistakes in the consumption of nuts and seeds. This leads them to the dark corridors of the weight-loss plateau.
Who can have Keto bread, and how much of it?
Keto bread can be high in protein or high in fat but carbs always have to stay as low as possible. For example:
10g fat, 6g protein, 1g net carbs or
Now, if you are on the weight loss program, a slice of this bread is going to help you reach the desired macros, but not if you eat 4-5 slices. This means that you will not have the space for other nutrient-dense foods. So if you are suffering from sugar or carb addiction, Keto bread is not helping at all!
Controlling your portion
So, unless you are able to control your portion, during the weight loss, skip the Keto bread! In all other cases, this wonderful loaf can feed many people. It would be ideal to make it when you have friends and family visiting. This way you can show them that Keto bread is tasty and enjoyable. At the same time, you will not be tempted to overeat it because you will want to have enough for everybody.
In my work with clients, I often try to teach them to create their own Keto meals. After a week or two of specifically prescribed meal plan, I am giving them the opportunity to assemble the meals alone and then we discuss if it was correct. In most cases, the problem is located in dairy and nuts. Now, I know I support goat dairy and I always recommend it. Even Greek goat feta, no matter how tasty and low in carbs it is, should not be taken in larger amounts. Furthermore, If you decide to include nuts, then try not to do it every day and never more than a handful. They are tasty, they are full of minerals, but if your ideal weight is still not your reality, it would be better to skip them in this period.
Keto bread with roasted seeds and nuts
- 6 large eggs free-range
- 220 g (1 cup) butter grass-fed (we used goat butter)
- 4 tbsp olive oil extra virgin
- 1 tsp sea salt
- 2 tbsp psyllium powder organic
- 4 tbsp sesame seeds organic
- 50 g (1,7 oz) pine nuts
- 80 g (2,7 oz) blanched almonds
- 80 g (2,7 oz) walnuts
- 1/2 tsp baking soda
- 1/2 tsp citric acid you can use 1 tbsp apple cider vinegar instead
- 100 ml (1/2 cup) sparkling mineral water
- Mix the nuts and seeds and place them on a baking sheet. Roast them for 10 minutes in the oven at 150ºC (300ºF)
- Let the nuts and seed mixture cool down and then grind them in using a food processor. make sure you pulse the mixture for 2-3 seconds and then repeat several times. Don't overdo. Now add psyllium powder to this mixture. Combine it well. This will be your dry ingredient mixture.
- Beat eggs, melted butter, olive oil and salt for 5 minutes using an electric mixer at a high speed. Add citric acid and baking soda. It will create a foamy effect. Keep mixing.
- Now start adding your dry ingredients spoon by spoon. The mixture will thicken. Add bit by bit sparkling mineral water and keep mixing. When you use up all the mineral water, your dough is ready.
- Grease the bundt cake pan with some coconut oil or butter and pour in the bread mixture.
- Bake in the oven at 180ºC (350ºF) for 60 minutes, and then reduce the temperature to 120ºC (250ºF) and bake for another 60 minutes.
- let the bread cool down totally before cutting it. The nutrition data is based per slice of bread and this amount makes 25 decent slices.
- We used a silicon bundt cake pan, but you can use any mould or pan of your choice.