Nutty Keto bread stands exactly in between cake and bread departments. It can be a bread, but yet again it is a cake. It all depends on what you want to create. For a bread, you’ll use extra salt, for a cake you’ll just reach for more stevia or monk fruit sweetener.
Nutty Keto bread inspiration
As always, I get inspired by ancient recipes! This one is no exception, ancient yet futuristic. What makes it ancient? Just take a look at it, it looks like something that’s getting ready to be served at a Greek Symposium or Roman Bacchanalia. At the same time, the ultra-contemporary Keto approach is used here for the perfection of Low-carb macros and ease of digestion. Now, I know that some of you could be allergic to certain nuts or seeds. This is exactly why you can exclude any kind of nuts and replace them with others. Furthermore, you can use seeds instead of the problematic nuts! Creativity is endless here.
Nutty Professor connection
Do you remember this classic nineties comedy with Eddie Murphy? Let me give you a quick reminder:
The subject of this movie is something familiar to many Ketonians. Brilliant and obese scientist Sherman Klump invents a miraculous weight-loss solution! Obesity, the desire to lose weight, get attractive, accepted… All these subjects are well-known to many Ketonians. But the outstanding acting and metamorphosis of Eddie Murphy is something that everybody must admire. Well, of course, if Keto was as popular in the nineties as it is today, maybe the Nutty professor would not need all that magic science. Maybe a Nutty bread and a well planned Keto Mediterranean lifestyle would be his ultimate Eureka momentum!!!
Let’s get to the nuttiest bread recipe in this quadrant of the Milky Way galaxy!
Nutty Keto Bread
- 100 g (1/2 cup) ground walnuts
- 80 g (1/3 cup) ground almonds
- 80 g (1/3 cup) ground hazelnuts
- 80 g (1/3 cup) ground macadamia nuts
- 2 tbsp psyllium powder
- 4 large eggs free-range
- 220 g (1 cup) sour cream
- 1 tsp Ceylon cinnamon
- 1 tsp ground clove
- 1/2 tsp nutmeg freshly grated
- 1/2 tsp white pepper
- 1/2 tsp ginger powder
- 2 tbsp lemon zest
- 1/2 tsp sea salt
- 1 tsp apple cider vinegar
If you want to turn it into a cake
- 3 tbsp stevia or monk fruit blend sweetener
- 1 handful chopped mixed nuts and seeds
- Place all the nuts in a food processor and pulse them until you get a nice ground texture. Don't overdo it to prevent the oil exertion.
- Mix all the ground nuts together and add psyllium powder, salt/stevia and spices to this mixture.
- Separate the egg yolks from the whites and leave the whites at room temperature. Beat the yolks with lemon zest and sour cream until you get a nice and creamy emulsion. Start adding the dry ingredients mixture spoon by spoon.
- In another bowl, beat the egg whites (using an electric mixer) with apple cider vinegar until you get a firm meringue. Now, using a spatula, gently add the meringue, bit by bit, to the bread mixture. Try not to mix too much so that the bubbles in beaten egg whites don't break.
- Preheat the oven to 160ºC (320ºF) and pour in the bread batter into a metallic bread pan. (grease it with some butter if your bread pan does not have a non-stick coating) Decorate with various crushed nuts and seeds on top. Bake the bread for 50 minutes and then leave it in the oven to cool down. Do not open the oven during the baking process. Serve as a bread or a cake, depending on your preferences.