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Flourless Keto Bread

Roberta Kapsalis
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Bread
Cuisine Keto Mediterranean
Servings 24

Ingredients
  

  • 250 g (8,8 oz) roasted, ground nuts and seeds mixture we used walnuts, almonds, Brazil nuts, sesame seeds and golden flaxseed
  • 6 large eggs organic, free-range
  • 250 g (2 sticks) butter we used goat butter
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp citric acid alternatively use 1 tbsp ACV
  • 1/2 tsp white pepper optionally use nutmeg
  • 2 tbsp psyllium powder very fine
  • 100 ml (1/2 cup) sparkling mineral water

Decoration

  • 1 tbsp pumpkin seeds
  • 2 tbsp sesame seeds

Instructions
 

  • Roast the nuts and seed mixture in the oven for 10 minutes at medium temperature. let them cool down and then weight them. Take 250g (8,8 oz) of the mixture and finely grind them.
  • Beat the eggs with melted butter until you get a nice emulsion. Add sea salt, citric acid and baking soda. At this point, you can add white pepper or nutmeg.
  • Add 2 tbsp of psyllium powder and keep mixing. Slowly start adding ground nuts and seeds mixture spoon by spoon. When the mixture gets thicker, slowly keep adding sparkling mineral water and mix with slower speed. 
  • grease a bundt pan with some coconut oil and sprinkle it with ground flaxseed. Pour in the batter and sprinkle with sesame seeds and pumpkin seeds. Tap with your fingers so that the seeds stick to the bread. Bake it in the oven at 170ºC (340ºF) for 55 minutes. Let the bread cool down a bit in the oven before taking it out.
  • You can enjoy it immediately but it's best to eat it once it's totally cooled down. If you want to keep it for more days, store it in the refrigerator. This bread is also great for toasting. 
Keyword Keto Bread