Life Changing Keto Bread
One slice of this yummy recipe can satisfy your bread cravings!
Servings: 14 people
Calories: 258kcal
Ingredients
- 2 cups pumpkin seeds
- 1/2 cup flax meal
- 1/2 cup hazelnuts
- 2 tablespoons chia seeds
- 1 cup sunflower seeds
- 1/3 cup psyllium husk powder
- 1/2 cup coconut flour
- 1 pinch stevia 1 tablespoon liquid sweetener if non-keto
- 1/3 cup olive oil
- 1 1/2 cups water
Instructions
- Pulverize pumpkin seeds in a food processor to mimic oats. It need not be very fine in structure, but it should not be chunky.
- In a medium bowl, mix all dry ingredients together and stir well. Whisk oil and water separately and then pour over dry ingredients, mixing well.
- Prepare one pound loaf pan with parchment paper. Pour mixture into pan and pat into shape with your hands or a spoon.
- Rest loaf for two hours on counter. It’s ready to bake if it retains its shape when you gently pull paper away from an edge.
- Preaheat oven to 350.
- Bake in oven for 40 minutes. Remove from oven, invert loaf onto a baking pan, and bake the other side for 20 more minutes. Should sound hollow when tapped.
- To avoid a crumbly cut, cool completely before slicing. Cut in 14 equal pieces. Best served toasted.
Notes
This recipe is incredibly adaptive. If you have less of one ingredient, just add more of another. Also, if you don’t want to use coconut flour, just add a half cup of pumpkin seeds to your food processor. Or use almond flour.
A silicone loaf pan works excellently here if you decide to make this bread regularly.
This keto version of Life Changing Bread was adapted with much respect to Sarah Bretton’s original adaptation of a heritage bread native to Finland.
Nutrition
Serving: 1slice | Calories: 258kcal | Carbohydrates: 13g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 14mg | Potassium: 218mg | Fiber: 10g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7