Almond flour, flaxseed meal, konjac, bamboo fiber, psyllium husk, paleo baking powder, salt. The product may contain traces of nuts, peanuts, and sesame seeds.
Almond: The product may contain traces of nuts, peanuts, and sesame seeds.
|
Per 100g |
Per 35g |
| Energy (kJ) |
1065 |
372 |
| Energy (kCal) |
257 |
89 |
| Fats (g) |
17 |
5 |
| Of which saturated (g) |
2.1 |
0.7 |
| Carbohydrates (g) |
3.3 |
1.2 |
| Of which sugars (g) |
2.3 |
0.8 |
| Of which polyols (g) |
0 |
0 |
| Fibre (g) |
14 |
4 |
| Proteins (g) |
15 |
5 |
| Salt (g) |
1.6 |
0.6 |
Needed:
2 eggs
150 ml sparkling water
Optional: 6 g lemon juice
1 Keto & low-carb bread mix
Instructions:
Mix the eggs, water, and optional lemon juice until foamy.
Add the keto bread mix and blend into a fluffy batter in a bowl.
Let the dough rest briefly, then use wet hands to carefully remove it from the bowl.
Gently shape the dough into an oval loaf without flattening the airy mixture.
Place the loaf on baking paper. Optionally, score the bread for better rising and sprinkle some seeds on top if desired.
Bake in a preheated oven at 180°C (356°F) for 60 minutes.
Allow the bread to cool before serving.
