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Diabetic-Friendly Keto Almond Coconut Bread
Airy keto loaf blended from almond, coconut and psyllium with olive oil and apple-cider vinegar. Low-carb, gluten-free, blood-sugar steady.
10 min prep / 45 min total
218 kcal
4.9g protein
7 servings
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Ingredients
Ingredients updated to metric measurements
- 140 galmond flour
- 50 gpsyllium husk
- 30 gcoconut flour
- salt
- 10 gbaking powder
- oregano
- 2eggs
- 1 tbspolive oil
- 1 tspapple cider vinegar
- 200 ghot water
- sesame seeds
for topping
Instructions
Whisk almond flour with psyllium, coconut flour, salt, baking powder and oregano.
Beat the eggs with olive oil, vinegar and hot water, then pour into the dry mix.
Rest the dough until the psyllium thickens it.
Divide into small rolls or loaves on an oiled tray and press one side into sesame seeds.
Bake at 180°C for 30- until the crust is dry and cracked.
Cool on a rack and slice for sandwiches.
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