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Keto Almond Coconut-Flour Jarred Bread
Compact keto loaf baked directly in glass jars with almond flour, coconut flour, psyllium, garlic and whipped egg whites. Paired with a creamy yolk herb sauce.
20 min prep / 75 min total
211 kcal
9.3g protein
2 servings
EasyThis plan uses 2 servings for Keto Almond Coconut-Flour Jarred Bread. Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 20 galmond flour
- 13⅓ gcoconut flour
- 5 gpsyllium husk
- ⅛ tspdry garlic
- 0.17 tspbaking powder
- pinchsalt
- 2eggs
whites for dough, 3 yolks reserved for sauce
- 16⅔ mlmilk
for the dough
- ⅔ tspapple cider vinegar
- 13⅓ mlwater
- 1egg yolk
extra, for the dough
- 16⅔ mlmilk
for the sauce
- ⅓ tbspsour cream
- 0.17 tsporegano
Instructions
Combine 60g almond flour, 40g coconut flour, 15g psyllium, 1/3 teaspoon garlic, 1/2 teaspoon baking powder and a pinch of salt.
Whip 4 egg whites with salt to stiff peaks, then whisk in 50ml milk, 2 teaspoons apple cider vinegar and 40ml water.
Fold the dry mix into the whites with 1 egg yolk until cohesive.
Grease oven-safe glass jars, fill 2/3, close loosely and rest for 5-.
Bake at 180°C for 30- and cool in the jars.
Simmer 3 reserved yolks with 50ml milk, salt, 1 tablespoon sour cream and 1/2 teaspoon oregano until thick and serve with the bread.
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