KETO NUT-FREE BREAD

VEGAN

INGREDIENTS

– 10 oz Sunflower Seed Flour – 2 oz Coconut Flour – 0.75 oz Flaxseed Meal – 1 oz Psyllium Husk – 2 tsp Baking Powder – 1/2 tsp Salt LIQUID INGREDIENTS – 1 tbsp Avocado Oil – 1 tsp Apple Cider Vinegar  – 8 fl oz Water

Combine Dry Ingredients

In a large mixing bowl, add all the dry ingredients: fine sunflower seed flour, coconut flour, whole psyllium husk, flaxseed meal, baking powder, and salt.

1

Whisk Dry Ingredients

Whisk the dry ingredients to evenly combine and remove any lumps, squeezing them between your fingertips if some appear.

2

Add Wet Ingredients

Make a well in the center of the flours and add olive oil, apple cider vinegar, and lukewarm water (40°C/104°F). Use a spatula to combine the dough.

3

Form a Loaf

Gently knead the dough for 10 seconds, squeezing the dough with your hands, then form a loaf shape, with a nice round bump in the center of the dough.

4

Transfer to Pan

Place the loaf into the loaf pan. If it doesn't fit the length of the pan don't press the loaf to fit! Leave it as is.

5

Add Sunflower Seeds

Brush the top of the bread with a bit more water, then sprinkle extra sunflower seed, pumpkin seed, or sesame seed.

6

Press the Top

Slightly press the seeds onto the surface to stick them to the bread.

7

Bake

Bake for 50-60 minutes at 400°F (200°C) bottom rack (first rack from the bottom of your oven). After 50-60 minutes, remove the pan from the oven.

8

Cool down

Remove from the oven and transfer the keto bread onto a cooling rack and cool for at least 1 hour before slicing.

9

NET CARBS FAT PROTEIN

3.3 grams

10.2 grams

4.4 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 16 Slices

Prep: 15 Minutes Cook: 60 Minutes

KETO NUT-FREE BREAD

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