Breakfast

Almond and flaxseed breakfast loaf

Name: Almond and flaxseed breakfast loaf
Total time: 60 min
Yield: 10 servings
Cuisine: American
Ingredients: 9 oz Almond flour; 3 oz Ground flaxseed; 5 Eggs; 2 oz Butter; ¼ oz Psyllium husk; Baking powder, two teaspoons for the loaf; Apple cider vinegar, a teaspoon for the loaf; Sea salt, to taste

The first bread in this library, and the honest version: it will not rise like wheat and it is not trying to. What it does is toast, hold butter, and keep four days.

3gnet carbs

25gfat

10gprotein

275kcal

Per serving60 minServes 10

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 10

Almond flour9 oz
Ground flaxseed3 oz
Eggs5
Butter2 oz
Psyllium husk¼ oz
Baking powdertwo teaspoons for the loaf
Apple cider vinegara teaspoon for the loaf
Sea saltto taste

Method

6 steps · 60 minutes

Grind the flaxseed yourself if you can. Pre-ground goes rancid quietly, and rancid flax is the reason most people decide they dislike this bread.
Whisk the eggs until they are properly frothy. There is no gluten here, so beaten air is the only lift it gets.
Fold the dry ingredients in with the melted butter and the vinegar. The vinegar reacts with the baking powder, which is the second half of the lift.
It will be a thick batter rather than a dough. Do not add flour to correct that.
Bake at 350F for 45 minutes in a lined pan, and cover the top with foil once it is as dark as you want it.
Cool it completely in the pan before cutting. Warm, it crumbles; cold, it slices and toasts properly.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.