GOLDEN OVEN BAKED KETO BREAD
18th June 2020
FAT: 74.19g PRO: 25.19g CHO: 2.90g Kcals: 780
Notes
Mo’s tip: Cooking it in this size tin makes a flatish loaf. When it is cold each portion can be cut through the middle as shown in this photo, this makes the slices nice and firm for toasting or making sandwiches. I bought the golden flaxseed from Amazon
Portion values: Fat: 12.63g Pro: 4.19g Cho: 0.48g
Ingredients
- 33g Ground almonds - MORRISONS
- 80g Eggs
- 37g Butter
- 40g Flaxseed – GOLDEN OMEGA milled (VIRGINIA HARVEST)
Instructions
- You will also need 1 teasp of BARKAT baking powder (do not use others which are high in carb) and 2g of white vinegar.
- Pre heat oven to 180c / fan 160c / gas 5.
- Soften the butter; beat in the salt, vinegar and golden flaxseed.
- Beat the egg then mix in with the almonds and baking powder.
- Put in to a lightly greased loaf tin 8” x 4” and cook for 20 minutes.
- When cold divide into at least 6 portions this will give
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CLICK HERE FOR DISCOUNTS.