Over the years I’ve been testing multiple Low carb breads, but this one is by far the best one.
With a Low carb diet, bread is what I missed the most. Probably due to being Dutch and used to have bread for breakfast and/or lunch. Therefor I’ve been searching and testing all kinds of recipes for low carb bread.
Although you have low carb bread nowadays a lot in store as well I do prefer this one and it’s really easy to make. It’s only 2,1 gram carbs per slice. Compared to a normal slice of bread with 14 grams of carbs it’s really good, but it is as well a bit smaller as it doesn’t rice. You can get 30 slices out of one bread. I usually let it cool down once out of the oven. Slice them when cooled down and pack it right away per 2-4 slices and store them in the Freezer.
Especially in the beginning of a diet I want to have as few temptations as possible before I fall back into old patterns. Therefor preperations of healthy low carb products is key.
Low Carb Brown Bread recipe:
Before you start you must heat the oven at 175 C.
Bakingtime: ca. 80-90 minutes
Ingredients:
- 6 large eggs
- 265 gram Greek Yoghurt (full fatt 10% otherwise it’s too thin)
- 180 gram multiple seeds (sesame seeds, hemp seed, almond flour, finely ground sunflower seeds, pumpkin seeds, linseed).
- 75 gram melted butter
- 75 gram psyllium fibers
- 2 large teaspoons of (tartar) baking powder
- 1-1,5 teaspoons of himalayan salt
- 1/2 teaspoon of kelp powder (optional)
Preparation:
Melt the butter and let it cool down before mixing with the eggs. Otherwise you can get scrambled eggs. Mix all the wet ingredients (eggs, yoghurt,butter) together with a whisk. Prepare all the dry ingredients. Put all the ingredients together and whisk all ingredients together. Using a rubber spatula is also possible. Gently put the mix into a with parchment paper covered cake tin. Place the tin into the centre of the oven for 80-90 minutes. Check after 60 minutes, when turning to dark, place parchment paper on top of the low carb bread to reduce the chance to let it get burned. When finished take it out of the oven and let the low carb bread cool down. Get it out of the baking tin after a few minutes. Use the parchment paper you used for the top, as this one is still dry and let the low carb bread dry for at least an hour. Then slice the low carb bread and taste it or put it into packing/bags. Enjoy!