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Keto Rustic Bread

I have made so many variations of my perfect bread that I might have lost count of how many I made. Some of them, the changes were so small that I did not even write them down. Others were more profound and I have been posting them.

This is my last experiment and the one I lately prefer. It has an earthiness that really gives it a rustic feeling. Freezes well, toasts well, can be made as buns (in a bun, muffin pan, etc), tastes like heaven and is a delight with salted butter.

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Rustic Keto Bread

by:

4.5 rating based on 6 ratings
  • V
  • GF
  • DF
My famous bread has now so so many variations and all delicious. I confess this is lately my favourite. It has an earthiness to it that really makes it rustic.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 6 eggs
  • 5 tbsp almond or macadamia meal/flour
  • 2 tbsp sunflowerseed flour or meal
  • 1 tbsp psyllium powder/fibre
  • 1 tsp gluten free baking powder
  • 1/4 cup macadamia nut butter
  • 1/4 cup pecan nut butter
  • 1 tsp ground cinnamon
  • Salt to taste
  • 1 to 2 tbsp sesame seeds
  • 1/4 cup olive oil
Method
  • Pre heat the oven to 180º C
  • Oil a loaf pan and line with baking paper
  • Beat the eggs until doubled in size
  • Add the nut butters and beat well
  • Add the olive oil and mix
  • In another bowl mix all dry ingredients
  • Add the dry ingredients to the egg mix and beat it a few seconds until well mixed
  • Pour the mix (it is dense, and if using fine flours gets denser) into the loaf pan, and sprinkle with the sesame seeds
  • Bake for 50 minutes
  • Take the pan out of the oven, let it cool down for 10 minutes, and remove the bread letting it cool down completely
  • Wrap in baking paper and put it in the fridge for 30 minutes, before slicing and freezing (it will help to cut it)
Enjoy and be very happy!

Notes

  1. If you cannot find pecan nut butter, you can make it at home, with a good food processor
  2. If you do not like any of the nut butters, you can use another, but the taste will differ
  3. If you do not like sunflower seed meal/flour, use another one, but it will change the rustic flavor and texture
  4. The cinnamon adds an extra touch to the mix
  5. The olive oil can be replaced with an oil of your taste
  6. Sunflower seed flour tends to be drier when store-bought. If you do make it at home, you can use less olive oil

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15 comments

  1. kathleen paul

    I am going to try this one this weekend will let you know what I think

    Reply

    1. heelsandspices

      Please do!!

      Reply

  2. kathleen paul

    I made this today and I must say I like this one the best out of you breads I have tried so far It has a very distinct flavor that I really like.

    Reply

    1. heelsandspices

      It is also my favourite Kat.

      Reply

  3. jen

    Just ordered the ingredients so I can make your bread—it looks amazing and I can’t wait to try! Thank you for your many recipes. They are delicious and inspired!

    Reply

  4. Carla

    I made this last weekend. I was ready to make the seed and nut bread so we can have Reuben sandwiches. The new rustic version came up. I subbed my available nut butters for the pecan and macadamia, and added caraway seeds to suggest Jewish rye. Excellent! Thank you!

    Reply

    1. heelsandspices

      Thank you Carla

      Reply

  5. Johanne Landerman

    Thank you very much for this wonderful bread. After making all kind of attempt to different type of bread, now I know the work that goes into your bread recipes. Best one so far.

    Reply

    1. heelsandspices

      That is so sweet Johanne thank you

      Reply

  6. jen

    Delila, you’ve done it again! This bread is amazing! Wow! Soft and delicious! Thank you for such a terrific recipe!

    Reply

    1. heelsandspices

      It is now my favourite Jen

      Reply

  7. Lindi Edens

    I made this today with a couple of substitutions. I didn’t have any fancy nut butters, so I just used peanut. I also didn’t have psyllium so I used flax meal. It turned out well, but a little denser than I wanted. It sliced nicely and had a good consistency. I think next time I’ll try adding more baking powder. Thanks for the recipe!

    Reply

  8. cathy

    The Nutritional Values are missing on my receipe. Could I please have them. I made this and it is delicious, thank you.

    Reply

    1. heelsandspices

      They are not missing. I do not provide them for valid reasons sorry. Please calculate it yourself using a reliable source

      Reply

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