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Watch How to make Almond Meal or Almond Flour at Home here – https://youtu.be/KdpJfukiQhQ
See CONVERTED INGREDIENTS list (in Grams and Oz) at the end of this description.
Stop trying to find more low carb bread recipes and just make this keto bread. I have done the hard work of trying MANY low carb bread, keto bread and banting bread recipes where many of these low carb breads either don’t work or taste terrible. THIS IS THE LAST ONE YOU WILL EVER NEED! This bread is almost a no carb bread, suits anyone following a low carb, ketogenic, lchf or banting lifestyle. It is not harder to make than any of the other keto recipes or low carb bread recipes I have seen and I show you step by step how to make it!
This bread recipe is such a winner, is low carb (of course), keto / ketogenic and results in the best homemade keto bread or homemade low carb bread. Please just trust me on this one and give this one a shot! The Keto King won’t disappoint you! For those banting, this fits perfectly into a banting bread and is suitable for anyone banting. This bread uses almond flour, so it is grain-free bread which many are looking out for. Which also means it is a gluten-free bread.
Let me know in the comments how you liked it or if you have any questions. I’m happy to answer anything about this fantastic low carb bread, keto bread or banting bread! Call it what you will, I call it delicious!
Thanks for watching the Keto King (a.k.a the Banting Boss). Subscribe to the channel for more excellent recipes just like this one. And of course, keep it keto!
6 Large Eggs;
1 cup of Greek Yoghurt (285g / 10.05oz);
1 cup of Almond Flour or Almond Meal (96g / 3.39oz);
60ml of Psyllium Husk; (60g / 2.1oz))
10 grams Baking Powder (10ml/0.35oz);
1/2 teaspoon of Salt (2.5g / 0.09oz);
Seeds of your choice
Loaf Tin: 9.5” x 5.5” (24cm x 14cm) top dimensions, 8” x 4”(20cm x 10cm) base dimensions and 3” (7.5cm) deep
Mix dry, mix wet, add wet and dry together & use hand blender. Add half of your seeds into mixture. Pour mixture in a bread tin lined with parchement paper and flatten. Sprinkle seeds on top of mixture. Bake in oven at 180 degrees Celcius / 350 degrees Fareneheit for 55mins or longer.
Macronutrients for ENTIRE loaf:
29g net carbs (61g carbs – 32g fiber)