Ingredients
- flax seeds200 g
- sesame seeds50 g
- almonds100 g
- baking powder2 tsp
- salt1 tsp
- mixed seeds50 g
- psyllium1 tbsp
- butter50 g
- sour cream100 g
- eggs6
- curd cheese250 g
This recipe is probably the one that comes closest to carb-free bread, i.e., bread that contains no carbohydrates, and yet still has a crispy crust and a soft centre. And the best thing about it is that LCHF bread is very filling, as it’s packed full of proteins and fibres.
Most LCHF breads are very crumbly because they have no gluten to hold ingredients together. Bread made with this recipe, however, is just like real bread! Topped with Argeta, this snack is outstanding in terms of the LCHF or keto criteria!
Preparation
Preheat the oven to 175°C.
In a food processor, finely grind flax seeds, sesame seeds and almonds.
Add mixed seeds, psyllium, baking powder and salt.
Melt the butter and mix it with sour cream, eggs and curd cheese.
Combine the dry ingredients with the wet ones.
Place the mixture into a 25 cm bread baking tin lined with parchment paper.
Bake for 60–75 minutes at 175°C.
If you share this recipe, don't forget to add #ArgetaBread 😉
