Bread is one of the most delicious food items, but also one that leaves us feeling guilty whenever we eat too much of it. But not all breads are the same! While watching your diet and eating bread at the same time was once unthinkable, this is no longer the case. LCHF bread is an excellent substitute for regular bread, as it contains a lot less carbohydrates – and results in a lot less guilt. It is healthy, filling and delicious.
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!
Ingredients for LCHF bread
200 g flax seeds
50 g sesame seeds
100 g almonds
2 tsp baking powder
1 tsp salt
50 g mixed seeds
1 tbsp psyllium
50 g butter
100 g sour cream
6 eggs
250 g curd cheese
Preparation
1. Preheat the oven to 175°C.
2. In a food processor, finely grind flax seeds, sesame seeds and almonds.
3. Add mixed seeds, psyllium, baking powder and salt.
4. Melt the butter and mix it with sour cream, eggs and curd cheese.
5. Combine the dry ingredients with the wet ones.
6. Place the mixture into a 25 cm bread baking tin lined with parchment paper.
7. Bake for 60–75 minutes at 175°C.
If you share this recipe, don’t forget to add #ArgetaBread 😉
