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This makes 2 small breads (ca. 5cm in diameter and 20cm long). Today I made this for the second time and think it’s quite similar to thick, dense breads. And a nice variation when you can’t eat real bread. 😋
Note: you can substitute all the flours with different (keto friendy) ones, but I’d always include at least 1 TSp of almond flour. At least 1 TSp of Sunflower flour is also warmly recommended. You can also add all kinds of seeds and nuts (Walnuts, Chia, pumpkin seeds, sunflower seeds…).
So without further ado here is the basic recipe:
Ingredients:
500g Carrots, finely grated
4 eggs (min. medium sized)
2-2,5 TSp Psyllium husks
2 TSp Almond flour
2 TSp hemp flour
1 TSp coconut flour
3 Tsp Sunflower flour
(Btw here the original recipe calls for 6 spoons of potato fiber (?) instead, which I didn’t have.)
1-1,5 tsp baking powder (probably baking soda would work, too)
ca. 40-50g of nuts / seeds (optional) I used ca. 40g of pumpkin seeds
Salt
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Instructions:
Preheat oven to 200°C and place parchment paper on a baking tray.
Mix the ground carrots with the eggs. Mix all other dry ingredients together in a separate bowl and add to the carrots. Knead thoroughly and leave it to swell for 5 minutes.
Form 2 small loafs (no more than 5cm high or it will be too soggy) and put them on the baking tray. Bake for 25-35 minutes. Let them cool down on a cake grid completely. I store them in the fridge afterwards.
Enjoy! (And pardon my English O:-)
Nutritional information according to my tracking app:
1 whole bread = 621kcal / 22,9g net carbs / 48g protein / 32,5g fat
1 slice = 41 kcal / 1,5g net carbs / 3,2g protein / 2,2g fat
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I usually eat 2 slices. One bread makes approximately 15 slices.
Edit: original source = low carb high fat cook book by N. Stanitzok, Prof. Dr. J. Vormann (German), adapted
