Name: Italian 3-Flavor Keto Mini Bread Jars (Gluten-Free)
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 3 servings
Cuisine: International
Ingredients: 3 egg whites (one per layer); 7.5 tbsp Greek yogurt (2.5 tbsp per layer); 4 tbsp almond flour (1 tbsp per layer plus 1 tbsp to adjust); 3 tbsp psyllium husk (1 tbsp per layer); pinch salt (per layer); 1.5 tsp baking powder (1/2 tsp per layer); dry garlic and parmesan (layer 1); 1 tsp tomato paste (layer 2); 1 tsp sweet paprika (layer 2); dill, spinach and dried basil (layer 3, chopped); vegetable oil (for greasing jars); sesame seeds (for topping)

Watch How to Make This

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Instructions

Layer 1 (garlic parmesan): whisk 1 egg white with 2.5 tbsp Greek yogurt, then stir in 1 tbsp almond flour, 1 tbsp psyllium, salt, 1/2 tsp baking powder, dry garlic and grated parmesan. Rest for 10-.
Layer 2 (tomato paprika): repeat with 1 egg white, 2.5 tbsp yogurt, 1 tsp tomato paste, 1 tbsp almond flour, 1 tbsp psyllium, salt, 1/2 tsp baking powder and 1 tsp paprika. Rest 10-.
Layer 3 (herbs): blend 1 egg white, 2.5 tbsp yogurt with dill and spinach, then fold in 1 tbsp almond flour, 1 tbsp psyllium, salt, 1/2 tsp baking powder and dried basil. Add 1 more tbsp almond flour if the batter is too runny.
Grease three 250ml jars, line the bottoms with parchment rounds and spoon one layer into each jar, oiling your hands between layers. Sprinkle the tops with sesame seeds.
Bake in a preheated oven at 180°C for 35- until set. Cool briefly before unmolding.