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Keto Almond Hazelnut Loaf (Gluten-Free, Low-Carb)
Whipped egg-white keto loaf built on almond flour, toasted hazelnuts and psyllium, fragrant with dry garlic. Crackly on the outside, cloudlike inside.
15 min prep / 50 min total
108 kcal
5.6g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 60 galmond flour
- 15 gpsyllium husk
- ½ tspbaking powder
- dry garlic
- 40 ghazelnuts
toasted and ground
- ½ tspxanthan gum
- 3egg whites
- salt
- 1egg
- 2 tspapple cider vinegar
- sesame seeds
for topping
Instructions
Toast hazelnuts in a dry pan and grind into a coarse meal.
Whisk almond flour with psyllium, baking powder, dry garlic, xanthan and ground hazelnuts.
Beat egg whites to stiff peaks with a pinch of salt.
Fold whole egg and vinegar into the dry mix, then gently fold in the egg whites.
Shape into a bar on an oiled baking sheet, score the top and sprinkle with sesame.
Bake at 180°C for 30- until the crust is crisp and the interior airy.
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