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Keto Almond Psyllium Cloud Bread (No Flour)
Airy keto loaf of whipped egg whites folded with almond flour, psyllium and coconut oil. Served with green pea and cottage cheese dip for lunch.
20 min prep / 70 min total
307 kcal
11.9g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 6eggs
whites and yolks separated
- 50 gcoconut oil
- 50 galmond flour
- 25 gpsyllium
- ½ tspbaking powder
- sesame seeds
for topping
- 150 ggreen peas
blanched, for spread
- 150 gcottage cheese
for spread
- dill
for spread
- garlic
for spread
- 2 tbspolive oil
for spread
- salt
for spread
- black pepper
for spread
Instructions
Separate 6 eggs and beat the whites to stiff peaks.
Stir the yolks with 50g melted coconut oil, then gently combine with the whites.
Fold in 50g almond flour, 25g psyllium and 1/2 teaspoon baking powder.
Transfer to a greased loaf pan, rest and sprinkle with sesame.
Bake at 180°C for 40- until golden.
For the spread, blanch 150g peas, drain and blend with 150g cottage cheese, dill, garlic, 2 tablespoons olive oil, salt and black pepper.
Slice the cooled bread and serve with the pea spread.
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