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VeganVegan — no animal products at allKetoKeto — under 5g net carbs per servingSeed-BasedSeed-Based — built on seeds as the primary structureHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Keto Green Lentil Coconut Flour Bread with Herbs
Hearty keto loaf built on green lentils, coconut flour and psyllium, spiced with turmeric, garlic and Italian herbs, then topped with seeds.
15 min prep / 70 min total
162 kcal
7.4g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 ggreen lentils
1 cup, soaked and blended
- 30 gpsyllium husk
- 50 gcoconut flour
- pinchsalt
- tspturmeric
- tspdry garlic
- pinchItalian dried herbs
- 10 gbaking powder
- 450 mlwater
- 20 mlolive oil
- fresh dill
chopped
- sesame seeds
for topping
- sunflower seeds
for topping
Instructions
Soak 200g green lentils, drain and blend smooth. Combine with 30g psyllium husk, 50g coconut flour, salt, turmeric, dry garlic and Italian herbs.
Add 10g baking powder, 450ml water and 20ml olive oil and mix thoroughly. Fold in chopped fresh dill.
Let the batter rest , then transfer to a greased loaf tin and level the top.
Sprinkle with sesame and sunflower seeds and bake at 180°C for about , until the crust is set and deep gold. Cool before slicing.
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