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Pumpkin Seed Almond Keto Bread (Gluten-Free)
Hearty keto bread from almond and pumpkin seed flour with scattered seeds throughout. Scored and sesame-sprinkled for a golden crust over eight thick slices.
15 min prep / 65 min total
187 kcal
7.8g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 5eggs
- pinchsalt
- 100 galmond flour
- 1 tspbaking powder
- 100 gpumpkin seed flour
- 2 tbsppumpkin seeds
for topping
Instructions
Beat 5 eggs with a pinch of salt until pale.
Fold in 100g almond flour, 1 teaspoon baking powder and 100g pumpkin seed flour.
Grease a loaf pan, transfer the batter, drizzle with oil and scatter 2 tablespoons pumpkin seeds on top.
Score the surface and bake at 180°C (350°F) for 40- until firm; cool before slicing.
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