Tip: Adjust your screen timeout in Settings
Pumpkin Seed Almond Psyllium Loaf
Keto loaf with almond flour, psyllium and whole pumpkin seeds, brightened by oregano and lemon juice. Three-egg batter, sesame topping, deep golden crust.
15 min prep / 60 min total
130 kcal
4.7g protein
16 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 100 galmond flour
- salt
to taste
- 10 gbaking powder
- 10 gpsyllium husk
- 100 gpumpkin seeds
blended
- 1 tsporegano
- 3eggs
- 120 mlwater
- 30 mlolive oil
- 1 tsplemon juice
- pumpkin seeds
for topping
- sunflower seeds
for topping
Instructions
Combine 100g almond flour, salt, 10g baking powder and 10g psyllium in a bowl.
Pulse 100g pumpkin seeds briefly and add with 1 teaspoon oregano.
Whisk 3 eggs, 120ml water, 30ml olive oil and 1 teaspoon lemon juice; stir into the dry mix and rest .
Shape the loaf on damp parchment sprayed with oil, top with extra pumpkin and sunflower seeds and bake at 180°C (350°F) for 40-.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
