Keto Bread

Lupin flour, protein powder and psyllium husk bread

At the time of writing this is my absolute favourite bread recipe so far. It is quick to prepare and although the ‘flours’ are unusual flours, it ticks all the boxes for a good loaf of bread.

The three ‘flours’ used here are:

  • Lupin flour (sourced from here). This adds crunch and texture to the bread and a good flavour very similar to wheat/grain breads
  • Whey Protein Powder (sourced from here). This adds a lightness to the bread
  • Psyllium Husk Powder (sourced from here). This adds the gluten-like quality to the mix

Ingredients:

DRY INGREDIENTS
25g Lupin flour
25g Psyllium Husk Powder
25g Whey Protein Powder
2tsp Baking Powder
1/8tsp Baking Soda
1/4tsp Salt

EGG SUBSTITUTE
1.5tbsp Ground Flax Seeds
3tbsps Water

FLAVOURINGS
1tbsp Black Sesame seeds
1tbsp Sunflower seeds

WET INGREDIENTS
125g Cream Cheese
2 large Eggs
1.5tbsp Apple Cider Vinegar
1/4cup warm Water

Method:

  1. Set oven to 150 Celsius (fan assisted).
  2. Line a 2lb loaf tin with parchment.
  3. For the egg replacement (this reduces the number of eggs needed in the recipe), place the flax seed in a cup, add the 3 tablespoons of water and leave to soak.
  4. Place all the Dry Ingredients in a bowl and whisk until everything is thoroughly mixed and all the lumps have disappeared. For better results, sift the baking powder.
  5. Add the Flavourings to the dry ingredients and mix.
  6. In a separate bowl, whisk the cream cheese until light and fluffy
  7. Add the first egg to the cream cheese and whisk until fluffy. Add the second egg and whisk again. For better rise, the eggs should be at room temperature.
  8. Add the flax seed to the cream and egg mix and whisk.
  9. Add the apple cider vinegar and the water to the cheese and egg mix and combine.
  10. Pour the combined wet ingredients onto the dry ingredients and mix with a spoon until well combined and dough like. Leave for a few minutes to thicken.
  11. Place the mix into the lined loaf tin and cook for 70-75 minutes. An inserted skewer should come out clean and ideally you cook the loaf for a further 10-15 minutes.
  12. Allow the loaf to fully cool before eating.