Breakfast

Easy Ketogenic Bread

Name: Easy Ketogenic Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 3 piece eggs; 1 cup tahini; 1 teaspoon salt; 2 teaspoon baking soda; 0.5 piece lemon juice; 0.5 teaspoon mahlep; 1 tablespoon nigella seeds

Duration

30 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

3 piece eggs
1 cup tahini
1 teaspoon salt
2 teaspoon baking soda
0.5 piece lemon juice
0.5 teaspoon mahlep
1 tablespoon nigella seeds

Step-by-Step Preparation

Speed:1x

Preheat the oven to 180 degrees and start heating on the top-bottom setting. Line the bottom and sides of a small loaf pan with parchment paper and set it aside.

Crack 3 eggs at room temperature into a deep mixing bowl. Whisk the eggs with a mixer at high speed for approximately 2-3 minutes until they become completely homogeneous and slightly frothy.

Add 1 cup of tahini, 1 teaspoon of salt, and 0.5 teaspoon of mahleb to the whisked eggs to balance the intense flavor of the tahini. Using a spatula, mix in circular motions from bottom to top until all ingredients reach a smooth consistency.

In a separate small bowl, squeeze the juice of half a lemon over 2 teaspoons of baking soda to make it foam. Immediately add this activated foamy mixture to the cake batter and fold it in with quick but gentle movements to prevent the batter from deflating.

Pour the prepared ketogenic bread batter evenly into the loaf pan lined with parchment paper and smooth the top with a spatula.

Before putting the bread in the oven, evenly sprinkle 1 tablespoon of nigella seeds, which you have lightly toasted in a small pan until fragrant, over the bread batter.

Bake in the preheated 180 degree oven for approximately 20 minutes under controlled conditions until the top turns golden yellow and the inside is completely cooked. Before removing from the oven, check if the inside is cooked by inserting a toothpick into the middle.

Remove the baked bread from the oven and let it rest in the pan until it reaches room temperature. After it has completely cooled, remove it from the pan, slice, and serve.

Chef's Tips

Having the eggs at room temperature allows the bread to gain better volume while being whisked with the mixer and ensures the bread is fluffy.
The combination of lemon juice and baking soda is the most important factor that allows this gluten-free and yeast-free bread to rise. It should be added to the mixture immediately after foaming occurs.
To ensure that the ingredients used do not carry a risk of cross-contamination, take care to use products in gluten-free certified packaging.

Alternative & Optional Ingredients

You can use the same amount of sugar-free and natural peanut butter or almond butter instead of tahini.
You can sprinkle sesame seeds, blue poppy seeds, or pumpkin seeds on top instead of nigella seeds.

Gourmet Recommendations

To increase the nutritional value and flavor of the bread, you can add 1 tablespoon of ground flaxseed to the mixture.
Before serving the bread slices you have prepared, you can lightly toast them in a pan and create an elegant breakfast plate by adding avocado mash and a poached egg on top.

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Nutrition Facts

Per Serving

Calories361 kcal

Protein14 g

Carbohydrates12 g

Fat31 g

Fiber 5 g

Sugar 1 g

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Breakfast

Easy Ketogenic Bread

Duration

30 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp