I need to do more research on the guy that invented Fathead dough, so I can find him and plant a big fat one on him! I love it and use the concept for so many great dishes, but switched around some ingredient ratios until I was happy. Here, I made a batch of mini rosemary-flavoured ‘breadrolls’, yielding between 13 and 14 little rolls. The macros are calculated as one ‘serving’ being 2 mini keto rolls. You can use any appropriately-sized pan or baking tin, but I thought it would be attractive to bake, then serve (tear-and-share-style) straight from a cast-iron pan (mine was 20cm / 8-in diameter). Enjoy with just about anything and play around with different herbs – but I think I rocked these using rosemary..
I am never running out of ideas to mimic a loaf of the good stuff. Each slice of this bread – made using almond flour and psyllium husk powder – comes in at 7g carbs (one slice is approx. 60g / 2.1oz). A bit of a hefty price to pay for such a small slice, but a great recipe to try anyway on your low-carb journey. Use the best quality, strongest-tasting black olives you can find and don’t omit the sun-dried tomatoes – they add a lovely sharpness with every bite. Serve a slice of this olive & sun-dried tomato low-carb bread with a thick layer of grass-fed butter and a crack of Pink Himalayan salt. Be sure to also check the other Keto Breads I have on the website..
Afternoon Tea, anyone? These lovely mini salmon sandwiches are made from slices of the Keto Soda Bread. The macros are calculated using cream cheese, but you could shave off even more carbs by using use soft goat’s cheese instead (I made a note of those macros at the end). One serving = 2 slices, as pictured.
I play around a lot with bread, and this was another attempt. The texture is great and you should give it a try at least once. Baked using bicarbonate of soda (baking soda), eggs, and a combination of almond and coconut flours, this bread took a few attempts to get me to this point. Since ingredients are pricey (and I want you to succeed first time) I encourage you to follow the recipe closely. The loaf (which you will notice is fairly small) will slice into approximately 8 mini slices, but the dense texture will make these rather filling. The macros are calculated per two slices of (35g / 1.2oz) each, so adjust accordingly. Enjoy topped with cream cheese or goat’s cheese and smoked salmon for a posh afternoon tea option, like I did here.
These are quite similar to my Quick Keto Chia Bread recipe I posted last week, except I made these in ramekins which create perfect little muffin shapes (which I then sliced in half). This recipe will make 2 muffins and yield 4 slices, as pictured. The macros have been calculated per 1 serving (1 muffin cut into 2 slices). They can also be toasted by simply frying in a little olive oil. Top with a poached egg or butter and good-quality prosciutto, like I did on my Low-carb Prosciutto Muffins or (if you are very ambitious) make a super-posh Keto Salmon Eggs Benedict. Enjoy!
I have to admit, even in LBK (Life Before Keto) I rarely ate bread. And when I did indulge, I always regretted it afterwards: I felt bloated and miserable and wouldn’t poop for a week (no bacon butty is worth that), so I didn’t miss it much when starting keto. However, being human and all, the craving for a slice of toast with butter-and-Bovril still slaps me through the face every now and again and I am well-chuffed with this alternative, where I used almond flour and ground chia seeds to achieve a lovely ‘bread’ texture and flavour. Give it a try and then pat yourself on the back for being so dedicated…