I have been making Keto bread since I started using exogenous Ketone supplement and try to go on a ketogenic diet, which is a high fat, low carbs diet.
Today I decided to add some Chia seeds into the Keto bread, to add some extra good fats into my diet. Let’s take a look at Chia Seed Nutrition Profile.
The reason Chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals such as:
• Dietary fiber (11g – 42% recommended daily value)
• Protein (4.4g – 9% RDV)
• Omega-3 fatty acids (4915 mg)
• Omega-6 fatty acids (1620 mg)
• Calcium (77 mg – 18% RDV)
• Copper (0.1 mg – 3% RDV)
• Phosphorus (265 mg – 27% RDV)
• Potassium (44.8 mg – 1% RDV)
• Zinc (1.0 mg – 7% RDV)
Chia also contains essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, Vitamins A, B, E, and D, and minerals including sulphur, iron, iodine, magnesium, manganese, niacin, thiamine, and they are a rich source of anti-oxidants.
As you can see from the nutrition breakdown, this bread is low in carbs (1.1g per slice only), high in protein (4.4g) and fats (8.5g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!
Serve: 20 slices
6 large eggs yolk
60g Butter, melted
1 teaspoon vanilla essence (optional)
145g Almond meal
30g Golden flaxmeal
25g chia seed
3 teaspoon baking powder
3/4 teaspoon salt
6 egg white
1/4 teaspoon cream of tartar
1. Pre-heat oven to 190°C
2. Put the egg yolk and butter into a mixer bowl
3. Put the egg white into another mixer bowl
4. Put ingredients C in another bowl
5.Line a rectangular bread loaf tin with baking paper (my baking dish is 25.5cm x 13cm x 6cm)
Method for ingredient (A):
1. Use k-beater and cream the butter and egg yolk till light and creamy
2. Add in the ingredients (B) in 2 batches and mix until combine. Set aside
Method for ingredient (C):
3. Whisk the egg white in speed 4 for 30 secs till foamy.
4. Add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.
5. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.
6. Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined
7. Add the remaining 2/3 of the egg whites and use a spatula and mix until fully incorporated. Do not over mix.
8. Pour mixture into the loaf pan.
9. Bake for 30 minutes or till cake tester comes out clean.
10. Allow the bread to cool completely before removing it from the pan and slice.