Description
A simple quick bread that’s keto friendly and savory.
Ingredients
Scale
- 2 large eggs
- 1/3 cup water
- 1/2 cup flax meal
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup butter, softened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 – 1 cup shredded cheddar cheese
- Salt and pepper (1/4 – 1/2 teaspoon each)
- 3 tablespoons mixed seeds (hemp, sesame, chia, pumpkin seeds) – optional
- 1 tablespoon zucchini flour (optional)
Instructions
- Activate ground flax with water in your mixing bowl and let stand 2-3 minutes or until gelatinous. Note: I’ve substituted egg whites for the water before, to up the protein.
- Add eggs, butter, and flours and blend together either in a mixer, by hand, or with a hand mixer. Let stand for 2-3 minutes after everything is added. If the dough seems stiff, add another tablespoon or two of water.
- Add the spices, baking soda and baking powder, and the cheese. Blend together until the cheese is evenly distributed. If adding additional seeds, add them now, same with the zucchini powder. Note: I usually add the zucchini powder if I made the dough too wet as it absorbs additional moisture. Adjust salt and pepper to your taste.
- Line a loaf shape pan with parchment paper, leaving parchment out to use as a handle. You can also use a square pan for a more cornbread like presentation.
- Heat oven to 350F.
- Pour the dough into your lined loaf pan. Back for 30-45 minutes, or until the top of the loaf is golden and a toothpick inserted in the center comes back clean. The loaf won’t rise very much.
- Let cool for 5 minutes in the pan, then transfer to a cooling rack to finish cooling. Store in an airtight container in the fridge for up to 1 week.
Nutrition
- Serving Size: 1/12
- Calories: 173
- Sugar: 0.6g
- Sodium: 331mg
- Fat: 14.1g
- Saturated Fat: 7.1g
- Carbohydrates: 10.3g
- Fiber: 6g
- Protein: 6.3g
