Keto Skillet Bread

Keto Skillet Bread

It's been almost 2 years since I discovered the low-carb diet or the LCHF diet (the more restrictive version is called 'keto'). I have lost a lot of weight but, most importantly, I can keep it under control, without constraining myself too much when it comes to my food pleasures. I admit I'm not permanently on this diet, I'm too much of a good eater ... but I easily come back to it and I feel okay again.

The most 'painful' is giving up bread and everything else involving flour, but for this, the keto diet has some extremely tasty solutions.

I have made this recipe with various low-carb flours and seeds, still, the almond flour version is the closest to the classic skillet bread taste, so I warmly recommend it.

You can add in seeds, olives, cheese, your favourite vegetables, it will be absolutely delicious.

Ingredients

Egg
3 pcs
Yoghurt
150 g
10% fat yoghurt or 30% sour cream
Yellow cheese
125 g
Psyllium husk
2 tbsp
Almond flour
75 g
I make it myself, in the coffee grinder
Baking powder
1 tsp
Salt
0.5 tsp
Vegetable oil
2 tsp
or a small dice of butter, to grease the skillet

Step by step

1

In a big bowl, put together eggs, yogurt and yellow cheese after you grated it using the large holes side. 

Mix the ingredients very well with a fork. 

2

Then stir in almond flour, psyllium fiber, baking powder and salt. 

3

Whip the mixture thoroughly using a whisk, until smooth and without any lumps. 

Let rest for 10-15 minutes, for the psyllium fiber to expand. 

4

I recommend cooking the bread in a smaller skillet, 22-24 cm in diameter. You'll be able to flip it more easily if it's smaller. 

Grease the skillet with some oil or butter, pour in half of the batter and spread it evenly using a spoon. 

5

Place the skillet over the lowest heat (the bread can become brown very quickly!) and let cook slowly on one side for 10-15 minutes. 

You will notice it will grow bigger and make air bubbles on top.  

6

When the edges turn to golden brown, you'll know it's time to flip on the other side, using the spatula. Cook for another 5-10 minutes, until this side too turns to golden brown. 

7

Take out the bread, place it on a plate or cutting board and let cool completely. The same way prepare the second one. 

8

I usually cut each bread in 4-6 slices (I keep them in the fridge, covered in plastic wrap) and I have them at breakfast, or with some soup, or they can go very well with eggplant salad etc. 

Enjoy!

 

Quantity: 2 pieces of
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:

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