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Keto Combo Bread
Very Low Carb <2g carbs the whole loaf
Servings: 10-14 slices [depends on length of bread tin/mould] or 7 bread buns
  • Dry:
  • 60g BLONDE Psyllium Husk
  • 40g Chia Seeds
  • 15g Ground Linseeds
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Xanthan Gum
  • 1 tsp Lo Salt/Pink Himalayan Sea Salt
  • Wet Heat & Mix:
  • 100g melted butter/beef dripping
  • 80g Light Tahini [Meridian]
  • Wet Mix:
  • 150g egg whites [lowers protein]
  • 250g Unsweetened Almond/Coconut Milk
  • I tbs [15mls] Apple Cider Vinegar
  • Optional Extras:
  • 1 tsp Magnesium Citrate Powder
  • 1 tbs Nutritional Yeast [B Vitamins]
  • 1 tsp Dried Yeast [Yeasty taste of real bread - not convinced]
  1. Mix dry ingredients together
  2. Melt fat & tahini
  3. Mix eggs, milk and add in apple cider vinegar, whisk in melted fat & tahini
  4. Combine wet and dry ingredients well, place in bread tin/mould
  5. Cook 180 degrees 2hr - 2hrs 15 mins It's very forgiving at being overcooked and actually tastes better and gets a crunchier crust.
  6. Take out the pan and stand on a wire rack back in the oven as it cools down