Keto Spiced Loaf
SERVES 8
Prep Time
30 minutes
30 minutes
Cook Time
20 minutes
20 minutes
Ingredients
1 tsp yeast
2 tsp inulin (Inulin is a prebiotic fibre, its in the recipe to feed the yeast instead of adding sugar, the body treats it like fibre. You can purchase it from health food stores and chemists.
40g warm water
30g chia flour or chia seeds
150g mozzarella
200g almond meal
2 eggs
40g salted butter
30g xylitol/erythritol or sweetener of choice
2 tsp baking powder
15g whey protein isolate
4 tsp mixed spice
4 tsp cinnamon powder
2 tsp ground cloves
Servings: 16 slices
Ingredients
- 2 tsp yeast
- 4 tsp inulin (Inulin is a prebiotic fibre its in the recipe to feed the yeast instead of adding sugar, the body treats it like fibre and it feeds your good gut bacteria! You can purchase it from health food stores and chemists and iherb.
- 80 g warm water
- 60 g chia flour or chia seeds
- 300 g mozzarella
- 400 g almond meal
- 4 eggs
- 80 g salted butter
- 4 tsp baking powder
- 30 g whey protein isolate
- 8 tsp mixed spice https://www.masterfoods.com.au/our-range/herbs-spices-seasonings/herbs-spices-a-z/mixed-spice/
- 8 tsp cinnamon powder
- 4 tsp ground cloves
- 60 g erythritol/xylitol or sweetener of choice
Instructions
- In a small bowl, combine yeast, inulin and water, stir and set aside for later
- If you have whole chia, mill 20 seconds / speed 9 / mc on, tap lid to knock chia down (skip milling if using pre-ground chia flour)
- Add mozzarella and almond meal, chop 40 seconds / speed 6 / mc on
- Add 2 eggs, cook 3 minutes / 50 degrees / speed 2 / mc off
- Add remaining eggs, butter, baking powder, yeast/inulin mixture, whey protein isolate, sweetener and spices, mix 1 minute / speed 4 / mc on
- Scrape down, mix 30 seconds / speed 4 / mc on
- Transfer to a large lined loaf tin or silicon mould
- Remove all dough, flick the blades clean 1 second / speed 8 / mc on and add any extra mixture to the tin
- Set aside in the warmest room in the house for 1 hour
- Turn your oven on now to 170C, and once its reached temperature the loaf is ready to go in
- Bake approx. 1 hour 15 minutes until risen, golden brown and springs back, when you think it’s ready, turn the oven temperature off but leave the fan running and door ajar as slower cooling will result in less chance of the loaf deflating
- Store in the fridge in a container up to 6 days or frozen up to 3 months, reheats nicely 15 seconds in the microwave or toasted
Non – mixer method
- In a small bowl, combine yeast, inulin and water, stir and set aside for later
- Purchase chia flour or mill chia to flour in a spice grinder
- In a food processor, blend chia flour, mozzarella and almond meal until it comes together as a thick paste
- Add all remaining ingredients for the buns and blend for a few minutes until everything comes together as a smooth paste
- Transfer to a large lined loaf tin
- Set aside in the warmest room in the house for 1 hour
- Turn your oven on now to 170C, and once its reached temperature the loaf is ready to go in
- Bake approx. 1 hour 15 minutes until risen, golden brown and hollow sounding, when you think its ready, turn the oven temperature off but leave the fan running and door ajar as slower cooling will result in less chance of the loaf deflating
- Store in the fridge in a container up to 6 days or frozen up to 3 months, reheats nicely 15 seconds in the microwave or toasted
Nutrition Facts
Keto Spiced Loaf
Amount Per Serving (90 g)
Calories 326
Calories from Fat 310
% Daily Value*
Fat 34.4g53%
Saturated Fat 14.1g71%
Sodium 379mg16%
Carbohydrates 4g1%
Sugar 2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Anyone made this successfully with coconut flour, using the 1/4 of almond flour and extra egg adaption but not rising well. Thanks in advance 😀
Hi,
Could egg white powder or Beef protein isolate be substituted in as an alternative for the whey protein isolate?
Many thanks in advance
Good question! Ive never worked with beef protein isolate before, is this similar to collagen? I would imagine both of your suggestions would work as both are almost pure protein like the whey isolate, but do let us know how you go!
I loved the smell of it cooking, but a little disappointed in taste – it’s a little dry (I’ve double checked I did everything to recipe). I’m trying to think how to adapt to my taste a little.
Oh Im sorry to hear this, try lowering the oven temp if you bake it again, hopefully it was still good with lashings of butter!