Hands up, who finds themselves running to the fridge every half an hour, but still feels hungry? At this time, not only is the kitchen in close proximity, boredom often leads to increased snacking.
And that’s completely ok!
Nevertheless, it can’t hurt to switch to a few figure-friendly recipes.
How would you like to snack on fragrant slices of moist bread – without a crumb of guilt?
For those avoiding carbs, this probably sounds like a dream. Well it isn’t, and you can, with these low-carb bread recipes.
These no carb bread recipes are no fuss and very easy to bake at home. Plus, not only are they delicious, but gluten-free and packed with valuable nutrients. They are also abundant in proteins, fiber and healthy fatty acids from nuts and kernels.
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3 healthy recipes for low-carb bread
The ingredients for a loaf of bread (recipe via Nutrition Stripped )
- 1 cup of walnut butter (bought or made from 1½ cups of shelled walnuts with a food processor)
- 4 organic eggs
- 1/3 cup almond flour
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 1 tablespoon of maple syrup
- 2 tablespoons of flax seeds
- 2 tablespoons of dried herbs of your choice, e.g. B. rosemary, thyme or oregano
- some coconut oil
- (Silicone) box baking pan
- Preheat the oven to 175 ° C and coat the baking pan with coconut oil.
- Mix the walnut butter, maple syrup and eggs in a large bowl. Then slowly stir in the almond flour, baking powder, dried herbs and linseed until you get a smooth and creamy mixture.
- Pour the finished dough into the mold and bake for 45 minutes.
- Take out of the oven and let cool for at least an hour before taking the low carb bread out of the baking pan.
- Cut the finished bread into slices and enjoy with the topping of your choice!
Extra tip: The bread is stored in the refrigerator for one to two weeks; frozen about a month.
2. Low carb bread with nuts and seeds
The ingredients for a loaf of bread (recipe via My New Roots )
- 1 cup of sunflower seeds
- 1/2 cup of flax seeds
- 1/2 cup of hazelnuts or almonds
- 1 1/2 cup of oatmeal
- 2 tablespoons of chia seeds
- 4 tablespoons of psyllium husk
- 1 teaspoon of fine-grain salt
- 1 tablespoon of maple syrup or knife tip stevia
- 3 tablespoons of warmed coconut oil or ghee
- 1 1/2 cups of water
- Silicone box baking pan
- Mix all dry ingredients well in the silicone baking pan.
- Mix the maple syrup, coconut oil and water in a measuring cup and add to the dry ingredients.
- Mix everything well until you get a nice, thick dough. If the mass is too thick, just add a little water.
- Let the dough rest for at least two hours, preferably even overnight.
- Before baking, preheat the oven to 175 ° C.
- Then bake the bread dough on a medium rack for around 20 minutes.
- Then quickly take the bread out of the mold and place it upside down on a wire rack. Bake again for 30 to 40 minutes.
- Allow to cool well before cutting.
Extra tip: The bread is kept in a well-closed box for around five days in the fridge, but can also be frozen and later eaten as a toast (e.g. with avocado or pumpkin!).
3. Paleo zucchini breakfast bread (sweet)
The ingredients for a loaf of bread
- 1 cup grated zucchini
- 1 1/2 cup almond flour
- 1/4 cup maple syrup
- 3 organic eggs
- 1 tablespoon of coconut oil
- 1 1/2 teaspoon of cinnamon
- 1 1/2 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- Knife tip sea salt
- Crate baking pan
- Preheat the oven to 175 ° C. Line the baking pan with baking paper.
- Mix all ingredients except the zucchini in a large bowl by hand or with a food processor.
- Add the zucchini rasp to the batter and fold in carefully until a nice, creamy mass is created.
- Fill the finished dough in the baking pan and bake for about an hour until the surface shines golden brown.
- Let it cool briefly and best enjoy with sweet toppings.