- Eggs - 4 pcs.
- 1/2 medium zucchini - approx. 150 g
- Almond flour - 1.5 dl
- Coconut flour - 1 tbsp the spoon
- Psyllium - 2 tbsp. spoons
- Sesame seeds - 1 dl
- Salt - 1/2 tsp
- Baking powder - 1.5 tsp
Grate the zucchini on a fine grater, squeeze the juice. You should have about 1.5 dl (3/4 cup) grated zucchini.
Beat the eggs well with a mixer - about 3 minutes - until stiff. Add zucchini and mix thoroughly.
Add all dry ingredients and knead the dough. Let it brew for ten minutes. Preheat oven to 190 degrees.
Form 4 small baguettes with wet hands and place on a baking sheet covered with baking paper. Make three small diagonal cuts on top of the baguettes.
Bake for 20-25 minutes until a pleasant golden shade is obtained.
For one mini baguette: Proteins - 18 g (36% kcal) Fat - 13 g (58% kcal) Carbohydrates - 3 g (6% kcal)
Original recipe: Mariann Andersson “Baka matbröd med O Keto”
Coconut flour (Organic)
Almond flour (partially defatted, Organic)
.Comfortable Citrus Bread
