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Low carb Bread with mascarpone

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Lovely crispy crust KETO bread, that doesn’t require much time to make and is fail proof. With a bit less than 1g net carb per slice this is a great option to eat even multiple times a day.

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About This Recipe

Ingredients

125g mascarpone , 4 medium eggs , 40g almond flour, 30g whole psyllium husk, 15g oat fibre, 1/2 tsp himalayan salt, 2 tsp baking powder

Equipment

Mixing Bowl, Medium Mixing Bowl, Hand Mixer, Parchment Paper, Baking Tray

Cook Time : 55

Prep. Time : 5

Servings : 10

Calories : 98

Carbs : 1

Fat : 8.9

Fat : 0.3

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Instructions

Step 1

Preheat the oven to 170C and line a baking tray with parchment paper.

In a medium size bowl, mix the 4 medium eggs with the 125g mascarpone, use an electric mixer.

Step 2

In another medium size bowl measure out the dry ingredients,

-40g almond flour, or almond grounds is just as good, I recommend Supervalu brand almond grounds, that’s your cheapest option in Ireland if you don’t want to bulk buy.

-30g whole organic psyllium husk.?This recipe will only work with whole husk, don’t use psyllium husk powder. If you are planning to make 1 loaf of bread instead of bread rolls, I recommend to add an extra 1/2 tbsp,( about 4g or so) psyllium husk so your bread won’t be too moist. It really depends on your taste, I usually eat my bread slightly toasted or grilled so I don’t mind if its moist.

-15g oat fibre

-1/2 tsp himalayan salt

-2 tsp baking powder

mix them thoroughly

Step 3

Mix the dry ingredients into your wet (egg, mascarpone mix) mixture, I just used a fork, no need for an electric mixer.

Your dough is gonna be very soft and sticky at this stage.

Enjoy a tea or Coffe until you let the dough rest for 10 minutes, its just enough time for the fibre to absorb most of the liquid and make this dough thick enough to work with.

Step 4

The secret to work with this soft & sticky keto bread dough is to wet your hands or oil on your hands. All my savoury products or recipes which has psyllium husk or/ and fibre in it requires proper wet hands to shape rolls, breads, pizza etc.

Shape a loaf or make 6 rolls, make some cuts on the top of the rolls as well as in the bread, you can do that with a wet or oily knife, and dust them with a little bit of oat fibre.

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Step 5

Bake the bread for 55 minutes to 1 hour at 175C on the lower rack of the oven, or if you made rolls, since they are smaller they only need about 25-30 minutes baking.

Let the bread cool completely on a cooling rack before slicing it.

Enjoy it as it is or toast it, grill it.

This bread also best kept in a cold place, maybe even in the fridge, and slightly warmed before eating it.

You can slice it up and freeze it in portions.

The nutritional information applies to 1 slice, based on 10 slices per bread loaf.

If you like this recipe you might also like another keto bread recipe, click here to read it.

Also if you are looking for simple, easy to use KETO dry mixes for sweets and savoury please click here.

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Muriel curry

Hello if you do not have pat fiber what can you replace it with? Thank you.

Iza

Just wondering, how come your loaf is so tall? My came flat and didn’t rise much? Did you double ingredients? It’s very tasty but tiny.