Low Carb HOP Peasant Loaf
5.0g
Net Carbs
11.5g
Protein
11.1g
Fat
4.4g
Fiber
171
Calories
Cooking tip: This recipe was inspired by the Hearts of Palm Easy Keto Bread recipe from Melissa Sevigny on her I Breath I'm Hungry blog.
Ingredients:
- 2 teaspoons Baking soda
- 1/4 cup Hot Water
- 1 cup Almond Flour, Blanched
- 1/2 teaspoon Salt
- 2 1/2 tablespoons Butter, unsalted
- 60 grams Whey Protein Concentrate (30g=1/3 cup)
- 226 3/4 grams Hearts of Palm
- 2 teaspoons Baking powder
- 1/2 cup Flax Seed Meal
- 1/4 cup Greek Yogurt, plain, unsweetened, whole milk
- 3 each Egg
- 2/3 cup Coconut Flour
- 1/4 cup Hemp Hearts
- 4 1/3 tablespoons Pumpkin Seeds (Pepitas), hulled, roasted
Directions:
- Preheat the oven to 375°; line one rimmed baking sheet with parchment paper.
- Allow the hearts of palm to drain while sifting the almond flour, coconut flour, whey protein powder, baking powder, baking soda and salt together into a medium bowl. Whisk in the flax seed meal until evenly combined.
- In a blender, combine the hearts of palm, eggs, yogurt, hot water and melted butter until smooth and lightened in color. Scrape into the bowl of a stand mixer with dough hooks attached. With the mixer on low, add the flours, scraping down the sides and bottom as needed to fully incorporate wet and dry ingredients until a dough forms, about 3 minutes. Mix in ¼ cup hemp hearts and ¼ cup pumpkin seeds.
- Scrape the dough onto the parchment lined sheet pan and form into a 9-inch by 6-inch oblong loaf, smoothing the top. Drizzle ½ tablespoon melted butter over the top and sprinkle with 1 teaspoon pumpkin seeds (and ¼ teaspoon hemp hearts if desired). Bake in the upper third of the oven for 55-60 minutes, until loaf has risen a bit and is evenly browned. Cool on wire rack for at least 30 minutes before cutting into 14, ¼-inch slices. One fourteenth of the loaf (about one ¼-inch slice) is one serving. Store in an airtight container in the freezer, and toast to warm.
