This Squeaky Clean Keto Bread is a variation of my popular Keto HOP bread. It is nut free, dairy free, grain free, low carb, and has a "nutty" flavor similar to that of a classic multigrain bread.
Recipe by Mellissa Sevigny on October 5, 2020
Prep time: PT10M
Cook time: PT1H20M
Total time: PT1H30M
Rating
4.8 stars ( reviews)
Keywords
Keto Bread, squeaky Clean Keto Bread, SCK bread
Ingredients
1 (14 ounce) can of hearts of palm, well drained
3 large eggs
2 tablespoons olive oil
1/2 cup warm water
2 cups sunflower seed flour (store-bought or homemade)
2 tablespoons hemp seeds (or hearts, same thing)
2/3 cup coconut flour
3 tablespoons psyllium husk powder
4 teaspoons baking powder (the fresher the better)
1/2 teaspoons himalayan salt
1 tablespoon pumpkin seeds to garnish (optional)
Categories
Keto Bread
Cuisine
american
Steps
Preheat oven to 375 degrees Fahrenheit.
Line a 9.5 inch loaf pan with parchment paper.
Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth.
Pour into a mixing bowl.
Add the sunflour seed flour, hemp hearts, coconut flour, psyllium husk powder, baking powder and salt. Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed. If you don’t have a mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have well blended and uniform looking dough.
Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan. Garnish with pumpkin seeds if desired.
Bake for 80 minutes, or until the top is golden brown and the bread has risen by about 1 inch.
Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam.
Cool for at least 30 minutes before slicing.
Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
