KETO RYE BREAD | EASY LOW-CARB RECIPE WITH FIBRE BOOST
This easy keto rye bread is packed with fibre and flavour. Perfect for croutons, spreads, stuffing, or breakfast. A hearty, low-carb homemade favourite!
Cooking Tools
- 1 Medium mixing bowl
- 1 Hand blender with whisk and blending attachement
- 1 spatula
- 1 Backing tray
Ingredients
- 4 whole Eggs
- 250 g Quark - or cottage cheese
- 150 g Mascarpone
- 1 cup Potato fibre - or oat fibre or mixture
- 1/3 cup Psyllium husk
- 1/2 tsp Salt
- 1/2 tsp Caraway seeds - ground
- 1 tsp Brown erythritol - or brown sukrin sugar
- 1 1/2 tbsp Baking powder
- 2 tbsp Apple vinegar
- 1 tbsp Grated parmesan - optional
- 100 ml Boiling water
Instructions
- Turn the oven on to 150℃ fan.
- Whisk the eggs until the bubbles appear.4 whole Eggs
- Add salt quark (or cottage cheese) and mascarpone. Use a blender stick to make it smooth.250 g Quark, 150 g Mascarpone, 1/2 tsp Salt
- Add all the dry ingredients (also parmesan cheese if using) and mix with a spatula.1 cup Potato fibre, 1/3 cup Psyllium husk, 1/2 tsp Caraway seeds, 1 tsp Brown erythritol, 1 1/2 tbsp Baking powder, 1 tbsp Grated parmesan
- Add apple cider vinegar and hot water. Combine asap with slow movement until all liquid is evenly distributed.2 tbsp Apple vinegar, 100 ml Boiling water
- Cover with a cloth and let rest for 15-20 min
- Put parchment paper on the baking tray. Take the dough out of the bowl and with wet hands, form it into a bread loaf.
- Sprinkle the dough with potato fibre all over the top.
- Bake it at 150℃ fan setting for one and half hours (90min). Or until dark golden brown.
- After baking, transfer the bread to the wire rack to cool down.
