A flourless keto baguette for sandwiches that is great for nut allergies too.
Servings: 8 slices
- 2 medium eggs
- 120 grams Greek yogurt full fat
- 25 grams whey protein isolate powder
- 25 grams oat fiber
- 25 grams psyllium husk powder
- 2 teaspoons baking powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
Preheat the oven to 160C/325F degrees
In a medium bowl, whisk the eggs and Greek yoghurt until smooth.
Add the dry ingredients and with a spatula or spoon mix until you have a dough.
Add the apple cider vinegar and mix into the dough.
Let the dough sit for 5 minutes to firm up. It will still be a soft dough.
With damp hands, form a dough and shape into a baton or baguette shape.
Place the bread on a parchment lined baking tray and bake for 35-40 minutes until firm and golden.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 48kcal | Carbohydrates: 6.9g | Protein: 5g | Fat: 1g | Fiber: 5.5g