This is a recent discovery of mine actually (shout-out to Pete Evans!!), I found this recipe in his Eat You Greens cookbook (a definite must-buy if you’re looking for new ways to spice up veggies! He has something like 132 different recipes, all plant-based!!).
I’m still very new to the whole keto, high fat, low carb diet, BUT in saying that, I’m learning a lot with each new day. I’m not, strictly speaking, full-on keto. I don’t always keep to the 40 g/day carb limit. I mostly eat foods higher in fat, lower in carbs, and ensure I reach my protein intake for the day (I’m always hopeless at eating enough protein… I used to always be low in it when I’d go have my body scan checks).
It was recommended in the book The Keto Diet by Scott Gooding to have 1 gram of protein for every kilo of lean body tissue (which you can measure by your total body weight (kilograms) x body fat (%) = amount of fat mass (in kilograms). You then subtract this number from your total body weight = total lean tissue.
Cool, huh? Any who, I’ll get straight on to sharing the recipe we’re all here for today! Do check out Pete Evans’ cookbook, it shares so many other low carb, high fat bread recipes, as well as other meal ideas, healthy dessert options and snack you can make, all with nourishing veggies! (I know some of you may be scrunching up your faces right now in disgust at the thought of using veggies in desserts, but I swear! The end product tastes absolutely delicious!! 😉 ).
Super healthy, low carb, high fat macadamia bread!!
Macadamia Keto Bread Recipe
Feel free to serve this bread warm or toasted, with whatever tickles your fancy! I love serving this bread topped with my macadamia cream cheese or cashew cheese, but it also goes amazing well with olive oil or balsamic vinegar drizzled over the top, or sprinkled with dukkah! You could even go all fancy and make a smashed avo dish with it, topping it wish avocado, pumpkin, tomatoes, pesto, eggs and cheese! It’s totally up to you (as they say, you do you boo 😉 ).
Oh, oh, oh! I almost forgot. This recipe is a vegetarian recipe originally, but it can be easily made vegan by switching out the eggs for flax eggs! Enjoy! XOXO
- 225 g macadamia nuts (activated preferably)
- 140 g almond butter (or other nut butter of choice)
- 1/3 cup melted coconut oil
- 1/2 tsp sea salt
- 2 tbsp apple cider vinegar
- 6 eggs (or flax eggs)
- 2 tsp baking powder
- Preheat oven to 180°C (160°C fan-forced or 356°F). Grease a loaf tin or line with baking paper (or a reusable silicon sheet).
- Blitz up the macadamias in a high speed blender or food processor for around 6 minutes, or until a paste forms. Add in the almond butter, coconut oil, salt and apple cider vinegar and blend together until a wert paste forms (you may need to scrape down the sides of the blender from time to time, as the mixture may build up there). Next, add in eggs and baking powder and blend until it’s all combined.
- Scoop (or pour – sometimes the mix turns out a little runny, I’ve found that anyway) mixture into the prepared baking loaf tin and spread out to ensure it’s evenly distributed. Bake for 1 hour, or until it’s cooked through (you can check by inserting a knife, fork or skewer into the centre of the bread, and if it comes clean, you know it’s ready). You may need to rotate the tin halfway through so the loaf cooks evenly. Once out of the oven, allow it to cool a little in the tin before removing, then turn out onto a wire cooling rack and let cool completely before slicing up and serving.
- To cut, thinly slice the bread and serve with whatever you like! Store the bread in an airtight container in the fridge for up to 5 days or sliced in the freezer for up to 3 months!
Macadamia keto bread recipe
Have you made keto bread before (or even regular bread for that matter)? What did you think?? Share your favourite recipe below! We love getting your suggestions on recipes to try!
Lots of love,