Living the LCHF lifestyle means staying away from flour products as flour is high in carbohydrates. For example, common flour contains 63% of carbohydrate per 100 grams of flour – all in the form of starch. In UK food stores it is impossible to find traditional bread consisting of the low level of carbohydrates LCHF allows; 5% of carbohydrate per 100 grams of food.
However, by baking your own LCHF bread you can replace the flour with something else by making alternatives completely free from flour. In this way you can still enjoy bread for breakfast or as an afternoon snack. Add a nice layer of real butter and a chunk of full-fat cheese and you’ve got the most delicious LCHF bread. Below is my favorite LCHF bread.
– 700 ml almond flour
– 200 ml crushed flaxseed (can get it from Whole Foods Market)
– 100 ml sesame seeds
– 200 ml of psyllium husks fiber (can get it from Whole Foods Market – rich in fiber, but 0 in Carbohydrates)
– 3 eggs, preferably free-range or organic
– 300 ml full-fat cream
– 100 gram melted butter
– 1 teaspoon salt
Mix all ‘wet’ ingredients (eggs, full-fat cream, melted butter) in a bowl. Mix together all dry ingredients in another bowl. Stir everything together and pour into a buttered oven plate, flatten it over the plate and set the oven to 175 degrees Celsius. Bake in middle of oven until it has bubbled properly and had color. It takes approx 15-25 min, depending on the thickness of the layer.
Cut it into pieces while it is still slightly warm. It is great for storing and freezing in foil packets. Enjoy it with a nice layer of real butter and a chunk of full-fat cheese.