Low Carb bread based on potato dietary fibre

Being well arranged with my keto lifestyle and the diet associated, usually I´m not missing many foods. Ok, chocolate from time to time, and of course bread. So, I thought with the baking I´m anyways doing, there must be a way to find a good very low carb bread recipe, that even tastes good and is close enough to the usual carb filled bread. And I found a loophole!

I had found some low carb sites that are exactly addressing the gap, where almost everyone being on a ketogenic journey, misses bread from time to time. The solution to the problem is called: Dietary Potato Fibre, which is in essence potato flour, but with all the starches removed, leaving mostly dietary fibre as a binder for a good batter.

The bread tastes almost as if it was made from sourdough and has a nice consistency. It is based on curd / quark, Yoghurt and needs psyllium husk powder, which I have already used in other batter / doughs.

  • Servings: 16
  • Preparation time: 10 minutes
  • Cooking time: 60-70 minutes

Ingredients:

350 g Curd / Quark (it needs to be the one without particles)
150 g Yoghurt 10 % Fat
4 Eggs
2 tbsp Vinegar
100 ml Water
1,5 tsp salt
120 g Dietary potato fibre
30 g psyllium husk powder
1 pkt. Baking Soda (15g)

Nutrients per Serving:

Calories: 60 kcal
Protein: 5,37g
Carbs: 2,37g
Fat: 2,12g

Preparation:

  1. Preheat oven to 175 °C (Air Circulation Oven), 200 ° C (Normal electric oven).
  2. Make sure all ingredients have room temperature and mix curd / quark, eggs, vinegar, water and salt with a mix to a creamy batter.
  3. Mix the dietary potato fibre, psyllium husk powder and baking soda very well in a seperate bowl and then shortly whisk all ingredients in a bowl to a batter.
  4. Let the batter rest until the oven has reached the target temperature.
  5. Form a loaf of bread on a piece of baking paper.
  6. You can add some topping with potato dietary fibre to the bread, same effect as flour on usual bread.
  7. Let the bread bake 60-70 minutes.
  8. After giving the bread some time to cool (1.5 hours), it is ready to eat.
Copyright Christian Käfer

I hope you enjoy this recipe and the bread. Let me know if you were able to succeed with this recipe.

Cheers,

Cee Kay.

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