Quick Keto Italian Herb and Cheese Sandwich Bread
Quick Keto Italian Herb and Cheese Sandwich Bread
This recipe is designed to teach everyone how to make quick keto Italian herb and cheese sandwich bread
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Servings: 3 6-inch subs
Calories: 584kcal
Ingredients
- 14 grams (2 TBS) golden flaxseed meal
- 84 grams (6 TBS) water
- 112 grams (1 cup) coconut flour
- 10 grams (2 TBS) whole psyllium husk
- 8 grams (2 tsp) baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1/2 cup butter, melted and cooled
- 118 ml (1/2 cup) HOT water heater
- 15 ml (1 TBS) apple cider vinegar,
- 21 grams (1/4 cup) shredded mozzarella cheese,
- 5 grams (1 TBS) fresh grated parmesan cheese
- 1 tsp dry Italian seasoning
- 1 TBS butter, melted
Instructions
- Preheat the oven to 350 degrees. Lightly grease three 6-inch sub bread molds. Set aside. In a small bowl stir together the flaxseed meal and room temperature water. Let the mixture sit for 15 to 20 minutes or until the mixture is gooey. Grind the whole psyllium husk until it is about half of the volume. Set aside.
- Sift all the dry ingredients including the ground psyllium husk into a medium mixing bowl until combined and there are no lumps. Set aside. Beat the eggs in a large mixer bowl on medium speed for 4 minutes or until fluffy. Add the remaining wet ingredients including the flaxseed mixture. Beat until fully combined.
- Keep the mixer running on medium-low and gradually add the dry ingredients into the wet ingredients. Allow to beat together until a moist dough forms. Scrape down the sides of the bowl and push the dough to the center of the bowl. Allow the dough to sit at room temperature for 15 minutes or until the extra moisture had been absorbed.
- Divide the dough into 3 equal portions. Shape each portion into an aval then place into the prepared molds. Combine the cheeses and dry Italian seasoning in a small bowl. Brush the melted butter over the tops of each shaped dough portion. Sprinkle the desired amount of the cheese topping over the top of the dough. Bake at 350 degrees for 30 to 35 minutes or until the bread is golden and a tester comes out clean.
- Remove the bread from the oven. Allow it to cool in the molds for 20 minutes or until firm. Remove the bread from the molds and transfer to a wire rack. Allow the buns to cool at least 1 hour before slicing. When ready to use, turn the buns on their sides. Cut the buns in half to create a top and bottom. Fill with desired filling and serve.
Nutrition
Serving: 1sub bread | Calories: 584kcal | Carbohydrates: 6g | Protein: 15g | Fat: 47g