Keto (meaning ketogenic) is referring to a low carb, no sugar, moderate protein, high nutritional fat way of eating. I've been following it for almost two months to further reduce my inflammation, get my brain off using sugar/glucose from a high carb diet for energy, and instead use nutritional and stored fat. It's not easy, especially when I want a bready/sweet treat. So...
I had some sour cream to use up, tweaked a sour cream bread recipe I found for low carb ingredients I had on hand, and without using almond flour (nuts trigger my inflammation). Super easy, moist and yummy!
Ingredients
1/2 cu coconut oil or room temp butter
3/4 cu granulated sweetener (I used Swerve sugar substitute, can also use Stevia for a 0 total carb count)
2 large eggs
3 Tbs lemon juice
1 Tbs lemon zest
1 cu coconut flour
1/4 cu ground flax meal
2 tsp baking powder
1/2 tsp vanilla
1 cu sour cream
Pinch of salt
3/4 cu granulated sweetener (I used Swerve sugar substitute, can also use Stevia for a 0 total carb count)
2 large eggs
3 Tbs lemon juice
1 Tbs lemon zest
1 cu coconut flour
1/4 cu ground flax meal
2 tsp baking powder
1/2 tsp vanilla
1 cu sour cream
Pinch of salt
Directions
1. Preheat oven to 350
2. Combine and mix coconut oil, sweetener and eggs in stand mixer.
3. Add remaining ingredients, mix until smooth.
4. Bake in a greased or parchment lined loaf pan for 40-50 minutes or when toothpick comes out clean. Let cool. I liked the parchment to just lift it right out.
(Approx. 290 cal, 25g fat, 2g protein, 6g NET carbs after fiber and sugar alcohols of swerve).
For more info. on keto, go here: https://www.ketovangelist.com/the-ketogenic-diet/ttps://www.ketovangelist.com/the-ketogenic-diet/
(Approx. 290 cal, 25g fat, 2g protein, 6g NET carbs after fiber and sugar alcohols of swerve).
For more info. on keto, go here: https://www.ketovangelist.com/the-ketogenic-diet/ttps://www.ketovangelist.com/the-ketogenic-diet/
