Multi Seed Keto Recipe
Make Multi Seed Keto Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking the multi-seed keto mixture.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine almond flour, flaxseed meal, chia seeds, pumpkin seeds, sunflower seeds, baking powder, and salt. Whisk together until well combined.
- 3
Mix Wet Ingredients
In another bowl, whisk together the eggs, olive oil, water, and apple cider vinegar until smooth and fully combined.
Combining Ingredients
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients bowl and mix with a spatula or wooden spoon until no dry flour remains, ensuring all ingredients are well incorporated.
Baking
- 5
Prepare the Baking Pan
Grease a 9x5 inch loaf pan with olive oil or line it with parchment paper for easy removal.
- 6
Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- 7
Cool the Loaf
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- 8
Slice and Serve
Once cooled, slice the multi-seed keto loaf and serve as desired, either plain or with your favorite keto-friendly toppings.
