Nutrition

Free 12WBT Recipe: Low Carb Bread

low carb bread

This low carb bread may be the best we’ve ever tasted! Gluten-free, paleo and packed with veggies, this recipe is delicious on its own or toasted and topped with your favourite sweet or savoury condiments. 

12WBT Low Carb Bread

Serves 15 | Prep time: 10 min | Cooking time: 60 min | 192 cals/serve 

low carb bread

Low Carb Bread

INGREDIENTS

1 Cup Carrot (90g), grated weight

1 Cup Pumpkin (105g), grated weight

1 Cup Zucchini (120g), grated weight

4 Cage-Free Eggs (236g)

45g Olive Oil

2 Cups Almond Meal (228g)

1 Cup Buckwheat Flour (133g)

2 Teaspoon Baking Powder (8g)

1 Pinch Salt (2g)

1 Tablespoon Sunflower Seed (14g), for topping

1 Tablespoon Pepitas (14g), for topping

1 Tablespoon Psyllium (12g)

METHOD

  1. Preheat the oven to 180C and line a loaf tin with baking paper. 
  2. Grate up the pumpkin, carrot, zucchini. This will make up 3 cups of grated vegetables, Place the grated vegetables on some paper towel to remove some of the moisture while you measure out the dry ingredients. 
  3. Place the almond meal, buckwheat flour, baking powder, psyllium and salt into a large bowl. Combine well to ensure there are no lumps. 
  4. Add the vegetables, eggs and olive oil to the dry ingredients. Mix well and put the mixture into the lined loaf tin. 
  5. Sprinkle seeds on the top and drop the oven temp to 160C. Place the load into the preheated oven. 
  6. After 1 hour of baking, test with a skewer. It should come out clean. If not, pop back in for another 10-15 minutes. 
  7. When cooked, remove from the oven and allow the bread to cool completely. 

Reviewed By: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu

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Isabella Dugan
Isabella is the most recent addition to our 12WBT Support Crew, joining the team as our self-confessed writing and publishing nerd. There's nothing she won't learn and write about, in the hopes of educating, inspiring and challenging our member's mindset and their expectations. Isabella is an avid runner and has been playing team sports since the age of 4 (!) and has been cooking and loving food since the age of 14 when she switched to a vegetarian diet (now vegan). So if you're in the market for a showstopping scrambled tofu recipe, hit her up.

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