Katja's Royal LCHF bread

December 16, 2024

Bread and pastries

Katja’s Royal LCHF bread

You must try this recipe because the result is absolutely impressive! This bread is dairy-free (so, lactose-free), gluten-free, grain flour-free, and, of course, very low in carbohydrates (less than 3g of carbs per 100g)! It’s also ideal for diabetics.

Why is it called “royal”? Because it has a divine taste with added walnuts that give it a new dimension. It resembles buckwheat bread with walnuts.

INGREDIENTS

For one loaf, you will need:

40 g almond flour Live & Love
60 g organic golden flaxseed flour Live & Love
20 g organic potato fiber Live & Love
80 g ground almonds
20 g ground walnuts (see notes for alternatives)
40 g finely ground psyllium husk powder Live & Love
1 handful of walnuts (see notes for alternatives)
1 teaspoon Himalayan salt
1.5-2 packets of cream of tartar (30-36g), depending on the packaging (see notes for alternatives)
4 eggs
45 ml apple cider vinegar
300 ml boiling water

METHOD

First, mix all the dry ingredients and place them in a mixing bowl. Add the whole walnuts (you can toast them slightly for a better aroma). Mix everything well. Then, in a separate bowl, prepare the eggs and measure out the boiling water, adding the vinegar to it.

Start mixing, first adding the eggs, and while mixing, gradually pour in the boiling water with vinegar. A reaction (foaming) will occur, which is normal. Mix at high speed just until the mixture is well combined, really quickly (about 10 seconds). Important: No kneading or long mixing.

Scrape the dough from the bowl, and with wet hands, gently shape it into a loaf (without pressing or kneading), just enough to form it. If desired, sprinkle with organic potato fiber for a rustic look.

Bake at 175°C (fan setting) for 80 minutes. Let the bread cool in the oven, or you can transfer it to a rack.

Store it at room temperature for 1-2 days, then it MUST be kept in the fridge. It can also be frozen.

Watch the preparation process in Challenge Kitchen – click on the video below.

Enjoy!

MY TIPS

Ground walnuts can be omitted and replaced with the same amount of ground almonds.
Whole walnuts can be left out or substituted with seeds (about 50 g), if desired.
Almond flour can theoretically be replaced with sunflower or sesame seed flour, but this will affect the flavor and color of the final product. The almond flour must be defatted—you can check this by looking at the fat content. Anything with around 50 g of fat per 100 g is just regular ground almonds, even if it’s labeled as almond flour!
Cream of tartar can be substituted equally with baking powder. The amount of baking powder (in grams) can be slightly less than cream of tartar, but it should not be less than two packets.
Do not omit vinegar—it helps with fluffiness and does not affect the flavor. I use apple cider vinegar.
Psyllium husk – I used finely ground Indian psyllium husk from Live & Love, which is available in our store.
The bread should turn out soft and dry inside. If it ends up dense and wet, something went wrong with the ingredients or the preparation/baking process.
If a large hole appears inside the loaf: This can happen if the oven is too hot at the start, causing the bread to rise too quickly. In that case, for the next bake, set the oven 10–20°C lower for the first 20 minutes, then increase it to the recommended temperature and extend the baking time by 15–20 minutes. Ovens vary, so you may need to slightly adjust the baking time.
The bread can also be baked in a loaf pan.
Watch the preparation process in Challenge Kitchen – click on the video below.