BREAD CETOGÊNICO FASTER IN THE FRYING PAN

This quick skillet keto bread recipe is made in less than 15 minutes on the stove and you can enjoy it.

He is soft, flexible, with an extremely pleasant texture and will make your breakfast and snack more nutritious and delicious.

This ketogenic skillet bread can be frozen, used to make sandwiches and eaten however you like.

KETO BREAD IN A SKILLET

This is a small recipe for quick ketogenic bread, it yields a loaf that can be cut in half and then filled with your favorite toppings.

The frying pan I chose is square and measures 11 cm, but if you don't have a frying pan like this one, no problem, any small frying pan will work.

If your If the pan is larger you will need to double the recipe..

Many people have asked me where I bought this square frying pan, it is Korean and I found it in a store in the Japanese neighborhood of Liberdade in São Paulo.

And if you don't want to make quick keto bread in a frying pan, you can bake it in the oven. oven preheated to 180ºC for about 10-15 minutes, use individual silicone baking cups.

Ahh, and if in doubt, do the toothpick test, when it comes out clean it's ready.

If you want even more speed, you can bake this keto skillet bread in the microwave, bake for 1:30 minutes.

But remember that the texture of the recipe is slightly affected when you bake it in the microwave, when baked in a frying pan it is tastier.

QUICK AND EASY KETO BREAD WITH FEW INGREDIENTS

For this quick skillet keto bread recipe you will need only 2 flours:

• Coconut flour
• Almond flour

Coconut flour should be that yellow and thin, I don't recommend the brown one or the homemade one.

Almond flour should also be yellow and thin, I do not recommend that almond flour where the almond is ground with the shell.

Using flours with these characteristics is how you will achieve better texture and a more neutral flavor.

If you want to save money I recommend swapping the almond flour for peanut or cashew flour.

I do not recommend substituting coconut flour.

In addition to the flours you will need egg, baking powder, salt and olive oil.

STORAGE AND DURABILITY

This is a small recipe that you will most likely consume right after preparing.

But if you want to make several recipes to store for more meals, know that outside the fridge it lasts about 3 days and in the fridge it lasts about 5, 6 days.

Remember to keep in a airtight jar or bag so that it does not dry out.

If you want to increase durability you can freeze the recipe for up to 1 month in the freezer. Remember not to stack the portions on top of each other, as they will stick together.

Once the portions are frozen, you can then stack them in a single bag.

To defrost place in the toaster or microwave for a few seconds.

BREAD CETOGÊNICO FASTER IN THE FRYING PAN

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5 from 1 review

• Author: icona della cartella
• Full-Time: 14 minutes
• Dividend Yield: 1 porção
• More: Diabetic

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Description

Make this quick keto skillet bread in under 15 minutes, the texture is soft, springy and tastes just like real bread!

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Ingredients

Scale 1x2x3x

• 1 egg
• 1 tablespoon olive oil (15 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 2 tablespoons almond flour (12 g)
• 1 tablespoon of coconut flour (6 g)
• 1⁄2 teaspoon baking powder (2,INGREDIENTI)
• Small pinch of salt

Cook Mode Prevent your screen from going dark

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Instructions

1. Grease the pan non-stick of 11 cm with a little olive oil.
2. In a small bowl, mix all the ingredients except the yeast.
3. Add the yeast, mix well and then transfer the dough to the previously greased frying pan.
4. Wet your fingertips with a little water and press the dough into the pan to level it out.
5. Bake over very low heat over double grill, covered for 5 minutes.
6. Turn off the heat and let it rest on the flame off with the frying pan covered by 3 minutes.
7. After this time, use a silicone spatula to turn the bread over and then bake covered for another 3 minutes on low heatthe.
8. Remove the bread from the pan and let it cool on a rack, then slice and enjoy!

Notes

• You can flavor the recipe with herbs such as oregano, rosemary, thyme, etc., and also with spices such as paprika and turmeric.
• I do not recommend replacing the egg.

• Prep Time: 3 minutes
• Cook Time: 8 minutes + 3 rest
• Category: @receitasaudavel
• Method: Pan Roast
• Cuisine: Low Carb

Nutrition

• Serving Size: 1 bread
• Calories: 277
• Suck: 1.3 g
• Sodium: 191.6 mg
• Fat: 21.4 g
• Saturated Fat: 3.8 g
• Unsaturated Fat: 14.5 g
• - Trans Fat: 0 g
• Carbohydrates: 5.6 g Net Carb. 4 g
• Fiber: 1.6 g
• Protein: 8.6 g
• Cholesterol: 186 mg

SEE OTHER LOW CARB RECIPES

• Low Carb Skillet Bread

• Low Carb 3 Ingredient Salty Biscuit

• Low Carb Cake 5 Ingredients

• Ketogenic Whole Wheat Bread

I hope you enjoyed this recipe for granulated tapioca pudding and that you make it often at home!

When you make this pudding at home, tell me what you think by leaving a comment below.

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If you need recipes with very low carbohydrate content Get the Homemade Good Bread Guide here!

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