Print

BREAD CETOGÊNICO FASTER IN THE FRYING PAN

Two slices of square bread on a round plate, the top slice is bitten off
Print Recipe

with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

5 from 1 review

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

Di sodio

  • 1 egg
  • 1 colher de sopa azeite de oliva (15 ml)
  • 2 colheres de sopa farinha de amêndoas (12 g)
  • 1 colher de sopa de farinha de coco (6 g)
  • 1⁄2 colher de chá fermento químico (2,5 g)
  • Small pinch of salt

Grassi Saturi

  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.

Find it online: https://receitasaudavel.net/en/quick-ketogenic-bread/