Low Carb Walnut Loaf
I was at home. I was feeling like comfort food and all I could think of was my Aunty Sandras Walnut Loaf covered in butter. So what do I do when I’m craving something? Dream up how to make it low carb, sugar free and in this instance egg free as well!!
Unlike most low carb breads or loaves, this is not crumbly or eggy tasting as I’ve used Chia Eggs as an egg replacement. Chia eggs are a fantastic Vegan alternative, used to bind ingredients together and they work really will with this recipe. As a rule, 1 tbsp of Chia seeds is mixed with 3 tbsp of water to create 1 Chia egg. It creates additional fibre for this recipe so you end up with a really dense and very tasty grain style loaf. PLUS, the addition of walnuts and a little stevia gives it a delicious flavour and texture and almost reminds me of a delicious banana bread! Give it a try and let me know what you think!
- 4 tbsp chia seeds
- 3/4 cup hot water
- 2 cup almond flour
- 1/4 cup psyllium husk
- 1 tbsp baking powder
- pinch of salt
- 1/4 cup coconut oil
- 1/2 cup Natvia (Stevia) or your preferred spoon for spoon sugar alternative
- 1 cup of walnut pieces
- 1/2 cup warm water
Set oven to 200 degrees celsius.
Line the bottom of a loaf tin with baking paper.
Make 4 Chia eggs, using the Chia seeds and the 3/4 cup of water. Mix together and wait a minimum of 10 mins till the mixture thickens and goes gluggy. Make this first.
Add all other dry ingredients on top, then add melted coconut oil and warm water.
Mix till all ingredients are combined and the mixture is forming a ball.
Pour into loaf tin. Smooth the top evenly.
Bake for 55 minutes – 1 hour (depending on your oven) until the top is golden looking and when you insert a knife, it comes out clean.
Leave to cool then cut into slices and enjoy! You may think the inside looks a little undercooked, however please note, this loaf is quite moist inside.
AND CHECK THIS OUT: According to the nutrition breakdown, each slice works out to be -10.3 grams of net carbs per slice!!! WHAT?????
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