Savory Keto Veggie Loaf

Any other avocado toast fans out there?

This loaf is my favorite way to enjoy avo toast — I like to toast the slices and then spread with avocado mixed with a little lemon juice, salt and pepper — not only is this a far healthier and filling way that spreading avocado on bread, it’s also far tastier as this loaf is delicious on its own.

To lower the carb content, you can use zucchini only as the vegetable content (though it’s tastier with all three vegetables). You can also change up the seeds with nuts if you prefer, and add in some dried herbs to change the flavour profile.

This loaf freezes really well, which makes it a great make-ahead meal option. Simply take a slice out of the freezer and pop it in the toaster for a quick and easy breakfast or snack.

Preparation time

Hands-on:    15 minutes
Overall:     70-85 minutes

Nutritional values (per serving)

Total Carbs	6.8	grams
Fiber	3	grams
Net Carbs	3.8	grams
Protein	6.7	grams
Fat	14.6	grams
of which Saturated	5	grams
Energy	175	kcal
Magnesium	63	mg (16% RDA)
Potassium	302	mg (15% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (15%), fat (76%)

Ingredients (makes 12 slices)

• 1 cup almond flour (100 g/ 3.5 oz)
• 1/2 cup mixed seeds (65 g/ 2.3 oz) (I used pumpkin, flax seeds, sunflower, sesame)
• 1/3 cup coconut flour (40 g/ 1.4 oz)
• 2 tbsp psyllium husks (8 g/ 0.3 oz)
• 1 large grated zucchini (320 g/ 11.3 oz)
• 1 small grated carrot (50 g/ 1.8 oz)
• 1 cup grated pumpkin (115 g/ 4.1 oz)
• 4 extra large eggs (55 g/ 1.9 oz)
• 1/4 cup ghee or coconut oil (60 ml/ 2 fl oz)
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 2 tsp baking powder
• 2 tsp pink Himalayan salt, or to taste
• 2 tbsp mixed seeds, to garnish

Instructions

1. Heat oven to 170 °C/ 340 °F (conventional) or 160 °C/ 320 °F (fan forced). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
   
   
2. Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
   
   
3. Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
   
   
4. Bake uncovered 55-70 minutes until a skewer comes out clean.
   
   
5. Allow to cool 30 mins or so in pan then move to cooling rack.
   
   
6. Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.
   

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