Keto bread
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Keto bread with Textured Insect Protein Powder (TIPP)

Indulge in a delicious, nutrient-packed keto bread made with a blend of nut flour, pea protein, and insect protein for a unique, sustainable twist. Loaded with seeds for added crunch and healthy fats, this bread is low in carbs, high in protein, and perfect for anyone following a ketogenic lifestyle. A great choice for a satisfying snack or as a base for your favorite keto-friendly toppings.

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Ingredients

Water
32.5%
Eggs
20.3%
Curd
16.3%
Textured insect protein powder TIPP
8.8%
Almond flour
6.1%
Pumpkin seeds
4.1%
Coconut flour
3.3%
Sesame seeds
3.3%
Plantain husks
2.4%
Apple vinegar
1.0%
Cumin
1.2%
Soda
0.4%
Salt
0.4%

Preparation

  1. Mix dry ingredients – flour, insect protein powder, salt, cumin, sesame seeds and plantain husks (or other fibers). Pour boiling water over everything and mix. A thick, sticky bread mass is obtained.
  2. Separate the egg whites from the yolks. Beat the whites until stiff peaks form.
  3. Rub the cottage cheese with the yolks, add the soda “extinguished” with vinegar and the beaten whites. Mix everything and pour the resulting mass onto the previously prepared dough.
  4. Mix everything well with a food processor or by hand and place in the desired form, greased and covered with baking paper. Smooth the surface with a damp hand and sprinkle with the desired seeds for decoration.
  5. Bake in the middle of the oven at 180°C for about 60 minutes or until a wooden stick inserted into the center of the bread does not stick to the dough.
  6. The baked bread is removed from the form and left to cool before slicing.

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