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Low-carb bread with beetroot in a nut crust

Low-carb bread baked beetroot in a nut crust


  • 250 g Bake-Free Low carb bread flour mixture
  • 200 g sugar-free beetroot juice
  • 190 g water
  • 6 g Himalayan salt
  • 50 g chopped walnuts
  • 3 g coconut oil for spreading (can be omitted, just enough to get the nuts to stick to the bread)



Mix the beetroot juice with the lukewarm water (no need to boil, just make sure it is warm). Measure out 30 grams of the walnuts and mix them into the flour, then add the salt and the lukewarm beetroot-water combo. Knead the dough into into a loaf shape and leave to rest for 15 minutes. Place on silicone baking paper, spread with oil and sprinkle with the remaining walnuts. Press down well. Bake in a preheated oven at 190 °C for 70 minutes, bottom to top. Let cool completely on a wire rack and slice to your liking.

Low-carb bread baked beetroot in a nut crust

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