Low Carb HOP Peasant Loaf Recipe

5g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:American
Cook Time: 55 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

11.5g

Protein

11.1g

Fat

4.4g

Fiber

171.6cal

Calories

INGREDIENTS

Preheat the oven to 375°; line one rimmed baking sheet with parchment paper.
Allow the hearts of palm to drain while sifting the almond flour, coconut flour, whey protein powder, baking powder, baking soda and salt together into a medium bowl. Whisk in the flax seed meal until evenly combined.
In a blender, combine the hearts of palm, eggs, yogurt, hot water and melted butter until smooth and lightened in color. Scrape into the bowl of a stand mixer with dough hooks attached. With the mixer on low, add the flours, scraping down the sides and bottom as needed to fully incorporate wet and dry ingredients until a dough forms, about 3 minutes. Mix in ¼ cup hemp hearts and ¼ cup pumpkin seeds.
Scrape the dough onto the parchment lined sheet pan and form into a 9-inch by 6-inch oblong loaf, smoothing the top. Drizzle ½ tablespoon melted butter over the top and sprinkle with 1 teaspoon pumpkin seeds (and ¼ teaspoon hemp hearts if desired). Bake in the upper third of the oven for 55-60 minutes, until loaf has risen a bit and is evenly browned. Cool on wire rack for at least 30 minutes before cutting into 14, ¼-inch slices. One fourteenth of the loaf (about one ¼-inch slice) is one serving. Store in an airtight container in the freezer, and toast to warm.

This recipe was inspired by the Hearts of Palm Easy Keto Bread recipe from Melissa Sevigny on her I Breath I'm Hungry blog.