Keto, gluten-free, low-carb and low-fat high protein no-knead easy blender bread! And you can make it with chicken or turkey leftovers! This one ticks all the boxes 🤩
Fill the blender jar with the eggs, salt, oil, chicken pieces and garlic clove, if adding. Blend on high until the chicken pieces are completely pureed.
Add the psyllium husks, lettuce, Parmesan and baking powder and continue blending. If you see powders sticking to the walls of the jar, stop the blender for a moment to scrape them away with a spatula and mix with the batter. The batter should be completely smooth, to get the best bread crumb texture.
Pour the bread batter on buttered loaf tins, and bake on a preheated oven at 365 °F / 185 °C for 25 to 30 minutes, or until the loaves are golden.
Notes
I made this in 2 mini loaf pans (5"x3"), and each bread weighted 6 oz / 170 grams. You can bake this in one medium loaf pan, or you can easily double the recipe to make a larger sandwich loaf. You'll need to extend the baking time accordingly.You can use veggies other than lettuce, like cauliflower, cabbage or zucchini. The color, flavor and texture of the bread will vary. Please see post for ideas.Make sure the Parmesan is the dry, powdery one (Kraft style). Do not substitute for other cheese.Keep leftovers covered in the fridge for up to 3 days.