Keto ciabatta is fantastic Italian style keto flatbread without eggs with almond and flaxseed flour combined with mozzarella. It has a great flavor, it's crispy outside and like a real dark bread inside.
For this keto ciabatta I recommend you some great Italian style keto toppings. Here you can see photos of 2 combinations - with prosciutto and anchovies. I can't tell you what combination is better, that's why I make both! š
Actually this is fathead dough with almond meal or almond flour and defatted flaxseed flour. It is hard and crispy outside and has bready structure inside, like a real ciabatta. Ciabatta is not very soft bread, so this keto ciabatta has a very similar structure. Also, ciabatta never raises too high, it has to be more flat than a regular bread. Especially this keto bread with flaxseed flour will be a little bit heavier because flaxseed flour is quite heavy. But thanks to flaxseed flour you will get a really fantastic flavor and incredible smell. Like a real ciabatta, and different from majority of keto breads, it won't be sweet or have cake-like taste. Also this is keto bread without eggs, so there is no eggy taste!
Ingredients for keto ciabatta
Mozzarella 2 cups (200 g/7.05 oz)
Butter 5 TBS (70 g/2.47 oz)
Almond flour or blanched almond meal Ā½ cup (50 g/1.76 oz)
Flaxseed flour defatted Ā½ cup (50 g/1.76 oz)
Pinch of sea salt
Baking powder Ā½ tsp
How to make keto Italian bread ciabatta?
Mix all dry ingredients together and set aside.
Melt mozzarella with butter in the microwave for 30 seconds. Take it out from microwave, stir well and microwave for another 30 seconds. Stir well and add to the dry mixture.
Combine mozzarella with dry ingredients by folding the "dough". Try not to break the fibers of cheese. Just fold in the dry ingredients until you use all. Sometimes if you have a little bit drier mozzarella it could happen that you have some leftover flour. Don't worry about that, use the leftovers for this delicious 90 second keto bread.
When you prepare your fathead dough with defatted flaxseed flour, cut it in smaller ciabattas. I make 4 big ciabattas from this amount.
Bake keto bread on 180 C for 15 - 20 minutes or until it's baked.
Keto toppings for keto bread
Rocket/Arugula- definitely put some leafy greens on top. Arugula is my top choice because it has a strong taste that complements to the taste of this rich keto bread.
Arugula pesto - this keto pesto is fantastic! You can make it, here is great keto recipe, and keep it in the fridge for 2 weeks. I just have to put it on my keto ciabatta!
Anchovies - delicious little salty fishes fillets in olive oil. You need only few on top to get a really fantastic flavor. We are not afraid of salt so we eat anchovies and enjoy!
Prosciutto - I like our domestic prosciutto (Croatian - DrniŔki prŔut). You just have to try! It's just normal to eat a slice of prosciutto with ciabatta.
Cherry tomatoes - few cherry tomatoes will give you a real Mediterranean flavor.
Olives and extra virgin olive oil - few olives are yummy with ciabatta. You can also dip ciabatta in extra virgin olive oil.
Mozzarella - it's usual topping for any ciabatta, fresh mozzarella cheese, shredded with hands on a bigger chunks.
This keto ciabatta with topping is great for summer evenings with a glass of dry red wine. š·Glass of dry red wine, from time to time is OK on keto lifestyle!
Cheers! š„
Keto ciabatta with keto toppings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Keto ciabatta is fantastic Italian keto flatbread without eggs with almond and defatted flaxseed flour combined with mozzarella. It has great flavor, itās crispy outside and like a real dark bread inside.
Ingredients
- Mozzarella 2 cups (200 g/7.05 oz)
- Butter 5 TBS (70 g/2.47 oz)
- Almond flour or blanched almond meal Ā½ cup (50 g/1.76 oz)
- Flaxseed flour superfine defatted Ā½ cup (50 g/1.76 oz)
- Pinch of sea salt
- Baking powder Ā½ tsp
Instructions
- Mix all dry ingredients together and set aside.
- Melt mozzarella with butter in the microwave for 30 seconds. Take it out from microwave, stir well and microwave for another 30 seconds. Stir well and add to the dry mixture.
- Combine mozzarella with dry ingredients by folding the "dough". Try not to break the fibers of cheese. Just fold in the dry ingredients until you use all. Sometimes if you have dry mozzarella it could happen that you have some leftover flour. Don't worry about that, use the leftovers for my delicious 90 second keto bread.
- When your prepare your fathead dough with flaxseed flour, cut it in smaller ciabattas. I make 4 big ciabattas from this amount.
- Bake keto bread on 180 C for 15 - 20 minutes or until it's baked.
Notes
Nutrition value for the whole amount: Cal 1.728, Fat 141 g, Carbs 36.7 g, Fiber 14.9 g, NET Carbs 21.8 g, Protein 74.5 g.
Nutrition Information:
Yield: 4 ciabatasServing Size: 1 ciabatta
Amount Per Serving:Calories: 432Total Fat: 35.25gCarbohydrates: 9.17gNet Carbohydrates: 5.45gFiber: 3.72gProtein: 18.62g
This is for your information only, please, calculate your own macros with ingredients you use.
