Keto psyllium yoghurt bread

Ingredients

• 200g (3/4 cup) full-fat Greek yoghurt (preferably goat or sheep)
• 4 large pasture-raised eggs
• 125g (1/2 cup) melted butter (goat or sheep preferably, if you cannot find it, use grass-fed cow's butter)
• 100g (1 cup) almond flour
• 100g (1 cup) sesame flour
• 4 tbsp flaxseed meal
• 1 tbsp psyllium husk powder
• 1 tsp sea salt
• 1 tbsp apple cider vinegar
• 1 tsp baking soda

Topping

• 2 tbsp walnuts chopped
• 2 tbsp pumpkin seeds

Procedure

1. Using an electric mixer, beat the eggs with melted butter until you get a shiny emulsion. Add yoghurt, apple cider vinegar and keep mixing.
2. Combine all the dry ingredients and start adding this mixture to the eggs, butter and yoghurt. Try to do it slowly, spoon by spoon.
3. Grease a 24 cm (9 inches) long bread mould with some butter and pour in the bread dough.
4. Chop the walnuts and mix with pumpkin seeds. Sprinkle this mixture on top of the bread and tap it with your fingers so that they stick to the bread.
5. Preheat the oven to 180ºC (356ºF). Bake the bread for 45 minutes without opening the oven. Reduce the heat to 150ºC (302ºF) and bake the bread for another 45 minutes.
6. Let the bread cool down before slicing it. You can keep it at room temperature, wrapped in baking paper to preserve the softness for up to 4 days. If you decide to keep the bread in the refrigerator, it can stay fresh for up to 7 days.