AIR FRYER FLOURLESS KETO BREAD

Ingredients

• 1 Large Egg (room temperature)
• 1 pinch Salt
• 2 tablespoons Parmesan Cheese (freshly grated)
• 1 tablespoon Cream Cheese (softened)
• 1 tablespoon Psyllium Powder (ground psyllium husk)
• 0.5 teaspoon Baking Powder (optional, for extra rise)
• 1 tablespoon Low‑Carb Sweetener (e.g., erythritol or monk fruit blend)
• 1 tablespoon Hot Water (just off the boil)
• 1 teaspoon Butter (for tossing the sliced bread (optional))
• 2 ounces Smoked Salmon (optional topping, sliced)
• 2 tablespoons Cream Cheese (for topping) (optional spread)

Instructions

1. Beat Egg with Salt

   Crack the large egg into a mixing bowl, add a pinch of salt, and whisk until fully combined and slightly frothy.

   Time: PT2M

2. Add Cheese

   Stir in the grated Parmesan and softened cream cheese until the mixture is smooth and the cheese is fully incorporated.

   Time: PT2M

3. Incorporate Dry Ingredients

   Add the psyllium powder, baking powder (if using), and low‑carb sweetener. Mix thoroughly to avoid lumps.

   Time: PT2M

4. Add Hot Water

   Pour in one tablespoon of hot water and stir until the batter becomes a thick, pliable dough.

   Time: PT2M

5. Transfer to Ramekin

   Grease the ramekin lightly with butter or oil, then spoon the dough into it, smoothing the top with a spatula.

   Time: PT2M

6. Air Fry

   Place the ramekin in the pre‑heated air fryer and cook at 180°C for 15 minutes.

   Time: PT15M

   Temperature: 180°C

7. Cool and Release

   Allow the bread to cool in the ramekin for about 5 minutes, then run a spatula around the edges and invert onto a plate.

   Time: PT5M

8. Optional Toast & Toss

   Slice the loaf in half, melt a teaspoon of butter in a skillet, and quickly toss the slices until lightly golden.

   Time: PT3M

9. Serve

   Top with cream cheese and smoked salmon, or enjoy plain. Store leftovers as directed.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

3.5g

Carbohydrates

2g

Fat

5g

Fiber

2g