When I was younger, I was always asked to bring along a loaf of one of my “legendary” Beer Breads to friends and family BBQs. The flavour was indescribable and deserved its popularity, I even used to joke with everyone that I would leave the recipe in my last will and testament for loved ones. Anyway, after going keto in 2018, I often thought about that bread and hoped one day I would attempt a low carb version. Then, one day recently, Funnyman was searching online for low carb beers as he was longing to sip a cold one outside in the sun during lock down. He ordered a case of SkinnyBrands® Lager – and I immediately got to work! One bottle (330ml / 11.2 fl.oz) comes in at only 3g carbs per serving! As far as I know, SkinnnyBrands® is a UK company, so for my readers from other parts of the world, try this recipe using the lowest carb beer you can get your paws on – and stick to the amounts indicated. After a little research, Michelob Ultra comes in very low, so that may be a good option?
We love this with the thick layer of butter and some scattered sea salt flakes. I actually sliced the loaf and froze the pieces, so we always enjoy a slice at our little BBQs-for-two during lock down. (One serving = 1 thick slice, approx. 77g / 2.7oz)
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Carbs 7.5g | Fat 26g | Protein 12g
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Ultimate Skinny Beer Bread (Low carb)
- 400 g (14.1 oz) almond flour
- 2 TB baking powder
- 30 g (1 oz) finely grated Parmesan
- 20 g (0.7 oz) psyllium husk powder
- 1 TB dried oregano
- 1 tsp salt
- freshly ground black pepper, several generous cracks
- 1 generous handful fresh parsley, finely chopped
- 1 generous handful fresh basil leaves, finely chopped
- 3 large cloves garlic, peeled and crushed
- 2 eggs, whisked
- 40 g (1.4 oz) sun-dried tomatoes, drained and chopped very small
- 330 ml (11.2 floz) SkinnyBrands® Lager, (1 bottle)
- 1 TB olive oil
- Preheat the oven to 210°C (fan oven). This is 230°C for conventional ovens (or 450°F / gas mark 8) and line a 2lb loaf tin with a loaf liner.
- Combine the almond flour, baking powder, finely grated Parmesan, psyllium husk powder, dried oregano, salt and several generous cracks of black pepper in a large bowl.
- Finely chop the fresh parsley and fresh basil leaves and stir through the mixture. I suggest "generous handfuls" in the ingredients, but it if interests you, my herbs were 5g (0.2oz) each when weighed after chopping. This is your dry mix. Use a dry whisk to mix evenly and set aside.
- Use a garlic press to crush the flesh of the large garlic cloves directly into the bowl of whisked eggs. Add the finely chopped sun-dried tomatoes to the egg mix too.
- Working very quickly (else the psyllium husk powder will do what it does best when it comes into contact with liquids), add the egg mixture to the dry mix bowl of seasoned almond flour, using a wooden spoon to combine as evenly as possible.Then, immediately empty the entire bottle of SkinnyBrands® Lager into the mix. Stir well to evenly combine.
- Tip the mixture into your prepared loaf tin and smooth the top over with a spatula. Use the sides of the loaf liner to squash the mixture a little, giving it some 'height'.
- Bake in the oven for 5 minutes.Then, without opening the oven door, reduce the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6) and bake for an additional 15 minutes.After 15 minutes (you can rotate the loaf tin now, I always do out of habit), reduce the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3) and continue to bake for 25-30 minutes.
- After 25 minutes, use a cake tester to check if the bread is cooked through. If it comes out clean after being inserted into the centre, its done. At this time, remove the bread from the oven and brush the surface with olive oil - then return to the oven for 5 more minutes.
- Remove and allow to cool slightly, then remove from the tin and peel away the loaf liner. Allow to cool for at least 30 minutes before slicing into 10 slices. Do not be tempted to slice too early, as the bread may crumble on the top a little.
- Delicious spread with a thick layer of butter and scattered with sea salt flakes!
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Calories 317Kcal / 1326kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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