by KetoDietApp.com
Step 1Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
Note: If you are worried about moisture issues (which depends on the vegetables), place them in a nut milk bag and squeeze to remove excess liquid).
Step 2Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
Step 3Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
Note: I'm using a slightly wider-than-standard loaf pan, but a regular-sized loaf pan (about 8 × 4 inches / 20 × 10 cm) works perfectly too — you just get a taller shape and may need to add a few extra minutes to the baking time to ensure it’s fully cooked through.
Step 4Bake uncovered for 55 to 70 minutes, or until a skewer comes out clean, checking the loaf for donneness after 50 minutes, and then every 10 minutes.
Step 5Allow to cool 30 mins or so in pan then move to cooling rack.
Step 6Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.