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Message: <blockquote data-quote="Annb" data-source="post: 2736615" data-attributes="member: 25851"><p>I found this one online:</p><p></p><p>[URL unfurl="true"]https://ketovegetarianrecipes.com/keto-mushroom-walnut-loaf-low-carb/[/URL]</p><p></p><p><strong>Ingredients</strong></p><ul> <li data-xf-list-type="ul">2 cups walnuts</li> <li data-xf-list-type="ul">2 ½ cups mushrooms finely chopped</li> <li data-xf-list-type="ul">3 cloves garlic peeled & chopped</li> <li data-xf-list-type="ul">1 onion peeled & chopped</li> <li data-xf-list-type="ul">1 cup almond flour</li> <li data-xf-list-type="ul">1 egg, beaten optional</li> <li data-xf-list-type="ul">1 tablespoon oregano</li> <li data-xf-list-type="ul">1 tablespoon thyme</li> <li data-xf-list-type="ul">1 tablespoon Tamari sauce</li> <li data-xf-list-type="ul">2 tablespoons olive oil</li> <li data-xf-list-type="ul">½ teaspoon salt</li> <li data-xf-list-type="ul">½ teaspoon black pepper</li> </ul><h3><span style="font-size: 15px">Instructions</span></h3> <ul> <li data-xf-list-type="ul">In a large frying pan, heat the olive oil on a medium heat.</li> <li data-xf-list-type="ul">Add the chopped onion and garlic. Cook for 2-4 minutes until soft.</li> <li data-xf-list-type="ul">Add the mushrooms and cook for a further 8-10 minutes until cooked.</li> <li data-xf-list-type="ul">Chop the walnuts and add to the mushroom mixture. I like to keep the heat on to ensure a lightly toasted walnut.</li> <li data-xf-list-type="ul">Switch off the heat from the pan and add the herbs, almond flour, tamari sauce and season with the salt and pepper.</li> <li data-xf-list-type="ul">If you are using a beaten egg, add this too.</li> <li data-xf-list-type="ul">Stir well until the ingredients are combined.</li> <li data-xf-list-type="ul">Grease and line a 1lb loaf tin with parchment paper. Ensure the edges slightly overlap the tin for ease of removing the baked nut loaf.</li> <li data-xf-list-type="ul">Spoon the nut loaf mixture into the loaf tin and press down firmly.</li> <li data-xf-list-type="ul">Bake at 180C/350F degrees for 40-45 minutes until the nut loaf is golden and firm.</li> <li data-xf-list-type="ul">Rest for 10 minutes before turning out of the tin.</li> <li data-xf-list-type="ul">Slice, serve and enjoy!</li> </ul><h3>Notes</h3><p>The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by <a href="http://nutritiondata.self.com" target="_blank">http://nutritiondata.self.com</a> from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.</p><p></p><h3>Nutrition</h3><p>Serving: 1slice Calories: 322kcal Carbohydrates: 10.5g Protein: 9.2g Fat: 29.4g Fiber: 4.4g</p><p><a href="https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fketovegetarianrecipes.com%2Fketo-mushroom-walnut-loaf-low-carb%2F&media=https%3A%2F%2Fketovegetarianrecipes.com%2Fwp-content%2Fuploads%2F2019%2F12%2Feasy-mushroom-walnut-loaf.jpg&description=Gluten+Free+Low+Carb+Vegetarian+Keto&is_video=false" target="_blank">The information shown is an estimate provided by an online nutrition calculator.</a></p></blockquote><p></p>

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