Savory Krill and Sun-Dried Tomato Loaf
Krill adds marine protein and minerals, while eggs, sour cream, and cheese make this savory loaf denser and more satisfying. Psyllium and almond flour help hold the structure without wheat flour, so the slices work as a keto appetizer or part of lunch.
Lightly beat the eggs (200 g) with salt, add 30% sour cream (200 g), grated hard cheese (40 g), and mix. Add almond flour (100 g), psyllium (15 g), baking soda (2 g), and spices, then stir until no dry lumps remain.
Add the krill meat (100 g) and sun-dried tomatoes (50 g), cut into small pieces. Let the batter stand for 10 minutes, then mix in the olive oil (20 g).
Line a loaf pan with parchment, add the batter, and bake at 170 degrees C for 30 minutes. Reduce the temperature to 150 degrees C and bake for about 20 more minutes until the center is fully set.
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