Keto bread usually has a base of almond flour and/or coconut flour. Then eggs, baking powder, milk and an oil are added to form the bread. For this gluten free Herbes de Provence bread I also added spices, parmesan cheese and olive oil to give the bread a delicious flavor. 

My bread may be a bit more yellow than yours because I used farm fresh duck eggs for this recipe. Duck eggs tend to have a darker yolk than chicken eggs and will give your bread a darker color.

This gluten free herbes de Provence keto bread is best stored in the refrigerator. Since there are no preservatives this bread won't last for more than a couple of days on your countertop before it goes bad. Especially if the temperature is warm or if moisture gets into the container you are storing the bread in.

Yes! This bread recipe freezes really well. I love to make extra loaves to freeze and then defrost when I want them to go with dinner or for lunches. I wrap the bread in tinfoil and then store it in a freezer safe bag. You could also store this bread in a freezer safe container.

Using enough oil and then steaming the shredded brussel sprouts with a lid on the pan will help them to not dry out. The apple and onion in this recipe are also going to add moisture.

Heat the oil in your pan on medium high heat. Add the brussels sprouts, onion, apple and garlic. Cook with the lid off for 3-4 minutes. Stirring the ingredients so the oil is mixed in. Put a lid on your frying pan and cook for 5-6 minutes or until your brussel sprouts are wilted and the onion is starting to become translucent.

Take the lid off of your frying pan and add the salt, pepper, fennel seeds, cooked sausages and honey. Stir to mix these ingredients into your brussels sprout mixture. Cook another 2-3 minutes or until the sausages are heated through. Serve immediately.

Your gluten free sautéed brussels sprouts with sausage will become soggy if your steam the shredded brussels sprouts for too long. Be sure to keep checking them to make sure they still have a bit of crunch to them and are not becoming soggy.

If the Brussels sprouts begin to get soggy immediately take the lid off your pan and cook some of the water off allowing the Brussels sprouts to get browned on the bottom before stirring them.

Most Brussels sprouts will come from the grocery store already trimmed, but if they still have some woody parts on the end or if the ends are a bit discolored you will want to trim them.

Simple places the sprouts on a cutting board and slice the dense end off before tossing them in the food processor to be shredded. The ends can be bitter, so you will want to make sure they are removed.