I was inspired to develop this recipe after my partner and I started a low carb diet, and also when a patient shared a recipe for a keto mug muffin. I didn't fancy having to mix up the muffin ingredients every day so I worked on the recipe to create a good loaf that can be kept in the fridge. It's gluten free, dairy free and keto friendly. 
Be sure to use fresh ingredients and store the leftover LSA and almond meal in the fridge to keep them fresh.

​You can use any mix of raw nuts that you like in this recipe. You can also add some sunflower seeds, pepitas or chia seeds too if you like. I like to include just one variety  of roasted unsalted nut for some added flavour. ​

​This is a lovely spread that far surpasses the unhealthy version of hazelnut chocolate spread in the supermarkets. You can use raw unsalted macadamia nuts or more roasted hazelnuts instead of almonds if you like. This recipe is made to my taste and you might like to make it sweeter or more chocolatey. I love to have this on a slice of gluten free sourdough toast with my protein + berry smoothie at brekky.