0
(0)

I make this bread all the time. It has a nice texture. It goes well with meals, it toasts great, and you can make sandwiches with it, too.

Yield: 1 loaf, (approx. 16 slices of bread)

Serving size: 2 slices

Ingredients:

  • 2 cups almond meal/flour, packed
  • 2 tbsp. coconut flour
  • 2 tsp. aluminum free baking soda
  • 3 tbsp. flax meal
  • 1/2 tsp. sea salt
  • 4 large eggs
  • 2 tbsp. organic raw apple cider vinegar
  • ¼ cup almond butter
  • 1 tsp. organic raw honey
  • 1 tbsp. filtered water
  • sesame seeds for the top (optional)

Directions:

  1. Preheat the oven to 350°F
  2. Grease a loaf pan.
  3. Line the bottom of the loaf pan with parchment paper. Grease the paper.
  4. Place all the dry ingredients into the bowl of a food processor that has been fitted with a steel blade. Pulse until well combined.
  5. Add the wet ingredients to the bowl. Pulse until well combined.
  6. Use a cake spatula to scoop the batter evenly into the prepared loaf pan.
  7. Wet your hands under cold running water. Use your wet fingers to gently smooth the top of the bread into a loaf shape, and to smooth the dough to the edges of the pan.
  8. Sprinkle the top with sesame seeds if desired.
  9. Bake for 50-60 minutes, until a tooth pick inserted near the center comes out clean.
  10. Cool in the pan for 10 minutes.
  11. Remove from the pan, and cool on a wire rack until almost completely cool.
  12. Place the loaf on a cutting board. Cut into slices, using a serrated bread knife.
  13. Stagger the slices so they can finish cooling completely.
  14. Store the completely cooled slices on a piece of paper toweling, inside an air tight container, in the refrigerator.
4 Net Carbs Per Serving
Print Friendly, PDF & Email

How did you like this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.