This bread is very easy to make. It’s great for toasting and sandwiches.

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

Serving size: 1 slice

Ingredients:

  • ½ cup almond meal/flour, packed
  • 1 tbsp. coconut flour
  • 1 tsp. aluminum free baking soda
  • ½ tsp. sea salt
  • 1 cup almond butter
  • 2 egg whites
  • 2 eggs
  • 1 tsp. natural, non-GMO granular erythritol
  • 1 tbsp. filtered water
  • 2 tsp. organic raw apple cider vinegar

Directions:

  1. Preheat the oven to 315 F
  2. Grease a loaf pan.
  3. Line the bottom of the loaf pan with parchment paper. Grease the paper.
  4. Mix the dry ingredients in a small bowl.
  5. Mix the wet ingredients in a medium sized bowl.
  6. Add the dry ingredients into the wet ingredients, and mix well.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 35-40 minutes, until a tooth pick inserted near the center comes out clean.
  9. Cool in the pan for 10 minutes.
  10. Remove from the pan, and cool on a wire rack until almost completely cool.
  11. Place the loaf on a cutting board. Cut into slices, using a serrated bread knife.
  12. Stagger the slices so they can finish cooling completely.
  13. Store the completely cooled slices on a piece of paper toweling, inside an air tight container, in the refrigerator.
4 Carbs Per Serving