This feels like a real substitute for bread that has a lot less carbs! More calories but less carbs & full of protein!

I kept my Keto Bread in the fridge all week, it was delicious! I had it in the morning, for lunches, & dinner. I even toasted it & it was perfect for a filling avocado toast!

Recipe:

Preheat oven to 350 

In an 8in x 4in ceramic loaf dish oiled & floured so it doesn’t stick & can be easily removed to cool properly when it’s done baking.

Ingredients

7 Large Eggs at room temperature & mixed them with an electric mixer to get them bubbly & full of air.

Mix in slowly:

1/2 cup Butter at room temp 

2 Tbsp Coconut Oil

In a separate bowl mix together:

2 cups Almond Flour

1 teaspoon Baking Powder

1/2 teaspoon Xanthan Gum (secret ingredient)

1/2 teaspoon Salt

Then add in bit by bit the dry mix into the wet.

Pour mix into loaf dish & spread out evenly. 

Bake 40mins

I removed my bread right after I took it out of the oven so it could cool off properly & evenly & so it wouldn’t be too eggy tasting.

Tip: I don’t have a proper cooling rack so I used a few forks that worked perfectly! A suggestion from my pro chef friend Wallace W @w2sixpackchef

Breakfast

Lunch

Dinner

Secret Ingredient Xanthan Gum this is the one I purchased for $5.79USD. It’s vegan, I always prefer Vegan ingredients!