When you’re following a ketogenic diet sometimes you want to have a low-carb option for bread. This is a super easy and simple loaf that is tasty for sandwiches, dipped in soup, as a side with eggs and veggies or for avocado toast. You can even enjoy it plain with grass-fed butter or ghee.
Further Food Nutritionist Commentary:
By Liz Lederman
Coconut Flour Almond Bread (Dairy-Free, Gluten-Free, Keto)
1 cup raw natural almond butter
¼ cup of coconut flour
4 scoops collagen peptides
5 pasture-raised eggs
½ teaspoon of aluminum-free baking powder
½ teaspoon of baking soda
2 teaspoons raw apple cider vinegar
Optional: Raw unsalted shelled pumpkin seeds or raw unsalted sunflower seeds.
- Pre-heat oven to 350 F degrees.
- Gather all ingredients and let sit out at room temperature for 10-15 min. Place ingredients into a blender. Blend until well combined and smooth.
- Pour batter into well-greased 8.5 x 4 loaf pan.
- Sprinkle with raw unsalted seeds. Bake 25-30 minutes.
- Cool, slice (if desired) and wrap tightly or store in airtight container or freeze.
Per Serving: Calories: 188; Total Fat: 14 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 77 mg; Sodium: 119 mg; Potassium: 30 mg; Carbohydrate: 5 g; Fiber: 4 g; Sugar: 1 g; Protein: 10 g
Vitamin C: 0%; Vitamin A: 3%; Iron: 7%; Calcium: 6%
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