This recipe is lower in cholesterol than most low-carb breads and uses only 4 whole eggs. It’s keto, Paleo, wheat free, gluten free, and celiac, and diabetes-friendly. The best part is that it’s less eggy than most low-carb breads.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
Mix almond flour, coconut flour, baking powder, xanthan gum, and salt together in a large bowl.
Combine eggs and egg whites in a food processor; pulse until well beaten. Add almond flour mixture, butter, coconut oil, and grapeseed oil. Pulse until a smooth batter forms.
Spread batter in the prepared loaf pan.
Bake in the preheated oven until top is browned, about 40 minutes. Cool in the pan, about 15 minutes. Invert onto a cooling rack to finish cooling.
Per Serving: 261 calories; protein 7.2g; carbohydrates 3.2g; fat 25.3g; cholesterol 108.3mg; sodium 378.1mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.