A basic quick bread that can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer.
It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast. I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.
This week, I set out to bake a basic quick bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread. Since I usually have both almond and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.
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I was very pleased with the results of this recipe. I also believe this recipe can be used to develop sweet breads which I plan to experiment with. I will be making french toast using this bread and will post that recipe next.
- Serves: 16 slices
- Calories: 127
- Fat: 12.3g
- Carbohydrates: 3g
- Sodium: 138.7mg
- Fiber: 1.9g
- Protein: 4.9g
- Break eggs into food processor then blend until yolks and whites combined.
- Add remaining ingredients and process until a dough is formed.
- Spread dough into a greased 9×5 inch loaf pan (use an 8x4 pan for taller loaf or muffin top pan for rounds).
- Bake at 350F about 40 minutes or until top is browned.