Quick Low Carb Bread
Servings: 16 slices
This basic quick bread can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer.
Break eggs into medium bowl or food processor then blend until yolks and whites are light and frothy. Mix in the butter and coconut oil. Then add the almond flour, coconut flour, baking powder, xanthan gum, and salt. 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 325°F about 45 to 50 minutes or until top is browned and center tests done when toothpick inserted comes out dry. For more help with this recipe, check out the recipe video on YouTube.
Either an electric mixer or food processor can be used to blend the ingredients.
The eggs can be separated with the egg whites whipped up light and fluffy then added in at the end.
This recipe was modified on 9/28/2018 to provide a taller loaf and make it less eggy. Below were the original measurements of the ingredients:
½ cup butter, melted
3 tablespoons coconut oil, liquified
8 large eggs or 6 eggs plus 1 teaspoon baking powder
⅔ cup almond flour
⅓ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon salt
Serving: 1 slice | Calories: 174 | Carbohydrates: 5 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 7 g | Cholesterol: 85 mg | Sodium: 163 mg | Potassium: 51 mg | Fiber: 2 g | Sugar: 0 g | Vitamin A: 280 IU | Calcium: 43 mg | Iron: 0.8 mg
[serving_size] => 1
[calories] => 174
[carbohydrates] => 5
[protein] => 5
[fat] => 15
[saturated_fat] => 7
[cholesterol] => 85
[sodium] => 163
[potassium] => 51
[fiber] => 2
[sugar] => 0
[vitamin_a] => 280
[calcium] => 43
[iron] => 0.8
[serving_unit] => slice
© LowCarbYum.com Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.