About
This moist, tender loaf bread will suit the needs of anyone on the paleo/keto diet! It also happens to be nut-free for anyone with allergy concerns. Use as an everyday bread for avocado toast, as a side or for any other toppings! The options are endless.
Ingredients
- 1 ¼ cup coconut flour
- ½ cup coconut oil
- ¼ teaspoon kosher salt by no name
- 2 tablespoon baking powder
- 12 large raw egg
Instructions
- Preheat an oven to 350 F. Prepare a loaf pan by spraying it with non-stick cooking spray. In a food processor, combine the coconut flour, coconut oil, baking powder and salt.
- Pulse until it comes together.
- Add the eggs and pulse until blended. Allow the mixture to sit for a few minutes so it will thicken.
- Pour into the prepared loaf pan.
- Bake for 35-40 minutes or until the loaf is cooked through and the center is set. Allow to cool completely before attempting to unmold the loaf and slice it.
Nutrition Facts
- Servings: 26
- Calories: 96.8kcal/405.1kJ (per serving)
- Fat: 7.4g (per serving)
- Carbs: 3.6g (per serving)
- Protein: 3.7g (per serving)
