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Almond Flour Bread - Low Carb Yum.pdf170.2KB
2 cups blanched almond flour
1 teaspoon baking soda
¼ teaspoon salt
4 large eggs separated and at room temperature
¼ cup coconut oil melted if needed to liquify
Preheat oven to 325°F. Grease an 8×4-inch loaf pan or line with parchment paper.
Combine the almond flour, baking soda, and salt in medium bowl. Set aside.
In large bowl, whisk together coconut oil, egg yolks, and apple cider. Add the almond flour mixture and stir just until combined. Wait 1-2 minutes before adding the egg whites. Spread into prepared loaf pan. For a fluffier bread, you can whip up the egg whites and fold them into the batter.
Bake for 40-45 minutes or until bread is golden and toothpick inserted near center comes out clean.
Allow to cool on wire rack for at least 15 minutes before removing from pan. Then cool completely. Can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.