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Nutty Breakfast Bread
3g Net Carbs
18g Total Carbs
9g Fiber
21g Fat
7g Protein
255 Calories
0 Glycemic Load
keto Grade: A info
Cook Time: 1 hr 10 min
Ready In: 1 hr 30 min
Ingredients
Coconut Flour ½ cup
Almond Flour 1 cup
Butter ½ cup
Psyllium Husk Powder ½ cup
Erythritol by Now ½ cup
Sea Salt ½ teaspoon
Baking Powder 1-½ tsp
Sesame Seeds ½ cup
Chopped Pecans ½ cup
Flax Seeds ½ cup
Unsweetened Coconut Flake ½ cup
Eggs 6 large
Coconut Milk - Canned
½ cup
Instructions
1. Preheat oven to 350 degrees 2. Grease a 9 by 5 loaf pan. 3. Melt butter and allow to cool. 4. Using an electric mixer, add all the dry ingredients including all the nuts seeds and combine Well. 5. Add the eggs one at a time, the coconut milk, and the cooled melted butter. 6. Mix the batter well until fully Incorporated but do not overmix. The batter will be thick. 7. Turn battery into a well-greased large loaf pan. 8. Bake at 350 degrees for 45 to 60 minutes, or until an inserted toothpick comes out clean. 9. Allow the bread to fully Cool before slicing. 10. Store in refrigerator for up to 5 days or freeze for up to 3 weeks. The original recipe called for almond or coconut milk, I changed it to canned coconut milk as I don't keep the other in the house and it's hard to buy in small quantities. If you have the other kind you May wish to use it. This bread is dense and nutty, like a good banana nut or zucchini bread. It is delicious toasted and buttered. Note: this recipe was copied from: fit to serve group dot com
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diet doctor .com (no spaces) - look up Cloud bread (low in calories, good fat and yummy for a bread replacement.
