For anyone on a Low-Carb diet, you know that how hard it is to give up bread. This KETO Bread recipe is the closest you can get to satisfy that craving while being healthy.
Ingredients
- ½ cup extra virgin olive oil
- 2 tablespoons coconut oil melted
- 7 large eggs room temperature
- 1 teaspoon baking powder
- 2 cups fine-ground almond flour
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 345 degrees F.
- Grease a 9×5 (1.5 qt) glass loaf pan liberally with olive oil.
- Blend the melted coconut oil and olive oil in a measuring cup with a pouring lip. Allow to cool to room temperature.
- In a small bowl, whisk together the almond flour, baking powder and salt.
- In a standing mixer bowl, add the eggs and whisk on medium for 1 minute to combine. With the whisk running, slowly “stream” the oil mixture into the eggs until smooth and well blended.
- Switch to a paddle attachment. Add the almond mixture a third at a time, beating on low and scraping the bowl between additions. The batter will be thick and creamy.
- Pour into the prepared loaf pan. Flatten the top with a spatula.
- Bake for 35 – 40 minutes or until golden brown, and a tester comes out clean in the middle.
- Cool the bread in the pan on a wire rack for at least 1 hour.
- Scrape the sides of the bread with a knife to loosen, and remove the bread from the pan. Allow the bread to cool another hour on the wire rack.
- Slice with a serrated knife when ready to serve.
