Low Carb Almond Coconut Bread

I found this recipe on https://www.ketoresource.org/keto_recipes/keto-coconut-almond-flour-bread-dinner-recipe/, so I wanted to

share my opinion as to what I thought of this Low Carb Almond Coconut Flour Bread. It still is not like the traditional white flour bread but

it was quite nice. It has a small bit of an egg taste, but buttery and a little bit of sweetness over powered the egg. In my video I took a slice of

the bread to and toasted it.. I had to leave the slice in the toaster for quite a while until it started to toast. It is not the same as original regular

flour bread but I would definitely use it as toast for my eggs etc.

I sliced the bread up and placed parchment paper in between each slice and placed in a seal container and froze the bread. It freezes very well.

So lets get started and I will show you how to make it!

10 tablespoons salted butter (= 5/8 cup)

1 1/2 tablespoons apple cider vinegar

1 tablespoon honey

8 eggs

3/4 cup almond flour

3/4 teaspoon baking soda

3/4 teaspoon salt

2/3 cup sifted coconut flour

Preheat oven to 300 F

In a bowl add melted butter,honey and cider vinegar, mix well.

In a seperate bowl add the eggs and mix well.

Add the almond flour, baking soda, salt and butter mixture to the eggs, mix with an electric mixer.

Sift your coconut flour into the bowl with all the other ingredients and mix well. (I mixed mine with a spatula)

Let the batter sit and it will thicken.

With a piece of parchment paper, grease the loaf pan with butter.

Pour the batter into the loaf pan and level.

Place the loaf on middle rack in oven, bake for 50 to 60 minutes.

(It took 60 minutes in my oven)

Servings: 14

Yield: 2.2

Stay Healthy and Live Well!

Gayle