Description

This almond and coconut flour bread is a light, fluffy, and healthy alternative to traditional bread, perfect for keto, paleo, or GAPS diets. Grain-free and low-carb, it offers a soft and airy texture, ideal for sandwiches, toast, or French toast. With simple ingredients and a quick prep time, this bread is both versatile and satisfying, making it a must-try for anyone on a low-carb diet or looking to cut out grains.

Ingredients

10 large eggs, separated

8 tablespoons melted butter, ghee, or coconut oil

2.5 cups almond flour

¼ cup coconut flour

2 packets stevia (or another no-carb sweetener)

½ teaspoon sea salt

¼ teaspoon cream of tartar (omit if following the GAPS diet)

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Instructions

Preheat your oven to 375°F (190°C). Grease a loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whip the egg whites with cream of tartar until stiff peaks form.
In another bowl, mix the egg yolks with the melted butter, almond flour, coconut flour, stevia, and sea salt.
Gently fold the whipped egg whites into the egg yolk mixture, careful not to deflate the air bubbles.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 25-35 minutes, or until a knife inserted comes out clean.
Allow the bread to cool before slicing.

Notes

Add herbs like rosemary or thyme for a savory twist.
For a sweet version, sprinkle cinnamon into the batter.
Add seeds like flax or chia for extra texture and nutrition.