Gluten Free Keto Bread

7 large eggs

100g buter melted

30g coconut oil

200g almond flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

  1. Preheat over to 180C (355F)

  2. Mix eggs in a bowl and beat for 1 to 2 minutes

  3. Add melted butter and coconut oil and beat until smooth

  4. Add almond flour, baking powder, xanthan gum and salt and beat until combined and thick

  5. Scrape into a 20cm x 10cm loaf pan lined with baking paper

  6. Bake for 45 mins or until a skewer comes out of the middle clean

  7. Slice into 16 think slices and store in an airtight container in the friedge for 7 days or up to 1 month in the freezer

Chislehurst, London Borough of Bromley

United Kingdom

07989 302657

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