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
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Preheat over to 180C (355F)
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Mix eggs in a bowl and beat for 1 to 2 minutes
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Add melted butter and coconut oil and beat until smooth
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Add almond flour, baking powder, xanthan gum and salt and beat until combined and thick
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Scrape into a 20cm x 10cm loaf pan lined with baking paper
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Bake for 45 mins or until a skewer comes out of the middle clean
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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