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Bread

Grain-free, gluten-free, keto, paleo, sugar-free, low-carb
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Servings: 1 loaf
Ingredients Method

Ingredients
  

  • 4 eggs
  • 1 tbsp apple cider vinegar
  • 1/8 cup almond milk
  • 3 tbsp melted ghee (or butter)
  • 3 tbsp nut butter (I've used pecan and almond)
  • 3 tbsp Greek yogurt
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp xantham gum (can be omitted)
  • sesame seeds (for topping)

Method
 

  1. Preheat oven to 350F and grease doughnut pan or silicon molds.
  2. In a small bowl combine all dry ingredients (except seasoning). Set aside.
  3. Separate egg yolks and egg whites. In a medium bowl, combine egg yolks, apple cider vinegar, nut butter, Greek yogurt, and melted ghee. 
  4. Combine dry ingredients into mixture. Add almond milk and stir again. Whip egg whites and fold into mixture.
  5. Pour into loaf pan (about half full), top with sesame seeds, and bake for 30-35 minutes. **Note, I used a glass pan, if you use silicon or metal, that will affect baking times.