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Preparation Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 18
Ingredients
1/4 teaspoon sea salt
1/4 cup coconut flour
1/3 cup butter, melted
1 cup blanched almond flour
2 teaspoons gluten-free baking powder
12 large egg white
other ingredients
1/4 teaspoon Xanthan gum
1/4 teaspoon cream of tartar
1 1/2 tablespoons erythritol
Instructions
1. Heat the oven up to 325°F then line a loaf pan with a large parchment paper
2. Add the coconut flour, almond flour, erythritol, baking powder, xantham gum and salt into a food processor then pulse until properly combined.
3. Add the butter into the processor then process until crumbly.
4. Using a big bowl, add in the cream of tartar, egg whites and combine until a stiff peak reached.
5. Add 1/2 of the egg whites into the food processor then process until mixed but not overly.
6. Gently transfer the mixture into a large mixing bowl with the egg whites and carefully fold till no streaks are left.
7. Arrange the batter into the lined loaf pan, smoothening the top then bake until golden brown for 40 minutes.
8. Cover the loaf pan top with an aluminum foil then bake again until the top becomes firm for an extra 30-40 minutes.
9. Allow the bread to cool off then slice, serve and enjoy.
Nutrition Information
Calories: 82 | Fat: 7g | Protein: 4g | Carbs: 3g | Fiber: 2g
