Coconut Flour Bread

This easy coconut flour bread recipe is perfect for making bread for toast, sanwiches, or garlic bread.

Prep Time: 15 mins

Cook Time: 45 mins

Servings: 10 slices

NET Carbs: 1.7g

Protein: 5g

Fat: 15.4g

Crack your eggs and separate the white from the yolks. Place the yolks in one bowl and the whites in another.
6 eggs - medium
Into the bowl with the EGG YOLKS mix all the remaining ingredients (apart from the seed topping and eggs whites) including the water and melted butter. Mix well until there are no clumps. Set aside to allow the dough to thicken.
75 g coconut flour, 2 teaspoon baking powder, ¼ teaspoon salt, 115 g butter, 2 tablespoon psyllium husk, 125 ml water
While the dough is thickening use an electric hand mixer to beat your EGG WHITES until stiff peaks form. This will take about 5-8 minutes. You will know your egg whites are done when you are able to turn the bowl over without the egg whites falling out.
Once your eggs white are whipped fold them into your dough.
Line a bread pan with baking parchment paper and fill the pan with your finished dough. Smooth it out and sprinkle the top with the seeds.
1 tablespoon seeds of choice to sprinkle on top
Bake the bread in a pre-heated oven at 180C/350F for 40-50 minutes or until the bread is 77C/170 degrees. Remove the bread from the oven and cool completely before slicing and serving.
To store the bread, allow it to cool completely then wrap it tightly and place in an air-tight container or zip bag. Refrigerate for 3-5 days or freeze for up to 3 months.

Whipping the egg whites really does make this coconut flour bread super light and fluffy.