Keto Coconut Bread Recipe
Cook Time: 37 Minutes
Phase: Phase 1
1 tsp XYLITOL
6 large Egg (Whole)
0 1/2 cup Unsalted Butter Stick
0 1/2 tsp SALT
0 3/4 cup ORGANIC HIGH FIBER COCONUT FLOUR
1 tsp Baking Powder (Straight Phosphate, Double Acting)
- Preheat oven to 350°F. Grease a small bread pan (8x4-inches or smaller).
- Combine the eggs, xylitol and melted butter. Whisk for 1 minute. Sift together the coconut flour, baking powder and salt.
- Add the flour mixture to the eggs and blend until thickened. Bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. Store in an air-tight container in the refrigerator for up to 2 weeks. Makes 16 x 1/2-inch slices. Nutritionals reflect 1 slice per serving.
<p>Remember that every oven is slightly different, so keep an eye on this <span style="font-size:11pt"><span style="line-height:107%"><span style="font-family:Calibri,sans-serif">naturally keto and low carb </span></span></span>bread while it's baking to check for readiness.</p>