Ingredients
- ½ cup of melted butter or melted coconut oil for dairy-free option
- ½ cup coconut flour
- 1 cup of almond flour
- ½ cup of plain psyllium powder
- ½ cup of sugar substitute
- ½ teaspoon of sea salt
- 1 ½ teaspoons of baking powder
- ½ cup sesame seeds
- ½ cup of chopped pecans
- ½ cup of raw whole flaxseeds
- ½ cup of unsweetened coconut flakes
- 6 large eggs
- 1 cup of coconut or almond milk
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Directions
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Pre-heat oven to 350 degrees
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Grease a 9x5 loaf pan.
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Melt the butter or coconut oil and allow to cool.
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Using an electric mixer add all the dry ingredients including all the nuts, seeds and combine well.
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Next add the eggs one at a time, being sure to mix well between each addition.
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Then, add the coconut or almond milk and the cooled melted butter.
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Mix the batter well until fully incorporated but do not over mix. Note that this batter will be thick.
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Place the batter into a well-greased large loaf pan.
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Bake at 350 degrees for 45-60 minutes or until an inserted tooth pick comes out clean.
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Allow the bread to fully cool before slicing.
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Store in refrigerator for up to 5 days or freeze for up to 3 weeks.
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We hope you enjoyed this High-Fiber Keto Bread Loaf and give it a try. For more recipes, visit our blog and subscribe to our newsletter to never miss another recipe or article on gut health.Â
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