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Low Carb Sandwich Bread Recipe

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This recipe for Low Carb Sandwich Bread, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Piner

Category:
Category:

Ingredients:  
Ingredients:  
2 cups + 2 Tablespoons blanched almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
5 large eggs, room temperature
1/4 cup avocado oil (Do NOT substitute with other oils)
3/4 cup water
1 teaspoon apple cider vinegar

Directions:
Directions:
Preheat oven to 350F. Grease an 8.5" loaf pan and set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt and set aside.
Separate the eggs. Set aside the whites.
Blend the egg yolks, oil, water, and vinegar in a high speed blender or standing mixer on medium speed for 5 seconds until combined. Allow the mixture to rest for 1 minute.
Add the egg whites, and mix for 10-15 seconds until the mixture is frothy.
Add the dry ingredients all at once and immediately process on high for 5-10 seconds or until the batter is smooth.
Pour the batter into the prepared loaf pan and smooth the top into an even layer.
Bake for 50-70 minutes, until a tester inserted into the center comes out clean.
Allow the bread to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Calories: 102, Net Carbs:3g

Number Of Servings:
Number Of Servings:
12 slices
Personal Notes:
Personal Notes:
Store fully cooled slices (or the whole loaf) in an airtight container in the fridge for up to a week or in the freezer for up to three months.

 

 

 

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