Makes 14 slices of delicious low carb paleo bread! Time for a sandwich!
1 ¼ cups of almond flour
¼ cup of coconut flour
1 ½ tsp. baking soda
1/8 tsp. baking powder
½ tsp. salt
1 tbsp. xylitol (or other sweetener of choice)
1/3 cup melted butter
½ cup of cauliflower rice or ½ cup zucchini (see recipe below)
Preheat oven to 350 degrees.
Wisk together the dry ingredients.
In a separate bowl, wisk together the wet ingredients.
Combine the wet and dry ingredients.
Line the bottom of a loaf pan with parchment paper.
Spread dough into the loaf pan.
Bake 35 to 40 minutes.
Let cool for 10 minutes.
Remove bread from pan and cool on a wire rack.
Directions for cauliflower rice:
Grate ½ of a head of cauliflower, using only the florets, not the stems.
Microwave for 8 minutes.
Use only ½ cup of cooked cauliflower in the recipe.
If using zucchini instead of cauliflower:
Shred 3 peeled zucchini.
Microwave or (heat on the stove) for 8 minutes.
Strain, squeezing out as much liquid as possible.
Use ½ cup of strained zucchini in the recipe
Nutritional Facts per slice (1/14th) :
Fat: 11 g
Protein 5 g
Carbs 5 g (3 net carbs)
Fiber 2 g