This is an easy, Advanced Plan quick bread that comes out very well. It holds up to toasting as well. It uses a dozen egg whites so be sure to use the yolks for another purpose like hollandaise sauce.
NOTE: this bread does not rise so it makes very small slices. Never fear though…it tastes amazing. Pictured below is the bread used as a grass-fed burger “bun”.
1 cup Almond Flour
1/4 cup Coconut Flour
2 teaspoon aluminum free baking powder
1/4 teaspoon Sea salt
5 tablespoons grass-fed butter, measure while solid then gently melt
12 large free-range Egg whites (~1 1/2 cups, at room temperature) ((Use the egg yolks to make some hollandaise sauce))
1 1/2 tablespoons monk fruit sweetener or erythritol
1/4 teaspoon Xanthan gum
1/4 teaspoon Cream of tartar
Preheat the oven to 325 degrees F.
Line a loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined. Add the melted butter. Pulse, scraping down the sides a few times.
In a separate, very large bowl, use a hand mixer to beat the egg whites and cream of tartar until stiff peaks form. This takes a while so be patient. Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until combined. DO NOT STIR- FOLD to keep the egg whites fluffy.
Transfer the batter to the lined loaf pan.
Bake for about 40 minutes or until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm. Cool completely before removing from the pan and slicing.
Recipe modified from the original at https://www.wholesomeyum.com/recipes/easy-paleo-keto-bread-recipe/