Coconut Flour Keto Bread

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 6 large eggs
• 1/4 cup unsweetened almond milk (or coconut milk)
• 1/4 cup melted coconut oil (or butter)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder (optional, for flavor)
• 1 teaspoon onion powder (optional, for flavor)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the coconut flour, almond flour, baking powder, salt, garlic powder, and onion powder. Mix well to ensure there are no lumps.
3. Whisk Wet Ingredients: In another bowl, whisk together the eggs, almond milk, and melted coconut oil until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter will be thick.
5. Transfer to Loaf Pan: Spoon the batter into the prepared loaf pan, spreading it evenly.
6. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. Slice and Enjoy: Once cooled, slice the bread and enjoy! It’s great toasted with butter or as a base for sandwiches.

Tips:

• Store leftovers in an airtight container in the fridge for up to a week.
• This bread freezes well; wrap slices in plastic wrap and store in a freezer bag for up to 3 months.

Enjoy your delicious keto-friendly coconut flour bread!