Makes: 18 1/2" slices
2 cup almond flour
1/4 cup psyllium husk powder
1 tbsp gluten-free baking powder
1/2 tsp sea salt
4 large eggs (beaten)
1/4 cup coconut oil (measured solid, then melted)
1/2 cup warm water
Preheat the oven to 350F degrees.
Line the bottom of a 9x5 loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water.
Transfer the batter to the lined baking pan.
Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. *Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.
Cool completely before removing from the pan.
Serving: 1 slice
Net Carbs: 2 g
Fat: 10 g
Protein: 4 g