DRY INGREDIENTS

Coconut flour = 150 g (1 1/4 cups)

Whole psyllium husks = 27 g (3 tbsp) (Ground until half its original volume then weigh it)

Baking powder = 21 g (1 1/2 tbsp)

Salt = 4 g (1 tsp)

WET INGREDIENTS

Eggs = 7 whole large eggs (403 g)

Apple cider vinegar = 45 ml (3 tbsp)

Coconut oil = 45 ml (3 tbsp) (OR any keto friendly oil)

Hot or boiling water = 300 ml (1 1/4 cups)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  Add all dry ingredients into a big bowl. Mix until well combined.

4.  Add all the wet ingredients (except the hot water) and mix for a while. Lastly, add the hot or boiling water and mix until a soft dough is formed.

5.  Transfer the dough into an 8x4 inch loaf pan lined with parchment paper. Spread evenly and leave the top round.

6.  Top with black and white sesame seeds (optional). Press seeds down gently to ensure they stick to the dough.

7.  Bake for 60 minutes at the lowest rack.

8.  Cool completely before slicing.

9.  The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week and freeze for up to 3 months.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total carb = 3.0 g

Dietary fiber = 1.8 g

Net carb = 1.2 g

Calories = 62

Total fat = 4.7 g

Protein = 2.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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