Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs (separated and at room temperature )
  • 1/4 cup coconut oil (melted if needed to liquify)
  • 1 teaspoon apple cider vinegar (preferably raw unfiltered)

Instruction

  • Preheat oven to 325°F. Grease an 8x4-inch loaf pan or line with parchment paper.
  • Combine the almond flour, baking soda, and salt in medium bowl. Set aside.
  • In large bowl, whisk together coconut oil, egg yolks, and apple cider. Add the almond flour mixture and stir just until combined. Wait 1-2 minutes before adding the egg whites. Spread into prepared loaf pan. For a fluffier bread, you can whip up the egg whites and fold them into the batter.
  • Bake for 40-45 minutes or until bread is golden brown and toothpick inserted near center comes out clean.
  • Allow to cool on wire rack for at least 15 minutes before removing from pan. Then cool completely. Can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.