1 cup almond flour | 140 g
1/2 cup flax meal | 70 g
1/2 teaspoon sea salt | 2 g
1 tablespoon baking powder | 9 g
1 tablespoon ground cinnamon | 9 g
1/2 cup erythritol | 95 g
5 large eggs
1/2 cup coconut oil or butter | 100 g
1 teaspoon unsweetened vanilla | 5 ml
1 cup grated zucchini | 100 g
1 cup chopped pecans | 80 g
Start by combining all of your dry ingredients into a large mixing bowl. Mix thoroughly with a whisk to combine well. Next add your eggs (whole and un-beaten), coconut oil and vanilla. Then stir to incorporate with the dry ingredients until a thick batter forms. Add your grated zucchini and chopped pecans and give the batter a final mix.
Transfer your batter into a lined bread pan and bake at 325 degrees (natural gas oven) for 50-60 minutes until a toothpick comes out clean when inserted into the center of the loaf. Note the type of fuel your oven burns will affect your cooking temperature. All your bread to cool before de-panning and serving. We like to serve our sweet bread toasted with butter.
Fat: 15.8g | Net Carbs: 2g | Protein: 4.5g