Keto Bread

INGREDIENTS:

1 3/4 cups almond flour

1/4 teaspoon salt

1/2 teaspoon baking soda-5 large eggs-1/4 cup + 1 tablespoon olive oil melted (I did not understand what melted meant, but I added 1/4 cup & 1 tbsp of olive oil. I think the original recipe called for 1 tbsp of butter and they changed it to olive oil.)

1 tablespoon maple syrup

1 teaspoon apple cider vinegar

STEPS:

1. Preheat the oven to 180C/350F. Line an 8 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal. I just used my silicone loaf pan. It came out perfect.

2. In a small bowl, add the almond flour, baking soda, and salt and mix well. In a large mixing bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Gently stir through the dry ingredients until combined.

3. Transfer the batter to the lined pan. Bake the bread for 35 minutes, or until a skewer comes out clean.

4. Let the bread cool in the pan completely, before slicing and serving.

Notes:

TO STORE: Keto bread should always be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks.

TO FREEZE: Leftover slices of bread can be stored in the freezer in a ziplock bag for up to 6 months.

Great to use for Avocado Toast:

1. Quickly toast using broiler. 30-60 seconds each side.

2. Mash an avocado with a little lemon juice, olive oil, and minced garlic.

3. Spread mixture on toast, and top with some Parmesan Cheese and red peppers flakes.