This is a variation of a paleo and keto recipe I made a while back and I changed it slightly and made it easy by mixing in the blender. It is still yummy with less to clean up. It is so nice to sometimes have bread on hand, so I keep this in the freezer when I get a craving for an Easy Low Carb Keto Blender Bread this is my go to recipe.
Prep time: 10 min
Cook time: 35 min
Yield: 8-10 slices
6 pastured eggs (ones I use here)
1/4 tsp stevia powder extract or 2 tbsp honey
1/4 cup coconut oil, melted
1/2 tsp coconut vinegar (or apple cider vinegar)
1 cup blanched almond meal
1/4 cup ground flax (make sure it is golden)
3 tbsp coconut flour, sifted
1 tsp baking soda
1/2 tsp sea salt
Preheat oven to 350°F.
Line an 8 x 4″ loaf pan with a few pieces of parchment covering the bottom with some sticking out to help extraction.
Put all the ingredients in the blender.
Pour into the lined loaf pan and bake for 35-40 minutes.
Remove from oven and allow to cool in pan 12 minutes.
Remove from pan by pulling up on the parchment.
Set the bread on a wire rack to cool completely for 15 minutes.
Slice and enjoy this easy keto blender bread recipe.
Store it in the fridge for a week or in the freezer for a few months.
Nutrition Info: Protein: 9.8 g , Total Fat : 18.2 g, Total Carbs: 6.2 g, Net Carbs: 2.6 g, Fiber: 3.6 g (nutrition facts based on 8 servings)
Liked this Keto Blender Sandwich Bread Recipe? get it here