Low-Carb Nut and Seed Bread - Paleo and Gluten-Free

🧂 Ingredients

• ½ cup coconut flour
• 1 cup almond flour
• ½ cup melted coconut oil

  or melted butter if you prefer a dairy option
• ½ cup plain psyllium husk
• ⅓ cup coconut sugar

  for keto option, use ⅓-½ cup of sugar substitute
• ½ teaspoon sea salt
• 1 ½ teaspoons baking powder
• ½ cup sesame seeds
• ½ cup of chopped walnuts or pecans
• ½ cup of partly ground whole flaxseeds

  see note
• ½ cup of chopped cashews

  or unsweetened coconut [https://amzn.to/3zVRSY3] flakes
• 6 large eggs
• 1 cup of coconut

  or almond milk [https://amzn.to/3qqxn2l]

Instructions

• 1 Pre-heat oven to 350 degrees F.
• 2 Grease a 9 x 5 inch loaf pan (I recommend coconut oil
  [https://amzn.to/3qmM6vk]). Lining with parchment is optional depending on your
  pan.
• 3 Melt the butter or coconut oil [https://amzn.to/3qmM6vk] and allow to cool.
• 4 Using an electric stand mixer [https://amzn.to/3GnvM2W] add all the dry
  ingredients and combine well.
• 5 Next add the eggs one at a time, the coconut [https://amzn.to/3zVRSY3] or almond
  milk [https://amzn.to/3qqxn2l], then the coconut oil [https://amzn.to/3qmM6vk].
• 6 Mix the batter well until fully incorporated. Note that this batter will be
  thick. In the stand mixer [https://amzn.to/3GnvM2W], use a spatula to loosen any
  ingredients that are sticking on the bottom of the bowl.
• 7 Place the batter into the loaf pan and pat smooth.
• 8 Bake for 45-55 minutes or until an inserted toothpick comes out clean.
• 9 Allow the bread to fully cool before slicing.
• 10 Store in refrigerator for up to 5 days or freeze for up to 3 weeks.

Nutrition Info