Coconut Flour Psyllium Husk


    Preparation time: 10 minutes

    Cooking time: 35 minutes

    Total time: 45 minutes

    Servings: 6

    Nutritional Info (Per Serving):

    131 Cal | 13.7 g Fat | 3.2 g Protein | 5.9 g Carb | 4.1 g Fiber | 1.8 g Net Carb


    ¼ cup / 60 grams coconut flour

    2 ½ tablespoons ground psyllium husks

    1/3 teaspoon sea salt

    2/3 teaspoon baking soda

    ¼ cup / 125 ml avocado oil

    1 2/3 tablespoon coconut oil, melted 4 pasteurized egg whites, at room temperature 1/3 cup / 75 ml warm water

    1 pasteurized egg, at room temperature


    1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
    2. Meanwhile, place all the ingredients in a food processor and pulse for 2 minutes until well incorporated.
    3. Take an 8-by-4 inch / 20-by-10 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, and then smooth the top by using a spatula.
    4. Place the loaf pan into the oven and then bake it for 30 to 35

    minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.

    1. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
    2. When ready to eat, cut bread into six slices and then serve.