Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Servings: 8

Nutritional Info (Per Serving):

204 Cal | 14.6 g Fat | 8.9 g Protein | 9.4 g Carb | 6.2 g Fiber | 3.2 g Net Carb

Ingredients:

1/2 cup / 60 grams coconut flour

2 tablespoons chopped thyme

2 tablespoons psyllium husk

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons apple cider vinegar

1/4 cup / 60 ml coconut oil

3/4 cup / 70 grams grated parmesan cheese

1/2 cup / 120 ml boiling water

5 pasteurized eggs, at room temperature, separated Directions:

  1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
  2. Meanwhile, take a large mixing bowl, place flour in it, add husk, salt, baking powder, thyme, and cheese and then stir until just mixed.
  3. Take a separate large mixing bowl, place egg whites in it, beat by using an immersion blender until stiff peaks form.
  4. Whisk egg yolks into the flour mixture, stir in oil and vinegar until combined, fold in egg whites, and then stir in water until well incorporated.
  5. Take�ed, a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, and then smooth the top by using a spatula.
  6. Place the loaf pan into the oven and then bake it for 45 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
  7. 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.
  8. When ready to eat, cut bread into eight slices and then serve.