Preparation time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Servings: 8

Nutritional Info (Per Serving):

124 Cal | 11.1 g Fat | 4.6 g Protein | 3.2 g Carb | 1.1 g Fiber | 2.1 g Net Carb

Ingredients:

1 cup / 125 grams almond flour

½ tablespoon baking powder

½ tablespoon coconut flour

¼ teaspoon salt

2 tablespoons grass-fed butter, unsalted, melted

2 pasteurized eggs, at room temperature ¼ cup / 60 ml light beer

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 flours in it, add salt and baking powder and then stir until just mixed.
  3. Add eggs, beat by using an immersion blender until combined, and then whisk in butter and beer until incorporated.
  4. Take 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.
  5. 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 eight slices and then serve.