Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 10
Nutritional Info (Per Serving):
236 Cal | 22 g Fat | 6.5 g Protein | 7.5 g Carb | 5 g Fiber | 2.5 g Net Carb
Ingredients:
½ cup / 60 grams almond flour
2 tablespoons ground psyllium husk powder
2/5 cup / 50 grams coconut flour
1½ teaspoon baking powder
¼ cup / 40 grams flaxseed
½ teaspoon ground fennel seeds
1/6 cup / 25 grams sesame seeds
½ tablespoon poppy seeds, for topping ½ teaspoon salt
¼ cup / 60 ml melted grass-fed butter
3½ ounces / 100 grams cream cheese, at room temperature 3 pasteurized eggs, at room temperature
2/5 cup / 100 ml heavy whipping cream
Directions:
- Switch on the oven, then set it to 350°F / 175°C and let it preheat.
- Meanwhile, take a large mixing bowl, crack eggs in it and then beat in butter, cream cheese, and whipping cream by using an immersion blender until smooth.
- Take a separate large bowl, place remaining ingredients in it except for poppy seeds, and then stir until mixed.
- Gradually add flour mixture in the egg mixture and then stir until incorporated.
- Take a 4-by-7 inch / 10-by-17.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, sprinkle poppy seeds on top, and then smooth the top by using a spatula.
- 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.
- 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.
- When ready to eat, cut bread into ten slices and then serve.
