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:

  1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
  2. 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.
  3. Take a separate large bowl, place remaining ingredients in it except for poppy seeds, and then stir until mixed.
  4. Gradually add flour mixture in the egg mixture and then stir until incorporated.
  5. 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.
  6. 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 ten slices and then serve.