Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Servings: 8

Nutritional Info (Per Serving):

205 Cal | 17.6 g Fat | 5 g Protein | 4.5 g Carb | 2.4 g Fiber | 2.1 g Net Carb

Ingredients:

1 ½ cup / 190 grams almond flour

1 teaspoon baking powder

1/8 teaspoon salt

½ teaspoon baking soda

½ tablespoon dill weed and more for topping

½ tablespoon caraway seeds and more for topping

2 pasteurized eggs, at room temperature ¼ cup / 60 ml coconut oil

2 tablespoons coconut milk, unsweetened

Directions:

  1. Switch on the oven, then set it to 300°F / 150°C and let it preheat.
  2. Meanwhile, take a large mixing bowl, place flour in it, add salt, baking powder and soda, dill and caraway seeds, and then stir until just mixed.
  3. Add eggs, and then beat in oil and milk by using an immersion blender until smooth.
  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, smooth the top by using a spatula and then sprinkle remaining dill and caraway seeds on top.
  5. Place sinace 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.
  6. 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.
  7. When ready to eat, cut bread into eight slices and then serve.