Preparation time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Servings: 6

Nutritional Info (Per Serving):

163Cal | 14.8 g Fat | 5.2 g Protein | 5 g Carb | 3.1 g Fiber | 1.9 g Net Carb

Ingredients:

¼ cup / 30 grams coconut flour

2/3 cup/ 160 grams macadamia nuts

½ teaspoon baking soda

½ teaspoon apple cider vinegar

5 pasteurized eggs, at room temperature

Directions:

  1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
  2. Meanwhile, place macadamia nuts in a food processor, add 2 eggs and then pulse for 1 minute or more until the mixture resembles butter.
  3. Add remaining eggs, continue blending until combined, then add remaining ingredients and blend for 1 minute until well 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.
  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 20 minutes or until ready to serve.
  7. When ready to eat, cut bread into six slices and then serve.