Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 8

Nutritional Info (Per Serving):

126 Cal | 14 g Fat | 5 g Protein | 7 g Carb | 4 g Fiber | 3 g Net Carb Ingredients:

1 1/4 cup / 160 grams almond flour

2 tablespoons chopped walnuts

2 tablespoons psyllium husk

2 tablespoons erythritol sweetener

¼ teaspoon salt

½ teaspoon baking powder

½ tablespoon and 1 teaspoon cinnamon

2 tablespoons melted coconut oil ¼ cup / 60 ml hot water

2 pasteurized eggs, at room temperature

Directions:

  1. Switch on the oven, then set it to 375°F / 190°C and let it preheat.
  2. Meanwhile, take a large mixing bowl, place flour in it, add salt, baking powder, husk, ½ tablespoon cinnamon and sweetener, stir until mixed, and then stir in water until incorporated.
  3. Then add eggs and oil and beat by using an immersion blender until smooth.
  4. Take an 8-by-4 inch / 20-by-10 cm nonstick loaf pan, grease it with avocado oil, spoon in half of the prepared batter, and sprinkle remaining cinnamon on top of the batter.
  5. Pour remaining batter into the pan, create patterns with the cinnamon by using a fork and then sprinkle nuts on top.
  6. Place the loaf pan into the oven and then bake it for 25 to 30 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
  7. 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.
  8. When ready to eat, cut bread into eight slices and then serve.