Preparation time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Servings: 10

Nutritional Info (Per Serving):

182 Cal | 14 g Fat | 11.5 g Protein | 3.8 g Carb | 1.2 g Fiber | 2.6 g Net Carb

Ingredients:

1 ¼ cup / 125 grams almond flour

1 ½ teaspoon baking powder

1 cup / 70 grams of protein powder

1 teaspoon xanthan gum

3 tablespoons pesto

¼ cup / 50 grams melted grass-fed butter, unsalted

¼ cup grated parmesan cheese ½ cup / 125 ml water

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, place flour in it, add baking powder, protein powder, and xanthan gum and then stir until just mixed.
3. Whisk in butter until mixture resembles crumbs, beat in water by using an immersion blender until smooth, and then fold in pesto until combined.
4. Take an 8-by-4 inch / 20-by-10 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, smooth the top by using a spatula and then sprinkle cheese on top.
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 30 minutes or until ready to serve.
7. When ready to eat, cut bread into ten slices and then serve.