Directions
Preheat your oven to 350°F / 175°C.
Line a baking tray with parchment paper.
In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, baking powder, and salt until well combined.
Add the room temperature eggs, melted coconut oil, and apple cider vinegar to the dry .
Mix with a whisk or spatula until the mixture resembles coarse crumbs.
Fold in the chopped walnuts until they are evenly distributed throughout the mixture.
Gradually pour in the boiling water while continuously mixing. The dough will quickly thicken and come together into a smooth, cohesive ball.
Transfer the dough to your prepared baking tray and shape it into a round loaf. Use a sharp knife to score the top with a few shallow cuts.
Bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool on the pan for at least 20 minutes before transferring to a wire rack to cool completely.
Slice into 6 servings and enjoy!
Let the bread cool completely before slicing. Gluten-free and keto breads are fragile when warm, and cooling allows the crumb to set properly, preventing it from falling apart.
