Making low-carb sandwich bread has never been easier! This recipe uses wholesome, real food ingredients and blends together effortlessly for a delicious, healthy loaf.
INGREDIENTS
- 2 cups + 2 tbsp blanched almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 5 large eggs, room temperature (separated)
- ¼ cup avocado oil
- ¾ cup water
- 1 tsp apple cider vinegar
INSTRUCTIONS
- Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Grease an 8.5″ loaf pan and set aside.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
- Blend Wet Ingredients:
- Separate the eggs, keeping the whites in a separate bowl.
- In a high-speed blender, blend the egg yolks, avocado oil, water, and apple cider vinegar on medium speed for 5 seconds.
- Turn off the blender and let the mixture sit for 1 minute.
- Add Egg Whites & Combine:
- Add the egg whites to the blender and blend for 10-15 seconds until frothy.
- Quickly add the dry ingredients and blend on high for 5-10 seconds until smooth. (If the batter thickens too quickly, transfer to a bowl and use a hand mixer to finish.)
- Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Store:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to one week or freeze for up to three months.
NOTES
- If the batter thickens too much in the blender, switch to a hand mixer to finish.
- If the bread sticks to the pan, run a thin knife around the edges before turning it out.
Enjoy this soft, delicious, and low-carb sandwich bread!
