Low Carb Nut Bread
This is a yummy, filling low carb bread with a slightly nutty taste and NO FLOUR.
1 cup nut butter (may use peanut butter, reconstituted PB2 or peanut flour, almond butter, etc)
3 beaten eggs
1 Tablespoon dehydrated, unsweetened coconut
1 Tablespoon flax seed meal
½ teaspoon sea salt
1 Tablespoon apple cider vinegar (may use white vinegar)
Optional: Add 1 packet of stevia or splenda, 1 Tablespoon ground hazelnuts, ground or sliced almonds, sunflower seeds, sesame seeds for variety.
1) Preheat oven to 350 degrees and grease loaf pan with coconut oil or olive oil. Bread will be taller with use of a narrow loaf pan.
2) Combine above ingredients in medium mixing bowl and mix well. Will become a thick batter.
3) Add to greased loaf pan and even out top.
4) Bake 350 degrees for 30-35 minutes until browned on top and knife inserted in middle of loaf comes out clean.
Allow to cool completely before removing from pan or slicing.
Serves 12 (16 if thinly sliced).
Serving suggestion: Toasted in toaster oven with butter, sugar free jam. Make sandwiches with deli meat, grilled cheese, French toast. May also use batter to make pancakes. If making pancakes or French toast, use Walden Farms pancake syrup or sugar free maple syrups from the local grocer, top with berries or Greek yogurt sweetened with stevia or splenda.
Nutritional information per slice (based on 12 servings):
With peanut butter: Calories =147, Fat=12.2 gm, Net carbs= 2.8 gm, Protein= 6.8 gm
With PB 2: Calories= 50, Fat = 2.4 gm, Net carbs = 1.9 gm, Protein= 4.9 gm