I don’t eat bread unless I earn it with my workout. That’s one of my rules that fall under the controlled carb diet, I’ve been following for years. As a result of that, I stay lean and have more energy. The downfall of this diet is that I really miss bread. It’s nice to grab a piece of bread whenever you want and use it as a vessel for different toppings. This bread is a great low carb substitute that I can enjoy at any time of the day and it’s absolutely delicious with cheese, veggies, meat, and any kind of spread. It’s also really filling so it lasts. All you have to do is to wrap the loaf in a paper towel and store it in a resealable plastic bag in the fridge, and it should last for up to 6 days.
3/4 cup smooth walnut butter (You can make your own out of raw walnuts in a food processor. I make my own in the Vitamix blender and it takes about cup and a half of walnut pieces to get 3/4 cup of smooth and creamy butter)
4 large eggs
1/4 cup almond flour
1/2 tsp xanthan gum (thickener)
1/2 tsp sea salt
1/2 tsp baking soda
1 tbsp ground flax meal
1. Preheat oven for 350F degrees.
2. Mix the walnut butter and 4 large eggs in a large bowl until smooth.
3. Combine all of the dry ingredients in a smaller bowl first and then add it gradually into the batter until you make a really smooth and sticky dough.
4. Grease a 5 by 9 inch loaf pan with grape seed oil or coconut oil or even butter, and dust with a tablespoon or two of almond flour.
5. Spread the dough evenly into the pan and bake for 40 – 45 minutes until a tooth pick inserted in the middle of the loaf comes out clean. The bread is going to rise up in the oven so make sure that your dough does not fill more than a half of the loaf pan.
6. Let it cool down in the pan for 40 minutes before you take it out and start slicing.
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