Ingredients
Method
- Preheat your oven to 350°F (177°C). Line the bottom of an 8x4 inch loaf pan with parchment paper to prevent sticking.
- Beat the eggs in a large bowl using a hand mixer on high speed until the volume doubles and the eggs look light and frothy.
- In a separate bowl, combine almond flour, psyllium husk powder, baking powder, and sea salt. Mix well to blend evenly.
- Gradually beat the dry mixture into the eggs. Mix until just combined.
- Stir in the melted coconut oil until fully absorbed. Then slowly add the warm water and beat again until the batter is thick and dough-like.
- Transfer to the loaf pan and shape the top into a smooth, rounded finish.
- Bake for 55 to 70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Cover loosely with foil if browning too fast.
- Cool completely in the pan before slicing to avoid a gummy interior.
Notes
Always use room temperature eggs for better rise. Measure almond flour using the scoop and level method. For a less eggy taste, use 6 egg whites instead of 4 whole eggs. Store in the fridge for up to two weeks or freeze slices with parchment paper between them.