A fluffy, soft bread that reminds me of white sandwich bread. It has a slight coconut flavour so it’s perfect with butter and sugar free jam.
S E R V I N G S : 1 4 P R E P T I M E : 1 0 M I N U T E S B A K E T I M E : 3 5 M I N U T E S
I N G R E D I E N T S
6 egg whites
2 egg yolks
½ cup / 60g coconut flour
¼ cup / 50g butter melted
¼ cup / 65g natural yoghurt 1 tsp baking powder
pinch of salt
P R O T I P
You can toast this bread, but be careful not to burn it! Coconut flour browns quickly.
D I R E C T I O N Preheat the oven to 175 C / 350 Fahrenheit.
- Beat the egg whites until stiff peaks form.
In a separate bowl, mix all other ingredients until combined.
Add egg whites to the dry ingredients and blend with an electric mixer until just combined, making sure to keep in as much air as possible.
Fill dough into a small bread tin lined with parchment paper and bake for 35 minutes or until lightly browned on top and a toothpick inserted comes out clean.
Weight: 285g per bread loaf. 20g per slice
Net Carbs 0.7g Protein 3.2g Fat 4.3g Calories 59 Fibre 0.8g