Low Carb Coconut Bread

By clawson

Ingredients

• 6 Each large eggs, lightly beaten
• 1/2 Cup unsalted butter, melted
• 1 Tablespoon granular sugar substitute (Xylitol)
• 3/4 Cup coconut flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt

Details

Servings 2
Adapted from atkins.com

Preparation

Step 1

DIRECTIONS

Preheat oven to 350°F. Grease a small bread pan (8x4-inches or smaller).
Combine the eggs, xylitol and melted butter. Whisk for 1 minute. Sift together the coconut flour, baking powder and salt.
Add the flour mixture to the eggs and blend until thickened. Bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. Store in an air-tight container in the refrigerator for up to 2 weeks. Makes 16 x 1/2-inch slices. Nutritionals reflect 1 slice per serving. 1.3g Net carbs.
Note: I cooked mine in 16 mini muffin cups. Worked perfectly.

Phase: Phase 1

3.2g Protein
8.3g Fat
3g Fiber
102g Calories
1.3 grams carbs per serving.