- 1 1/3 cup nut or seed flour If substituting coconut flour reduce to 2/3 cup
- 1/4 cup butter softened
- 1 Tbsp Allulose or Nutritional Yeast both are optional, the Allulose makes for a sweeter bread, the yeast gives a slightly cheesy taste
- 1 scoop MCT powder optional
- 1 Tbsp baking powder
- 6 eggs
In a microwave safe bread pan, add softened butter
Add all dry ingredients
Mix well, will be like a thick pancake batter
Give the pan a couple of gentle bumps on a hot pad to make sure batter has not major holes.
Microwave on high for about 6 mins. Top will be springy.
You can let it cool for a few minutes or just dump onto cutting board and slice while still hot.
This bread will keep in the refrigerator for a few days without drying out too badly. It also freezes well.
Macros are per slice based on 20 slice loaf.
Total fat 7.5 g
Net carbs 0.5 g
Protein 3.4 g