- 1 cup sunflower seeds finely ground
- 3 Tbsp flax seeds finely ground
- 3 Tbsp coconut flour
- 6 eggs separated
- 1/2 tsp cream of tartar
- 4 Tbsp butter you can use ghee but, add 1/2 tsp sea salt, or for dairy free use coconut oil or coconut butter (again add sea salt)
- 1 Tbsp baking powder
- 1 scoop MCT powder
- 1 Tbsp nutritional yeast optional
- 1/2 Tbsp keto friendly sweetener
Prepare bread pan by spraying with coconut oil (or greasing with butter or coconut oil). Preheat oven to 375° F.
In high speed blender or food processor add sunflower seeds, flax seeds and coconut flour and blend until fine.
in microwave safe dish, melt butter (ghee, or coconut oil).
Add all remaining ingredients except eggs and cream of tartar. Separate whites into mixer bowl, add yolks to bowl with other ingredients.
Mix egg yolk mixture well, will look like a dough ball.
Add cream of tartar to egg whites and beat on high until stiff peaks form.
Add about 1/4 of the egg whites to the other bowl with dough and mix well to loosen dough somewhat.
Gently fold dough into remaining egg whites.
Pour batter into prepared bread pan.
Bake 30-35 mins. or until toothpick to center comes out clean. Cool for about 10 mins before removing from bread pan.
This bread keeps pretty well in the refrigerator, also freezes well.
Macros are per slice
total fat 12.3 g
net carbs 2 g
protein 5 g