Ingredients
2 cups almond flour (superfine)
¼ cup coconut flour
2 tsp baking powder
½ tsp salt
2 tbsp sesame seeds (plus more for topping)
Wet Ingredients:
8 large eggs (room temperature)
½ cup melted butter or coconut oil
¼ cup unsweetened almond milk (or water)
1 tsp apple cider vinegar
Optional Add-ins:
1 tbsp psyllium husk powder (for extra structure)
1 tbsp erythritol (for a slightly sweet, bakery-style flavor)
Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line a loaf pan (8×4 or 9×5 inches) with parchment paper.
- Mix Dry Ingredients
In a large bowl, whisk together:
Almond flour, coconut flour, baking powder, salt, and (optional) psyllium husk.
- Combine Wet Ingredients
In another bowl, beat the eggs until frothy.
Then add:
Melted butter (or coconut oil), almond milk, and apple cider vinegar.
Mix until smooth.
- Combine and Mix
Gradually add the dry mixture into the wet ingredients.
Stir well until a thick batter forms (it should look more like cake batter than dough).
If it’s too thick, add 1–2 tbsp more almond milk.
- Pour and Top
Pour batter into the prepared loaf pan.
Smooth the top and sprinkle sesame seeds evenly over it.
- Bake
Bake for 45–55 minutes, until golden brown and a toothpick comes out clean from the center.
Let the bread cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely.
Storage
Room temp: up to 3 days (wrapped tightly)
Fridge: up to 7 days
Freezer: slice and freeze for up to 2 months — toast directly from frozen!
Enjoy