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Egg-Free Sandwich Bread







  • 2 cups (240 g) of almond flour
  • 1/3 cup (27 g) of whole psyllium husks
  • 1/4 cup (28 g) of coconut flour
  • 1/4 cup (28 g) of flax meal
  • 1 Tablespoon (6 g) of baking powder
  • 1 Tablespoon (12 g) of granulated erythritol
  • 1 teaspoon (5 g) of salt
  • 2 cups (480 ml) of lukewarm water
  • 2 Tablespoons (30 ml) of melted coconut oil
              • 1Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper and set aside.
              • 2Combine the almond flour, psyllium husks, coconut flour, flax meal, baking powder, granulated erythritol, and salt in a large bowl.
              • 3Add the water and melted coconut oil to the bowl and use a wooden spoon to mix until no lumps remain. With clean hands, knead the dough for a few minutes until it comes together into a smooth dough ball. Cover the bowl with a clean towel and let sit for 10 minutes.
              • 4Shape the dough into a smooth bread loaf and place it into the prepared loaf pan. (Be sure to keep the top of the loaf rounded as the bread will not rise during baking.)
              • 5Place the loaf pan in the oven and bake for 50 to 60 minutes until the loaf is golden and a toothpick inserted into the center comes out clean.
              • 6Remove from the oven and let cool for 15 to 20 minutes. Remove the loaf from the pan and place on a wire rack to cool completely before slicing.
              • 7Store leftover bread in a sealed container for 2 to 3 days.
              (Estimated and based on per-serving amounts.)
                Calories: 138     Fat: 11 g     Total Carbs: 7 g     Fiber: 5 g     Sugar: 1 g     Net Carbs: 2 g     Protein: 4 g