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