Description

This guilt-free bread recipe allows you to enjoy as many slices as you like without the usual carb overload. Made with wholesome flours like coconut, sweet potato, and hazelnut, combined with egg whites and healthy fats, this bread is low in carbs and high in texture and flavor. It’s perfect for those seeking a nutritious, gluten-free alternative that doesn’t compromise on taste or satisfaction.

Ingredients

Scale

Main Ingredients

1/4 cup Coconut Oil (Substitute with avocado oil for a different flavor profile.)
1/2 cup Coconut Flour (No direct substitute recommended.)
4 large Egg Whites (Whole eggs can be used but may alter the texture slightly.)
1/2 cup Sweet Potato Flour (Other root vegetable flours can be substituted if necessary.)
1/2 cup Hazelnut Flour (Almond flour works as an excellent alternative.)
1/4 cup Almonds (Optional but highly recommended for added texture.)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the bread. This ensures even cooking once the batter is ready.
Mix the Egg Whites and Oils: In a large mixing bowl, whisk the egg whites until slightly frothy. Slowly add the melted coconut oil while continuing to whisk, combining the fats evenly with the egg whites.
Combine Dry Ingredients: In a separate bowl, sift together the coconut flour, sweet potato flour, and hazelnut flour to remove lumps and ensure even distribution of ingredients.
Incorporate Dry Ingredients: Gradually add the dry flour mixture to the egg white and oil mixture, folding gently to create a thick batter. Avoid over-mixing to maintain a light texture.
Add Almonds for Texture: Fold in the quarter cup of almonds if using. These add an appealing crunch and enhance the bread’s texture.
Pour Batter Into Pan: Transfer the batter into a greased or parchment-lined loaf pan, smoothing the top with a spatula to create an even surface.
Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing into 12 pieces.

Notes

Substitute coconut oil with avocado oil for a slightly different flavor.
Using whole eggs instead of egg whites will alter the texture, making it richer and denser.
Almonds are optional but add a delightful crunch—feel free to omit if nut allergies are a concern.
This bread is best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
It’s naturally gluten-free and dairy-free; suitable for those with those dietary restrictions.