Ingredients
- 2 cups blanched almond flour 224 g; finely ground
- 1/4 cup ground flaxseed 28 g
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 5 large eggs
- 1/4 cup olive oil 60 ml
- 1/4 cup water 60 ml
Equipment
- 8½-by-4½-inch loaf pan
- Parchment paper
- Two mixing bowls
- Whisk
- Flexible spatula
- Skewer
- Wire rack
- Bread knife
- Aluminum foil, if needed
- Measuring cups and spoons
Instructions
- Heat the oven to 350°F (175°C). Lightly grease an 8½-by-4½-inch loaf pan with a few drops of the measured olive oil and line its long sides with a strip of parchment.
- Whisk the almond flour, ground flaxseed, baking powder and salt in a large bowl, breaking up any lumps.
- In a second bowl, whisk the eggs, remaining olive oil and water until evenly combined. Pour into the dry ingredients and stir with a spatula just until a thick, uniform batter forms.
- Scrape the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, checking at 45 minutes, until the center is set and a skewer comes out without wet batter. Tent loosely with foil if the top browns before the center sets.
- Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack for at least 50 more minutes. Cut into 12 equal slices with a serrated knife. Refrigerate cooled leftovers in a covered container for up to 4 days, or freeze individual slices.
Nutrition
Serving: 1slice (one-twelfth of loaf)Calories: 189kcalCarbohydrates: 5.1gProtein: 8.4gFat: 15.6gFiber: 3.2g
Video
Notes
Nutrition and cost are estimates for one-twelfth of the loaf. Estimated net carbohydrate is total carbohydrate minus fiber: 5.1 g − 3.2 g = 1.9 g per slice. Use total carbohydrate whenever your own plan requires it. Contains almonds and eggs. Use finely ground blanched almond flour; coconut flour is not a one-for-one substitute. Refrigerate cooled leftovers and use within 4 days.
Video: Foolproof Living. Foolproof Living demonstrates an almond-flour and ground-flax loaf. This version uses whole eggs, baking powder and water, with no maple syrup, vinegar or baking soda. Follow this card's quantities and oven cues.
