Yield 8–12 slices
Step #1: Preheat the oven to 350°F. Grease two 3 by 5-inch mini loaf pans with coconut oil cooking spray.
Step #2: Place all of the ingredients in a food processor or high-powered blender and process until smooth. Divide the batter equally between the loaf pans.
Step #3: Bake for 25 minutes. Insert a toothpick in the center of each loaf; if it comes out clean, the bread is fully baked. Remove from the oven. If the toothpick is not clean, it is not finished so check it every 5 minutes.
Step #4: Serve or store in an airtight container in the refrigerator for up to a week.
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Breakfast, side dish
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 12.5 g
Total Carbohydrates 5 g
Dietary Fiber 3 g
Sugars 2 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/almond-butter-keto-bread/