Low Carb Coconut Bread - Atkins - 1.3 NC
- Number of Servings: 16
Ingredients
6 large eggs, lightly beaten1/2 Cup unsalted butter, melted1 Tablespoon granular sugar substitute (Xylitol)3/4 Cup coconut flour1 Teaspoon baking powder1/2 Teaspoon salt
DIRECTIONS
Preheat oven to 350°F. Grease a small bread pan (8x4-inches or smaller).
Combine the eggs, xylitol and melted butter. Whisk for 1 minute. Sift together the coconut flour, baking powder and salt.
Add the flour mixture to the eggs and blend until thickened. Bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. Store in an air-tight container in the refrigerator for up to 2 weeks. Makes 16 x 1/2-inch slices. Nutritionals reflect 1 slice per serving.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user LINDALEFEBVRE.
Preheat oven to 350°F. Grease a small bread pan (8x4-inches or smaller).
Combine the eggs, xylitol and melted butter. Whisk for 1 minute. Sift together the coconut flour, baking powder and salt.
Add the flour mixture to the eggs and blend until thickened. Bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. Store in an air-tight container in the refrigerator for up to 2 weeks. Makes 16 x 1/2-inch slices. Nutritionals reflect 1 slice per serving.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user LINDALEFEBVRE.
Nutritional Info Amount Per Serving
- Calories: 95.8
- Total Fat: 8.6 g
- Cholesterol: 86.0 mg
- Sodium: 172.5 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.0 g
- Protein: 3.3 g
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