Macadamia Nut Bread (Keto, Paleo, Dairy-Free)
This macadamia nut bread is buttery, fluffy and very versatile. Tastes just like traditional bread, and has a crusty outer layer and soft inside! Perfect for those following a gluten-free, grain-free, ketogenic, low-carb, Paleo or dairy-free lifestyle.
Servings: 10 slices
Ingredients
- 5 oz macadamia nuts I used the Royal Hawaiian brand
- 5 large eggs
- 1/4 cup coconut flour (28 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350F.
- To a blender or food processor, add macadamia nuts and pulse until it becomes a nut butter. If your blender does not do a good job without liquid, add in eggs one at a time until the consistency is that of a nut butter.
- Scrape down sides of blender or food processor, and add in remaining eggs. Blend until well-incorporated.
- Add in coconut flour, baking soda and apple cider vinegar and pulse until incorporated.
- Grease a standard-size bread pan and add in batter. Smooth surface of batter and place on bottom rack of oven for 30-40 minutes, or until the top is golden brown.
- Remove from oven and allow to cool in pan for 15-20 minutes before removing.
- Will store in an air-tight container at room temperature for 3-4 days at room temperature, or for one week in the fridge.
Notes
Nutrition Facts (per slice): 151 calories, 14 g fat, 4 g total carbs, 3 g fiber (1 g net carbs), 5 g protein