Low carb almond bread

INGREDIENTS:

• 6 Large Eggs.

• 100g butter melted.

• 2 tbsp Coconut Oil.

• 200g Almond Flour.

• 1 teaspoon baking powder.

• ½ teaspoon xanthan gum.

• ½ teaspoon Salt.

METHOD:

• Preheat the oven to 180 degrees.

• Slowly melt the butter and coconut oil.

• Put the eggs in a bowl and beat on high for 1 to 2 minutes.

• Add the melted butter and coconut oil, and beat until smooth.

• Add the almond flour, baking powder, xanthan gum and salt, and beat until combined and thick.

• Scrape into an 8-inch X 4-inch (20 cm x 10 cm) loaf tin lined with baking paper.

• Bake for 45 minutes or until a skewer comes out of the middle clean.

• Slice into 16 thin slices and store in an airtight container in the fridge for up to 7 days or up to 1 month in the freezer.