1/3 Cup Butter or 5 Tbsp and 1 tsp of Coconut oil as desired
12 large Egg white
1.5 Tbsp of Erythritol or any sweetener of choice (optional)
1/4 tsp of Xanthan gum for texture and omit for paleo (optional)
1/4 tsp of Cream of tartar (optional)
Preheat the oven to 325F/162C then place parchment paper on a medium loaf pan in such a way that it overlaps the sides for easy removal of the bread.
Using a food processor or a high-speed blender, add in ingredients such as the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt for taste then pulse until the mixture is properly combined.
Next, add in the melted butter and pulse until the mixture becomes crumbly.
Using a large mixing bowl, add in the egg whites and cream of tartar then beat with a hand mixer until there is a formation of stiff peaks.
Add half of the stiff egg whites mixture into the food processor and pulse again for a few minutes until everything combines properly. Make sure you don’t over mix.
Next, gently pour out the mixture into the bowl containing the rest of the egg white mixture then fold until no streaks are left. Make sure you don’t stir.
Place the batter into the lined loaf pan then smooth the top.
Next, place the pan in the preheated oven and bake for about 40 minutes until the top of the bread become golden brown in color.
Place aluminum foil on top of the bread and bake for an additional 30-40 minutes until the bread top becomes firm.
Once the bread is fully baked, take out of the oven and let cool, slice and serve.