Yield: 12 | Servings: 6
⦿ Net Carbs: 3.8 g per 2

180 g Almond Flour
4 g (2 tsp) Coconut Flour
2 tsp Flax Seed
1/2 tsp Baking Powder
1/2 tsp Xanthan Gum
2 tbsp Lakanto Monkfruit Sweetener or similiar
1 Egg, whisked
¼ c Virgin Coconut Oil, melted
2 tsp Pure Almond Extract
50 g Walnuts, chopped

Instructions:
1. Preheat oven to 325°F.
2. Combine all dry ingredients (except Walnuts).
3. In separate bowl whisk together Egg and Almond Extract and add to the dry ingredients.
4. Stir in melted Virgin Coconut Oil and mix well.
5. Mix in Walnuts
6. Form into a loaf and place on baking sheet lined with a silicon baking sheet or parchment paper.
7. Bake for 35 minutes.
8. Remove from oven and cool for 15-25 minutes.
9. When loaf is cooled slice into 12 slices about 3/4” thick and lay pieces, cut edge down, onto a cooling rack on a sheet pan.
10. Bake in over again, this time for 25-30 minutes or until starting to brown along the edges.
11. Remove from oven and cool.

Once cool eat as is or drizzle with your choice of topping.