1 1/2 Cup Almond Flour

6 Large Eggs

4 Tbsp Butter, Melted

3 Tsp Baking Powder

1/4 Tsp Cream of Tartar

1 Pinch of Salt

Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating separate the eggs splitting the whites and yolks into different bowls. Add the cream of tartar to the egg whites and beat the eggs with a hand mixer (KitchenAid 7-Speed Digital Hand Mixer) until peaks are formed. Whipping air into the egg whites at this stage are what gives the bread that fluffy texture. If you want denser bread go easy on this step or not at all.

Mix the egg yolks, butter, almond flour, baking powder and salt in a food processor (Hamilton Beach 12-Cup Food Processor) until all the ingredients are combined well. Some lumps won’t matter but it’s best to try and get them all out at this stage.

Add 1/3 of the egg whites to the mixture and continue to process it until it is well mixed.

Critical point! Add the remainder of of the egg whites to the processor and mix it in. Do this only long enough to mix it and no longer. This will insure the air isn’t worked out of the egg whites entirely and add the fluff we’re looking to create!

Finally pour the mixture into a buttered 8×4 loaf pan (Calphalon Bakeware Loaf Pan) and bake at 375 for 30 minutes. Check the bread by piecing it in the middle with a toothpick. If the tooth pick comes out clean it’s done. If there is some dough stuck to it then it needs more time.

One Slice, 1/20th Loaf: 90 Calories, 7.9g Fat, 3.7g Protein, 1.9g Carbs, 0.9g Fiber, 1g Net Carbs