Like I’ve said before….I am a self admitted BREAD JUNKIE. I love bread. I like it toasted with butter, I like it grilled with cheese and bacon, I like it slathered with peanut butter and jelly. French toast, cinnamon toast, pizza toast. Panini, club sandwich, toasted with tuna, chicken salad. Egg sandwiches, finger sandwiches, BLT. Fluffernutter, ham & cheese, open faced turkey & gravy. Patty melt, Monte Cristo, Po’ Boy. Rueben, Sliders, & Dipped (in soup. au jus, sausage gravy)

So when I went low carb in July, giving up bread was the most difficult part.

Earlier this month I posted about my desperate search for the perfect bread recipe. The reason for THIS post….is that I may have FOUND IT!

Check it out low-carb, banting, LCHF, Paleo friends. A delicious bread with under 2 carbs per slice! It grills, toasts and spreads very well. It tastes as close to regular bread as it gets and it looks like white bread. Definitely worth a try!

Ingredients

1/2 cup Kerrygold butter, melted 3 teaspoons bacon grease (EDIT! it should be 3 TABLESPOONS) can also substitute with coconut oil! 8 eggs

1 teaspoon baking powder 1 cup almond flour 1/2 teaspoon xanthan gum 1/2 teaspoon salt

Instructions

Preheat oven to 350*

Add eggs to food processor and process about 1 minute

add bacon grease and melted butter to eggs, mix until well combined

Add remaining ingredients, mix until it is a very thick milkshake consistency.

Scrape into a buttered loaf pan.

Bake for 40 minutes, make sure it passes the toothpick test.

Allow to cool before slicing into 16 slices

*Store in fridge for up to a week.