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This bread is made with coconut flour – not only making it a perfect keto option but also suitable for a gluten-free and nut-free diet!


  • 60 g kokosmeel
  • ½ tl bakpoeder
  • ½ tl zout
  • 2 tsp Italian seasoning
  • 1 tl appelazijn
  • 6 eieren



  • Preheat oven to 175°C (350°F) degrees
  • In a medium-sized bowl, combine the dry ingredients.
  • Slowly add the wet ingredients and stir until very smooth.
  • Grease a small bread pan or cake mold and fill it for about ⅔ full with batter.
  • Bake for 40-50 minutes, or until a toothpick comes out clean.
Spread the butter on thick and enjoy!

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