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- Preheat the oven to 190°C/170˚C fan/gas mark 5 and line a 20cm x 10cm loaf pan with parchment paper.
- Put the egg whites in a large bowl, add the cream of tartar, and beat with an electric hand mixer until firm peaks form.
- In a food processor, com¬bine the almond flour, cauli¬flower meal, egg yolks, ghee, baking powder, stevia, and salt and process to combine. Add about one-third of the beaten egg whites and pulse until smooth; do not overprocess.
- Transfer to a large bowl and gently fold in the remaining beaten egg whites one-third at a time, then pour into the prepared pan. Bake for 30 minutes, or until very lightly browned on top. Turn off the oven and crack the oven door open. Leave in the oven for 20 minutes, then remove from the oven, place on a wire rack, and cool completely in the pan. Remove the bread from the pan, slice, and serve. The bread will keep, wrapped in plastic wrap, for up to five days in the refrigerator and up to one month in the freezer.
Note: Unsalted butter can be used as an alternative to Ghee, if you wish.
Per Serving: 95kcals, 8.1g fat (2.9g saturated), 2.2g carbs (0.3g sugars), 3.8g protein, 0.8g fibre, 0.047g sodium