Macadamia Bread – keto

This is a great and healthy keto substitute! It’s got quite a few steps but – the end result is… ?


  1. 1 Cup Macadamia nuts unsalted & roasted if desired
  2. 5 L eggs
  3. 1/2 tsp Kosher Salt
  4. Zest of ½ lemon
  5. 1 tsp baking soda
  6. 1 tbsp Lemon Juice
  7. 1 C softened coconut butter
  8. 1 tsp baking powder
  9. 1-2 tbsp everything bagel seasoning (optional)


  1. Pre-heat oven to 350F and make sure the oven rack is set in the middle of the oven

  2. Add the Macadamia nuts to a food processor or power blender and process for about 30 seconds until almost creamy.

  3. While the machine is running add the eggs ONE AT A TIME making sure that each egg is fully incorporated before you add the next one.

  4. Turn the machine off and add the lemon zest, baking soda, and the lemon juice RIGHT ON TOP of the baking soda to activate it. Turn the machine on and process for about 15 seconds

  5. Turn the machine off and add the softened coconut butter\manna and process until smooth and creamy.

  6. Turn the machine off and add the baking powder. Process for another 15 seconds.

  7. Line the inside it a non-stick 10x 4.5 inch bread or meatloaf tin with parchment paper. Pour the batter into the tin and tap it on the counter a couple of times. Sprinkle any toppings liberally and he finger to gently press it down into the batter.

  8. Bake in oven for 40-45 minutes, or until nicely golden brown on top. Remove from oven, allow to sit for 15 minutes, and then lift bread out using parchment paper and transfer to a cooling rack for 15 minutes. If don’t have a rack rest bread on the side of a plate so it can breath.

  9. Slice and enjoy!! Bread will keep for 3 days in the fridge in an airtight container or it can be frozen for 3 months.

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