Jeles’ Keto Sunflower & Poppyseed Bread

Ingredients:

1 cup Coconut Flour

1/3 Poppy seeds

1/3 cup Sunflower seeds

1 1/2 tbsp Baking powder

1 1/2 tsp Redstar Active Yeast

1 tsp Sea salt

12 Eggs

3/4 cup Butter (measured solid, then melted)

Directions:

• Preheat the oven to 325

• Line a Small Loaf pan with parchment paper, with the paper hanging off the long sides

• In a large bowl, stir together the coconut flour, seeds, baking powder, yeast and sea salt

• Stir the melted butter into the bowl until crumbly

• In another large bowl, beat the eggs on high using a stand mixer or a hand mixer, until doubled in volume

• Fold the eggs into the batter

• Wait a few minutes for the batter to thicken

• Transfer the batter to the lined pan. Round the top with your hands. If desired, sprinkle more seeds on top

• Bake the bread for about 50 minutes, until browned on top.

• Tent the top with foil and continue baking for another 20 minutes

• NOTE: make sure to check with toothpick to check if it comes out clean :)

• Let the bread cool completely in the pan without moving or slicing

Important:

Wait till its completely cooled, run a knife along any edges of the bread that touch the pan, then lift out of the pan using the parchment paper hanging over the sides

Enjoy!

Slice into 12 Slices

Serving: 2 Slices ~ Calories 220~ Net Carbs 3 g

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