- Fold wet ingredients into dry until just combined (don’t overmix).
- Pour into loaf pan; smooth top.
- Bake 40–45 minutes, until deep golden and a toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to a wire rack.
Serving Suggestions
- 🍳 Keto French Toast: Dip slices in egg-cinnamon batter; pan-fry in butter
- 🥪 Sandwiches: With turkey, avocado, and mustard
- 🧈 Simple luxury: Toasted with grass-fed butter or sugar-free berry compote
- ☕ Pair with: Bulletproof coffee or herbal tea
Storage & Reheating
- Room temp: Keeps 3 days in airtight container
- Fridge: Up to 1 week
- Freeze: Slice and freeze up to 2 months—toast from frozen
- Reheat: Lightly toast or warm in 300°F oven for 5 minutes
Frequently Asked Questions
Q: Nut-free?
A: Yes! Substitute almond flour with sunflower seed flour (add 1 tsp lemon juice to prevent green tint).
