Yield: 1 loaf



    • 3/4 cup smooth nut butter (we prefer cashew butter, and making our own is much more cost-effective than store-bought; almond butter is our second choice; sunflower seed butter and peanut butter are also very good, though the bread has a noticeably nuttier flavor)
    • 4 organic eggs
    • 1 tablespoon honey (or appropriate quantity of alternate sweetener; we use monk fruit powder)
    • 1/4 cup finely ground nut flour (we use almond flour)
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. In a bowl, use a spatula or mixer to blend together the nut butter, eggs, and honey until creamy.
  3. Add the remaining dry ingredients to the batter and blend until creamy.
  4. Pour the batter into a baking pan. (We use a 1.5-qt. loaf pan.)
  5. Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool and slice. Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.


Recipe from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free by Erica Kerwien

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