Step 1

Preheat the oven to 180 C (355 F).

Step 2

Put the eggs in a bowl and beat on high for 1 to 2 minutes.

Step 3

Add the melted butter and coconut oil, and beat until smooth.

Step 4

Add the almond flour, baking powder, xanthan gum and salt, and beat until combined and thick.

Step 5

Scrape into an 8-inch X 4-inch (20 cm x 10 cm) loaf pan lined with baking paper.

Step 6

Bake for 45 minutes or until a skewer comes out of the middle clean.

Step 7

Slice into 16 thin slices and store in an airtight container in the fridge for up to 7 days or up to 1 month in the freezer.