Step 1

Preheat oven to 375 degrees F. Grease a loaf pan with coconut oil or avocado oil. Set pan aside.

Step 2

Separate egg whites from the egg yolks. Add egg whites to a large mixing bowl and yolks to a separate smaller bowl. Set bowl of yolks aside.

Step 3

Add cream of tartar to bowl of egg whites. Using an electric hand mixer, whisk egg whites until it forms a foam-like texture. It should look similar to whipped cream (see recipe video for reference). Set bowl of egg whites aside.

Step 4

In a food processor, add the egg yolks, 1/3 of the egg white mixture, almond flour, softened butter or ghee, baking powder, and sea salt. Blend until combined.

Step 5

Add the remaining egg whites to the food processor and pulse a few times until incorporated. Be careful not to over process it.

Step 6

Transfer this mixture into your loaf pan. Bake bread for 30 minutes or until fully cooked through. You can use the toothpick method by poking the bread and if the toothpick comes out clean, it’s ready!

Step 7

Let bread cool completely before removing from the loaf pan. Keep bread stored in refrigerator wrapped in saran wrap or foil. You can use this bread for sandwiches, avocado toast, and you can also add some oil to a skillet and toast the bread. Will last up to a week in the refrigerator.