Fluffy keto coconut chia bread that is low-carb, high-fiber, and easy to bake.

Scale

2 cups almond flour

1/2 cup shredded coconut

1/4 cup chia seeds

4 eggs

1/2 cup coconut milk

1/4 cup erythritol

2 teaspoons baking powder

1 teaspoon vanilla

1/4 cup coconut oil

pinch salt

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1. Preheat oven to 350°F.

2. Mix dry ingredients.

3. Mix wet ingredients.

4. Combine both mixtures.

5. Let batter rest.

6. Pour into pan.

7. Bake 40–50 minutes.

8. Cool before slicing.

Let batter rest for chia seeds.

Do not slice while hot.

Use fine almond flour.

Store refrigerated.