Preheat oven to 350
Grease an 8 1/2 x 4 1/2 loaf pan
in a food processor, combine the almond flour, garbanzo bean flour, flaxseeds, backing soda, & salt
Pulse until well blended
Add eggs yolks, butter, buttermilk & xylitiol
Pulse just until blended
In mixer, beat the egg whites on high until evenly distributed but don't run at constant speed.
spread into the pad and bake for 40 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1214g)|
|Recipe Makes: Servings|
|Calories from Fat: 3649 (89%)|
|Amt Per Serving||% DV|
|Total Fat 405.4g||541 %|
|Saturated Fat 213.6g||1068 %|
|Monounsaturated Fat 125g|
|Polyunsanturated Fat 39.4g|
|Cholesterol 879.2mg||271 %|
|Sodium 3415.1mg||118 %|
|Potassium 2450.6mg||64 %|
|Total Carbohydrate 84.1g||25 %|
|Dietary Fiber 28.8g||115 %|
|Sugars, other 55.3g|
|Protein 63.1g||90 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4108
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