Ingredients:
- 11 tablespoons Almond Flour
- 11 tablespoons LifeSource Foods Wheat Protein Isolate 5000
- 2 tablespoons LifeSource Foods Resistant Wheat Starch
- 1 teaspoons cinnamon
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1/4 teaspoon coarse sea salt
- 6 tablespoons Pecans, chopped
- 1 egg
- 6 teaspoons Coconut Oil
- 6 tablespoons Sour Cream
- 2 tablespoons Half & Half
- 1 cup Splenda
- 1 tablespoon Erythritol, granular
- 2 teaspoons Vanilla
- 1 cup Zucchini, shredded and squeezed dry
Preparation Instructions:
In a large bowl combine flours, cinnamon, baking soda, baking powder, salt and pecans. In another bowl, beat egg and beat in oil. Then add sour cream, half & half, Sweetzfree, erythritol and vanilla. Stir in zucchini. Add in flour mixture and combine until just moistened. Pour into a greased 8x4 inch loaf pan. Bake for 50-55 minutes at 350 degrees until toothpick comes out clean. Allow to cool completely.
Approximately 20 carbs per loaf.
