· 2 tablespoons coconut oil, unsalted butter, or ghee· 2 1/2 cups blanched almond flour· 1/4 cup ground flaxseed meal· 1 teaspoon baking soda· 1 teaspoon cinnamon (optional)· 1/2 teaspoon kosher salt· 4 large eggs· 1 large egg white· 2 tablespoons honey· 1 tablespoon apple cider vinegar (NOT sweet apple cider or apple juice)
Step 1In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.Step 2Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.Step 3In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.Step 4Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.