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  • 2 cups almond flour
  • 6 tablespoons arrowroot starch
  • 4 tablespoons golden flaxseed meal
  • 2 tablespoons tapioca starch
  • 3/4 teaspoon fine salt
  • 3/4 teaspoon baking soda
  • 4 tablespoons ghee or coconut oil melted and cooled slightly, plus more to grease the loaf pan
  • 4 large eggs lightly beaten
  • 1/2 cup plain, unsweetened almond “milk”
  • 1 1/2 teaspoons apple cider vinegar


  1. Preheat oven to 350F; generously grease an 8½ by 4½-inch loaf pan with ghee or coconut oil.
  2. Whisk together the almond meal, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl.
  3. Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, and vinegar in a medium bowl.
  4. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. The batter will be thick.
  5. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes in a glass pan.
  6. Cool on a wire rack before slicing and serving, and store any leftovers wrapped in the fridge for up to 5 days.

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