• 2 cups almond flour
  • cup flaxseed meal, +1 tbsp
  • 1 teaspoon whole flaxseeds
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup arrowroot powder
  • 6 tablespoons butter (or coconut oil)
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • ½ cup greek plain yogurt (or *coconut cream)


1. In a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder
2. In a saucepan, melt the butter and let cool for 5 minutes
3. Whisk melted butter together with the eggs, apple cider vinegar and yogurt
4. Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense
5. Pour batter into an 8½” x 4½” medium loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds.
6. Bake at 350°F until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes
7. Let bread cool on a wire rack, cut into thin slices and serve


To preserve freshness, wrap loaf in paper towel and place inside a ziploc bag or airtight container and store in refrigerator.*coconut cream – thick coconut cream that forms on the top of a can of full fat coconut milk when left in the fridge for over 12 hours.