The OKAYest Low Carb Coconut Flour Bread

During my carb life, bread was life! A freshly made bolillo would have made my day back then. So, I still love bread and have been on a quest to find something great.
If you're looking for an amazing bread, sorry this isn't it. But it is okay and super easy to make!

This specific recipe has some spice to it, so feel free to use more or less depending on your preferences!

Ingredients:

Dry:
1/2 cup Coconut flour
1 teaspoon Ground cinnamon
1/2 teaspoon Pumpkin pie spice
1/4 teaspoon Salt
1/4 teaspoon Baking powder
2 tablespoons Pyure (or your go to sweetener)
4 tablespoons Monkfruit golden (or a different brown sugar substitute or more of your go to sweetener)

Wet:
7 Large eggs
1/2 teaspoon Vanilla extract
4 tablespoons Heavy whipping cream
1/2 cup Butter (melted or softened)

Instructions:

1. Preheat the oven to 355° F.

2. Add some parchment paper to your loaf pan, so your loaf will be easy to remove once it's done.

3. In a large bowl beat the eggs, I use a hand mixer, until they are nice and fluffy...about 60 seconds.

4. Add in the vanilla extract and heavy whipping cream, beat for another 60 seconds.

5. In a separate smaller bowl, add all of the dry ingredients, and give them a stir...the goal is to make sure there are no clumps.

6. Add the dry ingredients into the larger bowl and beat for about 45 seconds.

7. Now, add in the butter! You may need to beat the butter in for more than 60 seconds. There will be some clumps of butter and that is ok!

8. Transfer the batter into your loaf pan that was lined with parchment paper. Try to smooth out the batter so that it is equally distributed. 

9. Bake 35-45 minutes.

10. Remove from the oven and let it sit for about 5 minutes.

11. Pull your loaf out of the pan and on to your cooling grid.

12. Allow your loaf to cool before storing in an airtight container. I refrigerate mine once it's cool.

13. Enjoy!