Description
Low-carb, dairy-free, sugar-free, high-fat, keto-friendly
Ingredients
Scale
- 2 cups roasted cashews or cashew pieces (unsalted or salted)
- 5 large eggs
- 1 Tbs apple cider vinegar
- 1 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F and line a 8.5×5-inch bread pan (or any size bread pan you have) with parchment paper.
- Using a high-speed blender (I love my Vitamix 5200), blend together all ingredients until smooth and there are no lumps left. The blending wand/tamper helps with this.
- Pour the batter into the lined loaf pan. Bake for 30-35 minutes. Let cool for 15 minutes, then slice and devour!
Notes
- To store: keep loaf covered at room temperature for use within 3 days, no toasting necessary. For longer storage, slice loaf and store in freezer and reheat by popping slices in the toaster.