Makes 6-8 servings.
Approximate cooking time: 35 minutes
- 4 large eggs
- 1/4 cup coconut cream (skimmed from the top of a can of coconut milk)
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons fresh chopped herbs of your choice, such as rosemary, thyme, or oregano
- Olive oil, for brushing
- Coarse sea salt, for topping
- Toppings of your choice, such as chopped olives, halved cherry tomatoes, roasted garlic cloves, or whatever your heart desires
- If the cream isn't at the top of the can of coconut milk, put the can in the fridge and it will rise to the top in about 30 minutes.
- Preheat oven to 375 degrees F.
- Beat the eggs with the coconut cream until smooth. In a medium bowl, combine the coconut flour, salt, and baking soda.
- Add the egg mixture to the flour and stir until well combined.
- Line a shallow 8" pie plate or small jellyroll pan with parchment and spread the batter in the pan.
- Drizzle with olive oil and press your fingers lightly in the dough to indent.
- If topping the bread, add toppings evenly. Bake for 15-20 minutes until top is lightly browned. Remove from the oven and brush with more olive oil. Cool before slicing and serving.
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