michelle picker cooks

This low carb bread has a natural sweetness and is good fresh or toasted, with butter or without.

Preheat the oven to 180C (350F) and grease a mini loaf pan. Mix 300g (12½ oz) of almond meal with 60g (2½ oz) of melted butter, 100ml (3½ fl oz) of light sour cream, 4 large eggs, 1 teaspoon of baking powder, ½ a teaspoon bi-carb soda and ¼ of a teaspoon of salt.  Bake for approximately 45 minutes or until golden and allow to cool in the pan.