GOODFATS: A Better Bread


There is nothing that smells as good as the aroma of freshly baked bread. When you are on a low carb diet or you don’t tolerate grains, especially gluten (like me), bread can become equivalent to a four-letter word.

I have experienced profound benefits in my health, both how I feel and how I look, by shifting to a higher fat diet. Unbelievably and finally, eating refined grains and sugar doesn’t appeal to me (at least most of the time, but I still have a craving every once in a while). Sometimes I get a hankering for that cozy perfume of warm bread permeating from the kitchen throughout the whole house and it inspired this recipe for a healthier bread.

This is the kind of bread that doesn’t weigh you down, make you bloated, or give you that groggy feeling 20 minutes later. Instead, the good fats from the almonds, pastured egg yolks, grass-fed ghee, and MCT fats will sustain your energy while also helping you to burn fat.

Yes! There is a bread you can eat that won’t make you fat, but that will actually help you on your path to a leaned out, toned body with great metabolic health. Enjoy!

GoodFats Better Bread


  • 6 large eggs (ideally from pastured hens), separated
  • 1/4 cup organic, grass-fed butter or ghee, melted
  • 1 tablespoon Simply GoodFats MCT oil, plus extra for coating the pan
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 3 teaspoons baking powder (must be aluminum free)
  • 1/4 teaspoon garlic powder (optional)
  • 1 teaspoon dried rosemary (optional)
  • 1 pinch sea salt
  • 1 tablespoon monk fruit sweetener
  • 2 tablespoons chopped olives (optional)


Preheat oven to 375 degrees Fahrenheit.

Separate the egg whites from the yolks. In a food processor blend the egg yolks, half of the egg white mixture, melted butter, and MCT oil until smooth. Pulse in the almond flour, coconut flour, baking powder, garlic (optional), rosemary (optional), salt and monk fruit sweetener until combined. The mixture will be thick. Add the remaining egg whites and olives (optional) and pulse until fully combined. Do not over-mix or bread texture will be tough. Pour mixture into an oiled 8 x 4 loaf pan. Bake for about 30 minutes. Test with a fork to see if the bread is cooked through. Cool on a wire rack for 5 to 10 minutes before slicing.

Nutritional analysis per serving (1/20 of bread without rosemary garlic and olives): fat 9 g, protein 4 g, carbohydrate 4g, fiber: 2 g net carbs 2g

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