Servings: 6

1/2 cup ground golden flaxseed meal ½ cup ground golden flaxseed meal
1/2 cup almond flour ½ cup almond flour
1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
2 teaspoons baking powder 2 teaspoons baking powder
1/2 teaspoon salt ½ teaspoon salt
2/3 cup xylitol ⅔ cup xylitol
4 large eggs 4 large eggs
1/2 cup coconut oil, melted and cooled ½ cup coconut oil, melted and cooled

1. In a medium bowl, whisk together the flaxseed meal, flour, cinnamon, baking powder, salt, xylitol.
2. In a separate medium bowl, whisk together the eggs and cooled coconut oil. Pour the wet ingredients into the dry ingredients and stir to combine.
3. Grease a 6" cake pan well and pour the mixture into the pan and cover with aluminum foil.
4. Pour 1 ½ cups water into the inner pot and place the steam rack with handles in the pot. Place the cake pan on top of the steam rack. secure the lid.
5. Press the Manual or Pressure Cook button and adjust the time to 30 minutes.
6. When the timer beeps, quick release pressure until float valve drops and then unlock lid. carefully remove the pan from the instant pot and allow the bread to cool completely before flipping the pan upside down and removing the loaf. slice and serve.

Calories: 389 fat: 30 g Protein: 9g Sodium: 407 mg Fiber: 6g Carbs: 29g Sugar: 1g  Calories: 389 fat: 30 g Protein: 9g Sodium: 407 mg Fiber: 6g Carbs: 29g Sugar: 1g