Servings: 2 mini loaves each cut into 10 slices

2 c. Almond Flour 2 c. Almond Flour
¼ c. Coconut Flour ¼ c. Coconut Flour
2 T. Tapioca Flour* 2 T. Tapioca Flour*
½ c. Erythritol/Monk Fruit Sweetener ½ c. Erythritol/Monk Fruit Sweetener
2 t. baking powder 2 t. baking powder
½ t. Sea Salt ½ t. Sea Salt
1 T. Poppy Seeds 1 T. Poppy Seeds
4 large eggs 4 large eggs
⅓ c. Avocado Oil ⅓ c. Avocado Oil
¼ c. Lemon Juice ¼ c. Lemon Juice
1 T. Lemon Zest (about 1 large Lemon) 1 T. Lemon Zest (about 1 large Lemon)
1 t. pure Vanila extract 1 t. pure Vanila extract

Preheat oven to 350 and line 2 mini loaf pans 3" wide x 5½" long with parchment paper cut to fit the long side and leaving paper to over hang sides. Grease the exposed ends.
In a large bowl, combine dry ingredients, Almond flour through Poppy seeds. Whisk until there are no lumps.
In a medium bowl, combine wet ingredients, eggs through vanilla. Using an electric hand mixer on low, beat until smooth.
Pour wet ingredients into the dry and use the electric hand mixer on medium combine until there are no dry spots.
Using a large cooking spoon, spoon the batter evenly between the two pans. Gently smooth the tops with wet fingertips and bake for 35 to 40 minutes or until tops are golden.
Let cool in pan for 10 minutes, then using the paper overhang, lift the loaves from the pan and let cool completely before cutting into slices. Store at room temperature for 3 days or in the refrigerator for up to a week.

* Yes, Tapioca flour is higher in Carbs, but without it the bread doesn't have a good mouth feel and it doesn't hold together as well. It only adds 6 net carbs for the entire recipe. Divided by 20 slices it's minimal.  * Yes, Tapioca flour is higher in Carbs, but without it the bread doesn't have a good mouth feel and it doesn't hold together as well. It only adds 6 net carbs for the entire recipe. Divided by 20 slices it's minimal.
These freeze well by either wrapping the uncut loaf in wax paper and then in foil, or by slicing and laying the slices flat on a cutting board and putting it in the freezer. When the slices are frozen, stack them back into a loaf and place in a freezer proof bag - giving you the option of removing one slice at a time. Microwave the frozen slice for 30 seconds and enjoy.  These freeze well by either wrapping the uncut loaf in wax paper and then in foil, or by slicing and laying the slices flat on a cutting board and putting it in the freezer. When the slices are frozen, stack them back into a loaf and place in a freezer proof bag - giving you the option of removing one slice at a time. Microwave the frozen slice for 30 seconds and enjoy.