1
Preheat oven to 325 degrees F.
2
Generously oil only the bottom part of a standard size (1.5 quart) glass or ceramic loaf dish with coconut oil (or butter or ghee). Or you may use a piece of parchment paper trimmed to fit the bottom of your dish. Not oiling or lining the sides of your dish will allow the bread to attach to the sides and stay lifted while it cools.
3
In a large bowl, beat the egg whites until stiff peaks form. Set aside.
4
In a small bowl, whisk the dry ingredients together and set aside. Add the optional pinch of stevia if you’re not a fan of eggs. It’ll help offset the flavor without adding sweetness to your loaf.
5
In a small bowl, whisk together the wet ingredients — egg yolks and liquid coconut oil — and set aside.
6
Add the dry and the wet ingredients to the egg whites and mix until well incorporated. Your batter will be thick and a little gooey.
7
Pour the batter into the oiled or lined dish and place in the oven.
8
Bake for 40 minutes. The bread will rise significantly in the oven.
Remove from oven and let it cool completely — about 1 to 2 hours. The bread will sink some and that’s OK.
10
Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf.
11
Slice into 12 even slices.
Storing Leftovers: Store loosely covered in the refrigerator for up to 5 days.