A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

150 g Hazelnut meal 60 g Macadamia, ground 40 g Vanilla whey protein, sugar-free 1 tbsp Psyllium husk powder 2 tsp Baking powder 1 tsp Herbes de Provence 1/2 tsp Himalayan salt 6 Organic eggs

1. Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
2. Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
3. Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing.