Prep time: 10 minutes
Cook time: 3 to 4 hours
Makes 8 slices
1 tablespoon butter, softened
6 large eggs
½ cup coconut oil, melted
1 teaspoon pure vanilla extract
¼ teaspoon liquid stevia
1 cup almond flour
½ cup coconut flour
1 ounce (28 g) protein powder
1 teaspoon baking powder
Lightly grease an 8-by-4-inch loaf pan using butter.
In a medium bowl, thoroughly whisk together the eggs, oil, vanilla, and stevia until the mixture is well blended.
In a separate small bowl, stir together the almond flour, coconut flour, protein powder, and baking powder until they are well mixed.
Combine the dry ingredients with the wet ingredients and stir until they are fully incorporated.
Spoon the batter into the prepared loaf pan and place the pan on a rack inside the crock pot.
Cover the crock pot and cook on low for 3 to 4 hours, or until a knife inserted in the center of the bread comes out clean.
Allow the bread to cool in the loaf pan for 15 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Store the cooled bread in a sealed container in the refrigerator for up to 1 week.