Macadamia Nut Bread


  • 1 cup macadamia nuts
  • 1/4 cup almond flour
  • 2 scoops grass-fed whey protein powder
  • 2 tbsp ground flax seeds
  • 1 tsp baking soda
  • 3/4 tsp himalayan salt
  • 4 eggs
  • 2 egg whites
  • 1/4 cup grass-fed ghee, melted
  • 1 tbsp apple cider vinegar


  • Preheat the oven to 350 F. Rub the bottom of your loaf pan with ghee or avocado oil to prevent sticking.
  • In a food processor, pulse the macadamia nuts for about 30-45 seconds or until it creates a flour consistency.
  • Add the almond flour, whey protein, flax seeds, baking soda, and himalayan salt to the food processor. Continue to pulse until ingredients are mixed well.
  • In a medium size bowl beat eggs, egg whites, melted ghee and apple cider vinegar with a whisk.
  • Fold in dry ingredients.
  • Pour into a greased loaf pan and bake for approximately 45 minutes.

Makes 1 loaf to store in an airtight container for up to 5 days.

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