Preparation Time: 15 minutes
Cooking Time: 45-55 minutes
Servings: 2


For dry Ingredients:

1 cup coconut flour
2 tsp. ground nutmeg
2 tbsp. ground cinnamon
1 tsp. ground mace
2 tsp. baking powder
2 tsp. baking soda
¼ tsp. sea salt

Wet Ingredients:
4 large sweet potatoes, peeled, thinly sliced
8 large eggs
1 cup almond butter

2 tsp. organic almond extract
8 tbsp. melted grass fed butter, unsalted
4 tbsp. coconut oil


  1. Grease 2 loaf pans of 9 x 5 inches with coconut oil. Line the bottom of the pan with parchment paper. Set aside.
  2. Place a medium saucepan over medium heat. Add sweet potatoes. Pour enough water to cover the sweet potatoes. Cook until the sweet potatoes are tender.
  3. Turn off the heat and drain the sweet potatoes.
  4. Add the sweet potatoes back into the pan. Mash with a potato masher until smooth. Let it cool completely.
  5. Put all together the dry ingredients into a bowl and mix well.
  6. Add eggs into a large bowl and whisk well. Add sweet potatoes, butter, almond extract and almond butter and whisk until well combined.
  7. Add the dry ingredients into the bowl of wet ingredients and whisk until well combined.
  8. Divide the batter into the prepared loaf pans.
  9. Bake in a preheated oven at 350°F for about 45 -55 minutes or a toothpick when inserted in the center of the loaf comes out clean.
  10. Remove from oven and cool completely.
  11. Slice with a sharp knife into slices of 1-inch thickness.

Calories: 1738 kcal
Protein: 27 g
Fat: 145.92 g
Carbohydrates: 89.58 g