Preheat oven to 350 degrees F.

Grease cast iron skillet with coconut oil.

In a large bowl, mix together almond flour, flax, psyllium husk, coconut flour, baking powder and salt. Combine well.

In a small bowl combine egg whites, egg and apple cider. Beat with a fork until well combined.

Add egg mixture into flour mixture and mix with a whisk. It will be chunky and not fully combined and that is fine!

Add boiling water to mixture and continue whisking until it begins to thicken into loose dough consistency (about 15-30 seconds).

Place dough into skillet and press down until it evenly covers skillet.

Bake for 45-50 minutes and set aside to cool.

NOTE: If I am in a hurry, I’ll take the bread out of the skillet and place in the fridge to speed up the cooling process.

Once bread is cool, begin making the sauce and preheat oven to 350 (if not already on still).

In a medium sauce pan, add heavy whipping cream, butter, monkfruit and stevia.

Very lightly bring to a boil and then simmer for 10 minutes, stirring often. You won’t want a strong boil, just the light beginning of a boil, then turn the temp down so just a few tiny bubbles remain.

Remove from heat and add vanilla, stirring well.

Set aside 1/3-1/2 cup of the sauce.

Rip bread up into small pieces and place back into the skillet.

Pour sauce over bread. Try to make sure most of the bread is covered. Some will be sticking out and that is perfectly fine.

Bake for 30 minutes.

The remaining sauce can be poured over the top before serving (optional).