Move the oven rack to the centre position of the oven, and preheat to 175 °C/ 350 °F.

Add the dry ingredients to a large bowl and thoroughly whisk to combine (ground flaxseed, coconut flour, caraway, baking soda, Erythritol, salt and xanthan gum or ground chia seeds).

It is especially important to evenly distribute the xanthan gum (or ground chia seeds).

Separate the egg yolks from the egg whites and keep the egg whites aside.

Add softened ghee or butter and toasted sesame oil into the eggs yolks.

Note: Although the original recipe doesn't ask for separating the eggs, I found that doing so makes the bread a bit more "fluffy".

"Cream" the egg yolks and the ghee (butter or olive oil) until smooth.

In a separate bowl, whisk the egg whites until they create soft peaks and "fix" them with the cream of tartar.

Add the dry mixture to the bowl with the egg yolk mixture and process well.

It's a thick batter, and will come together slowly.

Take the time to make sure everything is thoroughly mixed.

Add the vinegar and mix in well.

Add warm water and process until combined.

Add the egg whites and gently fold them in.

Try not to deflate the batter completely.

Grease a large loaf pan with some ghee or butter and add the batter.

Smooth the batter out evenly in the pan and "cut" it on top using a spatula to create a wave effect.

Note: If you use a silicon loaf pan, you won't need to grease it.

Bake for approximately 50-60 minutes (depends on the oven).

When the bread is ready, remove from loaf pan to a cooling rack, and allow to cool thoroughly.

Slice thinly and enjoy!  It makes great toast under the broiler and it's delicious in sandwiches, panini, with grass-fed butter or cream cheese and as a dipping bread with extra virgin olive oil.