Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan and line a small loaf pan with parchment paper.
Beat the 2 eggs and the 2 additional egg whites for 2 minutes until they are fluffy and have doubled in size. (Option for an even fluffier bread: Separate the eggs. Beat the egg yolks until pale and frothy. Beat the egg whites until stiff peaks form. Combine half of the stiff egg whites with the yolks. Set aside the other half of the egg whites.)
Stir together the dry ingredients.
Add the melted butter and water to the egg mix.
Add the dry ingredients to egg mix and blend until you have a smooth dough. Don't over-mix. (If you have separated the eggs earlier, carefully fold in the remaining stiff egg whites with a spatula now.)
Fill the batter into a lined baking tin and bake for approximately 45 minutes or until a knife inserted comes out clean.
Let cool fully before slicing.
1.4g net carbs for 1 slice (assuming 12 slices). You can use a regular 9 x 5 inch loaf pan for this almond flour bread recipe. It will come out a bit flatter than your regular toast slice though.Low carb bread is filling and slices don't need to be the same size as regular wheat bread. That's why I purchased a small loaf pan like this for low carb baking. It's half the size of a regular loaf pan. Check after 35 minutes - if the top of the bread starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark / burning. Some psyllium husk brands turn bread grey or purple. This does not affect the taste. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand is also supposed to be fine.