Preheat the oven to 350C. Grease an 8 1/2" x 4 1/2" loaf pan.
In a large bowl, combine the almond meal/flour, garbanzo bean flour, ground flaxseeds, baking soda, salt, and ground caraway seeds. Combine until well mixed. Add 2 teaspoons of the whole caraway seeds.
Combine egg yolks, butter, buttermilk and xylitol, and mix until blended.
In a med bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
Add the first set of wet ingredients to the dry ingredients until blended. Now add the egg whites to the mixture until the mixture looks like a wet cake batter.
Spread into the pan and sprinkle with the remaining 1 teaspoon of caraway seed. Bake for 50 to 60 minutes (55 minutes in a tin pan, 60 minutes in a glass pan), or until a wooden pick inserted into the center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove and cool completely on the rack.
Slice bread into 1/2" or skinnier slices. Store in freezer 2 slices at a time in plastic wrap.
| 
