Description
Moist and tender keto strawberry bread made with almond flour, filled with fresh strawberries, and topped with a light sweet glaze.
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated keto sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- 3/4 cup fresh strawberries, finely diced
- 3/4 cup powdered keto sweetener
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract (for glaze)
- 1–2 teaspoons strawberry puree (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×4-inch loaf pan.
- In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, vanilla extract, and strawberry extract.
- Combine wet and dry ingredients to form a thick batter.
- Gently fold in diced strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 42–50 minutes until golden and a toothpick comes out mostly clean.
- Cool in pan for 15 minutes, then transfer to a rack to cool completely.
- Mix glaze ingredients until smooth and drizzle over cooled bread.
- Let glaze set before slicing and serving.
Notes
- Do not overmix after adding strawberries to avoid excess moisture.
- Cover loosely with foil if top browns too quickly.
- Ensure bread is fully cooled before glazing.
- Pat dry frozen strawberries before using.
- Store refrigerated due to fresh fruit content.
- Prep Time: 15 minutes
- Cook Time: 42–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
