Keto Ezekiel Raisin Bread
Discover the perfect fusion of wholesome flavors and low-carb innovation with this Keto Ezekiel Raisin Bread recipe! Crafted with almond and coconut flours, this gluten-free bread boasts a tender crumb enriched by the heartiness of psyllium husk powder. Warm notes of cinnamon and subtle sweetness from raisins elevate each bite, while chopped pecans add a delightful crunch. Ideal for keto dieters, this healthier twist on classic Ezekiel bread is naturally sweetened with stevia and infused with vanilla for a comforting taste. Quick to prep and easy to bake, this satisfying loaf pairs beautifully with butter or cream cheese, making it a versatile option for breakfast or snacking. Perfect for anyone seeking a guilt-free treat packed with flavor, this keto-friendly bread will be your new favorite way to indulge!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 5 large Eggs
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 20 drops Liquid stevia
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Raisins
- 0.25 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and ground cinnamon. Whisk together to ensure even distribution of ingredients.
In a separate bowl, beat the eggs until light and frothy. Add the melted unsalted butter (ensure it's not too hot), vanilla extract, and liquid stevia. Mix well.
Stir in the unsweetened almond milk and apple cider vinegar into the egg mixture. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously until a thick batter forms.
Fold in the raisins and chopped pecans until evenly dispersed throughout the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the bread once it has fully cooled. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 2254 mg | 98% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 91.3 g | 326% | |
| Total Sugars | 45.8 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1018 mg | 78% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1808 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
