Keto Gluten Free Hawaiian Bread
Transport your taste buds to the tropics with this Keto Gluten-Free Hawaiian Bread, a low-carb spin on a classic favorite! Made with a blend of almond and coconut flours, this recipe balances sweetness and fluffiness without sacrificing your dietary goals. Infused with pineapple and orange extracts, it captures the signature island-inspired flavors without the carbs and gluten. The addition of psyllium husk powder ensures a tender yet sturdy texture, while hints of vanilla and a touch of erythritol bring a delicate sweetness. Perfect as a snack, breakfast treat, or even a base for savory sandwiches, this easy-to-make bread comes together in a little over an hour. Whether you're following a keto lifestyle or simply seeking a healthier bread alternative, this tropical delight will become your new favorite go-to recipe!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 1 tablespoon Baking powder
- 1 teaspoon Xanthan gum
- 0.5 cup Erythritol sweetener
- 0.5 teaspoon Salt
- 6 large Eggs
- 1 teaspoon Pineapple extract
- 0.5 teaspoon Orange extract
- 0.5 cup Unsalted butter
- 0.5 cup Full-fat coconut milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Psyllium husk powder
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, erythritol, and salt. Whisk together until evenly mixed.
In a separate mixing bowl, beat the eggs until slightly frothy. Add in the pineapple extract, orange extract, melted butter, coconut milk, vanilla extract, and apple cider vinegar.
Slowly add the wet ingredients into the dry ingredients, mixing gently but thoroughly until well combined.
Sprinkle the psyllium husk powder evenly over the batter and mix until it absorbs into the mixture and thickens.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Carefully transfer the bread onto a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.0 g | 281% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 24.3 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 678 mg | 52% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1709 mg | 36% | |
*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.
