Keto Graham Bread
Satisfy your cravings for a hearty, flavorful loaf while staying true to your low-carb lifestyle with this Keto Graham Bread recipe! Made with a blend of almond and coconut flours, this grain-free bread boasts the warm, cozy notes of cinnamon and vanilla, sweetened naturally with erythritol. Perfectly moist and beautifully golden, thanks to a combination of melted coconut oil and almond milk, this bread delivers all the nostalgic charm of classic graham bread with a keto-friendly twist. Ideal for breakfast, snacks, or dessert, it pairs wonderfully with a spread of butter or your favorite low-carb jam. Quick and easy to prepare in just 15 minutes, it bakes to perfection in under an hour, making it a convenient addition to your keto baking repertoire. Enjoy a slice of this versatile, gluten-free, and sugar-free delight any time your sweet tooth strikes!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup granulated erythritol
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol until well combined.
In a separate bowl, beat the eggs lightly, then add almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Mix until smooth.
Slowly incorporate the wet ingredients into the dry ingredients, stirring continuously until a thick, uniform batter forms.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and 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 before slicing.
Slice and serve the keto graham bread as desired. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 10.9 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 671 mg | 52% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 726 mg | 15% | |
*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.
