Keto Nutella Bread
Indulge in a decadent yet guilt-free treat with this **Keto Nutella Bread**, a low-carb twist on the classic dessert loaf. This recipe combines the nutty richness of almond flour with the creamy, chocolate-hazelnut goodness of homemade keto Nutella, creating an irresistible swirl in every slice. Lightly sweetened with erythritol and infused with vanilla, each bite is moist, buttery, and perfectly balanced for keto diets. Topped with optional chopped hazelnuts for added crunch, this bread makes an elegant breakfast, snack, or dessert. Ready in just over an hour, it’s a healthy way to satisfy your sweet tooth while staying in ketosis. Perfect for fans of keto baking, Nutella, and gluten-free delights!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Granulated erythritol sweetener
- 4 large Eggs
- 0.5 cups Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 0.5 cups Homemade keto Nutella
- 2 tablespoons Heavy cream
- 0.25 cups Chopped hazelnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, whisk together the almond flour, baking powder, salt, and erythritol sweetener until well combined.
In a separate bowl, beat the eggs using an electric mixer until they are light and frothy, about 1-2 minutes. Add the melted butter and vanilla extract to the eggs, and mix until combined.
Slowly incorporate the dry ingredients into the wet ingredients, mixing until a smooth batter forms.
In a small bowl, mix the homemade keto Nutella with heavy cream to loosen it slightly, making it easier to swirl into the bread.
Pour half of the bread batter into the prepared loaf pan and spread it out evenly. Dollop half of the Nutella mixture over the batter in uneven spots, then use a knife to gently swirl it through the batter.
Add the remaining bread batter on top, spreading it evenly, then repeat the dolloping and swirling process with the remaining Nutella mixture.
If desired, sprinkle chopped hazelnuts on top of the batter for added texture and flavor.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover with aluminum foil halfway through baking.
Allow the bread to cool in the pan for about 15 minutes, then use the parchment paper to lift it out and cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.8 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 337 mg | 7% | |
*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.
