Keto Raisin Bread Toast
Satisfy your cravings for a comforting breakfast treat without straying from your keto lifestyle with this delightful Keto Raisin Bread Toast. Packed with wholesome ingredients like almond and coconut flour, this low-carb version of classic raisin bread features sugar-free dried cranberries and crunchy chopped pecans for a touch of texture and natural sweetness. Enhanced with warm cinnamon and creamy vanilla, this bread is baked to perfection and slices beautifully into 12 servings. Enjoy it toasted with your favorite keto-friendly toppings, such as butter or cream cheese, for a satisfying start to your day. With just 15 minutes of prep and an irresistible aroma filling your kitchen, it’s the perfect guilt-free indulgence for your keto journey.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 2 tablespoons Granular erythritol
- 0.25 cup Unsalted butter
- 6 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cup Sugar-free dried cranberries
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, allowing some to hang over the sides for easy bread removal.
In a medium bowl, whisk together the almond flour, coconut flour, and baking powder. Set aside.
In a large mixing bowl, beat together the melted unsalted butter and granular erythritol until creamy and well combined. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and ground cinnamon to the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined and smooth.
Gently fold in the sugar-free dried cranberries and chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Place the loaf pan in the preheated oven and bake for about 50 minutes, or until the top is golden and a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before lifting it out using the parchment paper. Place the loaf on a wire rack to cool completely.
Once cooled, slice the loaf into 12 pieces and serve lightly toasted with your choice of keto-friendly toppings.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 180 mg | 4% | |
*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.
