Keto Raisin Swirl Bread
Indulge in the deliciously healthy twist of Keto Raisin Swirl Bread, a satisfying low-carb alternative to traditional raisin breads. This recipe swaps out raisins for chia seeds, delivering a similar tiny burst of sweetness while keeping things keto-friendly. Made with nutrient-rich almond and coconut flours, the bread features a warm cinnamon swirl and irresistible crunch from chopped pecans or walnuts, complemented by rich sugar-free dark chocolate chips. With just 20 minutes of prep time and 40 minutes in the oven, this bread is perfect for a guilt-free breakfast or snack. Gluten-free, sugar-free, and full of flavor, this keto bread offers a fluffy yet moist texture that makes sticking to your low-carb lifestyle truly enjoyable.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 1 tablespoon Cinnamon powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.5 cup Erythritol sweetener
- 4 Eggs, large
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts
- 0.5 cup Lilly's Sugar-Free Dark Chocolate Chips
- 0.5 cup Chia seeds (as raisin substitute)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon powder, xanthan gum, and salt. Mix until evenly combined.
In a separate bowl, whisk together the erythritol, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, stirring continuously until a thick batter forms.
Fold in the chopped pecans or walnuts, sugar-free chocolate chips, and chia seeds to evenly distribute throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, slice the bread and enjoy as a keto-friendly breakfast or snack.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.3 g | 357% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 111.2 g | 397% | |
| Total Sugars | 14.6 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1309 mg | 101% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1632 mg | 35% | |
*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.
