Low Carb Classic Fruit Bread
Indulge in guilt-free comfort with our Low Carb Classic Fruit Bread recipe, a wholesome twist on traditional fruit bread that’s perfect for keto and low-carb diets. Made with nutrient-rich almond and coconut flours, this bread boasts a soft, moist texture balanced with the subtle sweetness of granulated erythritol and aromatic vanilla. The addition of mixed dried fruits and crunchy walnuts or pecans elevates each slice to a delightful harmony of flavors and textures. Seasoned with warm notes of ground cinnamon, this bread is a versatile treat—ideal for breakfast, snack time, or a simple dessert. With just 15 minutes of prep and a quick bake, you’ll have a healthy, satisfying loaf that’s naturally gluten-free and packed with flavor.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Granulated erythritol or other low-carb sweetener
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.5 cup Mixed dried fruits (unsweetened), chopped
- 0.5 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, ground cinnamon, salt, and granulated erythritol. Whisk well to break up any clumps and to evenly distribute the ingredients.
In another bowl, beat the eggs until they are smooth. Add the unsweetened almond milk, vanilla extract, and melted butter. Mix well to combine all wet ingredients.
Pour the wet ingredients into the dry ingredients. Stir the mixture with a spatula until completely combined and smooth.
Gently fold in the chopped mixed dried fruits and nuts until they are evenly distributed throughout the batter.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice the bread into 12 even pieces and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 80.1 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 870 mg | 67% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1581 mg | 34% | |
*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.
