Low Carb Fruit Toast
Elevate your breakfast game with this delightful Low Carb Fruit Toast recipe, a wholesome and flavorful twist on a classic favorite. Made with nutrient-rich almond and coconut flours, this gluten-free toast is low in carbs yet irresistibly satisfying. Sweetened with erythritol and infused with vanilla, the soft, golden loaf provides the perfect base for a vibrant topping of caramelized strawberries and blueberries. Ideal for keto and low-carb lifestyles, this recipe combines simple, wholesome ingredients with easy steps, ensuring a nutritious and delicious start to your day. Whether toasted to perfection or paired with butter and warm fruit, this gluten-free fruit toast proves you don’t have to compromise on taste while eating healthy. Perfect for breakfast, brunch, or as a guilt-free snack, it's a true crowd-pleaser for health-conscious foodies!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 2 tablespoons Erythritol sweetener
- 5 medium Fresh strawberries
- 0.5 cup Blueberries
- 1 tablespoon Butter or coconut oil for frying
Instructions
Preheat the oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and erythritol until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the loaf is cooling, slice the strawberries and set them aside.
In a small skillet, melt the butter or coconut oil over medium heat. Add the sliced strawberries and blueberries. Cook for about 3-4 minutes until the fruits are slightly softened and just starting to caramelize.
Slice the cooled loaf into even slices. For each serving, toast a slice either in a toaster or on a skillet until warm and lightly crispy.
Top each slice with a spoonful of the warm caramelized fruits. Serve immediately and enjoy your low carb fruit toast.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 18.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 625 mg | 48% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 562 mg | 12% | |
*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.
