Low Carb Granola Bread
Elevate your breakfast routine with this irresistibly hearty Low Carb Granola Bread, a nutrient-packed alternative to traditional bread that's perfect for keto and gluten-free diets. Crafted with almond flour, ground flaxseed, and a medley of seeds—including chia, pumpkin, and sunflower—this recipe bursts with texture and wholesome flavor. Chopped almonds and walnuts add a delightful crunch, while a hint of honey and vanilla bring subtle sweetness to each slice. Easy to prepare in just 15 minutes, this bread bakes to perfection with a golden crust and moist interior. Enjoy it on its own, toasted with your favorite spread, or paired with savory toppings for a versatile and satisfying treat. Whether you're looking for a low-carb snack or a healthier bread option, this recipe delivers a nutritious, guilt-free indulgence that will keep you coming back for more. Perfect for meal prep and tailored to those who love granola-inspired creations!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup ground flaxseed
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup chopped almonds
- 0.5 cup chopped walnuts
- 0.25 cup sunflower seeds
- 0.25 cup pumpkin seeds
- 2 tablespoons chia seeds
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easy removal.
In a large bowl, mix together the almond flour, ground flaxseed, baking powder, and salt. Stir in the chopped almonds, chopped walnuts, sunflower seeds, pumpkin seeds, and chia seeds until well distributed.
In a separate bowl, beat the eggs until frothy. Add the unsweetened almond milk, melted coconut oil, honey, and vanilla extract, and whisk until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, let the bread cool in the pan for about 10 minutes. Then remove the bread from the pan and let it cool completely on a wire rack before slicing.
Store the granola bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.0 g | 417% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 33.0 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1260 mg | 97% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2319 mg | 49% | |
*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.
