Low Carb Hawaiian Bread
Indulge in the tropical sweetness of Low Carb Hawaiian Bread, a guilt-free twist on the classic favorite! Packed with nutrient-rich almond and coconut flours, this bread offers a delightfully soft texture and a subtle sweetness, thanks to granulated erythritol or monk fruit sweetener. A touch of pineapple and vanilla extracts infuse the loaf with island-inspired flavors, while instant yeast ensures a fluffy rise. Perfect for those following keto or low-carb diets, this bread comes together with simple ingredients and minimal prep time, baking to golden perfection in just 40 minutes. Serve it warm with a pat of butter or toast slices for a sensational breakfast or snack. Your taste buds will thank you for this low-carb, tropical treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated erythritol or monk fruit sweetener
- 1 teaspoon Salt
- 6 large Eggs
- 0.5 cup Unsalted butter
- 1 teaspoon Pineapple extract
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 0.5 cup Warm water
- 0.25 ounce packet Instant yeast
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, sweetener, and salt. Whisk together until well blended.
In a separate bowl, beat the eggs until they are fluffy. Melt the unsalted butter and allow it to cool slightly. Gradually mix the melted butter, pineapple extract, vanilla extract, and apple cider vinegar into the eggs.
Add the wet ingredients to the dry ingredients, stirring until just combined.
In a small bowl, dissolve the packet of instant yeast in the warm water and let it sit for about 5 minutes until it's frothy.
Pour the yeast mixture into the dough and stir well to incorporate.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake the bread in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 19.3 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 622 mg | 48% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1299 mg | 28% | |
*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.
