Low Carb Raisin Swirl Bread
Indulge in the comforting flavors of this 'Low Carb Raisin Swirl Bread,' a healthier spin on a classic treat that's perfect for breakfast, snacking, or dessert. Made with nutrient-rich almond flour and golden flaxseed meal, this recipe delivers a soft, moist texture while being gluten-free and low in carbs. Sweetened with erythritol for a sugar-free touch and infused with warm cinnamon, each slice bursts with the natural sweetness of plump raisins swirled through the batter. The unique swirling technique, featuring melted butter, creates a delightful marbled effect for a visually stunning presentation. Ready in just over an hour, this wholesome bread is ideal for anyone seeking a keto-friendly alternative to traditional baked goods. Slice it up and enjoy with your favorite spread or alongside a hot cup of tea!
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Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams golden flaxseed meal
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 0.5 teaspoons salt
- 100 grams erythritol sweetener
- 4 eggs
- 120 milliliters unsweetened almond milk
- 1 teaspoon vanilla extract
- 60 milliliters melted coconut oil
- 50 grams raisins
- 2 tablespoons melted butter
Instructions
Preheat your oven to 180°C (350°F) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, combine the erythritol, eggs, almond milk, vanilla extract, and melted coconut oil. Whisk until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour half of the batter into the prepared loaf pan and spread it evenly.
Brush the melted butter over this layer, then add the remaining batter on top and spread it out.
Use a knife to create swirls in the batter, incorporating the melted butter and adding a nice swirl effect.
Place the loaf pan into the preheated oven and bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, lift the bread out using the parchment paper and allow it to cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 41.2 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1000 mg | 77% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1160 mg | 25% | |
*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.
