Very Low Carb Vanilla Quick Bread
Indulge in the perfect blend of simplicity and flavor with this Very Low Carb Vanilla Quick Bread, a keto-friendly treat that's as versatile as it is delightful. Crafted with a nutritious mix of almond flour and a hint of coconut flour, this quick bread boasts a delicate vanilla aroma that's beautifully sweetened with granulated erythritol, making it completely sugar-free. The recipe comes together in just 10 minutes of prep time, taking the guesswork out of low-carb baking with pantry staples like apple cider vinegar and unsweetened almond milk for a light yet satisfying texture. Whether served plain, topped with butter, or paired with your favorite sugar-free jam, this golden-brown loaf is a guilt-free indulgence that fits seamlessly into any low-carb or keto lifestyle. Ideal for breakfast, snack time, or even dessert, this bread is easy to make, irresistibly moist, and perfect for those watching their carb intake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1/2 cup Granulated erythritol (or preferred low-carb sweetener)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 4 large Eggs
- 1/4 cup Unsalted butter, melted
- 1/4 cup Unsweetened almond milk (or other low-carb milk)
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt until well combined.
In a separate bowl, lightly beat the eggs. Then whisk in the melted butter, almond milk, vanilla extract, and apple cider vinegar until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick and slightly sticky batter forms. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve as is or enjoy with butter, sugar-free jam, or your favorite low-carb topping. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 9.4 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 653 mg | 50% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 437 mg | 9% | |
*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.
