How to Make Keto Strawberry Bread
If you've been looking for an impressive treat, you need to try this incredible Keto Strawberry Bread. Biting into a piece of this bread is blissful with its fresh strawberries, moist texture, and insanely delicious flavor. Sweetened with stevia powder, it's the perfect low-carb quick bread for all occasions.
I don't always eat keto full time, but I for sure try to cut back on my carbs and make healthier choices. One of the roadblocks I used to struggle with is not being able to eat bread. Even though it's not an overly healthy option, bread has always been a comfort food. There is nothing better than sitting down for dinner with a big old dinner roll, am I right?
Thankfully, eating gluten-free and low carb has evolved so much over the years! Nowadays, you can quickly and easily make all sorts of keto bread options. This has made me over the moon happy. I can enjoy traditional sweetbreads, quick bread, and dinner rolls without the worry of filling up on carbs. If you eat keto, be sure to try my Keto Cauliflower Casserole and Maple Bacon Keto Truffles too.
Whenever we head to a dinner party or potluck, I love making this easy Keto Strawberry Bread to take. Everyone devours every crumb, and they don't even realize it's low carb. We have some neighbors who don't eat gluten as well, and they love it when we make them this treat too.
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WHAT DO I NEED TO MAKE KETO STRAWBERRY BREAD?
The ingredients in this keto bread are pretty straightforward and easy to work with. Take a peek at what you need:
- Eggs
- Vanilla Extract
- Butter
- Vegetable Shortening
- Heavy Cream
- Strawberries
- Dry Ingredients:
- Blanched almond flour
- Baking Powder
- Unflavored Gelatin
- Stevia Powder
Kitchen Supplies Needed:
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HOW DO I MAKE KETO STRAWBERRY BREAD?
You will be more than ready to eat this strawberry bread as it's baking, and that amazing aroma hits you. Here are the easy steps so you can make it:
STEP 1: PREPARE THE LOAF PAN AND MIX DRY INGREDIENTS
Grease the inside of a loaf pan with vegetable shortening and dust with ¼ cup of almond flour. Make sure the entire inside of the pan is greased and dusted with almond flour, pour out the excess almond flour. Set aside. Mix all your dry ingredients in a large mixing bowl until uniform.
STEP 2: MAKE THE BATTER
In a small bowl, heat your butter, and vegetable shortening in the microwave for 30 seconds on high. *Tip: Cover the bowl with an inverted paper plate to prevent messy splatter. Stir the ingredients together and set them aside to cool. In a medium sized mixing bowl, stir the eggs until the yolks and whites are blended. You can add air by whisking briskly for 2 minutes, but it is not necessary. Add the vanilla extract, butter, shortening and the chopped strawberries to the eggs and mix them all together.
STEP 3: BAKE AND ENJOY
Now, add the wet ingredients to the dry ingredients in the large bowl and mix everything well. You want to produce a dough that is thick but pours easily into the loaf pan. You will need a plastic scraper to chase every bit of goodness out of the bowl and into the pan. Bake at 350 F for 55 minutes or until a toothpick comes cleanly out of the center of the loaf. Set the pan on a cooling rack and wait until the pan can be touched. Invert the pan on the rack to release the loaf and allow it to cool to room temperature. Slice and enjoy, but refrigerate any leftovers. This bread will keep 2 weeks in the refrigerator.
HOW LONG WILL KETO STRAWBERRY BREAD LAST?
As long as you store the keto bread in an airtight container, it will last for several days. I find it lasts around 3-4 days and sometimes even a little bit longer. You can keep it stored on the counter or in the fridge with the same results. I think it tastes great both ways.
SO TELL ME…
Have you been eating keto for a long time? What's your favorite keto dessert or treat recipe? What's your favorite flavor of quick bread?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!
Keto Strawberry Bread
Ingredients
Wet Ingredients:
- 6 large eggs
- 1 tbl vanilla extract
- 5 Tbl butter melted
- 1 ½ teaspoon vegetable shortening melted
- ¼ heavy cream
- ½ cup of strawberries chopped coarsely
Dry Ingredients:
- 1 ½ cups of blanched almond flour
- 2 teaspoon baking powder
- 1 ½ teaspoon of unflavored gelatin
- ¾ cup of 1:1 Stevia powder
Instructions
- Grease the inside of a loaf pan with vegetable shortening and dust with ¼ cup of almond flour. Make sure the entire inside of the pan is greased and dusted with almond flour, pour out the excess almond flour. Set aside.
- Mix all your dry ingredients in a large mixing bowl until uniform.
- In a small bowl, heat your butter, and vegetable shortening in the microwave for 30 seconds on high. *Tip: Cover the bowl with an inverted paper plate to prevent messy splatter. Stir the ingredients together and set them aside to cool.
- In a medium sized mixing bowl, stir the eggs until the yolks and whites are blended. You can add air by whisking briskly for 2 minutes, but it is not necessary.
- Add the vanilla extract, butter, shortening and the chopped strawberries to the eggs and mix them all together.
- Now, add the wet ingredients to the dry ingredients in the large bowl and mix everything well. You want to produce a dough that is thick but pours easily into the loaf pan. You will need a plastic scraper to chase every bit of goodness out of the bowl and into the pan.
- Bake at 350 F for 55 minutes or until a toothpick comes cleanly out of the center of the loaf.
- Set the pan on a cooling rack and wait until the pan can be touched. Invert the pan on the rack to release the loaf and allow it to cool to room temperature.
- Slice and enjoy, but refrigerate any leftovers. This bread will keep 2 weeks in the refrigerator.
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