Keto Strawberry Quick Bread

Keto Strawberry Quick Bread is a delightful and low-carb twist on classic strawberry bread. This recipe features the natural sweetness of fresh strawberries combined with almond flour and keto-friendly sweeteners to create a moist and delicious treat. Whether enjoyed as a satisfying breakfast, a sweet snack, or a dessert, this bread allows you to indulge in the flavors of ripe strawberries while staying true to your ketogenic lifestyle.

Recipe: Keto Strawberry Quick Bread

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1 1/2 cups fresh strawberries, diced

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt until well combined.
In a separate bowl, beat the eggs. Add the melted and cooled unsalted butter, unsweetened almond milk, and pure vanilla extract. Mix until the wet ingredients are thoroughly combined.
Pour the wet mixture into the dry mixture and stir until a smooth batter forms.
Gently fold in the diced fresh strawberries into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for about 45-50 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.