There’s nothing quite like the taste of fresh strawberries, and this Keto Strawberry Bread captures that sweet, summery flavor in every single bite! This isn’t just another low-carb recipe; it’s a tender, moist, and utterly delicious loaf that will satisfy your sweet tooth without the guilt. Topped with a simple yet decadent strawberry icing, it’s the perfect companion for your morning coffee or a delightful afternoon treat. Get ready to fall in love with your new favorite gluten-free bake!
Ingredients
• For the Strawberry Bread
• 3/4 cup / 180 g fresh strawberries, chopped
• 1/4 cup / 30 g coconut flour
• 1 cup / 235 g erythritol sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 5 large pasteurized eggs, room temperature
• 1 large pasteurized egg white, room temperature
• 8 tbsp / 113 g grass-fed butter, melted
• 2 tbsp sour cream
• 2 tbsp heavy whipping cream
• 1 1/2 tsp unsweetened vanilla extract
• For the Strawberry Icing
• 1/4 cup / 60 g fresh strawberries, chopped
• 3/4 cup / 180 g erythritol sweetener
• 2 tbsp heavy whipping cream
• 1 tbsp unsalted grass-fed butter, melted
• 1/8 tsp unsweetened vanilla extract
Instructions
1. Preheat your oven to 350°F / 175°C. Grease a 9×5 inch / 22.5×12.5 cm loaf pan with avocado oil or line it with parchment paper.2. In a large bowl, whisk together the dry : coconut flour, erythritol, baking powder, cinnamon, and salt.3. In a separate medium bowl, beat the eggs and egg white. Whisk in the melted butter, sour cream, heavy whipping cream, and vanilla extract until smooth and fully combined.4. Pour the wet into the dry and mix until just combined. Be careful not to overmix. Gently fold in the 3/4 cup of chopped strawberries.5. Spoon the batter into your prepared loaf pan and use a spatula to smooth the top.6. Bake for 60 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.7. While the bread is baking, prepare the icing. In a small bowl, whisk together all the icing (chopped strawberries, erythritol, heavy cream, melted butter, and vanilla) until smooth.8. Once baked, remove the bread from the oven and let it cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.9. Drizzle the prepared icing over the cooled bread. Slice into 10 servings and enjoy!
Nutritional Information
• Per Serving (1 slice)
• Calories: 202
• Fat: 16.2 g
• Protein: 4.5 g
• Total Carbohydrates: 6.7 g
• Fiber: 3.4 g
• Net Carbs: 3.3 g
Pro Tips
• for Perfect Keto Strawberry Bread
• Use room temperature eggs and sour cream. This helps the combine into a smooth, uniform batter, preventing a dense or lumpy texture.
• Pat your chopped strawberries dry with a paper towel before folding them into the batter. This removes excess moisture and prevents the bread from becoming soggy.
• For a smooth, non-gritty icing, use a powdered erythritol sweetener or blend your granulated erythritol in a high-speed blender until it becomes a fine powder.
• Don’t skip the cooling step! Allowing the bread to cool in the pan for 15 minutes and then completely on a wire rack is crucial for it to set properly and not fall apart when sliced.
FAQ
Q: Can I use almond flour instead of coconut flour
A: This recipe is specifically developed for coconut flour, which is very absorbent and behaves differently than almond flour. Substituting it is not recommended as it would require significant changes to the wet ingredient ratios to achieve the right texture.
Q: Can I use frozen strawberries for this recipe
A: Yes, you can use frozen strawberries. However, you must thaw them completely and pat them very dry with a paper towel to remove all excess moisture before adding them to the batter to prevent the bread from becoming soggy.
Q: How do I store this keto strawberry bread
A: Store the finished bread in an airtight container in the refrigerator for up to 5 days. Due to the fresh fruit and dairy in the bread and icing, it should not be kept at room temperature.
Q: Why is my icing gritty
A: A gritty texture in the icing is often caused by granulated erythritol not dissolving fully. For a perfectly smooth icing, use a powdered erythritol sweetener or blend your granulated erythritol in a high-speed blender until it becomes a fine powder before mixing.
