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Keto Strawberry Bread – vegetarian recipe
Stav Kogan

Keto Strawberry Bread

This Keto Strawberry Bread captures sweet, summery flavor in every bite. A tender, moist, and delicious low-carb loaf topped with a decadent strawberry icing, it's the perfect gluten-free treat to satisfy your sweet tooth without the guilt.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 serving
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • For the Strawberry Bread
  • 3/4 cup (180 g / 6.3 oz) fresh strawberries, chopped
  • 1/4 cup (30 g / 1.06 oz) coconut flour
  • 1 cup (235 g / 8.3 oz) erythritol sweetener
  • 1 1/2 tsp (10 ml) baking powder
  • 1/2 tsp (10 ml) ground cinnamon
  • 1/2 tsp (10 ml) salt
  • 5 large pasteurized eggs, room temperature
  • 1 large pasteurized egg white, room temperature
  • 8 tbsp (113 g / 4 oz) grass-fed butter, melted
  • 2 tbsp (30 ml) sour cream
  • 2 tbsp (30 ml) heavy whipping cream
  • 1 1/2 tsp (10 ml) unsweetened vanilla extract
  • For the Strawberry Icing
  • 1/4 cup (60 g / 2.12 oz) fresh strawberries, chopped
  • 3/4 cup (180 g / 6.3 oz) erythritol sweetener
  • 2 tbsp (30 ml) heavy whipping cream
  • 1 tbsp (15 ml) unsalted grass-fed butter, melted
  • 1/8 tsp (40 ml) unsweetened vanilla extract
  • 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.
  • 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.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. Grease a 9x5 inch / 22. 5x12. 5 cm loaf pan with avocado oil or line it with parchment paper. 2.
  3. In a large bowl, whisk together the dry : coconut flour, erythritol, baking powder, cinnamon, and salt. 3.
  4. In a separate medium bowl, beat the eggs and egg white.
  5. Whisk in the melted butter, sour cream, heavy whipping cream, and vanilla extract until smooth and fully combined. 4.
  6. Pour the wet into the dry and mix until just combined. Be careful not to overmix. Gently fold in the 3/4 cup (960 ml) of chopped strawberries. 5. Spoon the batter into your prepared loaf pan and use a spatula to smooth the top. 6.
  7. Bake for 60 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 7.
  8. While the bread is baking, prepare the icing.
  9. In a small bowl, whisk together all the icing (chopped strawberries, erythritol, heavy cream, melted butter, and vanilla) until smooth. 8.
  10. 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.
  11. Drizzle the prepared icing over the cooled bread.
  12. Slice into 10 servings and enjoy!
  13. 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.
  14. 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.

Nutrition

Calories: 202kcalCarbohydrates: 6.7gProtein: 4.5gFat: 16.2g

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