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prep time
10 min
cook time
35 min
ready time
45 min
Keto Easter Bread with Jam
This low-carb bread makes for a delicious Keto Easter recipe; perfect for any celebratory occasion. With just a couple of pantry-friendly ingredients and less than 40 minutes, you can make this sweet bread to enjoy with family and friends during the Easter holidays.
Can you make this Keto Easter bread with coconut flour?
We recommend using almond flour for this Keto bread since the ratio of flour to other ingredients is already tested and proven to work. Coconut flour is typically more absorbent compared to almond flour; therefore, using coconut flour for this recipe would mean adjusting the ratio of flour to liquid to suit the absorbance level of coconut flour. Other flours that will work just as fine as almond flour include sunflower seed flour and hazelnut flour.
How to store this Keto Easter bread?
This Keto Easter bread can last in the refrigerator for up to 5 days. To store, allow the bread to cool down once baked. Then, wrap the cooled loaf in plastic wrap then transfer it to the refrigerator. Alternatively, once the bread is cooled, slice it and store the sliced bread in an airtight container in the refrigerator for up to 5 days.
Can you customize this Keto Easter bread?
Yes, you can customize this Keto Easter bread. This low-carb bread can be made as festive as you like. To make it more visually-appealing, smother the bread with powdered erythritol glaze and Keto-friendly sprinkles. Another way to customize this Keto Easter bread is to fold some dried berries in the bread batter before baking. You can also substitute the strawberry jam with any other sugar-fere jam of your preference. For a sweetener alternative, monk fruit sweetener works well in place of erythritol.
Net Carbs
2.1 g
Fiber
1.8 g
Total Carbs
4.5 g
Protein
9.3 g
Fats
12 g
160 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.25 cup
Protein Powder 100% Whey Protein Isolate
2.5 scoop
Salt
0.25 tsp
Baking Aids Xanthan Gum
1 tsp
Baking powder
1.5 tsp
Melted Butter
0.25 cup
Erythritol Granulated
0.25 cup
Almond Milk (Unsweetened)
2 tbsp
Water
0.5 cup
Sweet Jam with Stevia, Strawberry
2 tbsp
Recipe Steps
steps 5
45 min
Step 1
Preheat the oven to 180C/350 and line a loaf tin with parchment paper. Melt the butter. To a large mixing bowl, add the almond flour, whey isolate, xanthan gum, salt, and baking powder. Whisk to combine. Ensure that the mixture has no lumps.Step 2
In another small bowl, add the melted butter, powdered erythritol, and almond milk. Whisk until the erythritol is fully dissolved and a mixture with a uniform consistency is formed. Pour the wet mixture into the bowl with the dry ingredients. Gently mix using a spatula to incorporate fully. The mixture will look lumpy, but that is okay.Step 3
Then, add in the water and gently mix using a spatula until a thick batter is formed. The thickness of the mixture should be slightly thicker than that of regular cake.Step 4
Pour the mixture into the loaf tin lined with parchment paper. Add the jam and swirl using a toothpick or the edge of a small knife. Transfer the bread batter to the oven and bake for 30-35 minutes until a toothpick inserted in the middle of the bread comes out clean and the top of the bread is lightly golden.Step 5
Allow the bread to cool in the loaf tin before removing it. Cut the bread into ½ inch thick slices and enjoy it with family and friends. Serve with butter, more jam, and a warm cup of coffee or tea.
