April 20th, 2019

Keto Sweet Bread – Spiced Low Carb Bread

Name: Sweet Keto Bread - Spiced Easter Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18 slices
Ingredients: 60 g brown flaxseeds (or flaxmeal); 150 g almond meal; 60 g sweetener (of choice); 35 g MCT oil (or liquid coconut oil); 6 eggs (390g in total weight add more eggs to achieve total weight); 2 tablespoons unsweetened cacao powder; 1 tablespoon cacao nibs; 60 g dark chocolate 85% cacao (roughly chopped); 40 g cacao butter (melted); 25 g psyllium powder; 5 g xanthan gum; 1 1/2 teaspoons gluten free baking powder (I 100% recommend Bobs Red Mill Double Acting Baking Powder); 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamon; 1/4 teapoon white pepper; 1/2 teaspoon ground nutmeg; 1 teaspoon cinnamon ( plus extra for dusting top of loaf); 1 teaspoon vanilla extract; 2 teaspoons powdered sweetener (for dusting); 1/2 cup brazil nuts (or hazelnuts chopped)

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Mad Creations Hub > Recipes > Breakfast > Keto Sweet Bread – Spiced Low Carb Bread

Sweet keto spiced bundt with a piece out of it

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Here is my Keto Sweet Bread that is great for all year round, or even extra special as a Spiced Easter Bread.

At the time of writing this it is Easter Saturday and I am very late at getting out this great keto bread recipe, but as they say good things come to those who wait.

This sweet bread recipe is based on my original Chocolate Cacao Bread recipe out of my best selling book Keto Eats. Seriously one of my best keto bread recipes the idea of changing it up a little to have something new to try and add to my long list of low carb bread recipes as well. I like to have a range of choice myself on the ketogenic diet as well as provide some variations for everyone else.

KETO SWEET BREAD INGREDIENTS

In the recipe card I have included link to some suppliers of ingredients found in this recipe. If you are lucky enough to have a local health food store that stocks everything then please support local business first. I love to support my local www.eliteheathsupplements.com.au as they are continually stocking more and more of the ingredients I want to use in my recipes.

Flaxseeds – in this recipe I have used milled brown flaxseeds/linseeds. The flaxseeds provide a delicious nutty flavour and dark brown colour to the bread. You can substitute for golden flaxseed but the colour of the bread will be more of a blonde. For those of you with a coffee grinder, Thermomix® or food processor capable of milling seeds it is best to buy the seeds and mill when you need them.
Sweetener – I use a lot of Sukrin sweeteners in my baking due to the low carbohydrate and kCal. In this recipe I have used Sukrin:1, which has a ration of 1:1 with sugar. If substituting other sweeteners, just check the level of sweetness to sugar and adjust accordingly.
Eggs – the eggs total volume weight add to the leavening of this yeast free bread recipe. Please weigh the total volume of eggs to achieve the correct weight. Please do not be concerned the bread will taste eggy as it totally does not.
Bobs Red Mill Baking Powder – I use this double acting baking powder in all my baking. Please find a supplier (there is one in the recipe card link) as it has various actions when both mixed and heated to help give great rise and structure in gluten free baking.
Psyllium husk powder helps to soak up the egg but can be substituted for chia flour.
The spice blend is based on a Speculaas spice mix. It gives such a great spiced flavour to this bread.

SWEET LOW CARB BREAD VARIATIONS

With this recipe I have made it just with the spices, and with brazil nuts. Any nuts, frozen berries like cranberries or raspberries would work well. Even some chunks of Vitawerx milk and white chocolate would be good. For all our “oily” friends some organic essential oils or extracts would also make for really tasty sweet keto breads.

The bread can be sliced and kept frozen. Serve it as is, toasted or with your favourite nut or seed spread. Oh yeah I think a sugar free jam and double cream would be good too.

LOVE THE RECIPE AND WANT MORE?

If you love this recipe then let us know below by rating and giving it a comment so that others know this recipe is worth making. I have included a short list of recipes to try below including my new variation of this very recipe in a spiced version. I do hope you are loving all the recipes and make a new one from time to time. xo

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Sweet Keto Bread - Spiced Easter Bread

This Spiced Keto Easter Bread is seriously delicious! Based on my amazing Chocolate Cacao Bread, this recipe is gluten free and a perfect treat for breakfast or brunch.

5 from 3 votes

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Course: Bread

Cuisine: Australian Keto

Keyword: keto sweet bread

Recipe Category: Low Carb

Calories: 154kcal

Author: Megan Ellam

Servings: slices

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Ingredients

60 g brown flaxseeds or flaxmeal
150 g almond meal
60 g sweetener of choice
35 g MCT oil or liquid coconut oil
6 eggs 390g in total weight add more eggs to achieve total weight
2 tablespoons unsweetened cacao powder
1 tablespoon cacao nibs
60 g dark chocolate 85% cacao roughly chopped
40 g cacao butter melted
25 g psyllium powder
5 g xanthan gum
1 1/2 teaspoons gluten free baking powder I 100% recommend Bobs Red Mill Double Acting Baking Powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/4 teapoon white pepper
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon plus extra for dusting top of loaf
1 teaspoon vanilla extract
2 teaspoons powdered sweetener for dusting

OPTIONAL

1/2 cup brazil nuts or hazelnuts chopped

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Preheat oven to 180°C. Grease a 30cm round bundt tin or 22 cm x 11 cm loaf tin.
Mill flaxseeds with blender or coffee grinder.
Add all ingredients to a large bowl and mix well.
Scoop stiff batter into bundt tin or loaf tin gently. Smooth with wet spatula.
Cook 30 minutes for bundt tin or 50 minutes for loaf is cooked through.
Allow to cool for 1 hour.
Dust with powdered sweetener and serve with double cream

THERMOMIX® METHOD

Preheat oven to 180°C. Line a 22 cm x 11 cm loaf tin with baking paper.
Mill flaxseeds 10 seconds/speed 10.
Add remaining ingredients (except nuts) and mix 30 seconds/speed 3/reverse. Fold through nuts (if using)
Scoop stiff batter into bundt tin or loaf tin gently. Smooth with wet spatula.
Cook 30 minutes for bundt tin or 50 minutes for loaf is cooked through.
Allow to cool for 1 hour. Dust with powdered sweetener and serve with double cream

Notes

1. The Sweet Keto Bread can be kept fresh in the fridge up to 5 days or frozen for your convenience.

2. Please read the blog post for more of a thorough description of the recipe and ingredients and any possible substitutions.

3. Please note that all recipe nutritional panels are in international format and fibre needs to be subtracted from total carbohydrates to calculate net carbs.

4. Any nuts can be substituted or left our. Add more chocolate or even some Vitawerx keto white chocolate.