April 20th, 2019
Keto Sweet Bread – Spiced Low Carb Bread
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
- Chocolate Cacao Bread
- Low Carb Bread Recipe
- Daily Keto Bread
- Keto Banana Bread
- Best Keto Bread – no eggy taste
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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.
Calories: 154kcal
Servings: 18 slices
Tap or hover over number to scale ingredientsIngredients
- 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
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.
Nutrition
Serving: 1slice | Calories: 154kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 31mg | Potassium: 132mg | Fiber: 3g | Sugar: 1g | Vitamin A: 80IU | Calcium: 58mg | Iron: 1.4mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
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6 Comments
Hi Megan! I made your Easter bread today and it turned out terrible! Very dry and it didn’t rise at all so very dense. I forgot to weigh the eggs but other than that I followed it to the letter. It was a very dry batter. What do you think I did wrong?
It is of course hard to know but it sounds like the eggs. Weigh one egg and see how it compares. Egg are a leavening agent as is the double acting baking powder. It should be moist, well spiced with a slight taste from the cacao butter. Also the batter is wet and “ploppy”.
Will have to try out this good looking bread. Love the Bundt tin you’ve used. Where did you purchase it from?
Can I use butter in place of cacao butter? I have not seen cacao butter on sale here anywhere. If butter is not a suitable alternative, what do you suggest please?
Hi Meri, you can used coconut oil in place.
May I ask when you mention eggs by weight, do you mean to weigh them with the shell or not?