Low Carb Pecan Breakfast Loaf
This sweet keto pecan loaf is a great option to bake up and have on hand for breakfast or snacking during the week.
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper.
Step 2
Add the coconut flour, ground almonds, flaxseed, cinnamon, salt, baking soda and erythritol to a mixing bowl. Stir well to combine.
Step 3
Roughly chop the pecans and stir into the dry ingredients.
Step 4
Add the melted butter, vanilla, apple cider vinegar, and maple flavored syrup. Stir well to combine.
Step 5
Add the eggs to a large mixing bowl and vigorously whisk together until frothy and doubled in volume. This can be done by hand or with a food processor.
Step 6
Gently fold the beaten eggs and dry mixture together until well combined.
Step 7
Spoon the mixture into the lined loaf tin.
Step 8
Transfer to the oven for 40 minutes to bake until golden on top. Cover the pan loosely with foil, creating enough room for the bread to rise and return to the oven for a further 30 minutes or until baked through and a toothpick comes out clean.
Ingredients
- Raw Egg
10 medium
- Baking Soda
2 teaspoon
- Almonds, Raw
1-½ cup, ground
- Vanilla Extract
1 teaspoon
- Salt, Sea Salt
1 teaspoon
- Maple Flavored Syrup by Lakanto
1 tablespoon
- Cider Vinegar
1 teaspoon
- Coconut Flour
¾ cup
- Pecans, Raw
½ cup
- Organic Ground Flax Seed by Wild Oats
⅓ cup
- 100% Pure Erythritol by Now
⅓ cup
- Breakfast Butter Melted by Country Buffet
¼ cup
- Cinnamon, Ground
1-¼ tablespoon