Keto Loaf 3 Ways

Print Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 1 loaf

Ingredients

7 eggs at room temperature
1/2 cup unsalted butter
2 Tbsp coconut oil
2-3 drops stevia optional
2 cups almond flour
1/2 tsp xanthan gum
1 tsp baking powder
Pinch salt

Instructions

Preheat oven to 350°F or 180°C. Grease loaf pan with coconut, butter or olive oil then line with 1 strip of parchment. This is a dense and sticky dough so this will ensure clean removal.
Melt your butter with coconut oil in a small sauce pot and set aside to cool slightly. Stir in stevia if using.
In a medium-sized bowl, whisk eggs well for a few minutes until fully incorporated.
In a separate mixing bowl, whisk together almond flour, xanthan, baking powder, and salt.
Add melted butter/oil mix in a slow steady stream while whisking eggs to prevent any curdling. Add dry mixture to wetmixture and stir well.
Pour into prepared pan and spread out evenly. Bake 40-45 minutes or until a cake tester comes out clean. Transfer to a cooling rack and remove for pan once cooled slightly.

Notes

Flavor Variations:
For Lemon Blueberry:
Omit liquid stevia and add ½ tsp powdered stevia, 1 Tbsp pure vanilla extract, and the zest of one lemon into wet ingredients. Once Batter is combined stir in 1 1/2 cups frozen or fresh wild blueberries.
For Strawberry Rhubarb:
Omit liquid stevia and add ½ tsp powdered stevia, and 1 Tbsp pure vanilla extract into wet ingredients. Once the batter is combined fold in 3/4 cup chopped strawberries and 3/4 cup chopped rhubarb

Keyword bread, eggs, keto, loaf, lowsuger