This Keto Strawberry Bread is a quick low carb bread, one bowl recipe that comes together in just 10-15 minutes. It’s a moist sugar-free strawberry bread that’s perfect for a quick snack or breakfast with a cup of tea or coffee. You’ll feel like you’re indulging but you aren’t!
If you’re new to eating a keto diet or just a low-carb diet, it can be tricky in making the right food choices, especially with fruit. While some are high in sugar, others, like berries, are low in carbohydrates. A one-cup serving of fresh strawberries has 8 grams of net carbs, according to the U.S. Department of Agriculture.
That makes me happy because strawberries are one of my top favorite fruits. It helps a lot to have some favorite foods on my “can eat” list following a low-carb diet. This keto strawberry bread is a nice alternative to make for breakfast when my usual go-to used to be banana bread that wasn’t a low-carb recipe.
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Keto Strawberry Bread Ingredients:
6 large eggs
1 tbs vanilla extract
5 Tbl butter, melted
1 1/2 tsp vegetable shortening, melted
1/4 heavy cream
1/2 cup of strawberries, chopped coarsely
Mix all your dry ingredients in a large mixing bowl until uniform.
In a small bowl, heat your butter, and vegetable shortening in the microwave for 30 seconds on high. Remember to cover the bowl with an inverted paper plate to prevent messy splatter. Stir the ingredients together and set them aside to cool to body temperature.
In a medium-sized mixing bowl, stir the eggs until the yolks and whites are blended. You can add air by whisking briskly for 2 minutes, but it is not necessary. Add the vanilla extract, butter, shortening, and the chopped strawberries and mix them all together.
Now, add the wet ingredients to the dry ingredients in the large bowl and mix everything well. You want to produce a dough that is thick but pours easily into the loaf pan. You will need a plastic scraper to chase every bit of goodness out of the bowl and into the pan.
Grease the inside of a loaf pan with vegetable shortening and dust with 1/4 cup of almond flour. Make sure the entire inside of the pan is greased and dusted with almond flour, pour out the excess almond flour. If you don’t grease and flour the pan well, your bread will not release from the pan and you will have a broken product. Still edible, but not very pretty.
Just a note here, I usually prep this pan first before doing the rest. This step makes it easier to mix, pour, and pop into the oven.
Bake at 350 F for 55 minutes or until a toothpick comes cleanly out of the center of the loaf. Set the pan on a cooling rack and wait until the pan can be touched. Invert the pan on the rack to release the loaf and allow it to cool to room temperature.
Slice and enjoy, but refrigerate any leftovers. This keto strawberry bread will keep 2 weeks in the refrigerator.