One of the things I loved to eat when I was growing up was chorag – an Armenian sweet bread! I knew it’d be tough to make it keto friendly, especially since almond flour would have a distinct taste, but I think I did a pretty good job.

This bread DOES have nutty taste but adding the butter and sugar substitute brings it to a new level. I’m actually quite surprised how delicious it turned out.

Now usually when I make sweet bread, I don’t add any spices but today I decided to add a little bit of crushed star anise and ginger. These are both optional but the star anise gives it a HINT of liquorice.

What you’ll need:

  • 2 1/4 cups (225g) almond flour
  • 1/2 cup (100g) butter
  • 1/2 cup (100g) sugar substitute
  • 1/2 cup (118ml) heavy cream
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1/4 tsp ginger powder (optional)
  • 1/4 tsp ground star anise (optional)
  • 2 tbsp ground flaxseed
  • 2 eggs

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In a pot over medium heat, melt your butter. Once it is mostly a liquid, stir in your sugar substitute and heavy cream. Continue to keep on the heat and stir frequently until the sugar substitute has dissolved.

Take off heat and let it cool to near room temperature.

In a mixing bowl, place the rest of the dry ingredients and whisk them together. Pour in your cooled butter and cream mix, and crack in the two eggs.

Mix together thoroughly.

Pour your bread dough into a bread tin lined with parchment paper.

Bake at 350°F/175°C for approximately 45-50 minutes. If the top starts to brown too quickly, cover it with some parchment paper to slow down the browning process.

Take out and let it cool!

This makes approximately 14 slices.

Nutritional Information per slice:

  • CALS: 206
  • FAT: 19.8
  • CARBS: 4.5
  • FIBRE: 2.2
  • NET CARBS: 2.3
  • PROTEIN: 5.2

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