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An Easter keto sweet bread!? WHO WOULD HAVE THOUGHT?? It’s actually much easier than it looks PLUS it is gluten, grain, and sugar free! 

I have to admit, I added some almond milk (you could add heavy cream) and butter, making it one of the fluffiest gluten free breads I’ve made! It honestly has surprised me how fluffy and bread-like it is!

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BUT this isn’t your typical Easter bread. Since there is NO gluten, we aren’t able to braid the dough, which is how most Easter/Sweet breads come. Instead, I just threw it all into a loaf tin. 

However, if you want to make more of a typical circle dough with an egg inside, you can use a spring form pan instead and after you put all the dough into it, place your eggs. Then bake. That may make it a bit more of a traditional. 

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One more note before the recipe – you’ll notice that my load is breaking at the side and kind of lopsided – I mean, there is nothing wrong with it, or it’s taste but it is because I baked it at 375°F/ 190°C and it baked the top WAY too fast. So a baking temp of 350°F/175°C should be better for this bread.

Hope you all have a fantastic Easter and enjoy this yummy keto sweet bread! 

If you like this recipe, make sure to check out my regular keto white bread, brown bread, Hawaiian sweet rolls or hamburger buns!

 

Keto Sweet Bread | Easter Bread

Keto Sweet Bread | Easter Bread

Yield: 20
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
An amazing, keto sweet bread! Super easy to make and best part it is gluten, grain and sugar free!

Ingredients

  • 2.5 cups (250g) almond flour(https://amzn.to/2SuIiE1)
  • 2 cups (140g) whey isolate(https://amzn.to/2EDW9US )
  • 1/2 tsp salt
  • 2 tsp xanthan gum
  • 3 tsp baking powder
  • 1/2 cup (100g) butter - melted
  • 1/2 cup (100g) sugar substitute
  • 1/4 cup (60ml) almond milk (or heavy cream)
  • 1 cup (236ml) water

Instructions

  1. In a large mixing bowl, whisk together the almond flour, protein powder, xanthan gum, salt and baking powder.
  2. In a separate smaller bowl, melt the butter.
  3. Pour the sugar substitute and almond milk into the butter and whisk until the sugar substitute dissolves.
  4. Pour the butter mix into the dry ingredients and mix. You won't be able to mix it entirely and that is ok.
  5. Add in the water and stir again until you have a thick batter.
  6. Pour into a lined loaf tin.
  7. Bake at 375°F/175°C for 30-35 minutes.
  8. *this baking temp is different from my video because many said it was uncooked in the middle.
  9. Enjoy!

Notes

This makes roughly 20 slices.

Nutritional Information:

  • CALS: 150
  • FAT: 11.6
  • CARBS: 3.4
  • FIBRE:1.9
  • NET CARBS: 1.5
  • PROTEIN: 9.6

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 150 Total Fat: 11.6g Carbohydrates: 3.4g Fiber: 1.9g Protein: 9.6g
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13 Comments

  1. Michelle

    April 18, 2019 at 3:38 pm

    Water needed for step 5 is not listed as an ingredient. How much water?

    Reply
    • hungryelephant

      April 18, 2019 at 3:42 pm

      1 cup! Thanks for letting me know – I have updated the recipe!

      Reply
      • Michelle

        April 18, 2019 at 5:52 pm

        Thank you! I enjoy your recipes😀

        Reply
  2. Elaine Roveroni

    April 18, 2019 at 7:10 pm

    Hello, which sweetener do you use please? Thanks!

    Reply
    • hungryelephant

      April 18, 2019 at 7:11 pm

      Either straight erythritol (swerve) or a monk fruit/erythritol mix!

      Reply
      • Elaine Roveroni

        April 18, 2019 at 7:17 pm

        Thank you! Btw, your bagels are the best!

        Reply
  3. Katrina Duckett

    April 21, 2019 at 11:57 am

    I have plain egg white protein powder. Do you think that would work in place of the whey isolate? I’d hate to use 2.5cups of almond flour and not turn out a decent recipe.

    Reply
    • hungryelephant

      April 21, 2019 at 5:07 pm

      I have had someone use egg white protein powder to make the bagels and it worked out ok, so I think you should be fine!

      Reply
      • Katrina L Duckett

        April 28, 2019 at 10:50 pm

        Thank you! If/when I get around to making it, I’ll let you know how it turns out.

        Reply
  4. Andrea Rodriguez

    April 21, 2019 at 2:37 pm

    I did 350 for 40 minutes and it still wasn’t quite done! It needed more like 45-50.

    Reply
  5. Marcelle

    April 28, 2019 at 9:18 am

    Not sure what I did wrong, but I cooked it for 40 minutes at 350 and the middle was completely uncooked. I put it back in the oven, covered the top with parchment so it wouldn’t brown anymore. Cooked it for another 20 minutes and thought it was done. When it cooled a bit I started to slice it and only managed to get about 6 slices. The rest of the loaf was not cooked in the center. There was an uncooked hole running through the middle and I had to toss it. What could be the problem? I think next time I will try a bun pan instead of a loaf. It tastes too good to give up on!

    Reply
    • hungryelephant

      April 28, 2019 at 9:23 am

      You could try at 375 instead for like 30ish minutes or try buns instead!

      Reply
  6. Marcelle

    April 30, 2019 at 2:59 pm

    I decided I am going to play it safe and cook the batter in silicon buns pans and bake them for less time. I did this with some other loaf recipes that didn’t work out for me. This will also keep me from eating the entire loaf in one sitting cos it takes that good! I’ll let you know how the sweet buns turn out! Thanks so much for this awesome recipe!!

    Reply

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