Description
A delicious keto-friendly breakfast bread made with almond and coconut flour, sweetened with erythritol, and loaded with fruity cereal.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free fruity cereal (keto-friendly)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the sugar-free fruity cereal and chocolate chips, if using.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg to the dry ingredients.
- Serve slices with a dollop of sugar-free whipped cream or a spread of almond butter for extra richness.
- Enjoy with pork rinds or celery sticks for a crunchy side!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Fruity Pebbles Breakfast Bread, Keto Bread, Low Carb Bread