Low-Carb Berry Walnut Swirl Bread

The newest addition to my collection of coconut flour based quick breads, now in a sugar-free berry flavor. It is known that eating sugar and grains will absolutely compromise your overall health, spike your blood glucose levels higher than any other foods and make your cells resistant to insulin. When that happens, you store fat and that may lead to being overweight and pre-diabetic. Think twice about buying and eating those pastries, muffins and breakfast breads from your local coffee shop on the way to work. Instead, make some time at home to bake your own goodies, assuring yourself that your gifting your body with whole food ingredients that will nourish and satiate you for hours. While prioritizing protein at every meal is still my number one recommendation, the reality is that many people, especially kids, struggle with eating a proper breakfast. My coconut flour based recipes are perfect for a quick, on-the-go breakfast. Coconut flour is higher in fiber and healthy fats. The many eggs in this recipe add in protein, helping you stay fuller, for longer.

Makes 1 loaf

 
 

Ingredients

  • 3/4 c. coconut flour

  • 1 t. baking powder

  • 1/2 c. granular stevia, mink fruit or erythritol

  • 6 eggs

  • 1/2 c. plain yogurt (goat, sheep, organic bovine, almond or coconut based)

  • 1/2 c. butter, melted (coconut oil will work too)

  • 1/4 t. sea salt

  • 1/4 c. chopped walnuts

  • 2 T. sugar-free berry jam (I use The Good Good brand) or my Homemade Sugar-Free Jam recipe

  • 1 T. Swerve brown sugar

Directions

  • Preheat the oven to 325.

  • Mix all dry ingredients (except for the walnuts and brown sugar) together and set aside.

  • In a stand-up mixer, or hand-held mixer, mix eggs and sugar together.

  • Add yogurt and melted butter and blend well.

  • Add dry mixture and blend well.

  • Pour 1/2 of the batter into a parchment paper lined stone loaf pan for best results.

  • Place the jam on top and carefully spread as a layer on top.

  • Sprinkle the chopped walnuts and brown sugar on top.

  • Using a knife, swirl the cinnamon-nut mixture into the batter.

  • Spread the remaining batter on top.

  • Place whole walnut halves across the top for decoration (optional).

  • Bake 60 minutes, or until a toothpick comes out clean.

  • Let cool completely before slicing.

  • Store in a glass container in the fridge.

  • Do you love breakfast bread recipes? Check out my other low-carb recipes.

BreakfastKristin Smithgluten free, keto, low carb, grain-free, paleo