Delicious Keto Bread Dessert Recipes: Satisfy Your Sweet Cravings the Low-Carb Way

For those who have embraced a ketogenic or gluten-free lifestyle, the absence of bread can be a significant challenge. Bread often accompanies meals, snacks, and desserts, making its omission a difficult adjustment. Fortunately, there are numerous keto-friendly bread dessert recipes that allow you to indulge in your favorite treats without compromising your dietary goals. This article explores a variety of keto bread dessert recipes, from cinnamon cloud bread to lemon bread and even bread pudding, providing detailed instructions and helpful tips to ensure your success in the kitchen.

Cloud Bread Creations

Cloud bread is a light and airy alternative to traditional bread, perfect for those following a keto or gluten-free diet. It's incredibly versatile and can be adapted to satisfy both sweet and savory cravings.

Cinnamon Cloud Bread

This recipe offers a delightful twist on classic cloud bread by infusing it with the warm and comforting flavors of cinnamon. It's an ideal accompaniment to tea or coffee, and can even serve as a base for a quick and satisfying dessert.

Ingredients:

• Egg yolks
• Egg whites
• Xylitol (or other keto-friendly sweetener)
• Sour cream
• Vanilla extract
• Cinnamon
• Baking powder

Instructions:

1. Preheat your oven.
2. Place xylitol in a small mixing bowl.
3. Add vanilla, sour cream, and cinnamon to the bowl with egg yolks and xylitol. Mix well after each addition.
4. Add baking powder to the bowl with egg whites.
5. Bake until golden brown and enjoy!

For an extra boost of flavor and nutrition, try spreading almond butter on your cinnamon cloud bread and topping it with sliced strawberries.

Plain Cloud Bread

For a more neutral base, Creative Green Living offers an excellent recipe for plain cloud bread. Unlike some other recipes, this version uses sour cream instead of cream cheese, resulting in a slightly different flavor profile.

Read also: Easy Low-Carb Cheese Crackers

Keto Lemon Bread

Lemon bread is a classic treat, and this low-carb version allows you to enjoy its bright and tangy flavors without the guilt. By using almond flour instead of wheat flour, this recipe maintains a delightful flavor and dense texture reminiscent of lemon pound cake.

Ingredients:

• Almond flour
• Lemon zest
• Plain yogurt or coconut cream
• Keto-friendly sweetener
• Eggs
• Baking powder
• Vanilla extract

Instructions:

1. Preheat your oven to 325 degrees Fahrenheit.
2. Grease a 9x5 loaf pan or line it with parchment paper.
3. Combine all of the gluten-free lemon bread ingredients in a large mixing bowl. Stir until smooth.
4. Pour the batter into your prepared loaf pan.
5. Bake on the oven's center rack for 50 minutes.

After baking, allow the lemon bread to cool completely before removing it from the pan. This will prevent it from breaking, as the recipe is quite moist and soft. The lemon bread can be loosely covered and left out overnight, or refrigerated for up to 5 days. For longer storage, slice and freeze for up to 2 months.

The lemon zest is essential for this recipe, as it provides a significant amount of lemon flavor. Be sure to wash your lemon and use either a zester or grater to shred the lemon peel.

Almond flour is the recommended flour for this recipe. While you can experiment with other flours, be aware that you may need to adjust the measurements to achieve the desired results. For example, substituting coconut flour for almond flour would likely require the addition of extra liquid.

To add moisture to the keto lemon bread, use plain yogurt or coconut cream. For a sugar-free recipe, use an unsweetened yogurt. If you prefer a lemon bread without yogurt, use an equal amount of either coconut cream or the thick part at the top of a can of coconut milk.

Read also: Keto Calorie Counting: A Detailed Guide

Enjoy this keto lemon bread unfrosted or with sugar-free frosting, melted butter or coconut butter, packaged cream cheese, or homemade Vegan Cream Cheese.

The Best Keto Bread Recipe

If you're searching for the ultimate keto bread recipe, look no further. This recipe, with just 1g net carbs per slice, is incredibly simple and produces a loaf that tastes remarkably like regular bread.

Key to Success: Separating the Eggs

The secret to this recipe's success lies in separating the eggs and whipping the whites until they are fluffy. This technique combats the denseness that often plagues almond flour-based bread.

Ingredients:

• Egg yolks
• Egg whites
• Almond flour (1 1/2 cup)
• Baking powder (3 teaspoon)
• Butter
• Salt
• Stevia

Instructions:

1. Preheat oven to 375.
2. Separate the egg yolks from the whites. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
5. Pour mixture into a buttered 8×4 loaf pan.
6. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through.

Line an 8x4 loaf pan with parchment paper for easy removal. Bake at 375 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean.

This recipe is a great starting point for experimentation. Consider adding xanthan gum or chia seeds to further enhance the texture and versatility of your keto bread.

Read also: Magnesium Supplements for Keto

Tips and Tricks:

• Stevia: Adding a few drops of stevia can help eliminate any eggy taste.
• Yeast: A tablespoon of Active Dry Yeast can add a more traditional bread flavor.
• Butter: Adding butter or coconut oil to a slice will enhance the flavor and create a more satisfying experience.

This keto bread is gluten-free, as it is made with finely ground almond flour instead of wheat flour.

To prolong the shelf life of your keto bread, store it in the refrigerator, unsliced, in a Ziploc bag or Tupperware container.

Keto Sweet Potato Bread

For a unique and flavorful twist, try this keto sweet potato bread recipe. The subtle sweetness of the sweet potato, combined with cinnamon, maple, and orange extracts, creates a delightful treat that reminds you of classic sweet potato dishes.

Ingredients:

• Sweet potato
• Almond flour
• Coconut flour
• Keto-friendly sweetener (e.g., Swerve)
• Eggs
• Avocado oil
• Coconut milk or almond milk
• Spices (cinnamon)
• Orange extract
• Pecans (optional)

Instructions:

1. Preheat oven to 350 F (180 C, Gas 4).
2. Bake or microwave sweet potato until soft. Cool and mash with a fork.
3. Mix all dry ingredients, including spices and sweetener, in a bowl. Set aside.
4. Mix eggs until fully blended. Stream in avocado oil. Add in mashed sweet potatoes.
5. Add in dry ingredients. Mix on low until just incorporated. Add coconut milk or almond milk if the batter seems too thick.
6. Top with chopped pecans.
7. Prepare bread pans with parchment paper.
8. Bake for 25 to 30 minutes at 350 F. Inside temperature should reach 207 degrees F. If using a convection oven, bake at 325.

This recipe makes three mini loaves, perfect for breakfast or brunch. Each slice contains approximately 4g net carbs, 15g fat, and 6g protein.

Keto Cinnamon Bread

If you're a cinnamon lover, this keto cinnamon bread recipe is a must-try. It's moist, tender, and surprisingly low-carb, making it a guilt-free indulgence.

Ingredients:

• Almond flour
• Coconut flour
• Cinnamon
• Greek yogurt
• Butter
• Milk
• Keto-friendly sweetener (e.g., allulose or monk fruit)

Instructions:

1. Preheat the oven to 350F/180C.
2. In a large mixing bowl, combine the dry ingredients.
3. Add the wet ingredients and mix until combined.
4. Transfer the batter to a loaf pan.
5. Sprinkle a cinnamon mixture over the top.
6. Bake for 45-50 minutes, until a skewer comes out clean and the topping is crunchy.
7. Remove from the oven and let the loaf cool completely before slicing.

To store, keep leftover cinnamon bread in the refrigerator in a sealed container or covered completely.

Tips for Success:

• Don't overmix the batter, as this can result in a chewy and dense bread.
• Avoid overbaking, as ovens vary.

Keto Bread Pudding

For a comforting and decadent dessert, keto bread pudding is an excellent choice. This recipe is a gluten-free, no-sugar-added version of the classic dessert, offering a rich and creamy texture without the guilt.

Ingredients:

• Keto bread (made with almond flour)
• Eggs
• Keto-friendly sweetener (e.g., Swerve)
• Almond milk or coconut milk
• Cinnamon
• Vanilla extract
• Butter
• Berries or sugar-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350.
2. Stir together ingredients for the bread.
3. Spread in an 8x8 baking dish.
4. Bake for 20-25 minutes until golden.
5. Cool for 10 minutes and cut into cubes. (Can be made the day before).
6. Blend together the custard ingredients until smooth.
7. Assembly: Place cubes of bread in the 8x8 baking dish.
8. Pour the custard mixture over the top.
9. Sprinkle on the berries.
10. Bake for 45-55 minutes until golden brown and set in the center.

Enjoy this keto bread pudding warm, hot, or cold. Leftovers can be stored in an airtight container in the fridge for 2-3 days, or frozen for up to 2 months.

For a richer flavor, use Brown Swerve instead of Granular or Confectioners. You can also add a drizzle of caramel sauce or syrup, or swap out the berries for sugar-free chocolate chips.

Keto Cinnamon Roll Bread (Instant Pot or Oven)

This keto cinnamon roll bread offers the flavors of a warm, gooey cinnamon roll in an easier, sugar-free package. It can be made in an Instant Pot for an ultra-moist texture, or in the oven for a more traditional result.

Ingredients:

• Almond flour
• Protein powder
• Baking powder
• Salt
• Eggs
• Butter or coconut oil
• Keto-friendly sweetener (granular, powdered, and brown)
• Cinnamon
• Vanilla extract
• Cream or coconut milk

Instructions (Instant Pot):

1. Prepare the batter: In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt. Add the eggs, 4 tablespoons of the butter, and 1/4 cup water and stir until well combined.
2. Swirl the bread: Spread a little more than half of the batter in the prepared pan, and sprinkle with half of the cinnamon filling mixture. Swirl with a knife or spoon. Add the remaining batter over top and another 1 1/2 tablespoons of the cinnamon mixture.
3. Cook the bread: Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the “cake” setting for 50 minutes.
4. Broil lightly: Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining 1/2 tablespoon of butter and sprinkle with the remaining cinnamon mixture.
5. Drizzle: In a small bowl, whisk together the sweetener and cream until smooth. Add water half a teaspoon at a time until it thins out to a drizzling consistency.

Instructions (Oven):

1. Prepare the batter and filling as directed above.
2. Layer in a well-greased 8×4-inch loaf pan or 7-inch springform pan, swirling together with a spoon or knife.
3. Cover the pan with foil and bake at 350ºF for 40 to 50 minutes, or until the top is firm to the touch.
4. Proceed with steps 4 and 5 as directed above.

This recipe can be made dairy-free by using egg white protein powder, coconut oil or avocado oil, and coconut milk.

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