Low Carb Pecan Breakfast Loaf

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    1 h 10 min

  • ready time

    ready time

    1 h 25 min

Low Carb Pecan Breakfast Loaf

This sweet keto pecan loaf is a great option to bake up and have on hand for breakfast or snacking during the week.

Toasted or plain, this bread is perfect slathered with low carb jam, butter or nut butters.

  • Net Carbs

    8 g

  • Fiber

    13.9 g

  • Total Carbs

    38.8 g

  • Protein

    18 g

  • Fats

    37.5 g

506 cals

Low Carb Pecan Breakfast Loaf

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg

    Raw Egg

    10 medium

  • Baking Soda

    Baking Soda

    2 teaspoon

  • Almonds, Raw

    Almonds, Raw

    1-½ cup, ground

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    1 teaspoon

  • Maple Flavored Syrup by Lakanto

    Maple Flavored Syrup by Lakanto

    1 tablespoon

  • Cider Vinegar

    Cider Vinegar

    1 teaspoon

  • Coconut Flour

    Coconut Flour

    ¾ cup

  • Pecans, Raw

    Pecans, Raw

    ½ cup

  • Organic Ground Flax Seed by Wild Oats

    Organic Ground Flax Seed by Wild Oats

    ⅓ cup

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ⅓ cup

  • Breakfast Butter Melted by Country Buffet

    Breakfast Butter Melted by Country Buffet

    ¼ cup

  • Cinnamon, Ground

    Cinnamon, Ground

    1-¼ tablespoon

Recipe Steps

steps 8

1 h 25 min

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper.
  • Step 2

    Add the coconut flour, ground almonds, flaxseed, cinnamon, salt, baking soda and erythritol to a mixing bowl. Stir well to combine.
    Step 2
  • Step 3

    Roughly chop the pecans and stir into the dry ingredients.
    Step 3
  • Step 4

    Add the melted butter, vanilla, apple cider vinegar, and maple flavored syrup. Stir well to combine.
    Step 4
  • Step 5

    Add the eggs to a large mixing bowl and vigorously whisk together until frothy and doubled in volume. This can be done by hand or with a food processor.
    Step 5
  • Step 6

    Gently fold the beaten eggs and dry mixture together until well combined.
    Step 6
  • Step 7

    Spoon the mixture into the lined loaf tin.
    Step 7
  • Step 8

    Transfer to the oven for 40 minutes to bake until golden on top. Cover the pan loosely with foil, creating enough room for the bread to rise and return to the oven for a further 30 minutes or until baked through and a toothpick comes out clean.
    Step 8

Comments 9

  • IncredibleMacadamia696442

    IncredibleMacadamia696442 3 years ago

    Should have instructed to lighten dry ingredients with part of eggs then folded in remaining ingredients. OR add yolks to dry ingredients, whip whites to soft peaks and fold into dry/yolk mixture. Hard to thoroughly mix with deflating eggs. Came out pretty heavy.

    • Moto Dame

      Moto Dame 4 years ago

      How many slices do we cut once the loaf is baked in order to stay true to 76g per serving?

      • bevtim01

        bevtim01 a year ago

        The recipe says 6 servings

    • Gwen

      Gwen 4 years ago

      Add an extra dash of cinnamon.

      • Torianna

        Torianna 4 years ago

        Can I use almond flour instead of grinding the almonds?

        • bevtim01

          bevtim01 a year ago

          Of course..

      • Lisa

        Lisa 4 years ago

        I see in the first step it says to add a number of ingredients together including cinnamon. I don’t see in the recipe how much cinnamon to add.

        • Jasz

          Jasz a year ago

          It says 1 and 1/4 Tablespoons in the ingredients list above.

        • Kikikim

          Kikikim 4 years ago

          I would sprinkle it to your liking. Cinnamon has no sugar so it is almost 0 carbs. That's what I would do when I make this loaf.