Description
This delicious Keto Eggnog Bread is perfect for the holiday season, featuring almond flour and a hint of nutmeg and cinnamon.
Ingredients
Scale
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 tablespoon ground cinnamon (divided)
- 4 large eggs
- ⅓ cup melted butter or coconut oil
- ½ cup keto eggnog
- 1 teaspoon vanilla extract
- ½ cup erythritol or monk fruit sweetener
Instructions
- Preheat oven to 350°F (175°C). Line or grease a loaf pan.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, nutmeg, and half the cinnamon.
- In a large bowl, whisk eggs, melted butter, keto eggnog, vanilla, and sweetener until smooth.
- Add dry ingredients to wet, stir until fully combined, and let rest 2–3 minutes.
- Pour half the batter into the loaf pan. Sprinkle remaining cinnamon over the top. Add the rest of the batter and swirl gently with a knife.
- Bake 40–50 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- (Optional) Drizzle with a glaze made from powdered erythritol and a splash of eggnog. Add sliced almonds if desired.
Notes
- This bread can be served warm or at room temperature.
- Make sure to store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg