This Keto Peach Bread is a delectably low carb way to showcase the best summer produce. Every slice is tender, moist, and full of fresh peaches. Pecans and cinnamon round out the rich southern flavors. Enjoy as a lovely light breakfast or snack.
If you love easy quick breads, check out my Keto Zucchini Bread recipe too!
Fresh peaches are one of the joys of summer. And I’ve come to realize that it’s a joy I don’t have to forego on a keto diet. I just have to avoid that first tempting taste becoming a free-for-all.
I love to work a few peaches at the peak of ripeness into low carb desserts and treats. My keto peach ice cream is a particular favorite, as are Keto Peach Cobbler Bars. And when I got my hands on some delectable PNW peaches, I had my heart set on making southern peach bread. I am glad I did and you will be too!
Recipe Highlights
Easy to make: This simple quick bread takes minimal prep work for maximum results.
Rich flavor: The peaches, pecans, brown sweetener, and cinnamon create a luscious southern-style flavor.
Ultra-moist: The texture is almost like a moist pound cake. You may be tempted to eat it with a fork!
Low carb and gluten-free: With no grains or added sugars, and only 4.5 grams of net carbs, it’s a wonderful keto treat.
Ingredients and Substitutions
- Almond flour: This is an almond flour-based recipe. If you wish to use coconut flour, try following the ingredients and instructions for my Keto Blueberry Bread.
- Sweetener: I like a brown sugar replacement for a richer flavor. Please read the Sweetener Options section for more information.
- Protein powder: I recommend whey protein powder, but egg white protein can be substituted. Plant-based powders may work as well, but I do not recommend collagen or bone-broth proteins.
- Peaches: Use fresh, ripe peaches for the best flavor.
- Pecans: Chopped pecans add a nice crunch, but you can skip them if desired.
- Cinnamon: Peaches and cinnamon are wonderful together!
- Heavy cream: If you choose to make the optional glaze, heavy cream works best. You can use coconut cream for dairy-free.
- Baking staples: Butter, eggs, baking powder, salt, vanilla extract.
How to Make Keto Peach Bread
- Combine the dry ingredients: Whisk the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt.
- Add the wet ingredients: Stir in the eggs, melted butter, almond milk, and vanilla.
- Fold in the peaches: Carefully fold in the peaches and pecans until well distributed.
- Bake: Spread in a parchment lined loaf pan and bake until golden brown and firm to the touch. Let cool in the pan.
- Glaze: Whisk the glaze ingredients together and drizzle over the cooled bread.
- Serve and enjoy!
Carolyn’s Tips for Success
When baking keto bread and loaf cakes, I always recommend a metal baking pan. It heats up more quickly and distributes the heat more evenly, which is ideal for a recipe that bakes for a long time.
This keto peach bread is so moist that it may not be fully cooked through, even when the top looks done. The peaches release juices during the baking process. To avoid sogginess, I recommend allowing it to sit in the oven for 5 minutes longer than you think.
You can also wait for it to cool and release it from the pan, and then return it to a warm oven to dry out a bit more.
Sweetener Options
I recommend using an erythritol-based brown sugar replacement for both flavor and consistency. Allulose will make the bread very dark, especially the parts against the sides of the pan, and it can almost taste burnt. If you choose to use it, I recommend decreasing the temperature of the oven by 25 degrees and watching it carefully.
You can also try reducing the erythritol sweetener by half and adding additional sweetness with stevia or monk fruit extract.
For the glaze, you can use any powdered sweetener you prefer.
Frequently Asked Questions
Keto Peach Bread Recipe
Equipment
Ingredients
Bread
- 2 1/2 cups almond flour
- 1/2 cup brown sugar replacement
- 1/3 cup unflavored whey protein powder
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 6 tbsp butter, melted
- 1/4 cup almond milk, (or water)
- 1 tsp vanilla extract
- 1 1/3 cup chopped peaches, (about 2 medium)
- 1/3 cup chopped pecans
Glaze (optional)
- 1/4 cup powdered sweetener
- 1 1/2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Water if needed
Instructions
Bread
- Preheat the oven to 350ºF and grease an 8×4 inch loaf pan. Line the bottom with parchment paper, leaving an overhang for easy removal. Grease the parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt.
- Add the eggs, melted butter, almond milk, and vanilla extract and stir until well combined.
- Stir in the chopped peaches and pecans until evenly distributed.
- Spread the batter in the prepared baking pan and bake 55 to 65 minutes, or until the top is golden brown and the bread is firm to the touch. Turn off the oven and let it sit inside for 5 more minutes, then remove and let cool completely in the pan.
Optional Glaze
- In a small bowl, whisk together the the powdered sweetener, heavy cream, and vanilla. If the glaze is overly thick, add a teaspoon of water.
- Drizzle over the cooled bread.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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