Keto Peach Bread Recipe

Slices of keto peach bread in front of the loaf on a white platter over a blue gingham napkin.

This Keto Peach Bread is loaded with sweet peaches, crunchy pecans, and a vanilla drizzle. And it only has 4.5g net carbs per slice. A deliciously low carb, gluten-free treat!

Course Breakfast, Snack

Cuisine American

Keyword peach bread

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices

Calories 245kcal

Author Carolyn

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 8x4 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

Storage Information: This bread is very moist so be sure to store it, tightly wrapped, in the fridge. It will last for up to a week. It can also be frozen for several months.

Nutrition