Here’s a beautiful and delicious Keto Strawberry Swirl Loaf — a low-carb, moist, and tender almond flour loaf ribboned with a naturally sweet strawberry swirl. It’s perfect for breakfast, dessert, or with a cup of tea. 🍓🍞✨
🍓 Keto Strawberry Swirl Loaf
Servings: 10 slices
Prep Time: 15 min | Bake Time: 50–60 min
Net Carbs (per slice): ~3–4g (varies by sweetener/strawberries used)
Ingredients:
🫐 For the Strawberry Swirl:
- ¾ cup fresh or frozen strawberries, chopped
- 1–2 tbsp powdered keto sweetener (like erythritol or monk fruit)
- ½ tsp lemon juice
- Optional: ¼ tsp xanthan gum to thicken (if berries are very juicy)
🍞 For the Loaf Batter:
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup butter, melted (or coconut oil)
- ½ cup granulated keto sweetener
- 4 large eggs
- ⅓ cup unsweetened almond milk (or any keto milk)
- 1½ tsp vanilla extract
Instructions:
1. Make the Strawberry Swirl:
- In a small saucepan, cook strawberries, sweetener, and lemon juice over medium heat for 5–7 minutes until soft and jammy.
- Mash slightly with a fork and simmer until slightly thickened. Stir in xanthan gum if using.
- Let cool while you prep the loaf.
2. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
3. Make the Loaf Batter:
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, mix melted butter, sweetener, eggs, almond milk, and vanilla until well combined.
- Add wet to dry and stir until smooth and thick.
4. Assemble:
- Spoon half the batter into the loaf pan and spread evenly.
- Add half the strawberry mixture in small dollops, then swirl with a knife.
- Repeat with remaining batter and swirl the rest of the strawberry sauce on top.
5. Bake:
- Bake for 50–60 minutes, or until golden and a toothpick comes out clean.
- Tent loosely with foil if browning too quickly after 30 minutes.
6. Cool completely in the pan before slicing. It firms up as it cools!
🌟 Tips:
- Add 2–3 tbsp cream cheese to the strawberry layer for a “cheesecake swirl” twist.
- Store in fridge up to 5 days or freeze slices individually.
Would you like a mini loaf or muffin version, or a lemon-glazed topping added for extra brightness?
