Can I freeze this?
In the freezer, you can store in an airtight container. Last in the freezer for about 6 months. Before eating it, you will want to let it thaw out to room temperature.
Can I use different berries for this?
You but Strawberries work much better for this recipe if they are fresh.
What can I serve with this?
With this keto bread, there are a few toppings that are delicious. You can top it with:
on top of a warm slice, a tab of butter melted
fresh strawberries
keto whipped cream
Ingredients
5 eggs
1 egg white
8 tbsp melted butter
1/2 tsp cinnamon
2 tbsp sour cream
1 cup Monkfruit Powdered
1 1/2 tsp vanilla
2 tbsp heavy whipping cream
12 tbsp coconut flour
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup fresh strawberries, chopped
For the Icing
3/4 cup Monkfruit Powdered
1 tbsp butter, melted
2 tbsp heavy whipping cream
1/4 cup fresh strawberries, chopped
dash of vanilla
Instructions
Preheat oven to 350 degrees and line a loaf pan(regular) with parchment paper.
Melt butter and put it aside to cool.
Beat cinnamon, egg white, Monk fruit Powdered, sour cream, heavy whipping cream, vanilla, salt, baking powder, and eggs until it gets combined.
To the mixture, add the melted butter and beat again until it gets combined.
Until it gets thoroughly combined, stir in the coconut flour.
To the batter, add the diced strawberries and stir. The batter will be thick.
Into the loaf pan, spoon the batter.
Until knife inserted in center of bread comes out clean, bake for 65-70 minutes. Cook for 2-3 minutes longer, if the knife comes out clean, but the bread still looks a little “wet” on top.
For Five minutes-10 minutes, let bread cool.
For the Icing
Until it gets smooth, combine all ingredients and whisk and the icing turns pink from the strawberries. Can add more heavy whipping cream.
Over warm bread, spoon the icing and allow to drizzle down the sides.
Nutrition
Calories: 192kcal
Carbohydrates: 6g
Protein: 4g
Fat: 16g
Fiber: 3g
