Keto Strawberry Bread

This easy 1-bowl keto strawberry bread recipe has a moist strawberry flavored pound cake crumb filled with juicy strawberries. Bonus, this almond flour strawberry bread is also gluten-free, dairy-free, and paleo approved!

What’s Strawberry Bread?

Strawberry bread or keto strawberry pound cake is quick bread with a moist vanilla crumb filled with pieces of strawberries.

It’s a delicious breakfast bread or cake for tea time.

This healthy strawberry bread recipe is an adaptation of the classic strawberry bread recipe, using no added sugar and healthy low-carb flours to keep your blood sugar stable and feel full for longer.

It’s healthy bread for all the sweet tooth watching their carbs or enjoying gluten-free bread recipes.

How To Make Strawberry Bread With Almond Flour

A strawberry low-carb bread recipe is made with low-carb flour and a few basic ingredients.

It is a tasty keto bread recipe for sweet keto breakfast or keto snack in the afternoon with a cup of tea or coffee.

Ingredients

First, measure each ingredient individually using measuring cups and the scoop and sweep method to avoid excess. Place each ingredient in individual small bowls.

This ensures precision and avoids missing one ingredient when you start baking.

All you need to make a healthy strawberry bread are:

• Almond flour – use ultra-fine almond flour made from blanched almonds and not almond meal. In fact, almond meal is made from raw almonds with their skin on, and it results in a grainy ground of almonds that makes your baked goods taste gritty.
• Coconut flour 
• Eggs – at room temperature.
• Vanilla extract
• Strawberry extract  – or more vanilla extract.
• Fresh strawberries – finely diced in small cubes.
• Melted coconut oil or melted butter. Measure the coconut oil melted and make sure it’s not too hot before adding it to the batter.
• Almond milk
• Baking powder or divide the amount by half to replace with baking soda.
• Erythritol or any crystal sweetener you love if you are not on a keto diet.

Finely chopping strawberries

The key to making this easy strawberry bread recipe perfect is to chop strawberries finely.

In fact, if you add big pieces of strawberries to your bread, it will:

• Release too much moisture, and the bread stays moist and won’t cook in the center.
• Sink to the bottom of the pan, and the strawberries won’t distribute evenly inside the bread.

So finely chop the fresh strawberries as seen in the picture below.

Combine dry ingredients with liquid ingredients

Next, in a mixing bowl, whisk the dry ingredients together: almond flour, coconut flour, erythritol, and baking powder. Set aside.

In another bowl, whisk the eggs, whisk in melted coconut oil, vanilla extract, and strawberry extract.

Pour the liquid on the dry ingredients and stir to combine and form a smooth, thick cake batter.

Next, gently fold in finely diced strawberries and stir until evenly incorporated.

Baking

Transfer the strawberry bread batter onto a 9-inch x 5-inch loaf pan covered with lightly oiled baking paper. Bake in the center rack of the oven for 60 to 75 minutes at 350°F (180°C).

After 40 minutes, tent the loaf pan with a piece of foil to prevent the top of the bread from burning.

Finally, insert in the center of the bread a skewer to check the baking time. If the skewer comes out wet or with sticky batter on it, keep the bread in the oven until the batter is set.

Cooling down

Take out the loaf pan from the oven and place it on a wooden chopping board at room temperature to cool.

Let the bread cool down for 10 minutes in the loaf pan, then transfer onto a cooling rack.

Wait for at least 3 hours or overnight before adding the strawberry glaze.

Strawberry Keto Bread Glazing

To serve strawberry bread with glazing, prepare all your strawberry glazing ingredients.

All you need to make the sugar free glazing are:

• Powdered sugar-free sweetener – it can be erythritol, allulose, or any keto sweetener you love as long as it’s powdered.
• Melted coconut oil or Greek yogurt or melted butter or sour cream
• Vanilla extract
• Fresh strawberry mashed or ultra finely chopped

To make the glazing, combine all the ingredients, except the chopped strawberries together until it forms a sticky thick white paste. Next, stir in the mashed strawberry.

If the glazing thins out too much, add more powdered sugar-free sweetener to thicken up.

Spread the glazing on top of your fresh strawberry bread, make sure the bread is not lukewarm, or the glazing will be soaked up by the bread.

Place the bread in the fridge for 30 minutes to set the glazing slightly. Note that this glazing stays runny and doesn’t harden much.

Storage Instructions

A strawberry quick bread must be stored in the fridge in a cake box or sealed box. It lasts for up to 4 days in the fridge and tastes better if you only slice it before serving.

You can also freeze this gluten-free strawberry bread slice by slice in single bags. Thaw the strawberry bread slices the day before eating at room temperature.

Frequently Asked Questions

I’ve listed below the answers to the most common questions about this recipe.

Can I use frozen strawberries?

I don’t recommend using frozen strawberries because they often release too much moisture into the bread. Consequently, the bread stays moist in some spots or won’t cook as well.

But if strawberries are not in season, you can thaw your frozen strawberries. Then, finely chop them into small pieces and finally roll in more coconut flour – about 1 tablespoon – before adding to the batter.

The coconut flour soak up any extra liquid and prevent the pieces of strawberries from sinking to the bottom of the loaf pan

Can I make strawberry muffins with this recipe?

Yes, you can bake this recipe in a greased 12-hole muffin pan or use my keto strawberry muffin recipe instead.