The Easiest Quick Keto Blackberry (or any berry) Bread
Quick keto Blackberry Bread
This recipe is designed to teach everyone how to make quick keto blackberry bread
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Servings: 16 1/2-inch slices
Ingredients
- 84 grams (3/4 cup) coconut flour
- 28 grams (1/4 cup) oat fiber or coconut flour
- 67 grams (1/3 cup) granulated sugar substitute, adjust to taste I use monkfruit sweetener
- 15 grams (1 TBS) baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon, adjust to taste
- 1/2 cup room temperature butter, softened
- 3 large room temperature eggs
- 1/4 cup butter, melted
- 1 tsp vanilla extract, adjust to taste
- 150 grams (1 cup) blackberries
Instructions
- Preheat oven to 350 degrees. Lina an 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the edges of the pan for easy removal once the bread is baked. Sift the dry ingredients into a medium mixing bowl until fully combined and there are no lumps. Set aside
- Beat the butter in a large mixing for 1 minute or until smooth. Beat the eggs in on medium-low until combined. Keep the mixer on medium-low and add the butter and vanilla. Beat until fully combined. Decrease the speed of the mixer to low. Gradually add the dry ingredients to the wet ingredients in small amounts.
- Allow the dry ingredients to beat into the wet ingredients after each addition until completely added. Stop and scrape down the sides of the mixer bowl as needed. Once the dry ingredients are fully added, increase the speed of the mixer to medium. Beat on medium for 30 seconds until a thick batter/dough forms.
- Gradually fold the berries into the batter dough until evenly distributed throughout the batter/dough. If using frozen berries do not thaw them before added them to the batter/dough. Spoon the batter/dough into the prepared loaf pan. Use hands or the back of a measuring cup and press the batter/dough evenly throughout the pan.
- Place the pan in the preheated oven. Bake at 350 degrees for 35 to 45 minutes or until browned and a tester comes out clean if using frozen berries may need to cook a few minutes longer. Remove from the oven. Allow to cool in the pan for 1 hour to firm up. Grasp the overhanging paper and transfer the bread to a wire rack. Allow the bread to cool completely on the rack before slicing the bread into the desired size slices.