Keto Sweet Potato Bread
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I’ve been making this recipe keto sweet potato bread for a few years, but this year I think I’ve perfected it. This recipe will not disappoint. The sweet potato taste is subtle, but present, because we’re using a whole sweet potato to make three mini loaves. The texture of this quick bread is amazing, especially for a grain free, gluten free baked good.
Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.
Ingredients
- Almond Flour
- Coconut Flour
- Eggs
- Xanthan Gum
- Baking Powder
- Swerve Granulated
- Avocado Oil
- Baking Powder
- Sweet Potato
- Cinnamon
- Canadian Maple Extract
- Orange Extract (optional)
Mini Loaves
This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.
Sweet Potato Bread for Breakfast
I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.
Can You Eat Sweet Potatoes on a Keto Diet?
The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.
Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.
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Keto Sweet Potato Bread
Equipment
- 3 Mini Bread Pans Buy Here at Amazon
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour blanched
- 4 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric optional
- 1/8 teaspoon nutmeg Freshly Ground
- 2 tablespoons cinnamon
Wet Ingredients
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1/4 cup coconut or almond milk if needed
- 1 teaspoon vanilla extract
- 1 small sweet potato
- 3 drops orange extract see notes
- 6 drops maple extract
Topping
- 1 cup chopped pecans
Instructions
- Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
- Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.
INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well
- Stream in avocado oil.
- Add in smashed sweet potatoes.
- Add in dry ingredients. Mix on low until just incorporated.
- Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
- Top with chopped pecans.
Prepare Bread Pans
- Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
- Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
Notes
Nutrition
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