Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
marble bread, gluten-free

Keto Marble Breakfast Bread


  • Author: Lila Ruth
  • Prep Time: 10 minutes
  • Cook Time: about an hour
  • Total Time: about 65 minutes
  • Yield: 10-12 slices 1x
  • Diet: Gluten Free

Description

*each serving has 4.9 net carbs


Scale

Ingredients

Vanilla Bread Batter

  • 1 + 1/4 cups almond flour (Bob’s Red Mill)
  • 1/4 cup  Swerve Confectioner Sugar Replacement
  • 1 teaspoon baking powder Hain Brand is Grain-Free
  • 1/2 teaspoon gelatin
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/4 cup + 1.5 tablespoons full fat coconut milk or half and half
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil

Chocolate Bread Batter

  • 1 + 1/4 cups almond flour
  • 1/3 cup Swerve Confectioner Sugar Replacement
  • 3 tablespoons cocoa powder (Droste for richer color)
  • 1.5 teaspoons baking powder (no baking soda for the chocolate batter)
  • 1/2 teaspoon gelatin
  • 1 egg
  • 1/4 cup + 1.5 tablespoons coconut milk or half and half
  • 2 tablespoons of olive oil
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

Chocolate Glaze:

  • 2.5 tablespoon melted butter (Earth Balance for Dairy-Free)
  • 2.5 tablespoons coconut milk or half + half
  • 1.5 teaspoons vanilla extract
  • 1/3 cup Swerve Confectioner Sugar Replacement
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt (1/8th if using salted butter)

Instructions

  1. Preheat oven to 350 degrees
  2. Line a loaf pan with parchment paper. We prefer this 1 pound pan.
  3. Start with your vanilla batter: In a large bowl, whisk together almond flour, Swerve, baking powder, gelatin + baking soda. Add your egg, milk, olive oil, apple cider vinegar, vanilla and blend together with a whisk until combined well and batter is smooth. Set aside while you make your chocolate batter.
  4. Make you chocolate batter: In a large bowl, whisk together almond flour, Swerve, cocoa powder,  baking powder and gelatin. Add your egg, milk, olive oil, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth.
  5. We poured a very thin layer of the vanilla batter to start, then mismatched the chocolate and vanilla. You can’t go wrong, it always comes out in an interesting pattern. This is a smaller loaf, if you’re using the 1 pound loaf pan, the batter will come up just 1/3 of the way to the top. It will double in size during baking.
  6. Making sure your oven is preheated, bake at 350 degrees for about 60 minutes in total. At 30 minutes in, cover tightly with aluminum foil for the last 30 minutes–this foil coverage will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary. And make sure to use oven mitts when securing the foil, that loaf pan will be hot! 
  7. Remove from oven and transfer your bread to the freezer to cool-about 30 minutes.
  8. While you’re waiting for the bread to cool, go ahead and mix together your glaze: In a medium to large mixing bowl, add your melted butter, vanilla and milk. Sift cocoa, Swerve Confectioner and salt over the top. Blend with a hand mixer or whisk until smooth. If you wish to thicken the glaze, place it into the freezer for 5 minutes–the melted butter will harden, firming up the glaze.
  9. Spread glaze over cooled bread and serve.
  10. Enjoy! Store any leftovers in an airtight container and place in refrigerator.
  11. *These can also be made as muffins, keep in mind baking time will decrease to about 20-25 min. You can gently rotate the muffin tin 180 degrees at about 12 minutes in and just loosely place a piece of foil overtop and continue baking for another 8-12 minutes. Let them cool completely before removing from tin and enjoy!
  • Category: Low-Carb
  • Method: Baking
  • Cuisine: Quick Bread

Keywords: low-carb, keto, marble, chocolate, vanilla, gluten-free baking, dairy-free, grain-free, bread, breakfast, easy recipes, healthy