Does going Low-carb mean you can’t ever have bread again? Thankfully, that’s not the case.
Trust me, I know the feeling of being on a low carb lifestyle and seeing the bread basket come around, pretty tough at first. Eventually, you get to a point when it becomes easy to pass on, but it takes some time.
Bread has become a big part of our culture and being fully honest, I would hate to go the rest of my life without it. But the reality is that the bread we get in our grocery stores is packed with sugar and may contain gluten; both can have negative effects on our metabolism. Additionally, the glycemic index of whole wheat bread can be as high as 70, which will lead to big spikes in blood sugar.
So what options do we have if we want to get healthy and still trying to enjoy some parts of the dark side?
The answer is homemade almond or coconut flour bread.
This recipe for cinnamon pecan bread will allow you to have a delicious slice of bread without the negative effects mentioned above.
This homemade bread will be much lower in carbs and higher in healthy fats that make you feel satisfied for longer without the blood sugar spikes. This will be a great option when you are having a craving for bread, but remember this shouldn’t be an everyday treat.
Prep-time: 15min Cook-time: 45-50min Serving size: 1 loaf
Ingredients
- ¼ cup pecans
- ¼ cup thinly sliced almonds
- ¼ cup blueberries (optional)
Dry Mixture:
- 1 cup almond flour
- 1 cup coconut flour
- ½ cup low-carb protein powder
- ¼ cup psyllium husk powder
- 1 tbsp. baking powder (gluten-free)
- 1 tbsp. ground cinnamon
- 1 tbsp. stevia
- 1 tsp. sea salt
Wet Mixture:
- 5 pastured eggs
- 2 cups heavy cream
- 6 tbsp. melted butter
- 1 tsp. pure vanilla extract
Directions
- Preheat the oven to 325 degrees Fahrenheit, and butter your pan.
- Get the dry ingredients — almond flour, coconut flour, protein powder, psyllium husk, baking powder, cinnamon, stevia and salt — and mix them together.
- Then get the wet ingredients — the eggs, heavy cream, melted butter and vanilla —blend them in your blender.
- Next, pour the dry mixture into the blender with the wet mixture. (Pour in half, then blend and pour in the second half.)
- Pour in your mix and spread evenly. Sprinkle dashes of cinnamon and scatter pecans and sliced almonds on top.
- Lastly, scatter berries on top.Place in the oven for about 45 to 55 mins.
You can make this batch and have it as a substitute for bread anytime you like. Serve with low-sugar peanut butter and a glass of almond milk.
Store in a covered container in the refrigerator.
