Keto Strawberry Swirl Loaf Recipe
Story Behind the Recipe
Picture a charming morning, with the sun streaming through the kitchen window as you savor a slice of a freshly baked loaf. The Keto Strawberry Swirl Loaf brings together the sweet essence of strawberries with the rich, buttery texture of a classic loaf cake, all while keeping it keto-friendly. This recipe was inspired by the desire to enjoy a guilt-free, low-carb treat that doesn’t compromise on flavor. It’s perfect for breakfast, a snack, or a light dessert, making it a versatile addition to your keto repertoire. The swirl of strawberry jam throughout the loaf not only adds a burst of fruity flavor but also makes it visually appealing, transforming an everyday moment into something special.
Key Considerations and Tips
- Use Fresh or Frozen Strawberries: Fresh strawberries are ideal, but frozen strawberries can be used as long as they’re thawed and drained to avoid excess moisture.
- Sweetener Choice: Opt for a keto-friendly sweetener like erythritol or monk fruit. Adjust the quantity to suit your taste preferences, as some sweeteners are sweeter than others.
- Swirl Technique: To achieve a beautiful swirl, gently fold the strawberry mixture into the batter rather than mixing it completely. This will give you the marbled effect.
- Avoid Overmixing: Mix the batter until just combined to ensure a light and tender loaf. Overmixing can lead to a dense texture.
Ingredients
- For the Loaf:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol (or other keto sweetener)
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries, thawed and chopped
- 2 tablespoons erythritol (or other keto sweetener)
- 1 teaspoon lemon juice
