Keto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.
As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.
God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.
This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- ¾ C Carbalose Flour
- 1 t Baking Powder
- ½ C Allulose***
- 6 T C Melted Butter
- 12 Drops Liquid Sucralose***
- 2 Eggs
- 1 Egg Yolk
- 2 T Heavy Cream
- ½ t Vanilla Extract
- 1 C Chopped Pecans
- 1½ t Butter For Pan
- Preheat oven to 350°.
- Mix Carbalose flour and baking powder.
- Generously grease pan with butter .
- In a medium bowl, beat eggs, then beat in melted butter.
- Add sucralose.
- Slowly add and beat in Allulose,
- Slowly add in flour & baking powder. Mixture will be thick.
- Fold in pecans.
- Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
- Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
- 8 Servings
- 252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
- CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
- I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
- I am imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.