During my search for a low carb carrot bread, I came across this recipe. While the whole orange thing did seem interesting, it wasn’t quite what I was looking for since I planned on using this to make French toast. Plus, we are not allowed to have oranges in this house. One household member has a strong aversion to the smell of oranges and since this was Mother’s Day, it wouldn’t have been fair to subject her to that. I’m nice that way. Sometimes.
I adapted the recipe and it came out better than I had hoped. It was moist, the texture was very close to real bread and, most important, it was delicious.
Carrot Buttermilk Low Carb Bread
2 Cups blanched almond flour
6 Tbsp coconut flour
1/4 Cup Swerve, stevia, or sweetener of choice *
1 tsp cinnamon
1/4 tsp Allspice
1/2 tsp Ginger
1/2 tsp Nutmeg
1 1/2 tsp baking soda
1/4 tsp salt
1 & 1/4 Cup Buttermilk
2 Large eggs
1 Cup shredded carrots
Preheat the oven to 350 degrees. Grease an 8.5 loaf pan (or use non-stick spray).
Grate the carrots. If I recall, it took 2 or 3 large ones to hit a cup.
Combine all the dry ingredients in a bowl and whisk together so any lumps are broken up.
In a separate bowl, beat the eggs with the buttermilk.
Mix the liquids into the dry ingredients. Then add the grated carrot.
Pour into the prepared loaf pan and bake for an hour to an hour and 10 minutes. About halfway through, tent with aluminum foil as the bread tends to brown very quickly. Use the toothpick test (it should be fairly clean, not gooey wet).
If you want regular sandwich bread, leave out the Swerve, spices, and carrots. I am currently using a plain loaf for my morning toast. Next time I will probably bake 2 loaves – one of each.
* I try to stay away from things that are sweet but I’ve been using Stevia for my coffee in the mornings and Swerve for baking. Both of those seem, according to my Google research, much safer than the artificial sweeteners. Yeah, they’re both processed but at least they’re not completely fake chemicals.