Easy Keto Granola Bread

This low carb bread recipe is so versatile! You can bake it in a loaf pan, an 8 x 8“ square pan, a muffin tin or mini bread baking pan. The streusel topping is nutty and crunchy, making this a delicious coffee cake or tea bread. You can make your own low carb granola or use one of the keto granola mixes already available commercially. You might even choose to make it nut free by choosing a nut free granola. Like I said, this recipe is versatile! The addition of flaxseed meal is optional, but it adds a wheat-like color and nutty flavor to the final product. The thing that makes this recipe so easy, is that you start with a boxed keto muffin mix. I highly recommend the King Arthur’s All Purpose Keto Muffin Mix. I have use this mix several times to create muffins and quick breads and it is excellent! Most of the dry ingredients are already included in the mix and measured out for you. Enjoy this as a delicious accompaniment to your coffee in the morning for breakfast or serve it as a dessert. Either way, I think that you will enjoy this quick bread. 

Easy Keto Granola Bread

Makes 12 servings

5 large eggs, room temperature 

1/4 cup neutral oil, such as avocado oil

1/4 cup unsalted butter, melted

1 cup low carb milk of choice (or substitute ½ cup water + ½ cup heavy cream)

½ teaspoon vanilla extract

1/3 cup low carb brown sweetener (such as Swerve Brown)

¾ teaspoon ground cinnamon

1 tablespoon flaxseed meal

½ cup low carb granola (chopped, if needed) see photo of different keto granola brands below

1 box King Arthur’s Keto All-Purpose Muffin Mix

Streusel Topping:

1/4 cup low carb granola (chopped, if needed)

1/4 cup erythritol-based brown or classic sweetener

2 tablespoons cold unsalted butter, cubed

1. Preheat oven to 350°F. Spray an 8 inch loaf pan, mini bread loaf pan, 8 x 8” baking pan, or 12 cup muffin tin with nonstick spray; set aside.

2. Using a pastry cutter or two knives, mix together the streusel topping ingredients in a medium bowl until pea-sized crumbles form; set aside.

3. In a separate bowl, whisk together the keto muffin mix, 1/3 cup brown sweetener, flaxseed meal, cinnamon and low carb granola; set aside.

4. In a large bowl and using an electric mixer, or a standing mixer with paddle attachment, mixed together the eggs, oil, melted butter, low carb milk, and vanilla extract. Blend very well.

5. Add the dry ingredients and mix until well combined and no dry pockets remain. Divide the batter evenly between the prepared baking pan or muffin tin that has been greased. Sprinkle the streusel topping on top of each muffin or loaf.

6. Bake at 350° for 32-35 minutes for mini loaves or about 24 minutes for muffins. For a large loaf, bake about 38-48 minutes. For an 8 x 8“ baking pan, bake for about 35 minutes. Bake until the internal temperature reaches between 200-205°F. 

7. Remove from oven and allow the loaves or muffins to cool in the pan for about 15 minutes. Turn out the loaves or muffins onto a wire rack to cool completely before serving.

Nutritional Information per muffin or 1/12th of recipe: 215 calories, 11.8 g total carbohydrates (2 g dietary fiber, 1.5 g sugars, 14 g sugar alcohols), 19 g total fat (8.8 g saturated fat, 0 g trans fat), 97 mg cholesterol, 201 mg sodium, 68.8 mg calcium, 141 mg potassium, 2 mg iron, 100 IU Vit A, 5 g protein. Net carbs per serving: 2.8 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.