Organized Ingredient List (Sorted by Category)
Dry Ingredients:
- Almond flour – 1.5 cups
- Coconut flour – 0.5 cup
- Low-carb sweetener (granulated, e.g., Erythritol) – 1/4 cup
- Brown sugar substitute – 1/2 cup
- Baking powder – 1.5 teaspoons
- Baking soda – 0.5 teaspoon
- Xanthan gum – 1/2 teaspoon
- Salt – 0.5 teaspoon
- Ground cinnamon – 0.5 teaspoon
- Ground nutmeg – 0.25 teaspoon
Wet Ingredients:
- Large eggs – 6
- Unsweetened almond or coconut milk – 1/2 cup
- Unsalted butter, melted – 1/4 cup
Add-ins:
- Fresh or frozen strawberries (6 oz), diced – (if frozen, do not thaw)
- Orange peel (zest), finely grated – 1 tablespoon
Interpretation 1: Recipe as Written (Combined Flours)
This version uses all the ingredients listed. Be warned: the high coconut flour content will make this a very dense, moist, and absorbent loaf, more like a tea cake.
Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper. Dice the strawberries.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, sweeteners, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg. Ensure there are no lumps.
- Mix Wet Ingredients: In a separate medium bowl, whisk the 6 eggs. Then, whisk in the almond/coconut milk and melted butter until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be very thick. Gently fold in the diced strawberries and orange zest.
- Bake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. This is crucial, as it will be very fragile when hot.
Interpretation 2: Recommended Adjusted Recipe (Choose One Flour)
For a much better texture, I highly recommend choosing either almond flour or coconut flour, not both.
Option A: Almond Flour Version (Softer, Moister)
- Use: 2 cups almond flour (increase from 1.5)
- Omit: The 0.5 cup coconut flour
- Reduce Eggs: Use 4 large eggs instead of 6.
- Keep: All other ingredients the same.
Why: This creates a standard, moist, and tender low-carb quick bread.
Option B: Coconut Flour Version (Denser, More Absorbent)
- Use: 1 cup coconut flour (increase from 0.5)
- Omit: The 1.5 cups almond flour
- Keep Eggs: 6 eggs are correct for this amount of coconut flour.
- Increase Liquid: Use 3/4 to 1 cup of almond milk instead of 1/2 cup.
- Keep: All other ingredients the same.
Why: Coconut flour needs a lot of eggs and liquid to avoid being dry and crumbly.
Important Note on Xanthan Gum:
Since you are already using gluten-free flours that provide structure (especially almond and coconut), the xanthan gum is optional but helpful. It acts as a binder, replacing gluten and preventing the bread from being too crumbly. 1/2 tsp is the perfect amount for a recipe of this size.
