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Keto Pancake Bread Recipe

March 14, 2019

We’re bending the keto diet rules and making … bread! Though it’s normally off-limits, keto-friendly pancake mix makes it easy to enjoy a slice. It’s a one-bowl batter that stirs up with fragrant cinnamon and nutmeg, and perfect for breakfast or a midday snack.

Keto Pancake Bread

Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 50 minutes

Ingredients

For the crumb topping:
½ cup walnuts
½ cup Birch Benders Keto Pancake Mix
3 tablespoons Thrive Market Switch
1 teaspoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon sea salt
¼ cup coconut oil, melted

For the bread:
1 large egg
1 ¼ cups unsweetened almond milk
¼ cup coconut oil, melted
2 ½ cups Birch Benders Keto Pancake Mix
1 teaspoon cinnamon
½ teaspoon nutmeg

Instructions

Make the crumb topping:
Preheat oven to 350°F and line a loaf pan with parchment paper. Whisk the walnuts, pancake mix, sugar replacement, cinnamon, nutmeg, and salt in a medium bowl. Add coconut oil and mix with a fork until crumbly.

Make the bread:
With a hand mixer, whisk egg, almond milk, and coconut oil in a large bowl until fluffy. Add pancake mix, cinnamon, and nutmeg; mix until combined. Pour batter into loaf pan and scatter with crumb topping. Bake for 40 to 45 minutes, until lightly golden and a toothpick inserted comes out clean. Remove bread from the pan and let cool on a wire rack before slicing. Store in an airtight container at room temperature for up to 5 days.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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