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
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
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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...