An easy 1-bowl keto strawberry quick bread recipe with a moist strawberry flavored pound cake crumb filled with juicy strawberries. Bonus, this almond flour strawberry bread is also gluten-free, dairy-free, and paleo approved!
What’s strawberry bread?
Strawberry bread or strawberry pound cake is quick bread with a moist vanilla crumb filled with pieces of strawberries. It’s a delicious breakfast bread or cake for tea time.
This healthy strawberry bread recipe is an adaptation of the classic strawberry bread recipe, using no added sugar and healthy low-carb flours to keep your blood sugar stable and feel full for longer.
It’s healthy bread for all the sweet tooth watching their carbs or enjoying gluten-free bread recipes.
How to make strawberry bread with almond flour?
A strawberry low-carb bread recipe is made with low-carb flour and few basics ingredients. It is a tasty keto bread recipe for sweet keto breakfast or keto snack in the afternoon with a cup of tea or coffee.
Measuring the ingredients
First, measure each ingredient individually using measuring cups and the scoop and sweep method to avoid excess. Place each ingredient in individual small bowls. This ensures precision and avoids missing one ingredient when you start baking.
All you need to make a healthy strawberry bread are:
- Almond flour – use ultra-fine almond flour made from blanched almonds and not almond meal. In fact, almond meal is made from raw almonds with their skin on, and it results in a grainy ground of almonds that makes your baked goods taste gritty.
- Coconut flour
- Eggs – at room temperature.
- Vanilla extract
- Strawberry extract – or more vanilla extract.
- Fresh strawberries – finely diced in small cubes.
- Melted coconut oil or melted butter. Measure the coconut oil melted and make sure it’s not too hot before adding it into the batter.
- Baking powder or divide the amount by half to replace with baking soda.
- Erythritol or any crystal sweetener you love if you are not on a keto diet.
Finely chopping strawberries
The key to making this easy strawberry bread recipe perfect is to chop strawberries finely.
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In fact, if you add big pieces of strawberries to your bread, it will:
- Release too much moisture, and the bread stays moist and won’t cook in the center.
- Sink to the bottom of the pan, and the strawberries won’t distribute evenly inside the bread.
So finely chop the fresh strawberries as seen in the picture below.
Combine dry ingredients with liquid ingredients
Next, in a mixing bowl, whisk the dry ingredients together: almond flour, coconut flour, erythritol, and baking powder. Set aside.
In another bowl, whisk the eggs, whisk in melted coconut oil, vanilla extract, strawberry extract.
Pour the liquid on the dry ingredients and stir to combine and form a smooth, thick cake batter.
Next, gently fold in finely diced strawberries and stir until evenly incorporated.
Transfer the strawberry bread batter onto a 9-inch x 5-inch loaf pan covered with lightly oiled baking paper. Bake in the center rack of the oven for 60-75 minutes at 350F (180C).
After 40 minutes, tent the loaf pan with a piece of foil to prevent the top of the bread from burning.
Finally, insert in the center of the bread a skewer to check the baking time. If the skewer comes out wet or with sticky batter on it, keep the bread in the oven until the batter is set.
Take out the loaf pan from the oven and place it on a wooden chopping board at room temperature to cool. Let the bread cool down for 10 minutes in the loaf pan, then transfer onto a cooling rack.
Wait for at least 3 hours or overnight before adding the strawberry glaze.
Strawberry keto bread glazing
To serve strawberry bread with glazing, prepare all your strawberry glazing ingredients.
All you need to make the sugar free glazing are:
- Powdered sugar-free sweetener – it can be erythritol, allulose, or any keto sweetener you love as long as it’s powdered.
- Melted coconut oil or Greek yogurt or melted butter or sour cream
- Vanilla extract
- Fresh strawberry mashed or ultra finely chopped
To make the glazing, combine all the ingredients, except the chopped strawberries together until it forms a sticky thick white paste. Next, stir in the mashed strawberry. If the glazing thin out too much, add more powdered sugar-free sweetener to thicken up.
Spread the glazing on top of your fresh strawberry bread, make sure the bread is not lukewarm, or the glazing will be soaked up by the bread.
Place the bread in the fridge for 30 minutes to set the glazing slightly. Note that this glazing stays runny and doesn’t harden much.
Can I use frozen strawberries?
I don’t recommend using frozen strawberries because they often release too much moisture in the bread. Consequently, the bread stays moist on some spot or won’t cook as well.
But if strawberries are not in season, you can thaw your frozen strawberries. Then, finely chop them into small pieces and finally roll in more coconut flour – about 1 tablespoon – before adding to the batter. The coconut flour soak up any extra liquid and prevent the pieces of strawberries from sinking to the bottom of the loaf pan
Can I make strawberry muffins with this recipe?
Yes, you can bake this recipe in a greased 12-hole muffin pan or use my keto strawberry muffin recipe instead.
How to store strawberry bread?
A strawberry quick bread must be stored in the fridge in a cake box or sealed box. It lasts for up to 4 days in the fridge and tastes better if you only slice it before serving.
You can also freeze this gluten-free strawberry bread slice by slice in single bags. Thaw the strawberry bread slices the day before eating at room temperature.
More keto strawberry recipes
I have plenty of keto gluten-free strawberry recipes for you to try on your keto diet.
Have you made this low-carb keto strawberry bread recipe? Share a comment or review below! I love to hear back from you on my keto recipes.
Keto Strawberry Bread
This Keto Strawberry Bread is a delicious healthy almond flour bread with juicy pieces of strawberries and a delicious strawberry glazing.
Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn’t stick to the pan. Set aside.
Dice the fresh strawberries into small pieces, add into a mixing bowl, sprinkle 1/2 tablespoon coconut flour on top, and stir to combine. This prevents the strawberries from sinking to the bottom of the loaf pan when baking and also soaking up any liquid from thawed strawberries that could leave the bread moist. Set aside.
In a medium-sized mixing bowl, beat eggs, sweetener, melted coconut oil (not hot, or it will cook your eggs), vanilla extract, and strawberry extract. Set aside.
In another large mixing bowl, stir together almond flour, coconut flour, and baking powder.
Pour the beaten egg mixture onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined.
Stir in diced strawberries and transfer the batter onto the prepared loaf pan.
Bake in the center rack of your oven for 60-75 minutes, making sure that you add a piece of foil on top of the loaf pan after 30 minutes to prevent the top of the bread from burning.
Check the baking process after 60 minutes. Remove the piece of foil, insert a skewer in the center of the bread. If the skewer comes out clean or with few crumbs on it, it is cooked. You can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
Cool down in the loaf pan for 10 minutes, then lift out the bread from the pan by pulling on the pieces of parchment paper.
Cool on a rack for 3 hours or overnight before glazing or slicing. It is a crucial step to make sure the bread doesn’t fall apart when you slice it.
In a mixing bowl, combined sugar-free powdered sweetener, melted coconut oil or butter, vanilla extract and heavy cream until glossy and well combined
Mash 3 tablespoons of strawberries with a fork, add the puree into the glazing bowl. If your glazing thin out after the addition of strawberries, add more powdered erythritol, up to 1/4 cup extra
Spread on top of the cooled strawberry bread and store in the fridge to set the glazing – it will stay soft and runny!
Storage and freezing
Store in the pantry for up to 3 days, in an airtight container.
Freeze the bread sliced in an airtight container. Defrost the day before on a plate at room temperature.
Keto Strawberry Bread
Amount Per Serving (1 slice)
Calories from Fat 200
% Daily Value*
Saturated Fat 9.7g61%
Trans Fat 0.1g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.4g
Vitamin A 132.4IU3%
Vitamin B12 0.2µg3%
Vitamin C 7.5mg9%
Vitamin D 0.4µg3%
Net Carbs 3.8g
* Percent Daily Values are based on a 2000 calorie diet.