To give credit where it is due, the basic sweet bread batter that inspired this creation was a recipe at Sugar Free Low Carb Recipes. I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder. I believe the smooth texture is now the perfect foundation for my favorite sweet breads.
This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice! The texture of this batter is amazingly smooth and moist. No crumbling! The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads. Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas. This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.
This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends. These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet. Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php
1/3 c. coconut flour
2/3 c. almond flour
¼ tsp. sea salt
1 T. glucomannan powder
1 tsp. baking powder
Sweetener equivalent for ½ c. sugar (I used ¼ c. Steviva)
1 stick unsalted butter, melted
3 T. coconut oil, liquified
½ tsp. vanilla
8 eggs, beaten
2 mashed bananas
DIRECTIONS: Preheat oven to 350º. Grease a loaf pan with a bit of coconut oil or butter. I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf. Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices. Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients. Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well. Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean. Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.
NUTRITIONAL INFO: Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)
141 calories, 12 g fat, 5.61 g carbs, 1.87 g fiber, 3.74 g NET CARBS, 4.24 g protein, 90 mg sodium