Dessert Bread (Basic Batter)

Click to enlarge

Banana Bread Version

To give credit where it is due, this basic sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website:  In my adding vanilla, sweetener, baking powder and glucomannan powder (from the konjac tuber), 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 that (cut into 18 slices) only has 3.74 g. net carbs per slice (shown above).   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 you can add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast or dessert breads.  Be sure to add in the added carbs from any fruit/nut/flavor additions to recalculate your new per-serving numbers, because the numbers below only reflect the basic batter.  This recipe is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.


1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick unsalted butter, melted

½ tsp. vanilla

8 eggs, beaten

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  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: (numbers are for basic batter only, without added fruit/nut/flavorings)

129.3 calories

9.5 g  fat

2.61 g  carbs, 1.53 g  fiber, 1.08 g  NET CARBS

4.1 g  protein

90 mg sodium


8 thoughts on “Dessert Bread (Basic Batter)

  1. You were right – lovely texture!!! I made a lemon poppy seed version and it was wonderful. But I think the amount of baking soda is missing. You mentioned it in the description, but it’s not included in the list of ingredients. Many Thanks to you and DH for all the testing, etc, it is a huge help for those of us that are just discovering the joys of low carb cooking!

    1. You’re right! This loaf needs 1 tsp. baking powder added. Funny you should mention this recipe just this morning, as I made one of these banana breads for my husband just this morning and actually noticed that omission in the recipe. Just hadn’t had my second coffee yet and actually corrected it. Thanks for noticing and waking me up so I could correct it on-line before I get busy with the day and forget. 🙂

  2. I absolutely LOVE your creativity! Your recipes are fabulous and very unique in a sea of the usual low carb mediocrity! Thank you for sharing them.

    Barb Patchin: I was reading that xanathan can be subbed for gluc. powder. Just use a teensy bit less xanthan than gluc called for. HTH.

    1. Why thank you, Donna! What a nice compliment. I try to come up with not only LC subs for my all-time favorite (albeit common) comfort foods but also LC tasty dishes that are quick to fix and that are sure to break food boredom. I hope the mix keeps my readers coming back for more. 🙂

    1. You can try using 1 tsp. xanthan gum, but I don’t find I get quite the same texture boost with xanthan gum as I do with the gluc powder. Glucomannan is pricey (I order mine at but a bag lasts me ages, as I only use small amounts (½ 1 T. max) for thickener and baking enhancement.

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