High-Protein Glazed Pecan Bread
High-Protein Keto Glazed Pecan Bread
Soft pecan loaf with a creamy sugar-free glaze — high-protein, low-carb, and ready in 1 hour
This high-protein keto glazed pecan bread is tender, nutty, and sliceable. Almond flour, protein powder, and chopped pecans bake into a golden loaf, then get a thick sugar-free glaze and extra pecans on top. Every slice delivers 7 g of protein and only 3 g net carbs.
Completely sugar-free, low-carb, and perfect for breakfast, snacks, or a cozy dessert.
Bake: 50 min
Why you’ll love this bread
- 7g protein per slice — a satisfying high-protein bake
- Only 3g net carbs and fully sugar-free
- Soft pecan crumb with a creamy glaze
- Ready in about 1 hour
- Looks bakery-worthy with pecans on top
- Great for breakfast, snacks, or guests
Health notes
- High protein: Protein powder and eggs boost the protein per slice.
- Low carb: Almond flour and pecans keep net carbs very low.
- Sugar-free: The glaze uses a powdered sugar-free sweetener.
- Gluten-free: Naturally gluten-free when using certified ingredients.
Key element — glaze after cooling
Let the loaf cool completely before adding the glaze. If the bread is warm, the glaze will melt and run off instead of setting into a thick, creamy layer.
New High Protein Recipes
High-Protein Glazed Pecan Bread
- Prep10 min
- Total10 min
- Servings12 slices
- Calories175 kcal
Ingredients
Instructions
- Preheat oven. Preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well.
- Mix dry ingredients. In a large bowl, whisk together almond flour, protein powder, powdered sweetener, baking powder, cinnamon, and salt.
- Add wet ingredients. Stir in the eggs, melted butter or oil, almond milk or cream, and vanilla until just combined. Fold in the chopped pecans. Do not overmix.
- Bake. Spread the batter into the prepared pan. Bake 45–55 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan 10–15 minutes, then lift out and cool completely.
- Glaze. Whisk the powdered sweetener, cream, vanilla, and salt until thick and pourable. Spoon over the cooled loaf and sprinkle with extra chopped pecans. Let the glaze set before slicing.
Notes & Tips
- Don’t overmix the batter — gentle stirring keeps the crumb tender.
- Cool the loaf completely before glazing so the icing stays thick.
- Toast the pecans first for deeper flavor and extra crunch.
- If the glaze is too thick, add cream a teaspoon at a time.
- This bread slices cleaner after the glaze has set or after a short chill.
Variations & serving ideas
- Higher protein: Use a bit more protein powder and a splash more milk if the batter is too thick.
- Dairy-free: Use oil, almond milk, and a dairy-free glaze.
- Walnut bread: Swap pecans for chopped walnuts.
- Maple pecan: Add a drop of sugar-free maple extract to the glaze.
- Cinnamon pecan: Add extra cinnamon to the batter and a pinch to the glaze.
- Cream cheese glaze: Beat 2 oz cream cheese into the glaze for a thicker, tangier topping.
- Maple walnut: Use walnuts and a drop of sugar-free maple extract in the glaze.
- Mini loaves: Bake in mini loaf pans for 22–28 minutes for smaller portions.
Storage
- Room temperature: 1–2 days (Cover well after the glaze sets)
- Refrigerator: Up to 6 days (Keeps the loaf moist; bring to room temp before serving)
- Freezer: Up to 2 months (Slice first, then freeze with parchment between slices)
Nutrition Facts
Per serving · recipe makes 12 slices
| Nutrient | Amount per serving |
|---|---|
| Calories | 175 kcal |
| Total fat | 14 g |
| Sodium | 150 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pecan bread keto-friendly?
Yes. At only 3g net carbs per slice it fits most keto plans.
Why did my glaze melt?
The loaf was still warm. Cool it completely before glazing so the icing sets instead of running off.
Can I skip the glaze?
Yes. The bread is still delicious on its own or with a smear of butter or cream cheese.
Why is my bread dense?
It was likely overmixed or too much protein powder was used. Mix just until combined.
Can I freeze it?
Yes. Slice first, then freeze with parchment between slices for up to 2 months.
Can I use walnuts instead of pecans?
Yes. Chopped walnuts work the same way and give a slightly different flavor.
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