Sugar-Free Glazed Nut Bread
Sugar-Free Glazed Nut Bread
Ivory glaze, pecans, a fine crumb – 45 minutes, one loaf pan
This is an almond-flour loaf, not a wheat pound cake. Eggs, almond flour, and vanilla bake into a pale gold crumb, then a thick cream-cheese glaze drips down the sides with chopped pecans on top, like the board in the photo. Forty-five minutes. No sugar, no wheat flour.
Ten slices. Glaze when the loaf is just cool enough to hold it, so it drips instead of melting off.
Why you’ll love this loaf
- 7g protein per slice – a snack that is not empty
- Only 5g net carbs – allulose and almond flour, no sugar
- About 45 minutes, one loaf pan
- Ivory glaze, pecans, fine crumb, like the photo
- No boxed mix, no wheat
- It keeps for weekday slices
Health notes
- Low carb: Almond flour and powdered allulose. No wheat, no sugar.
- Protein: Eggs plus a little vanilla whey.
- Ten slices: Macros are per slice, not the whole loaf.
- Powdered sugar glaze will jump the carbs. Stay with allulose.
Key element – cool the loaf, then glaze thick so it drips, then press pecans on top
Hot cake melts glaze into a thin sheet. Wait until the loaf is just warm. The glaze should be thick enough to sit, then drip down the sides, like the photo. Chopped pecans go on while the glaze is still wet so they stick. Slice after the glaze sets, or the crumb smears.
Ingredients
Loaf (10 slices)
- 2 cups almond flour
- 1/4 cup vanilla whey protein (optional but helps the 7g)
- 1/3 cup powdered allulose
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup sour cream or thick Greek yogurt
- 1/4 cup melted butter, cooled
- 1 tsp vanilla extract
- 1/3 cup chopped pecans, plus extra for the top
Glaze
- 2 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1/3 cup powdered allulose
- 1 Tbsp heavy cream
- 1/2 tsp vanilla extract
Swaps
- Walnuts: Same amount. Same look as pecans.
- No whey: Skip it. Protein drops a little. Add 2 extra Tbsp almond flour.
- Coconut flour: Do not 1:1 swap. The loaf will be dry.
- Lemon glaze: Add 1 tsp lemon zest to the glaze.
Instructions
| 1 | Heat and mix dry. Heat oven to 350 F (175 C). Line a 9×5 loaf pan with parchment. Whisk almond flour, whey, allulose, baking powder, cinnamon, and salt. |
| 2 | Wet. Whisk eggs, sour cream, melted butter, and vanilla. Fold into the dry mix until no dry pockets remain. Fold in 1/3 cup pecans. Do not overmix. |
| 3 | Bake. Spread in the pan. Bake 32 to 35 minutes until a toothpick comes out with a few moist crumbs. The top should be gold, like the photo. Cool in the pan 10 minutes, then on a rack 20 minutes. |
| 4 | Glaze. Beat cream cheese, butter, powdered allulose, cream, and vanilla until thick and smooth. Spoon over the just-warm loaf so it drips down the sides. |
| 5 | Nuts and slice. Press extra chopped pecans into the wet glaze. Let set 15 minutes. Cut 10 slices. One slice is one serving. |
Pro tips
- Powder the allulose. Crystals stay crunchy in the crumb and the glaze.
- Do not overbake. A dry almond loaf never looks like the photo.
- Glaze a just-warm loaf, not a hot one. Hot cake melts it into a thin film.
- Pecans go on while the glaze is wet so they stick, like the photo.
- Wait 15 minutes after glazing before you slice, or the crumb smears.
Nutrition
| Nutrient | Per slice (1 of 10) |
|---|---|
| Calories | 225 |
| Protein | 7g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 19g |
| Sodium | 140mg |
Estimates with almond flour, allulose, and a cream-cheese glaze. Wheat flour or powdered sugar will raise carbs.
Variations
Maple pecan
Add 1/2 tsp maple extract to the batter and the glaze.
Cinnamon swirl
Layer half the batter, a mix of 1 tsp cinnamon and 1 Tbsp allulose, then the rest.
Mini loaves
Divide into 2 mini pans. Bake 22 to 24 minutes.
No glaze
Skip it. Brush the warm top with melted butter and press pecans on.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 1 day | Cover so the glaze does not dry |
| Refrigerator | Up to 5 days | Bring a slice to room temp 10 minutes |
| Freezer | Up to 1 month | Slice first, then wrap. Thaw on the counter |
FAQ
Test your knowledge
5 quick questions about this loaf
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in a loaf?
4. When do you glaze?
5. Why almond flour instead of wheat?
Comments
No comments yet. Be the first!