Sugar-Free Sweet Alabama Pecan Bread
Sugar-Free Sweet Alabama Pecan Bread
Low carb • Sugar-free pecan bread — 35 minutes, ten slices
This is sugar-free sweet Alabama pecan bread, not a bakery loaf. Almond flour bakes into a tender crumb with pecans inside and pecan halves pressed on top, like the photo. Thirty-five minutes. No sugar, no wheat flour.
Ten slices. Cool before you cut or the crumb crumbles.
Why you'll love this bread
- 5g protein per slice — almond flour and egg
- 3g net carbs — allulose and pecans, not sugar
- About 35 minutes, one loaf pan
- Pecan halves on top, nuts in the crumb, like the photo
- No boxed mix, no sugar
- It slices clean after a short cool
Health notes
- Protein: Almond flour and egg carry the slice.
- Lower carb than sweet bread: No wheat or brown sugar. Close to keto at 3g net.
- Ten slices: Macros are per slice, pecans included.
- Brown sugar or a thick glaze will jump the carbs. Keep the pecans measured.
Key element — press the pecans, cool the loaf
A bare top skipped the press. Set pecan halves on the batter and cool before you slice, so the loaf looks like the photo.
Ingredients
Bread (10 slices)
- 2 cups almond flour
- 1/3 cup allulose
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 16 pecan halves, for the top
Swaps
- Monk fruit blend: Use a 1:1 allulose mix.
- Walnuts: Same amount if you skip pecans.
- Brown sugar or wheat flour: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Line a loaf pan with parchment. |
| 2 | Mix. Stir almond flour, allulose, baking powder, salt, and cinnamon. Beat in eggs, butter, and vanilla. Fold in chopped pecans. |
| 3 | Pan. Spread the batter in the pan. Press pecan halves on top, like the photo. |
| 4 | Bake. Bake 25 to 30 minutes until the top is golden and a pick comes out clean. |
| 5 | Cool. Rest 15 minutes in the pan, then cool on a rack. Cut 10 slices. One slice is one serving. |
Pro tips
- Press the pecan halves before baking so they stick.
- Do not overmix. A few folds keep the crumb tender.
- A toothpick should come out with a few crumbs, not wet batter.
- Cool before slicing or the loaf falls apart.
- A bowl of extra pecans matches the photo. They are not in the macros.
Nutrition
| Nutrient | Per slice (1 of 10) |
|---|---|
| Calories | 190 |
| Protein | 5g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 17g |
| Sodium | 110mg |
Estimates with almond flour, butter, allulose, and pecans. Brown sugar or wheat flour will raise carbs. This is a sugar-free pecan bread, close to keto.
Variations
Cinnamon
Add an extra 1/2 tsp cinnamon to the dry mix.
Walnut
Swap walnuts for the pecans.
No top nuts
Skip the halves if you want a smoother crust.
Mini
Bake in a muffin tin 16 minutes. Makes 10 cups.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temp | Up to 2 days | Covered |
| Refrigerator | Up to 5 days | Wrap slices |
| Freezer | Up to 2 months | Layer with parchment |
FAQ
Test your knowledge
5 quick questions about this bread
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in the loaf?
4. Why press pecan halves before baking?
5. Why skip brown sugar and wheat flour?
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