Cinnamon Pecan Bread

This low-carb, sugar- free (is that redundant?) bread came out better than I could have hoped. A lot of people miss bread, pasta, baked goods, etc. when they switch to a low-carb diet. I can tell you honestly that with recipe adaptations like these there really isn’t much that I miss or crave. Once you get used to the richer, natural flavors from whole foods, processed goodies that you used to love suddenly seem to have about as much taste as the packaging they come in.

This Cinnamon Pecan Bread tastes even better after 15-20 seconds in the microwave. I topped it with half a tablespoon of cream cheese to go with breakfast every day for about a week. It also makes a great snack to go with a cup of coffee at any time of day. To store it, wrap the loaf in a paper towel and place inside of a gallon Ziploc bag. Store it in the fridge and it keeps for up to one week.

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1.5 cups pecans, pulsed in a food processor or Ninja until smooth and creamy

¼ tsp cinnamon

3 eggs

2 dates

1 tbs apple cider vinegar

½ tsp baking soda

½ tsp salt

¼ cup almond flour

½ tsp xantham gum



Add all ingredients to a blender or Ninja and mix until well combined. Pour batter into a 9″x5″ loaf pan and bake at 350’F for 35 minutes or until a toothpick inserted into the center comes out clean.


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