Keto Low Carb Gluten-Free Amish Friendship Bread
A ketogenic adaptation of traditional Amish friendship bread that maintains the signature tangy sourdough-like flavor through a cultured milk starter. This gluten-free version uses almond flour and erythritol sweetener to create a tender, moist loaf with warm cinnamon notes. The three-day fermentation process develops complex flavors while keeping carbs low, making it perfect for those following low-carb or diabetic-friendly diets. The addition of whey protein and vanilla pudding mix creates exceptional texture and richness typically missing from alternative flour breads.
Ingredients
- 1 cup whole milk
- 2 tbsp lemon juice
- 1 cup almond flour
- ½ cup Swerve Sweetener or granulated erythritol
- 2 cups almond flour, divided
- 1 cup Swerve Sweetener or granulated erythritol, divided
- ½ cup oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 small box sugar-free vanilla pudding mix
- ⅓ cup unflavoured whey protein powdercollagen powder1:1different proteindairy-free
less structure
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup nuts, chopped
- 1 tbsp Swerve Sweetener or granulated erythritol
Instructions
- 1
Combine whole milk and lemon juice in medium bowl and let thicken 10 minutes
- 2
Add almond flour and granulated erythritol and stir to combine
- 3
Transfer to ziploc bag and remove as much air as possible, seal bag and allow to sit on counter for 3 days, massaging to mix ingredients 2 to 3 times daily
- 4
Preheat oven to 325F and grease 9x5 inch loaf pan very well
- 5
Pour starter into large bowl, add one cup almond flour, half cup granulated erythritol, oil, eggs and vanilla extract and mix well, set aside
- 6
Whisk together remaining almond flour, remaining granulated erythritol, vanilla pudding mix, whey protein powder, coconut flour, baking powder, baking soda, cinnamon and salt in medium bowl
- 7
Add dry ingredients to starter mixture and stir until fully combined, pour into prepared loaf pan
- 8
Whisk together granulated erythritol and cinnamon for topping in small bowl, sprinkle over batter in pan
- 9
Bake 50-60 minutes or until loaf is cooked through and tester inserted in center comes out clean, cover with foil for last 15 to 20 minutes if browning too quickly
Tips
Massage the starter bag 2-3 times daily during fermentation to ensure even culturing and prevent separation of ingredients.
Cover with foil during the last 15-20 minutes of baking if the top browns too quickly while the center is still cooking.
For food safety concerns, add 2 extra tablespoons lemon juice and skip the 3-day fermentation, though flavor will be less developed.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Starter can be prepared 3 days ahead, bread best baked day of serving
Serve sliced at room temperature or lightly toasted
Common Mistakes
Use room temperature eggs to avoid curdling the starter mixture
Do not skip the fermentation time or flavors will be bland
Grease pan thoroughly to prevent sticking with low-carb batters
Substitutions
Dairy-Free Swaps
less structure
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze this bread?
Yes, wrap tightly and freeze up to 3 months. Thaw at room temperature and refresh in low oven if desired for best texture.
What if I don't have whey protein powder?
You can substitute with additional almond flour but the texture will be less tender and protein content lower.
How long does the starter keep?
The cultured starter should be used within 24 hours of the 3-day fermentation period for best results and food safety.