I used to love cinnamon raisin toast—until I tracked it and realized one slice had more sugar than a candy bar. But most keto “raisin” bread tries to fake it with dry almond bricks or artificial-tasting sweeteners. So I rebuilt it: low-carb, warm-spiced, with juicy bursts of real fruit flavor without the insulin spike.
💡 What Solves the “Low-Carb But Sad” Problem
- Almond flour + psyllium husk = a soft, sturdy bread texture that holds up to slicing and toasting.
- Chopped dried unsweetened mulberries give that raisin vibe—at a fraction of the sugar and carb load.
- A touch of cinnamon and vanilla balances the earthy flours and keeps it cozy.
- Coconut oil adds moistness without dairy.
🧾 What I Used (And Why It Worked)
- 2 cups almond flour – Soft but structured base. Keeps it gluten- and grain-free.
- ⅓ cup coconut flour – Adds body and absorbency.
- 2 tbsp psyllium husk powder – Critical for bread texture. Do NOT skip.
- 1 tbsp ground cinnamon – The signature spice.
- 1 tbsp baking powder – For lift.
- ½ tsp salt – Balances the sweetness.
- ¼ cup granulated erythritol or allulose – Optional, for slight sweetness.
- 4 large eggs – Binding and structure.
- ¼ cup melted coconut oil – Moisture without dairy.
- ½ cup warm water – Activates the psyllium.
- 1 tsp vanilla extract – Optional but elevates the flavor.
- ¼ cup chopped unsweetened dried mulberries – Sub for raisins, ~3g net carbs per serving.
🔁 Low-Carb Substitutions That Hold Up
| Swap | What Changes | Still Works? |
|---|---|---|
| Dried blueberries for mulberries | More fruity, slightly higher carb | Yes, in moderation |
| Butter instead of coconut oil | Richer flavor | Yes |
| Omit sweetener | More bread-like than treat | Yes, but less “cinnamon-raisin” vibe |
⚠️ Learn From My Low-Carb Fails
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Gummy center | Too much psyllium or underbaked | Weigh your psyllium, bake longer if needed |
| Too crumbly | Not enough binding | Don’t skip eggs, and use psyllium powder (not whole husk) |
| Fruit all sunk to bottom | Added too early or chopped too big | Toss them in coconut flour before mixing in |
👩🍳 How to Make It (Step-by-Step)
- Preheat oven to 350°F (175°C). Line a 9″ loaf pan with parchment.
- Mix all dry ingredients in a bowl (almond flour, coconut flour, psyllium, baking powder, salt, cinnamon, sweetener).
- In another bowl, whisk eggs, warm water, coconut oil, and vanilla.
- Add wet to dry, stir until dough thickens.
- Toss chopped mulberries in 1 tsp coconut flour, then fold into the dough.
- Let dough rest 5 minutes to firm up. Shape into loaf and place in pan.
- Bake 45–50 minutes, or until firm and golden. A toothpick should come out clean.
- Cool in pan 10 minutes, then remove and cool fully before slicing.
🧠 My Go-To Low-Carb Hacks
- Tossing dried fruit in flour keeps it suspended in the loaf instead of sinking.
- Psyllium-based breads need to cool fully before slicing or they feel underdone.
- I store slices in the freezer, then toast directly from frozen—texture stays perfect.
🧊 Meal Prep Notes That Matter
- Fridge: 4–5 days, tightly wrapped.
- Freezer: Slice first, then freeze with parchment between slices.
- Reheat: Toast frozen slices or microwave briefly, then crisp in pan/toaster.
❓ Can I Eat This on Keto? (Yes, Here’s Why)
Are dried mulberries keto?
In small amounts, yes. They have natural sugar but low glycemic impact and fiber to balance it. We’re using less than ¼ cup across a whole loaf.
Can I use yeast instead of baking powder?
Not in this version—this isn’t a gluten dough. Yeast won’t help with rise.
Will this toast like real bread?
Yes! It gets golden and crisp on the edges. Amazing with butter.
📊 Nutrition Facts (Per Slice, out of 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | 155 kcal |
| Total Fat | 12.5 g |
| – Saturated Fat | 4.3 g |
| Total Carbohydrates | 8.2 g |
| – Fiber | 4.7 g |
| – Sugar | 1.1 g |
| – Net Carbs | 3.5 g |
| Protein | 5.6 g |
| Sodium | 180 mg |
| Cholesterol | 70 mg |
Check out More Recipes:
- Sugar-Free Pumpkin Bread – Cozy, Spiced, and Gluten-Free
- Sugar-Free Zucchini Bread – Moist, Low-Carb, and Actually Fluffy
- Banana Bread – Keto, Low-Carb, and Still Sweet Enough to Satisfy
Sugar-Free “Raisin” Bread – Low-Carb, Cinnamon-Swirled, and Actually Toast-Worthy
Description
A warmly spiced, low-carb cinnamon bread with bursts of fruit flavor and no added sugar—satisfying toasted or straight from the slice.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a 9″ loaf pan with parchment.
- Mix dry ingredients in one bowl. In another, whisk eggs, oil, water, and vanilla.
- Combine wet and dry; stir until thick. Fold in flour-dusted mulberries.
- Let dough rest 5 minutes. Shape into loaf and place in prepared pan.
- Bake 45–50 minutes or until firm and golden.
- Cool in pan 10 mins, then on rack until completely cool. Slice and enjoy.
Notes
- Always use psyllium powder, not whole husks—it affects structure and texture.
- Letting the loaf cool fully prevents gumminess—don’t rush it.
- For sweeter vibes, add a keto glaze of powdered erythritol + almond milk.
- Slices can be toasted directly from frozen for fast low-carb breakfasts.
