An easy 1-bowl keto strawberry bread recipe with a moist strawberry flavored pound cake crumb filled with juicy strawberries. Bonus, this almond flour strawberry bread is also gluten-free, dairy-free, and paleo approved!



  • ¾ cup Strawberries fresh, finely diced
  • ½ tablespoon Coconut Flour to roll diced strawberries


  • 5 large Eggs at room temperature, out of the fridge for 3 hours
  • ¾ cup Erythritol monk fruit stevia blend or xylitol
  • 2 ¼ cups Almond Flour
  • 2 tablespoons Coconut Flour
  • 3 teaspoons Baking Powder
  • ½ cup Coconut Oil melted, not hot (or melted butter if preferred)
  • 2 tablespoons Unsweetened Almond Milk at room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Strawberry Extract


  • 1 cup Sugar-free Powdered Sweetener
  • 1 tablespoon Melted Butter or melted coconut oil
  • 3 tablespoons Strawberries mashed
  • ½ teaspoon Vanilla Extract
  • 1-2 tablespoons Heavy Cream or almond milk


  • Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn’t stick to the pan. Set aside.
  • Dice the fresh strawberries into small pieces, add into a mixing bowl, sprinkle 1/2 tablespoon coconut flour on top, and stir to combine. This prevents the strawberries from sinking to the bottom of the loaf pan when baking and also soaking up any liquid from thawed strawberries that could leave the bread moist. Set aside.
  • In a medium-sized mixing bowl, beat eggs, sweetener, melted coconut oil (not hot, or it will cook your eggs), almond milk, vanilla extract, and strawberry extract. Set aside.
  • In another large mixing bowl, stir together almond flour, coconut flour, and baking powder.
  • Pour the beaten egg mixture onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined.
  • Stir in diced strawberries and transfer the batter onto the prepared loaf pan.
  • Bake in the center rack of your oven for 60-75 minutes, making sure that you add a piece of foil on top of the loaf pan after 30 minutes to prevent the top of the bread from burning.
  • Check the baking process after 60 minutes. Remove the piece of foil, insert a skewer in the center of the bread. If the skewer comes out clean or with few crumbs on it, it is cooked. You can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
  • Cool down in the loaf pan for 10 minutes, then lift out the bread from the pan by pulling on the pieces of parchment paper.
  • Cool on a rack for 3 hours or overnight before glazing or slicing. It is a crucial step to make sure the bread doesn’t fall apart when you slice it.


  • In a mixing bowl, combined sugar-free powdered sweetener, melted coconut oil or butter, vanilla extract and heavy cream until glossy and well combined
  • Mash 3 tablespoons of strawberries with a fork, add the puree into the glazing bowl. If your glazing thin out after the addition of strawberries, add more powdered erythritol, up to 1/4 cup extra
  • Spread on top of the cooled strawberry bread and store in the fridge to set the glazing – it will stay soft and runny!


  • Store in the pantry for up to 3 days, in an airtight container.
  • Freeze the bread sliced in an airtight container. Defrost the day before on a plate at room temperature.