High-Protein Keto Glazed Pecan Bread
A tender pecan loaf with a sugar-free glaze — ready in 1 hour
This high-protein keto glazed pecan bread bakes an almond-flour loaf, then gets a thin cream-cheese glaze and chopped pecans on top, the same drip as the photo. Each slice has 7 g of protein and 3 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love this bread
- 7g protein per slice
- 3g net carbs
- Pecans in the crumb and on top
- Ready in about 1 hour
- Sugar-free glaze
- No wheat flour
Health notes
- Protein: Vanilla protein powder and eggs.
- Low carb: Almond flour, not wheat.
- Sugar-free: Monk fruit or allulose in the loaf and the glaze.
- Keto-friendly: Each slice stays around 3g net carbs if the pecans stay measured.
Key element — glaze a cool loaf
Glaze on a hot loaf melts off the board. Ten minutes of cooling is what lets it drip and set, like the photo.
Ingredients
Loaf (10 slices)
- 1½ cups fine almond flour
- 2 scoops vanilla protein powder (about 60 g)
- ⅓ cup powdered monk fruit or allulose
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup unsweetened almond milk
- 3 Tbsp melted butter
- 1 tsp vanilla extract
- ⅓ cup chopped pecans, plus 2 Tbsp for the top
Glaze
- 2 oz cream cheese, softened
- 2 Tbsp powdered monk fruit or allulose
- 1–2 Tbsp heavy cream
- ½ tsp vanilla extract
Swaps
- Walnuts: Same amount.
- No protein powder: Use ½ cup more almond flour. Protein drops.
- No glaze: Net carbs drop a little.
- Maple extract: ¼ tsp in the batter.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Line a loaf pan with parchment. |
| 2 | Mix. Stir almond flour, protein powder, sweetener, baking powder, and salt. Whisk in eggs, almond milk, butter, and vanilla. Fold in ⅓ cup pecans. Spread in the pan. |
| 3 | Bake. Bake 40–45 minutes until a toothpick comes out with a few crumbs. Cool in the pan 10 minutes, then lift out. |
| 4 | Glaze. Beat cream cheese, sweetener, cream, and vanilla until it drips. Spoon it over the loaf. Add the extra pecans. Cut 10 slices once the glaze sets. |
Pro tips
- A wet center needs 5 more minutes, not a hotter oven.
- Powdered sweetener in the glaze keeps it smooth. Granular stays gritty.
- A thick glaze puddles. Thin it with a teaspoon of cream until it drips.
- A cup of extra pecans pushes the slice over 3g.
- Macros are per slice, 10 from this loaf.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 175 |
| Protein | 7g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 14g |
| Sodium | 120mg |
Estimates based on almond flour, vanilla protein powder, eggs, a measured pecan amount, and a thin cream-cheese glaze, divided into 10 slices. A sugar glaze is not included.
Variations
Cinnamon
Add ½ tsp cinnamon to the batter.
No nuts
Skip the pecans. Net carbs drop a little.
Mini loaves
Bake two small pans for 28–32 minutes.
Toasted slice
Toast a plain slice, then add glaze.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 1 day | Cover once the glaze sets |
| Refrigerator | Up to 5 days | The glaze firms in the cold |
| Freezer | Up to 2 months | Freeze slices without glaze, or wrap glazed slices |
FAQ
Test your knowledge
5 quick questions about this pecan bread
1. Protein per slice?
2. Net carbs per slice?
3. When does the glaze go on?
4. About how long does this take?
5. What keeps the carbs near 3g?
