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Lower Carb Blackberry Sweet Bread

Categories Appetizer/Snacks, Breakfast, Dessert, Low Carb, Side Dish

This lower carb blackberry sweet bread tastes decadent and delicious! It is also protein packed and as the name suggests, lower in carbs! It’s super soft and the dough texture tastes like any other sweet dough! While this bread is technically a babka I bake it in a bread pan so I decided to call it a sweet bread. It also slices like a bread.

How is it done? I use a mixture of almond flour, vital wheat gluten and wheat flour to make the dough. Vital wheat gluten is just the protein from the wheat. It does have a distinctive taste and may take a little getting used to. If you don’t like the flavor then simply reduce the amount used by 1/2 or take it out completely by subbing the vital wheat gluten for flour.

This bread tastes amazing warm, it almost melts in your mouth but it can also be served cold. You can store at room temperature for a day or two or in the refrigerator for 5-6 days.

What you need to make this lower carb blackberry sweet bread:

Makes 1 loaf

For dough:

  • 1/2 cup warm water
  • 2 tablespoons yeast
  • 1 teaspoon sugar
  • 1 cup almond flour
  • 1/2 cup flour
  • 1/4 cup vital wheat gluten
  • 1/4 teaspoons salt
  • 2 tablespoon butter
  • 1 egg

For filling:

  • 8 ounces blackberries
  • 1 tablespoon butter
  • 1/4 cup sugar or sugar replacement like monkfruit or truvia

For glaze:

  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon butter – melted
  • pinch of salt

Instructions

  1. Mix together the warm water, yeast and sugar, let sit for a minute.
  2. Add almond flour, flour, vital wheat gluten, salt, melted butter and egg and knead bread for 5 minutes, let the dough rise for 30 minutes.
  3. Roll dough out into a large rectangle.
  4. Spread butter over the surface and sprinkle with sugar and blackberries.
  5. Roll the dough up and slice the roll down the center lengthwise.
  6. Twist the two pieces together to form a long twisted log and place into a greased bread pan.
  7. Let it rise for 45 minutes to 1 hour or until dough is doubled in size.
  8. Bake for 35 minutes.
  9. Mix together the glaze mixture and when bread is slightly cooled then pour over the bread and enjoy!

Here are a few other lower carb bakes that you may be interested in:

Print Recipe
4.80 from 5 votes

Lower Carb Blackberry Sweet Bread

Delicious and lower carb sweet dough with blackberries and a lemony glaze.
Prep Time10 minutes
Cook Time35 minutes
rise time1 hour 40 minutes
Course: bread, Breakfast, Dessert
Cuisine: Bread, Breakfast, Dessert
Keyword: Blackberry, bread, Breakfast, Dessert
Servings: 1 loaf

Ingredients

  • For dough:
  • 1/2 cup warm water
  • 2 tablespoons yeast
  • 1 teaspoon sugar
  • 1 cup almond flour
  • 1/2 cup flour
  • 1/4 cup vital wheat gluten
  • 1/4 teaspoons salt
  • 2 tablespoon butter
  • 1 egg
  • For Filling:
  • 8 ounces blackberries
  • 1 tablespoon butter
  • 1/4 cup sugar or sugar replacement like monkfruit or truvia
  • For Glaze:
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon butter – melted
  • pinch of salt

Instructions

  • Mix together the warm water, yeast and sugar, let sit for a minute.
  • Add almond flour, flour, vital wheat gluten, salt, melted butter and egg and knead bread for 5 minutes, let the dough rise for 30 minutes.
  • Roll dough out into a large rectangle.
  • Spread butter over the surface and sprinkle with sugar and blackberries.
  • Roll the dough up and slice the roll down the center lengthwise.
  • Twist the two pieces together to form a long twisted log and place into a greased bread pan.
  • Let it rise for 45 minutes to 1 hour or until dough is doubled in size.
  • Bake for 35 minutes.
  • Mix together the glaze mixture and when bread is slightly cooled then pour over the bread and enjoy!
4.80 from 5 votes (5 ratings without comment)