This moist, delicious low-carb Carrot Orange Bread is bursting with flavor. Monk fruit as a sweetener makes it lightly sweet. And it’s also gluten and grain-free.


2 cups blanched almond flour

5 Tablespoons coconut flour

1/4 cup granulated monk fruit sweetener or granulated stevia

1 teaspoon cinnamon

1 1/2 teaspoons baking soda

1/4 teaspoon fine sea salt

2 large eggs

1 cup orange juice, (fresh is best)

2 Tablespoons orange zest, lightly packed

1 cup shredded carrots


Preheat the oven to 350F. Lightly grease an 8.5″ loaf pan and set aside.

Whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, and salt in a medium mixing bowl, and set aside.

In a large mixing bowl, whisk the eggs, then whisk in the orange juice and zest.

Add the dry mixture (flours, salt, etc.) and whisk until thoroughly combined and no clumps remain. Don’t forget to scrape the bowl’s sides to ensure you have everything well incorporated.

Fold in the carrots.

Pour the batter into the prepared pan.

Bake for 30 minutes, then tent with tinfoil and bake for another 30-40 minutes until a tester comes out mostly clean (a few small crumbs are ok).


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