AMISH FRIENDSHIP BREAD - LOW CARB AND GLUTEN-FREE

Amish Friendship Bread - Low Carb and Gluten-Free image

Provided by @MakeItYours

Number Of Ingredients 19

1 cup whole milk
2 tbsp lemon juice
1 cup almond flour
1/2 cup Swerve Sweetener or granulated erythritol
2 cups almond flour, divided
1 cup Swerve Sweetener or granulated erythritol, divided
1/2 cup oil (I used grapeseed)
3 large eggs
1 tsp vanilla extract
1 small box sugar-free vanilla pudding mix
1/3 cup unflavoured whey protein powder
1/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup chopped nuts
1 tbsp Swerve Sweetener or granulated erythritol
1 tsp ground cinnamon

Steps:

For the starter, combine whole milk and lemon juice in a medium bowl and let thicken 10 minutes.
Add almond flour and granulated erythritol and stir to combine.
Transfer to a ziploc bag and remove as much air as possible. Then seal bag and allow to sit on counter for 4 days, massaging to mix ingredients 2 to 3 times a day.
On the 5th day, preheat oven to 325F and grease a 9 x 5 inch loaf pan very well.
Pour starter into a large bowl. Add one cup almond flour, 1/2 cup granulated erythritol, oil, eggs and vanilla extract and mix well. Set aside.
In a medium bowl, whisk together remaining 1 cup almond flour, remaining 1/2 cup granulated erythritol, vanilla pudding mix, whey protein powder, coconut flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredients to starter mixture and stir until fully combined. Pour into prepared loaf pan.
For the topping, in a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over batter in pan.
Bake 50-60 minutes or until loaf is cooked through and a tester inserted in the center comes out clean. If you find that your loaf is browning too quickly, cover with foil for the last 15 to 20 minutes of baking.