Lately, we've been buying sweet honey mangos at the store for our boys. Although we love mangoes too, they're higher in carbs. But with this low-carb mango bread, we don't have to go mango-free while on a low-carb diet. We love this mango bread since it's deliciously moist, delicate yet dense, tropical-tasting, and not overly sweet.
For the bread, we use a half cup of fresh, pureed mango to make it moist and mango extract to enhance the mango flavor. When experimenting with this bread, we found that just a half cup of pureed mango didn't provide enough mango flavor -- nor did a full cup (for our taste, any way). To get a stronger mango flavor, we decided to add a few teaspoons of mango extract -- and that worked. However, you don't have to use mango extract if you're just looking for a hint of mango flavor. If that's the case, then you can skip the mango extract and simply use a cup of pureed mango, which only adds another net carb per slice (so 4 net carbs).
We love topping the bread with unsweetened coconut flakes for some crunch and more tropical flavor, but that's entirely optional.
And, yes, this low-carb mango bread is easy to make. It only takes 10 minutes of prep work before it bakes in the oven for 40 minutes. A slice of this tropical mango bread is ideal for enjoying in the spring or summer and when mangos are in season. Best of all, this yummy mango bread is only 3 net carbs per slice!
The ingredients in this recipe include:
- Almond flour
- Baking powder
- Ground cinnamon
- Swerve Sweetener, granular
- Mango -- we use honey mangos in this recipe since they're in season
- Mango extract -- we use McCormick's mango extract, which you can order from Amazon
We also like to top the mango bread with unsweetened coconut flakes, but that is optional (although highly recommended!).
HOW TO MAKE
It’s super simple to make this low-carb mango bread. Just follow these few steps when making:
- To start, you’ll grease a loaf pan with butter (or lightly oil with avocado or coconut oil). Then, you’ll line the loaf pan with parchment paper. To do so, cut a piece of parchment paper to fit the length of the pan and place in pan. No need to line the shorter sides of the pan.
- After, you'll cut off the outside skin of the mango and begin removing the mango flesh. You'll dice ½ cup of the mango flesh, and place in a food processor to puree to a smooth consistency with no chunks. Set aside.
- Next, combine the dry ingredients in a medium-size bowl. Whisk together the almond flour, cinnamon, baking powder and salt. Then, combine the wet ingredients in a large bowl. First whisk the eggs together and then stir in the Swerve Sweetener, mango puree, and mango extract. Gradually add in the dry ingredients and mix until combined (be careful not to over mix).
- Pour the mixture into the lined loaf pan and smooth the top with a spatula. If desired, sprinkle ¼ unsweetened coconut flakes across the top. In a 350 degree oven, bake the bread for roughly 40 minutes, until a toothpick comes out clean when stuck in the middle. Let it cool for about 10 to 15 minutes, then slice up and serve!
FREQUENTLY ASKED QUESTIONS
Are mangos keto friendly? On their own, mangos are not keto friendly since a half cup of mango is roughly 12 net carbs, which is considered high. However, when a half cup of mango is added to sweet bread, it only adds about a net carb per slice. Berries, on the other hand, are lower-carb fruits that can be eaten on a keto diet. For example, a half cup of strawberries is only 4 net carbs and a half cup of raspberries is only 3 net carbs.
Can I skip the mango extract in this bread? You don't have to use mango extract if you're just looking for a hint of mango flavor. If that's the case, then you can skip the mango extract and simply use a cup of pureed mango, which only adds another net carb per slice (so 4 net carbs).
How should I store the mango bread? After the bread has cooled, cover it with foil. You may keep it at room temperature for 3 days. After 3 days, store it in the refrigerator for up to 5 days.
Can I freeze the mango bread? Yes, simply wrap the loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or the night before serving.
OTHER RECIPES YOU MAY LIKE
Here are some other sweet low-carb and keto recipes you may like:
- The Best Keto Pumpkin Chocolate Chip Bread: We went through many iterations to create the best keto pumpkin chocolate chip bread. This easy, sugar-free and grain-free pumpkin bread recipe is incredibly moist and tasty and only takes 10 quick minutes to prepare.
- Chocolate Chip Zucchini Bread: This low-carb and keto chocolate chip zucchini bread is moist, sweet, delicate, and includes yummy sugar-free chocolate chips!
- Keto Chocolate Mug Cake: We love this moist chocolate mug cake since it’s such a luscious and easy dessert to make! This low-carb and keto chocolate mug cake is ideal when craving chocolate since you simply mix pantry ingredients in a mug and microwave.
Low Carb Mango Bread (3 Net Carbs!)
- 2 ¼ cups super-fine blanched almond flour
- 1 ½ teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup honey mango, diced
- 2 teaspoons mango extract
- ⅔ cup Swerve Granular
- 4 large eggs
- ¼ cup unsweetened coconut flakes (optional)
- Get started: Pre-heat oven to 350 degrees. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).
- Make the bread mixture: Dice ½ cup of mango and place in a food processor to puree to a smooth consistency with no chunks. Set aside. In a medium-size bowl, whisk together almond flour, cinnamon, baking powder and salt. In a large mixing bowl, whisk together eggs. Stir in Swerve Sweetener, pureed mango and mango extract. Gradually add in dry ingredients and mix until combined (be careful not to over mix).
- Finish and bake: Pour the mixture into lined loaf pan and smooth top with a spatula. If desired, sprinkle ¼ unsweetened coconut flakes across the top. Bake the bread for roughly 40 minutes, until a toothpick comes out clean when stuck in the middle. Let it cool for about 10 to 15 minutes and serve.
- Optional coconut flakes add 0.13g net carbs per serving.
- After the bread has cooled, cover it with foil. You may keep it at room temperature for 3 days. After 3 days, store it in the refrigerator for up to 5 days.
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