Carolyn

By OmenTrance

Ingredients

• 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

Details

Servings 16
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

This recipe goes out to Eliza, who very sweetly asked me if I thought I could recreate Amish Friendship Bread in a low carb fashion.  Of course, she asked me this back in September and here it is almost December and I am only just posting it.  But she makes it for friends and family every year for the holidays and I can only hope I am getting this to her in time so that she can make this

So I gave some thought to the purpose behind having a bag of milk, flour and sugar sitting on your counter for 10 days.  Besides having to massage it daily, the milk would obviously sour and give a tangy sourdough flavour to the resulting loaf.  Well, milk is going to sour when left that long no matter what it’s mixed with, so it could easily be made with low carb ingredients.  I asked Eliza whether she cared whether she had starter left over to pass on, and she said she never did as she used all of her starter for loaves to give as gifts.  That made my life easier!  And in typical Carolyn fashion, waiting 10 days to make the bread didn’t appeal to me, so I decided to see if I could jump start the souring process with a little lemon juice.  This helped me cut the counter-sitting time in half.  I am hopeful this will suit Eliza as she wants to get a jump on making these for Christmas!

I didn’t make this in a way where you could pass on the starter to friends, because I really wanted to concentrate on getting the taste and texture right.  Maybe someday, when I have huge amounts of time on my hands, I will figure out how to do that.  In the meantime, this bread came out very moist and rich, with a cinnamon-y crust from the topping melting on during baking.  My memory of eating the real thing is rather faint, so I can’t guarantee it’s exactly the same, but it was delicious and I hope Eliza will agree.

1 small box sugar-free vanilla pudding mix

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 3 days (see notes), massaging to mix ingredients 2 to 3 times a day.

On the 4th 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.

*Please note that you are trying to sour the milk in this recipe. If you have concerns regarding the safety of doing so, simply add 2 more tbsp of lemon juice and continue directly to next step. It may not be as "authentic" but it should still taste great.

*Please note that you are trying to sour the milk in this recipe. If you have concerns regarding the safety of doing so, simply add 2 more tbsp of lemon juice and continue directly to next step. It may not be as "authentic" but it should still taste great.

Jessica@AKitchenAddiction

Love this! Friendship bread is a tradition in my extended family but I never have the patience to make it myself. I also don’t like how sweet it is. . .so this is perfect!

Thank you for doing this! I never would have thought of using grapeseed oil as a replacement. I love you for doing this and can’t wait to share this with my family. My husband is looking forward to this new version, as he always blames me for the extra 5 pounds over the holidays from snacking on the original recipe, each year

looks great, I just love amish friendship bread and the fact that when you make it you are baking for weeks and weeks

I would like to try this recipe with butter and my homemade dried cherries and pineapple for a fruit cake! I’m not sure about the cinnamon for that. Is the pudding mix the instant or cook kind? Thanks for the recipe!

I am concerned about the sugar free pudding mix used in this recipe. Most of these mixes contain Splenda which is an absolute no-no.

I am not a fan of Splenda either, but this was a requested recipe and I chose to make it for my reader. I think it doesn’t hurt once in a very long while, but to each his own. You could skip it…it would probably still be very good.

Oh wow. In my high-carb vegetarian days, I made an Amish loaf at least once a week. It was tremendously addictive.

I love your recipes, and try out a lot of them, to my delight, but this one has me a bit worried. Sugar is a preservative, and when I have baked sugar free goods I find they need to be refrigerated or they go bad MUCH quicker than baked goods with sugar. Is it safe to use a mixture with milk on the counter, unrefrigerated for 4 days? Sugar would cause alcohols to form and that would make it safe to eat. Couldn’t there be a potentially high bacteria count in this mixture? I wouldn’t risk this one. I do love the idea though. I advise caution.

My whole family ate this without any problems. Keep in mind that it is baked after the milk has soured. But you could also simply double the lemon juice to get a sour taste more quickly and then make it, if you like. I was trying to stay true to the original recipe.

Wow, I can’t believe you were able to take that bread (which we love) and make it low-carb friendly. It looks and sounds amazing. One thing that the recipes for regular Amish friendship bread does now is use cinnamon sugar in place of flour for preparing the pans. It gives the sides and bottom the same yumminess as the top.

I love your variation!