Festive Austrian Low-Carb Spiced Nut Bread

What Makes This Special

This easy, one-bowl Austrian-inspired bread is designed for the festive winter season: it layers the warm, nostalgic flavors of cloves, cinnamon, and toasted nuts, all while being low in carbs. It’s a celebration of coziness and tradition, made accessible with simple ingredients and a hassle-free method. The use of blind baking—a technique more often reserved for pastry—gives the bread a beautifully crisp crust and prevents sogginess, making each slice perfect for toasting or serving alongside hearty winter meals.

Ingredients

This bread brings together classic Austrian flavors and winter spices, but with a high-protein, low-carb base. Each ingredient is chosen for flavor and functionality—plus, it’s all easily found in your local market.

For the Bread

• Almond flour: Replaces traditional wheat flour for a tender, nutty crumb and low-carb profile.
• Coconut flour: Adds structure and soaks up moisture.
• Golden flaxseed meal: Helps bind and adds fiber.
• Baking powder & salt: Lift and balance the flavors.
• Cloves, cinnamon, nutmeg: Layered winter spices bring warmth and festive aroma.
• Toasted walnuts: Add crunch and a buttery note. Pecans also work beautifully.
• Eggs: Provide lift and richness.
• Greek yogurt: Adds moisture and tang, similar to buttermilk in classic Austrian loaves.
• Olive oil or melted butter: For tenderness and richness.
• Erythritol: Subtle sweetness without the carbs. Adjust to taste.
• Apple cider vinegar: Reacts with baking powder for a higher rise.
• Sesame seeds: Traditional Austrian topping for festive loaves (optional).

Instructions

Step 1: Prep and Preheat

Preheat your oven to 170°C (fan 160°C). Line a 20cm loaf pan with parchment, leaving extra overhang for easy removal. Grease the sides lightly. Get your blind baking equipment ready: a piece of parchment or foil to fit the pan, and baking beans or dried pulses.

Step 2: Mix Dry Ingredients

In your large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, salt, ground cloves, cinnamon, nutmeg, and chopped toasted walnuts. This ensures the raising agent and spices are evenly distributed—crucial for that signature layered flavor and even texture.

Step 3: Add Wet Ingredients

Make a well in the center. Add the eggs, Greek yogurt, olive oil, erythritol, and apple cider vinegar. Use a whisk or spatula to mix everything together until just combined. The batter will be thick but spreadable. Be careful not to over-mix—gentle folding keeps the bread tender.

Step 4: Blind Bake the Crust

Blind baking is a pastry technique that pre-cooks the outer part of the bread, keeping it from getting soggy—especially important in moist, low-carb batters. Pour the batter into your lined loaf pan and smooth the top. Press a piece of parchment or foil directly onto the surface of the batter, then fill with baking beans or dried pulses. Bake for 20 minutes. This helps set the top crust and gives a firmer structure.

Blind Baking Explained: By shielding the batter surface with weights and parchment, the outer layer sets without over-browning, and the inside stays tender. It’s a game-changer for low-carb loaves that tend to be moister.

Step 5: Remove Weights and Finish Baking

After 20 minutes, carefully lift off the parchment/foil with the weights. Sprinkle sesame seeds over the top if using. Return the bread to the oven and bake uncovered for another 40–50 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

Step 6: Cool and Slice

Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out. Cool fully on a rack—this is important to let the bread set (otherwise it may crumble when sliced). Slice and enjoy!

Pro Tips

• Toast the Walnuts: Toast nuts in a dry pan or oven until fragrant for deeper flavor—this layers in extra warmth.
• Blind Baking Success: Don’t skip the weights! They keep the top flat and help the bread cook evenly.
• Check Doneness: Because low-carb breads can vary, test with a skewer. It should come out mostly clean, but a little moisture is okay (it sets as it cools).

Troubleshooting

Bread is too moist after baking?

• Bake for an extra 5–10 minutes, tenting with foil if over-browning. Cool fully before slicing; low-carb flours need time to set.

Bread stuck to the pan?

• Always line with parchment and leave overhangs for easy removal, especially with moist batters.

Crumbly texture?

• Ensure you measured flours gently (don’t pack) and let the bread cool completely before slicing.

Variations

• Festive Cranberry Nut: Add 40g chopped unsweetened dried cranberries (if your carb allowance permits) for color and tang.
• Seeded Top: Sprinkle pumpkin or sunflower seeds before baking for crunch and festive flair.
• Dairy-Free: Use coconut yogurt instead of Greek yogurt and coconut oil for olive oil.

Storage

Wrap cooled bread well in parchment and store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Slices freeze beautifully—toast from frozen for instant winter coziness!

Enjoy baking this festive, spiced low-carb loaf—it’s a perfect centerpiece for your winter table, and the aromas will make your kitchen feel like a holiday market!