Moist Mango Bread - Gluten Free, Sugar Free, Lower Carb, Dairy Free
Serves: 8-10 slices
  • 2-3 ripe mangoes, enough for 1 1/2 cups mango puree
  • 6 tablespoons unsalted butter, melted and cooled a little; or coconut oil for dairy free
  • 3 large eggs, lightly beaten
  • 1/4 cup plain full-fat yogurt, or coconut milk for dairy free
  • 1 teaspoon vanilla extract
  • 2 cups finely ground almond flour (also called almond meal), preferably
  • Honeyville because it's more finely ground and works best
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 cup sweetener: xylitol or a combination of 1/4 cup xylitol and 1/4 cup erythritol**, or honey (mango sweetness varies so taste a bit of the dough and add more sweetener to taste)
  • Variations: Add these things, if using, as a last step before turning the batter out into the loaf pan.
  • 1 1/4 cup toasted, coarsely chopped macadamia nuts or pecans
  • 1/2 cup semi-sweet chocolate chips (contain sugar so this will no longer be sugar-free)
  1. Adjust oven rack to lower middle position and preheat oven to 350°.
  2. Cut a piece of parchment paper and fit in bottom of a regular 9"x 5" x 3" deep loaf pan. Grease top of paper and sides of pan really well with butter or coconut oil.
  3. Put mango flesh into a food processor or blender and process until smooth. Pour into measuring cup for 1 1/2 cups of mango puree. Pour puree into a large bowl or the bowl of a standing mixer.
  4. Add butter (or coconut oil), eggs, yogurt (or coconut milk), and vanilla to mango puree in bowl and mix to combine.
  5. Add almond flour, baking soda, baking powder, and xylitol/erythritol to bowl. Mix to combine well. No need to worry about over mixing since there is no gluten in the almond meal. Add macadamia nuts and/or chocolate chips if using. Stir to combine.
  6. Pour batter into prepared pan.
  7. Bake for approximately 55-60 minutes, or until a toothpick comes out clean when inserted into the center. Let bread cool in pan.
  8. Run a sharp knife around the edges of the pan and gently invert bread to remove.
  9. ** The jury is still out on which sweetener is better for you. So I'm using some of each to hedge my bets.
Recipe by Preheat to 350˚ at