Gluten-free braided bread with walnut coffee topping made using ReWild CoreBake

Low-Carb Walnut Coffee Braided Sweet Bread (Gluten-Free)

Name: Low-Carb Walnut Coffee Braided Sweet Bread (Gluten-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10 slices
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

Soft, moist, and full of flavour, this rustic sweet bread proves that baking without traditional flour can still deliver a truly satisfying result.

Prep Time

Cook Time

Servings

Difficulty

15 minutes

40 mins

8-10 slices

Easy

Prep Time

15 minutes

Cook Time

40 mins

Servings

8-10 slices

Difficulty

Easy

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THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

65g CoreBake
3 tbsp (~30 g) preferred sweetener - ADJUST TO TASTE (This version used 3 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)
75 ml unsweetened almond milk
3 medium eggs
30 g preferred fat (this version used melted butter)
1 tsp vanilla extract
For the walnut-coffee layer and topping: Mix 20g chopped walnut whit 5g grounded instant coffee and 15-20g sweetener - ADJUST TO TASTE.

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 690
Fat: 54 g
Protein: 24 g
Carbohydrates: 6.2 g; of which sugars: 0.8 g
Fibre: 47 g**

Nutritional values per slice (based on 8 slices)*

Energy (Kcal): 86.1 Kcal
Fat: 6.7 g
Protein: 3 g
Carbohydrates: 0.8 g; of which sugars: 0.1 g
Fibre: 7.1 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
In a small bowl, mix the sweetener, roughly ground walnuts, and ground instant coffee. Set aside.
In a separate bowl, whisk together the wet ingredients and sweetener.
Add CoreBake and mix with a spatula until well combined.
Continue working the dough gently with your hands until smooth.
Divide the dough into 3 equal parts.
Return one portion to the bowl and knead in ¾ of the walnut– coffee-sweetener mixture until evenly incorporated.
Carefully roll all three portions into ropes about 25 cm long and 2.5–3 cm thick. The dough will be quite soft — softer than play dough — but still workable with gentle handling.
Braid the three ropes together and place on a lined baking tray.
Brush with egg wash, then sprinkle with the remaining coffee–walnut–sweetener mixture.
Let the braid rest while preheating the oven to 175 °C.
Bake for 40 minutes, until golden and set.
Remove from the oven and allow to cool completely on a wire rack before slicing.