Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 12
This simple recipe makes an awesome basic white bread loaf. It is the perfect keto, low-carb bread with amazing light, airy texture. All you need are a few simple ingredients to whip this up.
Ingredients
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4 Eggs
1 ¼ c. finely milled almond flour, measured and sifted
1 tbsp of sugar substitute
2 teaspoons baking powder
4 tbsp unsalted butter room temperature
3 ½ ounces full-fat cream cheese room temperature
1/2 teaspoon of sea salt
How to make Keto Cream Cheese Almond Flour Bread
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After measuring the almond flour, sift it.
Step 3: Place the almond flour, baking powder, salt in a medium-sized bowl. Mix well until blended and set aside.
Step 4: Put the butter in a large bowl along with the tablespoon of sugar substitute. Beat using an electric mixer on high until light, fluffy, and well mixed.
Step 5: To the bowl, add the room temperature cream cheese and mix again until combined. Now, add the eggs, a piece at a time, beating every after each addition on medium-low speed.
Step 6: Add the dry ingredients (almond flour, baking powder, and salt) to the bowl, mixing at low speed until completely blended.
Step 7: Transfer the batter to a well-greased 8-inch loaf pan. Place in the preheated oven and bake for about 30 to 40 minutes or until the top is golden brown and a toothpick inserted in the centre of the bread comes out clean.
Step 8: Alternately, you can make rolls out of the batter. Bake for about 20 to 25 minutes in a 12 capacity muffin.
Step 9: Remove from the oven when done and let the bread cool in the pan for approximately 10 minutes. Invert the bread on a baking rack and let it cool completely.
Step 10: Slice and serve. Enjoy!
Note:
You can keep the loaf in the fridge for up to 7 days or freeze it for 30 days.
Nutrition Facts:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 102 TOTAL FAT: 9.6g SATURATED FAT: 4.8g CHOLESTEROL: 74mg SODIUM: 124mg CARBOHYDRATES: 1.9g NET CARBOHYDRATES: 1.6g FIBER: 0.3g SUGAR: 0.3g PROTEIN: 3.1g
Ingredients
- 4 Eggs
- 1 ¼ c. finely milled almond flour, measured and sifted
- 1 tbsp of sugar substitute
- 2 teaspoons baking powder
- 4 tbsp unsalted butter room temperature
- 3 ½ ounces full-fat cream cheese room temperature
- 1/2 teaspoon of sea salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After measuring the almond flour, sift it.
Step 3: Place the almond flour, baking powder, salt in a medium-sized bowl. Mix well until blended and set aside.
Step 4: Put the butter in a large bowl along with the tablespoon of sugar substitute. Beat using an electric mixer on high until light, fluffy, and well mixed.
Step 5: To the bowl, add the room temperature cream cheese and mix again until combined. Now, add the eggs, a piece at a time, beating every after each addition on medium-low speed.
Step 6: Add the dry ingredients (almond flour, baking powder, and salt) to the bowl, mixing at low speed until completely blended.
Step 7: Transfer the batter to a well-greased 8-inch loaf pan. Place in the preheated oven and bake for about 30 to 40 minutes or until the top is golden brown and a toothpick inserted in the centre of the bread comes out clean.
Step 8: Alternately, you can make rolls out of the batter. Bake for about 20 to 25 minutes in a 12 capacity muffin.
Step 9: Remove from the oven when done and let the bread cool in the pan for approximately 10 minutes. Invert the bread on a baking rack and let it cool completely.
Step 10: Slice and serve. Enjoy!
Notes
You can keep the loaf in the fridge for up to 7 days or freeze it for 30 days.
