Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 12
This Keto Cream Cheese Almond Flour Bread is a must-try! This is the perfect low-carb bread with a light and airy texture. This is an easy and fool-proof white bread recipe that you have been missing all these years!
Ingredients
4 eggs
1 ¼ c. finely milled almond flour, measured and sifted
1 tbsp of sugar substitute
4 tbsp unsalted butter at room temperature
3 ½ ounces full-fat cream cheese at room temperature
2 teaspoons baking powder
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: Sift the measured almond flour.
Step 3: Place the almond flour, baking powder, and salt in a medium-sized bowl. Mix well until combined and set aside.
Step 4: Blend the butter on high with the sugar substitute in a large bowl, using an electric mixer until light and fluffy.
Step 5: To the mixer, add the room-temperature cream cheese. Blend well. Then, add the eggs (a piece at a time), mixing well on medium-low speed after each addition.
Step 6: Next, add the dry ingredients (almond flour, baking powder, and salt), beating well on low until completely incorporated.
Step 7: Pour the batter into 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 center of the bread comes out clean.
Note: If planning on making rolls, bake the batter in a 12-capacity muffin for about 20 to 25 minutes. This yields about 12 rolls.
Step 8: Remove the bread from the oven when done and let it cool for about 10 minutes in the pan before inverting it on a baking rack to cool completely.
Step 9: Slice and serve. Or store the bread in the fridge for up to 7 days or in the freezer for up to 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
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