The cream cheese bread recipe makes a perfect keto bread which I use when I need to have a slice of bread on my breakfast or a sandwich on my lunch. This keto bread is airy, fluffy and tastes wonderful. The star of this low carb bread recipe is the creamy cheese, which gives the delicious taste and the fluffiness along with the eggs.
Also, I have several keto bread recipes. Like, keto sesame bread, keto zucchini cheesy bread and delicious low-carb bread. This cream cheese bread recipe is my favourite.
With this cream cheese bread recipe, you will never want to try another keto bread recipes. Also, you will not miss bread while doing keto or low carb diet. This tasty low carb bread is a lovely regular bread alternative.
Ingredients used in making the cream cheese bread:
The following is the ingredients I used to make this keto cream cheese bread. Make sure you have it in your kitchen.
- Eggs
- Almond flour
- Psyllium husk
- Baking powder
- Erythritol or any other sugar substitute
- Salt
- Cream cheese room temperature
- Butter room temperature, unsalted
You will find the measurements in the recipe box below.
How to make this low carb cream cheese bread :
- Start by preheating the oven to 180 C.
- In a big bowl, put the butter and sugar substitute then, use an electric mixer to blend well incorporated.
- Then, add the cream cheese and keep mixing.
- After that, start adding the eggs one by one while mixing until the mixture is light and fluffy.
- In another bowl mix the dry ingredients, almond flour, salt, baking powder and Psyllium husk.
- Then, add the almond flour mixture to the wet mixture and mix until the batter is combined.
- Grass a loaf pan well. Then, put the batter in the loaf pan
- Bake for about 40 minutes until fully cooked and the top becomes golden brown.
- leave the low carb bread to cool for ten minutes.
- take it carefully out of the tin and leave it to cool another 20 minutes on a cooling rack.
- Then, slice and serve.
Tips and suggestions:
- When blending the mixture to make the bread, make sure to add the eggs one at a time, not all together and mix well after adding each one.
- The size of the loaf pan used in this recipe is 9.5 x 5 inch.
- Make sure to let the keto bread to cool before slice. Also, store in the fridge for a maximum of 5 days. Otherwise, freeze it.
- I recommend that egg, butter and cream cheese be at room temperature at least 20 minutes before you start making this keto bread.
Everyone will ask about the sugar substitute, why I used it in making this keto bread?
I added only one tablespoon of Erythritol to enhance the flavour. You can ignore it; it is optional.
Keto Cream Cheese Bread - Low Carb Bread Reasipe
Ingredients
- 5 Eggs
- 2 Cups Almond flour
- 2 tablespoon Psyllium husk
- 2 teaspoon Baking powder
- 1 tablespoon Erythritol or any other sugar substitute
- 100 G Cream cheese room temperature
- Pinch of salt
- ⅓ Cup Butter room temperature, unsalted
Instructions
- Start by preheating the oven to 180 C.
- In a big bowl, put the butter and sugar substitute then, use an electric mixer to blend well incorporated.
- Then, add the cream cheese and keep mixing.
- After that, start adding the eggs one by one while mixing until the mixture is light and fluffy.
- In another bowl mix the dry ingredients, almond flour, salt, baking powder and Psyllium husk.
- Then, add the almond flour mixture to the wet mixture and mix until the batter is combined.
- Grass a loaf pan well. Then, put the batter in the loaf pan
- Bake for about 40 minutes until fully cooked and the top becomes golden brown.
- leave the cream cheese bread to cool for ten minutes.
- take it carefully out of the tin and leave it to cool another 20 minutes on a cooling rack.
- Then, slice and serve.
Nutrition
If you decided to try this keto cream cheese bread let me know the result in the comments box below.
I don’t have a scale can you tell me how much cream cheese another way. I’m anxious to try this
That will be 1/2 cup of cream cheese.
I made this low carb bread yesterday, and it turned out yummy; I am happy to find this recipe.