My keto cream cheese bread recipe makes perfect low-carb bread, which I use when I need a slice of bread for breakfast or a sandwich for lunch. It is soft, fluffy and SUPER easy to put together.
Keto Cream Cheese Bread
I made this keto bread with almond flour; it is airy and fluffy and tastes so good. The star of this low-carb bread recipe is the creamy cheese, which gives the delicious taste and the fluffiness along with the eggs.
Believe me, after you try this cream cheese bread recipe, you will never want to try another keto bread recipe; it is the best regular bread alternative.
Also, I have A LOT of keto bread recipes. Like, keto sesame bread, keto zucchini cheesy bread and delicious low-carb bread but this cream cheese bread recipe is my favorite so far.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Eggs:I used 5 eggs; I know it is a lot, but I assure you the bread isn't eggy at all.
Almond flour: My favorite wheat flour substitute for making low-carb bread.
Psyllium husk: I used 2 tablespoons.
Baking powder: It is important to rise the bread and improve the texture.
Erythritol: I used only one tablespoon of Erythritol to enhance the flavour you may skip it if you want or use any other sugar substitute you like.
Salt: Just a pinch to balance the flavor.
Cream cheese: I used Philadelphia cream cheese at room temperature. The cream cheese I used in this recipe is original, not low-fat.
Butter: I used unsalted butter at room temperature.
Tip: I recommend taking the eggs, butter and cream cheese out of the fridge 20 minutes before you start making this bread so they come to room temperature.
How To Make Keto Cream Cheese Bread
One: Start by preheating the oven to 180C / 350F and grass a 2lb loaf pan with butter.
Two: In a big bowl, mix the butter and Erythritol with an electric mixer until well incorporated.
Three: Add the cream cheese and keep mixing. Now, start adding the eggs one by one while mixing until the mixture is light and fluffy.
Tip: For the best result, don't mix in all the eggs at once, just one at a time.
Four: In another bowl mix the dry ingredients; almond flour, salt, baking powder and Psyllium husk.
Five: Add the almond flour mixture to the wet mixture and mix until the batter is combined.
Six: Scoop the batter in the loaf pan and bake for about 40-45 minutes until fully cooked and the top is golden brown.
Seven: Leave the low carb bread to cool for ten minutes then take it carefully out of the tin and leave it to cool another 20 minutes on a cooling rack. Slice and serve.
Storage
Slice the whole bread into 15 slices and put them in an airtight container in the fridge for your daily use. It will last for 6-7 days in the fridge.
To freeze: Wrap the bread slices individually into plastic wrap and freeze for 1-2 months; this is an easy way to grab only what you will consume.
More Keto Bread Recipes
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Keto Cream Cheese Bread
Equipment
- Loaf tin
- Mixing bowl
- Spatula
- Measuring cups
Ingredients
- 5 large Eggs , at room temperature
- 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
Instructions
- Start by preheating the oven to 180C / 350F and grass a 2lb loaf pan with butter.
- In a big bowl, mix the butter and Erythritol with an electric mixer until well incorporated.1 tablespoon Erythritol , ⅓ cup Butter
- Add the cream cheese and keep mixing. Now, start adding the eggs one by one while mixing until the mixture is light and fluffy.100 g Cream cheese, 5 large Eggs
- In another bowl mix the dry ingredients; almond flour, salt, baking powder and Psyllium husk.2 cups Almond flour, 2 tablespoon Psyllium husk, 2 teaspoon Baking powder, Pinch of salt
- Add the almond flour mixture to the wet mixture and mix until the batter is combined.
- Scoop the batter in the loaf pan and bake for about 40-45 minutes until fully cooked and the top is golden brown.
- Leave the low carb bread to cool for ten minutes then take it carefully out of the tin and leave it to cool another 20 minutes on a cooling rack. Slice and serve.
Notes
- I recommend taking the eggs, butter and cream cheese out of the fridge 20 minutes before you start making this bread so they come to room temperature.
- To store: Slice the whole bread into 15 slices and put them in an airtight container in the fridge for your daily use. It will last for 6-7 days in the fridge.
- To freeze: Wrap the bread slices individually into plastic wrap and freeze for 1-2 months; this is an easy way to grab only what you will consume.
Rylee says
I made this low carb bread yesterday, and it turned out yummy; I am happy to find this recipe.
Faye Davis says
I don’t have a scale can you tell me how much cream cheese another way. I’m anxious to try this
Radwa says
That will be 1/2 cup of cream cheese.