The keto cream cheese bread is super soft and fluffy; it is made with almond flour, cream cheese, and eggs, stores and freezes beautifully and perfect for breakfast or sandwiches.
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.