Keto, Low Carb, Cream Cheese Almond Flour Bread

 

Low Carb Bread

Ingredients

• 1 1/4 cups of finely milled almond flour, measured and sifted
• 2 tsp baking powder
• 1/2 tsp of sea salt
• 4 tablespoons unsalted butter room temperature
• 1 tablespoon of sugar substitute, monkfruit
  
• 3 1/2 ounce of full-fat cream cheese at room temperature
  
• 4 eggs 
  

Instructions

1. Preheat oven to 350 degrees
2. Measure and sift your almond flour.
3. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside.
4. In a large bowl using an electric mixer blend on high the butter with the tablespoon of sugar substitute until the mixture is light and fluffy and well incorporated.
5. Next, add the room temperature cream cheese and mix well with the electric mixer.
6. Add the eggs one at a time making sure to mix well after each addition with the electric mixer set to medium-low.
7. Lastly, add the dry ingredients: the almond flour, baking powder, salt and mixing well until batter is fully combined with the electric mixer setting at low.
8. In a well-greased 8 inch, loaf pan, bake the bread for 30 to 40 minutes until golden brown on top. Bread will be done once an inserted toothpick comes out clean.
9. If making rolls bake in a 12 capacity muffin tin for 20-25 minutes. This makes 12 rolls
10. Allow bread to cool in the pan for about 10 minutes and then remove the bread and allow to fully cool on a baking rack before slicing.
11. Store your keto cream cheese bread loaf in the refrigerator for up to 7 days or frozen for 30 days