This Low Carb Bread is the perfect substitute for traditional bread you’ve been missing in your ketogenic diet. It’s so easy to make and is very versatile. Enjoy it topped with your favorite sandwich fixings, as french toast, or just toasted with butter!
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Full disclosure … This recipe was completely created on accident. I had set out to make a keto pound cake that I found on Pinterest, and as I was about 2 steps into the recipe, I realized I didn’t have enough almond flour or erythritol.
Rather than wasting the butter and cream cheese that was already whipped together in my mixing bowl, I decided to see what I could do with it.
I never dreamed that the result would be so good!
I knew that I had to share it with you guys asap – only problem was I couldn’t remember exactly what I’d done!!
So this past week, I’ve made more loaves of bread then I have in my entire life, trying to replicate the original and I finally got it!
Before you ask, yes – this bread does have a slightly eggy taste. To me, it’s less than I’ve noticed in other low carb breads, and even my son who “doesn’t like eggs” likes this bread.
The addition of the cream cheese and stevia help to minimize the egg flavor, but you can further reduce it by tossing in a little garlic or other seasonings to suit your taste.
I also love how simple this recipe is. But if you are struggling to get your bread as fluffy as you would like, you can try beating the egg whites to stiff peaks separately from the rest of the ingredients, and then folding them in right before transferring to your loaf pan.
Enjoy!
Low Carb Bread
Ingredients
- 8 tbsp Butter Softened
- 7 oz Cream Cheese Softened
- 7 Eggs
- 1 tbsp Baking Powder
- 1/2 cup Coconut Flour
- 1/4 cup Almond Flour
- 1/4 tsp Salt
- 15-20 drops Liquid Stevia
Instructions
- Preheat your oven to 325 degrees F and grease a 9×5 loaf pan.
- In a large bowl, combine the butter and cream cheese, using a hand mixer until they are one smooth mixture.
- Add the eggs, and mix again using the electric mixer.
- Next add the coconut flour, almond flour, baking powder, salt and stevia. Continue mixing until you have a smooth, uniform batter.
- Transfer to the prepared loaf pan, and smooth the top using a rubber spatula. Bake for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 5-10 minutes before removing from the loaf pan.
- Optional: I like to return the loaf to the oven (still at 325 degrees F) to brown the bottom and sides a little. I usually leave it in for only about 5-10 minutes.
Notes
Do you have to use liquid Stevia and will it make a difference if you don’t?
It won’t make a huge difference, but it does take away some of the egg flavor
Does bread need to be stored in the refrigerator?
How many grams of sugar are in one slice of this Keto bread?
How many Splenda packets would I use instead of Stevia drops?
I found a conversion chart that 15-20 drops of liquid stevia is equivalent to 1.5-2 packets of stevia. I never made it with the liquid, so I can’t compare but seemed to turn out alright with the packets!
This doesn’t come out tasting super coconutty, right?
Well, I tried it without finding out the answer to my question. I used 3/4 teaspoon of monkfruit sweetener. When I added the eggs, the cheese and butter kind of curdled, so I hope it comes out okey. We’ll fine out in 20 minutes…😬
It looks amazing regardless of what it looked like before putting it in the pan. It sort of looked like Johnny Bread, a little grainy, or like tiny curd cottage cheese.
Maybe I should have used room temperature eggs for a more uniform dough, but it looks like an awesome loaf, so I’ll see how it tastes!
I was hoping for something not super crumbly and not super coconutty. It’s a good bread replacement if you’re okay with your bread tasting like cocnut and egg. The egginess doesn’t bother me at all, but the coconut is in EVERYTHING that’s keto. I guess I was just hoping for too much.