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.
Low Carb Bread
- 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.