Keto Cream Bread
Fluffy, rich, and irresistibly satisfying, Keto Cream Bread is the ultimate low-carb alternative for bread lovers seeking a lighter bite. Made with almond flour, whipped egg whites, and creamy heavy cream, this recipe boasts a cloud-like texture while maintaining all the indulgence of traditional bread. Enhanced with a touch of granulated erythritol and xanthan gum for perfect structure, this gluten-free loaf is ideal for keto and paleo diets. Whether you’re slicing it for sandwiches, toasting it with butter, or enjoying it alongside soup, this versatile bread comes together in just under an hour and yields 12 servings. With its golden crust and tender crumb, Keto Cream Bread proves that bread can be both delicious and guilt-free!
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Recipe Information
Ingredients
- 180 grams Almond flour
- 10 grams Baking powder
- 2 grams Salt
- 6 large Eggs
- 120 milliliters Heavy cream
- 60 grams Butter
- 2 grams Cream of tartar
- 3 grams Xanthan gum
- 10 grams Granulated erythritol
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with butter.
In a large mixing bowl, combine the almond flour, baking powder, salt, and xanthan gum. Stir well to ensure even distribution of dry ingredients.
Separate the eggs, placing the yolks in a medium-sized bowl and the whites in a large mixing bowl or the bowl of a stand mixer.
Add the cream of tartar to the egg whites and beat them on high speed until stiff peaks form.
In the bowl with the egg yolks, add heavy cream, melted butter, and granulated erythritol. Mix these with a whisk until smooth and fully combined.
Gently fold the egg yolk mixture into the beaten egg whites, being careful to maintain as much air as possible in the whites.
Carefully fold the dry ingredient mixture into the egg mixture in small batches until just combined. Avoid over-mixing to keep the mixture airy.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing and serving.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1377 mg | 459% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 7.9 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 566 mg | 44% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
