Keto Savory Bread with Cream Cheese and Cherry Tomatoes
Indulge in the rich flavors and satisfying textures of Keto Savory Bread with Cream Cheese and Cherry Tomatoes, a wholesome and low-carb option perfect for breakfast, brunch, or even as a snack. Made with nutrient-packed almond flour and fluffy eggs, this bread boasts a delightfully moist crumb infused with the tangy creaminess of scattered cream cheese chunks and the juicy sweetness of cherry tomatoes. Enhanced with aromatic Parmesan cheese, a hint of dried oregano, and a drizzle of olive oil, this keto-friendly bread exudes Mediterranean-inspired flavors while maintaining its light and airy composition. Ready in under an hour, this savory loaf is a crowd-pleasing centerpiece that pairs perfectly with a fresh salad or enjoy as is—warm or at room temperature. Whether you're following a keto lifestyle or simply love experimenting with creative baking, this recipe is sure to become a favorite in your repertoire!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 100 grams Melted butter
- 150 grams Cream cheese
- 100 grams Cherry tomatoes
- 50 grams Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, and salt.
In another medium-sized bowl, beat the eggs until fluffy. Add in the melted butter and mix until combined.
Fold the wet ingredients into the dry ingredients until you have a smooth batter.
Stir the cream cheese into the batter, breaking it up into small chunks.
Cut the cherry tomatoes in halves and gently fold them into the batter along with the grated Parmesan cheese and dried oregano.
Season the batter with ground black pepper.
Pour the batter into the prepared loaf pan and smooth the top.
Drizzle olive oil over the top of the batter before placing it in the oven.
Bake in the preheated oven for about 35 to 40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve the bread warm or at room temperature.
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 16.1 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1286 mg | 99% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 756 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.
