Low Carb Cream Bread
Indulge in the soft and comforting texture of this *Low Carb Cream Bread*, a keto-friendly twist on a classic loaf. Made with wholesome almond flour and enriched with the creamy goodness of heavy cream and melted butter, this recipe strikes the perfect balance between lightness and richness. With just 15 minutes of prep time and no fancy equipment required, it's an effortless way to satisfy your bread cravings without breaking your low-carb routine. A touch of apple cider vinegar ensures a fluffy texture, while an optional hint of sweetness from stevia or erythritol adds a versatile flavor profile, making this bread perfect for both sweet and savory pairings. Whether served as a side dish, toasted for breakfast, or dressed up with your favorite toppings, this gluten-free, grain-free loaf is a delicious addition to your keto lifestyle.
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Recipe Information
Ingredients
- 2 cups Almond Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Heavy Cream
- 0.25 cup Butter (melted)
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoons Water
- 1 tablespoon Stevia or Erythritol (optional, for slight sweetness)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, baking powder, and salt. Mix well to distribute the ingredients evenly.
In another bowl, whisk together the eggs, heavy cream, melted butter, apple cider vinegar, and water.
If using, add the optional stevia or erythritol to the wet ingredients and mix until combined.
Pour the wet mixture into the dry ingredients and stir until you have a smooth, thick batter.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Bake 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.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Carefully lift the bread out of the pan using the parchment paper and place it on a wire rack to cool completely before slicing.
Slice the bread into 10 even pieces and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 7.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 292 mg | 6% | |
*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.
