Low Carb Savory Bread with Cream Cheese and Cherry Tomatoes
Delight your taste buds with this Low Carb Savory Bread with Cream Cheese and Cherry Tomatoes, a wholesome and flavorful twist on classic breads that's perfect for keto-friendly and gluten-free lifestyles. Made with almond flour, mozzarella cheese, and creamy chunks of cream cheese nestled among juicy cherry tomatoes, this bread delivers a satisfying texture and bursts of savory flavor in every bite. Fresh basil and a sprinkle of black pepper add a touch of aromatic elegance, while the combination of olive oil and almond milk ensures a moist and tender loaf. This easy-to-make bread takes just 20 minutes to prepare and bakes to perfection in 40 minutes, making it an ideal choice for a quick snack, a side dish for soups and salads, or even a light yet indulgent addition to brunch spreads. With only 8 simple servings, this recipe is a celebration of low-carb comfort food that’s bold in flavor and effortless to enjoy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 Eggs
- 0.25 cup Olive oil
- 0.5 cup Unsweetened almond milk
- 1 cup Shredded mozzarella cheese
- 4 ounces Cream cheese
- 1 cup Cherry tomatoes
- 2 tablespoons Chopped fresh basil
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, baking powder, and salt. Stir to ensure everything is well mixed.
In another bowl, whisk together the eggs, olive oil, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded mozzarella cheese.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Cut the cream cheese into small cubes and gently press them into the surface of the batter, evenly distributing them.
Halve the cherry tomatoes and place them cut side up on top of the batter.
Sprinkle the chopped fresh basil and black pepper over the top.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely.
Slice and serve as a snack or alongside a salad for a delicious low carb meal.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 15.7 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1684 mg | 130% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 839 mg | 18% | |
*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.
