That’s right, I said 2 carbs per slice!
Insane right? And it doesn’t have that weird aftertaste that you normally get from a low carb bread based with almond or coconut flour or flax…
I’m not sure where the original recipe came from, but there are tons of versions of it floating around on Pinterest. I cannot take credit for this bread, but I did tweak it to fit my taste. Here is my twist on the recipe.
Ingredients:
- 12 oz. cream cheese
- 4 tbsp butter
- 1.2/3 cup unflavored whey protein powder
- 4 eggs
- 1/4 EVOO
- 1/4 heavy whipping cream
- 1 tsp xantham gum
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 packet Truvia
Directions:
Preheat oven to 325*
Melt butter and cream cheese in a small bowl in the microwave for 1-2 min until butter is melted and cream cheese is softened.
In a mixing bowl, beat the eggs and cream of tartar until lots of bubbles form, then beat in the cream cheese, butter, EVOO and HWC. In a separate bowl combine all of the remaining ingredients, mix well, add a little at a time to the wet ingredients, stirring in by hand with a spoon. Mix gently JUST until combined. (don’t overmix). Pour batter into a greased loaf pan. (I used a stoneware loaf pan). Bake for 50 min. Cool completely before turning the loaf out. Slice into 14 slices. Refrigerate unused bread for up to 5 days.
