Tag Archives: sweet bread

Breads, Recipes

Cream Cheese Bread checks out

Photo: Cream Cheese Bread from Coconut Flour

Recently, a photo with the ingredients for a cream cheese bread loaf was posted, but it lacked mixing instructions, and the carbohydrate information on it was way off since it claimed it had only 6 carbs in the whole loaf. Nonetheless, the recipe is valid, and the slices are pretty low in carbs. So, I decided to give it a try and let everyone know how it works.

First, I cut the recipe in half and made about three-quarters of a small loaf pan. From that, I can deduce that the full recipe below won’t make a large loaf of bread. The one I made is about 2 to 2-1/2 inch tall and about three inches across. It looks great in the photos. I also made it two ways– once with coconut flour and once with almond flour. I added 1 tablespoon of granulated sugar substitute to the recipe.

Both of them work pretty well although the almond flour needs to be adjusted to replace the coconut flour since the latter expands by two to three times in the liquid ingredients. Both of them taste pretty good. The coconut one is a little sweeter, but the coarseness of the flour comes through. The almond flour one is less sweet and lends itself to a more conventional bread. For my own use, I would pair the coconut flour version with fruit or make it into a fruit bread. The almond flour could stand up to adding herbs in it and pairing it with meat and cheese. I will be experimenting more with this recipe and will let you know if I come up with something wonderful.

Both are close to the same carb count per slice and both are fairly sturdy bread that can be thinly sliced if needed. A full loaf would make about 10 slices of 3/8″ thick slices The carb count is based on 10 slices.

Photo: Almond Flour Cream Cheese Bread
A 3/4 loaf of almond flour cream cheese bread.

Cream Cheese Bread Loaf

8 ounces Cream Cheese
1/4 cup Butter
1 tablespoon granulated Sugar Substitute
1/2 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
8 large Eggs
6 tablespoons Coconut Flour

Preheat oven to 350 degrees. Cut a piece of parchment paper to cover the bottom and long sides of a small loaf pan.

In a medium bowl, add the cream cheese, butter, and sugar and cream together using a mixer until smooth.

Add the cinnamon, vanilla, and eggs and mix until combined.

Add the flour and baking powder and mix together thoroughly. Wipe the sides with a spatula to get all the mix blended together.

Spray the parchment-lined baking pan with cooking spray. Pour the batter mix into the pan and smooth.

Bake for 45 minutes to 1 hour until a toothpick or knife inserted in the middle comes out clean.

Let cool 5 to 10 minutes, then run a knife around any edge touching the pan and lift the loaf out using the overlapped parchment paper, then slide it onto a serving plate.

Makes about ten slices.

For the almond flour version, add 1-1/4 cup Almond Flour to replace the 6 tablespoons of Coconut Flour. I used a less processed almond flour, but the higher quality ones will yield a finer grained bread.

Taste test with both the coconut flour (left) and almond flour (right) slices smeared with butter. The almond flour is a little taller.

Nutrition Coconut flour

Breads, Recipes

Celebrate Fall with a Plum Bread

Photo: Loaf of plum bread

This fall, a friend gifted us with some fruit from her garden. She included plums, not enough to make jam, but sufficient for a plum bread. So I found this recipe, which is versatile enough to substitute in nectarines or peaches. I adapted it to low carb and tried it out.

First, I didn’t put it in a bread pan big enough for the dough and foolishly poured it all in when I saw it was overfilled hoping it would rise to a nice tall loaf. Unfortunately, the batter wasn’t thick enough to stand on its own while it cooked, so it oozed over the side of the pan, as you can see from the photo.

However, the flavor is wonderful and eating lumps of it didn’t bother me at all. But for this recipe, use a standard-sized bread pan. This bread us very moist and can be a breakfast or dessert bread.

I use a mixture of low carb flours fours for my bread. In this case, I used Bakesquick for 1/2 cup of the flour, 1/4 cup CarbQuick, and 1/4 cup Almond Flour. If you use Coconut Flour, use 2 tablespoons for 1/4 cup of flour and add an extra egg or egg whites.

Photo: Slice of plum bread

Plum Cake

1 cup chopped Plums (Nectarines or Peaches can also be used)
1 1/2 cups Low Carb Flour
1/2 cup Butter
3/4 cup Sugar Substitute
1/2 teaspoon Vanilla
2 Eggs
1/2 teaspoon Salt
1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
6 ounces Vanilla Low Carb yogurt

Preheat oven to 250 degrees (F.) Cut a parchment paper liner for the bottom of your loaf pan, spray with baking spray.

Remove the pits from the plums and chop them.

In a large bowl, use a mixer cream together butter, sugar, and vanilla. Add eggs, one at a time, and beat into the mixture.

In a separate bowl, add flour, salt, cream of tartar, and baking soda and stir together.

Add 1/2 of the yogurt to the butter mixture, then add 1/2 of the flour mixture. Repeat mixing in the remainder.

Stir in the chopped plums. Pour into your prepared loaf pan.

Bake for 50 to 55 minutes until the top is golden brown. Serve warm. Reheats easily in the microwave.

Makes 8 to 10 servings.

Nutrition information per serving (8 per loaf):
Calories:245 Fat:21.3 g Net Carbs: 6.2 g Protein:8.1 g

Nutrition information per serving (10 per loaf):
Calories:196 Fat:17.1 g Net Carbs: 5.0 g Protein: 6.5 g

If you try this recipe, please let me know how it turned out and how you liked it.