Keto Soul Bread - Zero Carb Bread

Mad Creations Keto Soul Bread #glutenfree #grainfree #ketosoulbread

4.98 from 85 votes!

Keto Soul Bread - Zero Carb Bread

A great high protein keto soul bread that is light with a little crispy edge and a delicious zero carb bread recipe. Perfect for sandwiches or toasties. So easy to make, less than 1g net carbs, and freezer friendly! Whip this delicious nut-free bread up in not time!

Prep Time8

Cook Time45

Total Time53

Course: Bread

Cuisine: Keto, LCHF

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: slices

Calories: 181kcal

Author: Megan Ellam

Equipment

Ingredients

60 g butter
340 g cream cheese
4 eggs room temperature
60 g olive oil
60 g thickened cream
2½ tsp baking powder I recommend Bobs Red Mill Double Acting Baking Powder
1 tsp xanthan gum
120 g whey protein isolate I use Isopure
1 tsp sweetener
1 tsp salt flakes
1/2 tsp cream of tartar

Metric - US Customary

Instructions

THERMAL METHOD

Preheat oven to 160℃ fan/180°C static/350°F. Spray and line a 22cm x 11cm (9 x4 inch) loaf tin.
Add butter and cream cheese to mixer; cook 2 min/120°C/speed 1. Mix 30 sec/speed 5
Add eggs, oil and cream; mix 1 min/speed 5. Scrape down sides of bowl.
In a separate large bowl add all dry ingredients together. Pour egg mixture in and gently fold until combined. Do not whip or beat.
Pour mixture into the prepared loaf tin. Bake 45 minutes. Cool completely on wire rack. Slice when cool.

CONVENTIONAL METHOD

Preheat oven to 160℃ fan/180°C static/350°F. Spray and line a 22cm x 11cm (9 x4 inch) loaf tin.
Microwave butter and cream cheese on high for 1 minute. Stir to combine.
Add oil, cream, sweetener, and eggs to mix to combine well.
In a separate large bowl add all dry ingredients together. Pour egg mixture in and gently fold until combined. Do not whip or beat. Pour into the prepared pan and bake for 45 minutes. Remove from loaf tin and cool completely on cooling rack. Slice when cool.

Notes

INGREDIENTS

WPI, or whey protein isolate, is often used in baking for its high protein content and its ability to improve the texture and structure of baked goods. It helps to give baked goods a lighter, fluffier texture, especially in low-carb or gluten-free recipes. Additionally, WPI helps to increase the protein content of baked goods, which can be beneficial for those following a high-protein diet.

WPI swaps - Using egg white protein powder as an ingredient swaps in the keto soul bread recipe is a great way to reduce the dairy if needed. The consistency of the bread will change somewhat but if for some reason you cannot have whey it is an option. I have not tested this recipe with vegan options.

Dietary Flexibility: Some individuals might have allergies or sensitivities to whey protein isolate, making egg white protein powder and collagen protein a suitable alternative. These swaps allow individuals with specific dietary restrictions to enjoy the benefits of the no carb bread without any adverse reactions.

Improved Texture and Structure: Egg white protein powder, similar to whey protein isolate, can contribute to a lighter and fluffier texture in baked goods. Collagen protein, on the other hand, can add a desirable chewiness and moisture to the bread, making it more enjoyable to eat.

Cream cheese - you can use low fat cream cheese or lactose free cream cheese in this recipe. At a guess cottage cheese or quark that has been strained could be used, but at this time has not been tested.

This is a nut free keto bread recipe that is perfect for school lunches or anyone that has nut allergies.

STORAGE

Store in the fridge for up to 3 days. Alternatively, slice the Soul Bread before placing into an airtight container and freezing. The bread can be toasted straight from the freezer or defrosted overnight.

Nutrition