Monday, June 18, 2018

Low Carb Savory Bread

I made this recipe with high hopes that it wouldn't taste eggy. It DID NOT taste eggy! Jenna toasted some and took it to work for a BLT. The best low carb/Keto bread we have made!

Low Carb Savory Bread

adapted from

2.5 cups almond flour
1/4 cup coconut flour
1/2 cup butter
8 oz cream cheese
8 eggs
1 tsp rosemary
1 tsp sage
1 T dried onion flakes
2 cloves garlic, minced
2 tbs parsley
2 tsp baking powder

In a medium-size bowl, cream together butter and cream cheese until it’s a smooth consistency.
Add the rosemary, sage, onions, garlic and parsley and whip it until combined.  Add the eggs and mix until smooth.  Finally, add the flours, and the baking powder. 

Grease 3 mini loaf pans, or one large pan and one mini pan, fill 1/2 way with batter.
Bake it at 350 degrees for about 35 minutes for the small loaf, 55 minutes for the large loaf. Cool in pan for 5-10 minutes and finish cooling on a cooling rack. 

Cut into thin slices. This is yummy plain, or toasted!

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