We would all be kidding ourselves if we said we never craved bread. In fact, for me, I crave it every single day. There’s not a single part of me that doesn’t miss bread. But, as a former carb addict, I know it’s not a food my body processes well, so I can’t eat it on a regular basis.
Bryan and I have a tried and true recipe for keto dinner rolls (post coming soon!), but I wanted to try making an actual loaf of bread. Lots of fellow keto-vangelists have raved about using Isopure protein powder in lieu of flour as bread and breading, so I wanted to give it a try.
I splurged on a bag of Isopure unflavored, zero carb protein powder on Amazon.com for $15. (The cost of some foods on a keto diet is definitely high.) From my research on protein powder, different brands can apparently produce different results, and Isopure seems to get the highest reviews.
I must say my heart broke a bit while this bread was baking in the oven. There was no decadent smell to encapsulate the kitchen. In fact, it didn’t smell delicious at all. But aside from the funny smell, the bread turned out beautifully and was very easy to slice.
Keto Soul Bread is very dense, so be sure to slice it thinly when serving. It tasted great with butter and sugar free jelly, and it tasted even better dipped in egg wash and fried up as French toast the next morning. It’s a little bit of work to make, but it’s a versatile dish that can be enjoyed for quite a few days.
12 ounces cream cheese, softened and cubed
1/4 cup butter, cubed
1/4 cup heavy whipping cream
1/4 cup olive oil
1 2/3 cup Isopure unflavored, zero carb protein powder
1 tsp salt
1/2 tsp baking soda
1 tsp xanthan gum
3 tsp baking powder
1/4 tsp cream of tartar
Preheat oven to 325F. Place empty cookie sheet on bottom shelf in case of any overflow.
Grease a 9x5 loaf pan.
Place cream cheese and butter in large, microwave safe mixing bowl. Microwave for 1 minute.
Remove and blend well with electric mixer.
Add eggs, heavy cream, and olive oil. Mix thoroughly.
Blend all dry ingredients in a separate bowl.
Add dry ingredients to cream cheese mixture and stir with spoon or rubber scraper.
Pour into prepared loaf pan and bake at 325F for 45 minutes.
Wrap in plastic to store.