Keto Cream Cheese Almond Flour Bread

keto cream cheese almond flour bread
 

My recipe for keto cream cheese almond flour bread makes a great basic white bread loaf. The perfect almond flour bread for when you are missing bread while doing keto.  

It has an airy, light texture that is not at all eggy. Best of all it’s made with easy to come by ingredients.

This keto cream cheese bread uses only butter, eggs, cream cheese, and almond flour. That’s right no hard to pronounce ingredients are in this simple recipe.

Probably the number one food item that people miss when they go keto, is bread. Thankfully, this recipe for keto cream cheese bread made with almond flour will help silence those cravings.

This keto bread with cream cheese mimics white bread but if you want a whole wheat substitute, I recommend you try our Keto High Fiber Bread recipe

If you’re needing a low carb bread made with coconut flour, check out my recipe for Keto Cream Cheese Coconut Flour Bread. Because it uses coconut flour it’s a great tree nut-free option. 

I also have several keto bread recipes on the site that people are using on a regular basis. A couple of popular ones right now are both my Keto Cornbread Recipe made with almond flour and my Keto Coconut Flour Cornbread.

Also to check out my Keto Cream Cheese Recipes for more keto-friendly recipes that use cream cheese.

Keto Cream Cheese Almond Flour Bread

keto almond flour cream cheese bread
Keto Almond Flour Bread
 

With a basic almond flour and cream cheese bread recipe like this, you have no need to be missing bread while doing keto. This bread slices and toasts beautifully or bake it in a muffin tin for individual keto rolls. 

I know firsthand what it feels like to miss bread when doing a keto diet. I was that girl who LOVED to make homemade bread and made it all the time for our family and friends. To have to say goodbye to bread was not easy. But I knew it was a must if I was going to succeed. 

Almond Flour Bread

There is a special backstory to this almond flour bread recipe. You see it was the fans of my very popular  Keto Cream Cheese Pound Cake that made me aware that if you removed the sweetener from that pound cake recipe it made a fantastic bread recipe too. 

When I heard about this, I thought it was a genius idea. I then thought why on earth had this not occurred to me? Well, thankfully my lovely readers pointed this out to me.

keto cream cheese almond flour bread
keto cream cheese almond bread sliced

Keto Bread With Cream Cheese

The creativity of the low carb community never ceases to amaze me. They have come up with all sorts of hacks to replace the high carb foods they’ve missed.

From using alternative flours in keto baking to making breading from pork rinds, the keto community is known for their out of the box ideas.

The first time I took my readers’ advice I used my recipe for keto cream cheese coconut flour cake. I removed the sweetener and baked the recipe in a tin for rolls and it was well-received. 

But it was time I shared how easy it is to also make a keto bread that’s made with almond flour too. 

How To Make Keto Cream Cheese Almond Flour Bread

keto cream cheese almond flour bread
Keto almond bread sliced

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are all the ingredients you’ll need to make this keto bread almond flour cream cheese

I highly recommend that all your wet ingredients always be at room temperature before mixing. It will make the process of incorporating all the ingredients smoother plus the final outcome is always consistent.

Notice that I do not use low-fat cream cheese in this recipe nor do I use the kind of cream cheese that is whipped with air and comes in a tub. Unfortunately, that type of cream cheese will not garner good results so use the kind that comes in a foil brick instead. 

I add one tablespoon of sugar substitute to the batter. This is totally optional. However, traditional white bread has a little bit of sweetness and I wanted to mimic the flavor perfectly. I use a granulated sugar substitute for this. Use your favorite since any number of them will work in this keto cream cheese bread recipe. 

How To Store Your Almond Flour Bread

This keto bread recipe stores well both sliced or whole in the refrigerator for up to 7 days. Just remember to keep it covered so that it does not absorb the flavor of anything else that may be in your fridge.

Alternatively, you can freeze this keto cream cheese bread. You can choose to slice it prior to freezing or freeze the entire loaf whole.

Just remember you need to make sure it’s covered well with cling wrap and foil or place the almond flour bread slices or whole loaf in a freezer bag. The bread will freeze well for up to 30 days. 

Tag Us

My failed attempts when I first went keto is what caused me to be very intentional with my Keto Baking recipes today. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before the can see long-lasting results. 

Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.

In case you don’t know  I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

I sure hope you will give this keto bread recipe with cream cheese a try. Once you do, make sure you remember to tag us on  Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Join Our Jesus And Keto Movement

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Click to order our book, Essential Keto Bread-Sweet, and savory baked goods to satisfy any craving.

Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

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You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  

These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them. 

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By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.

Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Make sure you also pick up your free and complete guide to understanding ketosis. Then begin the ketosis diet easily with this Start-Up Guide to the Ketosis Diet.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly

keto cream cheese almond flour bread

Keto Cream Cheese Almond Flour Bread

Yield: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A recipe for keto cream cheese almond flour bread. It makes a great basic white bread loaf. The perfect low carb bread for when you are missing bread while doing keto.  It has an airy, light texture that is not at all eggy. Best of all it’s made with easy to come by ingredients.

Ingredients

Instructions

  1. Preheat oven to 350 degrees
  2. Measure and sift your almond flour.
  3. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside.
  4. In a large bowl using an electric mixer blend on high the butter with the tablespoon of sugar substitute until the mixture is light and fluffy and well incorporated.
  5. Next, add the room temperature cream cheese and mix well with the electric mixer.
  6. Add the eggs one at a time making sure to mix well after each addition with the electric mixer set to medium-low.
  7. Lastly, add the dry ingredients: the almond flour, baking powder, salt and mixing well until batter is fully combined with the electric mixer setting at low.
  8. In a well-greased 8 inch, loaf pan bake 30 to 40 minutes until golden brown on top. Bread will be done once an inserted toothpick comes out clean.
  9. If making rolls bake in a 12 capacity muffin tin for 20-25 minutes. This makes 12 rolls
  10. Allow bread to cool in the pan for about 10 minutes and then remove the bread and allow to fully cool on a baking rack before slicing.
  11. Store your keto cream cheese bread loaf in the refrigerator for up to 7 days or frozen for 30 days.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 102Total Fat: 9.6gSaturated Fat: 4.8gCholesterol: 74mgSodium: 124mgCarbohydrates: 1.9gFiber: 0.3gSugar: 0.3gProtein: 3.1g

Did you make this recipe?

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Stop craving white sandwich bread while doing keto with this recipe for keto almond flour bread.
Pin for later this keto almond flour bread!

59 Comments

  1. Help! My loaf turned out half the height of your pictures! It tastes fine, but is definitely not useable as a sandwich bread.

     
    • Hi Kristen, There could be many reasons why this could have happened. What size pan did you use? Where the ingredients at room temperature before baking? I encourage you to check out my detailed post that gives all my Keto Baking Tips to assist you.

       
  2. Mine also turned out half the size and can’t be used as sandwich bread. I followed the directions exactly. Used an 8 inch loaf pan, all ingredients room temperature, etc. The baking powder I used is fresh. Is 1 teaspoon really enough? I was wondering if that could be why the bread didn’t rise as well as your pictures. Would really like to solve this so I can use the bread for sandwiches. Thanks!

     
    • Hi Lynn, I’ve updated the post to reflect 2 teaspoons of baking powder. Putting only one teaspoon was an error on my part. Hope this helps it rise properly.

       
  3. Hi. May I ask how many net carbs is this recipe?

     
  4. I made your delicious Cream Cheese Pound Cake (thank you) and topped a slice with a few sliced strawberries macerated with a scant teaspoon of monk fruit sweetener… it was heaven. I did use an 8″ loaf pan. I’d like to make this bread. Can I double this recipe and use the same pan? Maybe double it and use 3/4 of the batter in the loaf pan and a few mini muffins. How much more time would my bake times be? I really want to go to Ham Sandwich heaven. Thank You Hilda, you inspire me.

     
  5. Pingback: The Best Ideas for Keto Bread Recipe Almond Flour - Best Round Up Recipe Collections

  6. Leide Galhardo

    Hi Hilda, thanks for sharing your amazing creations with us. I was wondering if i could use dry yeast in place of baking powder. Thanks.

     
    • Hi Leide, It’s my honor to serve you. As far as swapping baking powder for yeast that is simply not possible. Because there is no gluten in almond flour it will not rise properly. You can add a couple of tablespoons of yeast that has been proofed as a flavor enhancer but not as a rising agent.

       
  7. Made this bread today, it’s sooo good! Came out perfect. I made a double batch of two loaves since the cream cheese comes in an 8 oz block. Now I must exercise restraint! I’m going to slice it and freeze it a couple to a bag, or I’m going to eat the whole loaf! I can’t wait to try your cheddar biscuits! Thanks for sharing!

     
  8. Worked perfect. In fact, I was a bit concerned the muffin was going to overflow the tin.

    I read your suggestion and made sure the perishable ingredients were at room temperature. I added a tablespoon of pysillium. Used 1/2 teaspoon powdered stevia instead of liquid.

    This will be a staple here from now on. I think I will try adding olives and Italian seasoning next time.

    Blessings on you and yours.

     
  9. I baked the bread today, it came out perfect, like the taste. Thanks for sharing this recipe, next time I’ll make a double batch.

     
  10. Hi Hilda!
    The bread tasted delicious and I followed the recipe, but it didn’t rise at all. I’m not sure what I did, is it possible to over mix something that would lend to it not rising? I do love how moist the bread is! Very yummy!

     
    • Hi Leah, My guess is that it was the baking powder or the need to sift your almond flour. Although the use of alternative flours are much heavier the bread should have at least risen some although never to the weights of white flour. You should know that baking powder can expire faster if its stored in an area that is near the heat. I hope this helps.

       
  11. I made them as muffins and they turned out great! Slice in half and is perfect for breakfast sandwich or as a dinner roll to go with lunch or dinner. I made 9 instead of 12 so they would be a little more substantial for a sandwich

     
  12. Could this be used for grilled cheeses? That is my guilty pleasure!!

     
  13. Can this bread recipe be made in a bread machine. I’m trying to convert over my husband from making high carb breads but he loves using his bread machine. Just wondered if anyone tried making it this way

     
  14. Did everything as instructed & made certain ingredients were fresh….didn’t rise as much as you would expect of bread. However, the taste is fantastic! I used it to make french toast sticks & will definitely make again.

     
  15. I started Keto back in July 2019. Since then I have searched and tried and searched and tried recipes as I really missed bread but had no success. Tried your recipe tonight and I am thrilled. It came out perfect and I think that I like it even better than High Carb Bread. Where have you been all my life? :-))
    Thank you for sharing.

     
  16. Do you need the eggs to be cold or at room temperature?
    I did it with cold eggs and the bread didn’t rise

     
  17. Hi Hilda, just took my bread out of oven and looks fantastic! Do you let it cool completely in the pan or on the rack? Can’t wait to taste it. Thank you for a nice n easy recipe.

     
  18. I saw on a comment from a reader that you advised maybe she didn’t sift her almond flour (hers didn’t come out as expected). I don’t see on instructions to sift the almond flour. Is that recommended?

     
    • Hi Autumn, It is something that I now recommend for the best results. When sifting measure first and then sift. I have updated the recipe to reflect this. Thanks for pointing it out.

       
  19. Came out tasting delicious, but alas, only about half of the height of the loaf in your pictures. I ensured that all of the wet ingredients were at room temperature. But I’m wondering if I went wrong with the measurement of almond flour. I used a sifted cup and a quarter of the flour vs a cup and a quarter that is sifted (more total volume once sifted)…does that make sense?

     
  20. Made the recipe into muffins on April 27 2020. Delicious!!!!! Thank you.
    Judy Nicols

     
  21. Just made this bread & it was super easy & VERY good. I didn’t have full fat cream cheese so I used the less fat kind & it still turned out good. My husband liked it & i sent a couple slices to my sister who lives down the street. She also thought it was very good. I will make this again for sure!

     
  22. Hello, I made this recipe and liked the taste but it was way to buttery! What can I adjust for next time? A

     
    • Hi Alexandra, I am wondering what brand you used of almond flour. It’s not uncommon for almond flour to leave a residue of oil but some brands have less. It’s also important to make sure the almond flour is fresh as this too can cause more oil to form.

       
  23. Pingback: Keto Cream Cheese Almond Flour Bread - Low Carb Foods

  24. Deborah Sykes

    I’m not an experienced baker, so I need clarification on the directions. Is the electric mixer only used for blending the butter and sugar substitute, cream cheese and eggs and NOT for adding the dry ingredients? Also, is the bread removed from the pan to cool?

     
  25. I really appreciate this recipe! I made this tonight and it is sooo yummy! I love it! I did double the recipe as some people said it was not very thick. It made 1 loaf pan and 6 muffins. The texture and taste are wonderful! Thank you so much! Definitely making it again!

     
  26. Alison Matthews

    Can I use salted butter?

     

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