Mini Loaf Experiment
This bread is the result of an experiment Matt and I performed one night. We already created an amazing keto bread using almond flour, but could it be done again with peanut flour? Well, spoiler alert – yes it can be!
Peanut flour was new in our kitchen so we wanted to really give it the full attention it deserved. That meant making five different mini loaves to see how it collaborated with different ingredients. One had peanut butter, two had coco powder, three had cream cheese, four had psyllium husk and five was standard with the peanut flour standing on its own. The winner, in case it isn’t clear to you by the title, was number three, the cream cheese loaf, so naturally we had to make it into a bigger 8×4 loaf!
Cream Cheese
The secret ingredient to our Cream Cheese Bread is… cream cheese! It not only keeps the bread extremely moist, but gives it a dense texture like you would get in a pound cake. It’s just the right amount of sweet and slightly tart. You can slice it up for breakfast with some butter or eat it for dessert. I’ve already made it three times in the past week and taken it to friends houses. It has passed the non-keto eater test!
Trust us, this is a bread you won’t be able to stay away from once you try it. Also, we’d like to take a moment to highlight peanut flour. It’s similar to coconut flour in that it’s highly absorbent so you need less altogether. But, we would definitely recommend it over coconut flour for baking breads. By using less to make an entire loaf you are taking in fewer calories – now isn’t that worth investing in?!
Search “Ketoconnect – Cream Cheese Bread” On MyFitnessPal.com
Cream Cheese Bread
Ingredients:
- 1/2 cup peanut flour
- 5 oz Cream Cheese
- 1/4 cup Butter
- 4 large egg yolks
- 2 tbsp Golden Monk Fruit
- 1 tsp Baking powder
- 1 tsp vanilla extract
- Pink Himalayan Salt
Instructions:
- Using a hand mixer combine room temp or melted butter and cream cheese throughly.
- Add golden monk fruit, yolks, vanilla, baking powder and salt. Combine well.
- Finally, add the peanut flour and combine until it forms a thick batter.
- Pour into a greased loaf pan and bake at 350 for 25 minutes.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
What size loaf pan are you using. Mine came out super short, but my kids loved it so I will be making this again.
We’re using 8×4, and it does come out somewhat short. You could 1.5x the recipe and increase the cooking time a bit for a bigger loaf.
I made this yesterday with millet flour instead of peanut flour. It came out pretty good. I had to cook it for 5 minutes more tho. :3
How much and when to add cocoa powder ?
What about hazelnut flour? Do you think that would work?
We haven’t work with it before so we’re not sure how absorbent it would be. I would imagine it’s close to almond flour, so you may need significantly more of it than you would peanut flour.
Im allergic to peanuts, can we use coconut flour and how much if so?
Thanks!
We’ve never tried it so this is just a guess. I would say 1/2 the amount of coconut flour as we used peanut flour. Be sure to add it in slowly and make sure the consistency is good. If you have a good consistency batter you should come out with something pretty tasty.
How much cocoa powder and when added worked for y’all? Thanks!
Just add it in with the rest of the dry ingredients. 2 tbsp should be good. You may have to add a bit more liquid to account for the additional cocoa powder though. Just try and get the batter to be a brownie like consistency and it will bake up nicely.
what is the size of 1 cup in grams? plzz help
120g
Have you ever tried substituting goat cheese for cream cheese? Would you think that would work?
We have not tried it, but a mild goat cheese would probably work in this recipe.
How much salt is used in this recipe? It just says “salt”.
Just a pinch. About 1/8 tsp.
Would this work with something like sunflower seed flour or the coconut flour as an alternative to peanut flour? We have a peanut/tree nut allergic kiddo at home 🙁
I think coconut flour would be your best bet. Use a bit less than the recipe calls for in peanut flour.
Is peanut flour the same as powdered peanut butter? I searched peanut flour and that is what mostly came up
Nope, it’s what we linked in the recipe. Peanut flour is different.
Do you think I could mix peanut and coconut flours for this? Trying to forgo the peanuts when possible. Also, can I make peanut flour out of peanuts? Does that work?
Stacy,
We’ve never tried making peanut flour so I’m not sure about that one. You can sub in some coconut flour, but you will need less of it than you would peanut flour to achieve the same consistency.
I was thinking the same thing about just using peanuts. The difference would be that peanut flour has the oils removed, so there would need to be an adjustment to the fat ratios of the recipe. Some experimenting would be in order.
Can I use almond flour or is coconut the best for this recipe
I can’t have peanuts. Can I substitute coconut or almond flour?
Go with coconut flour, but you’ll need less than you would peanut flour. Not sure how much less exactly. I would add it last and try getting the consistency to be brownie batter like and you know you’re good.
I made this today with coconut flour. Used 1/4 cup coconut flour and beat the egg whites and stirred in at the end. In the oven now and smells amazing!
Awesome, let us know how it turns out!
Hey I followed this tip, plus folding the beaten egg whites into the dough and it turned out amazing an super fluffy. The only con is that it tastes pretty egg-y
Yo fam, I whipped up the four egg whites that came with the yolks and folded them into the batter at the end and the bread came out super fluffy and delicious. Just an option for the cheap people like me who can’t stand to use part of an egg! 😛
Me too! It’s in the oven now 🙂
Yay! Hope you love its – it’s my favorite bread recipe of ours!
I wondered if that would work! Mine is pretty dense so I’m making another loaf right now!
Great idea
Thank you!
Hey Kelly…Matt
sorry but I am not clearly understanding what your saying about the eggs and the egg whites and you hate to waste them….so did you use the whole egg or just the whites ???? thanks Merryn
Darn…………. I was about to ask what recipe do you have for bread that just takes the egg whites!!! Should have put them in like the person said. Should have read the comments first before I put it in the oven. Next time!!
Could you substitute almond/coconut flour?
Your best bet would be coconut and you’ll need less than the recipe calls for in peanut flour.
YAY! Thanks Matt! Recipe sounds so good, but I have a fatal allergy to peanuts so I’m glad I can still try it 🙂
OH MY! I love this recipe. Love the peanut flour. The brown sugar I used was the Sukrin brown sugar. I love their sugars. My hubby said he would eat what I fix if it has taste to it. This is a winner. So I am looking for food that are not bland but have taste. I love yall’s youtube channel and love this site. I am now going to go make the chocolate muffins. Thank yall for all the hard work to help people like me learn different things to make on the keto life. I love yall’s wonderful smiles, laughs and attitude.
Thanks so much Sandy! Glad you’re enjoying our content and recipes. Feel free to give us feedback on any more recipes you decide to try. We really appreciate it.
Hello there,
I love the idea of cream cheese in a bread, but I’m allergic to peanuts 🙁
Do you perhaps know what the ratios would be if I were to use coconut/almond flour?
Is it possible to substitute the brown sugar truvia for the liquid stevia? 🙂
Ya that should work pretty well. You might need a little bit more flour.
Finally!
I am moderately allergic to almonds and can’t consume it in large amounts. This made it impossible to make most of your breads and other recipes that required huge almond amounts in it (I did try to bite the bullet for the chicken nuggets though and tried it nevertheless!). So my next questions are: can I sub peanut flower for other breadings, will it affect the taste and will it kick me off ketosis (I heard it does)?
I would put peanut flour in a similar category to coconut flour, in that it doesn’t get very crispy when used as a breading. Have you ever tried ground up pork rinds as breading?? That might just be our favorite. Try something like this chicken recipe. Peanut flour has slightly more carbs than almond flour, but overall you will need less of it since it absorbs more liquid. It won’t kick you out of ketosis in moderation.
You guys rock!!
Thanks!!