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.
For paleo, it has some kind of protein as a lagoon, that i shouldnt eat. So I would try for me, almond or coconut or a combination of both I so wish ketoconnect would test this with coconut and almond flour. Thanks guys I love you recipes and videos and website. Going to check out your cookbook too.
Hi, I didn’t have peanut flour so I used 1/2 cup coconut flour
I used 2 tablespoons sugar free maple syrup as I didn’t have the sugar you listed
I used whole eggs rather than egg yolks
I baked it in 18 muffin tins sprayed with oil
I baked at 350 degrees for 19 minutes
Otherwise I used your recipe. They were great, light and tasty love this recipe,,
Woah! Great swap out – most people have coconut flour so this will be very helpful. Haven’t made this in ages it feels and it is one of my favs – I’ll have to try your new version!
Regular muffin tins or the mini ones??
Does this go into the fridge does it last about 5 days?
Yes, definitely fridge and it should be god for 5 days 🙂
Any idea of using whey protein and cream cheese in a keto bread without eggs ?
There is a bread recipe called “soul bread” out there that meets this criteria I think. It may have eggs though. You can try a variation on that.
It doesn’t say how much salt to put in… How much is needed?
A pinch – 1/8 tsp or so.
This bread is absolutely delicious. I was concerned as i thought the bread had fallen due to the size of the loaf. I used a medium size loaf pan. Would it be taller if i used all of the egg instead of only the yolks. Where can i find more of your recipes. i am new to Keto and am thrilled i found this recipe. thank you so much.
I made this bread tonight and it not only didn’t rise very much, it fell to almost nothing while cooling. Not sure what went wrong and for some reason can’t see the comments to see if you have already answered this. Would appreciate any guidance, as the taste was sensational and I very much want this to work. Thank you!!
So sorry to hear that! It’s possible it was overmixed
Can you make a double batch for one pan? How long would you bake a double batch? It’s so tiny!
Hey there, we wouldn’t recommend using a bigger pan as it would compromise the structural integrity
This ‘bread’ did not rise at all, maybe 1 inch? Very moist and yellow. I’m wondering if something was left off of the ingredient list, such as the egg whites being whipped and added back in? Something is definitely not right.
Concerned about amount of sugar in Brown Sugar Truvia. I understand that I can use erythritol, but can’t understand why you think Brown Sugar Truvia is OK. I’m new at this, love both of you and appreciate all your efforts, but am confused about this Truvia.
Brown sugar truva blend is bad, but the straight up truvia brown sugar is fine.
I just made this. I doubled the recipe and used 2c total of flour, but I did 1 1/2c coconut flour and 1/2c flaxseed meal. I used full eggs, not just yolks, but added in 2 extra eggs because of the coconut flour. Everything else was unchanged (besides doubled). Turned out really good!
You eat it raw or put in oven at what temp?
Pour into a greased loaf pan and bake at 350 for 25 minutes.
I made this recipe and baked it in a regular size bread pan and it came out about 1 1/2 inch thick. It was more like a slice of faccacia bread? the flavour was great but I must have done something wrong?
It actually is pretty thin, but the recipe can be increased for a larger loaf. You could also try making it as muffins.
Ok I understand the eggs and the whites…..sorry …I didn’t read the recipe thoroughly…please forgive
thanks Merryn
Does peanut butter powder work the same as peanut flour? New to this stuff.
Unfortunately, it does not. Peanut flour is much more absorbent and actually works like a flour whereas peanut butter powder does not.
So happy to find this recipe using peanut flour. I am new to the keto community and am high allergic to nuts. Glad that peanut flour is something that I can use as a substitute to almond flour. In your opinion can peanut flour always be substituted for almond flour in baking? I thought peanuts were low on the range of being keto friendly. Since I’m new to keto world I’m trying to stay away from foods that aren’t super keto friendly. Is peanut flour a good substitute? FYI: Started following your Keto Connect on YouTube as well. Thanks to you and your wife for all keto input.
This is one of my favorite recipes – I love peanut flour! No, it can’t be subbed for almond flour. They both highly differ in absorbency, unfortunately. It is a great flour to use in baking however!
I made this then fried it in a pan with butter and topped it with almond butter, cinnamon, and blueberries as a make shift French toast 10/10 would eat breakfast for dinner again
OMG yummmm!! Definitely have to try that 🙂
Does e peanut flour give a peanut taste to the bread? I am asking, because I do not like peanuts or peanut butter, except for boiled peanuts.
Thanks
Ya, it gives a slight peanut taste. Sort of the way coconut flour gives a slight coconut taste.
Hi Megha and Matt! First off, just want to say thanks for all the recipes you guys share and your videos and everything, you guys rock! Secondly, I was wondering if you had tried Pumpkin Seed flour before? I’m thinking that might be a good nut-free/legume-free alternative for some. I don’t even know if you can buy it already ground, but I have used a cheap coffee grinder and made my own. A person in one of my online Keto groups who has a specialty gluten-free/sugar-free/low carb bakery said that her company uses raw pumpkin seeds ground really fine with just a small bit of Confectioner’s Swerve to make macarons. I’m interested to give it a go for baking sweet breads and thought this recipe might be a good candidate for that. Thanks again!
Thanks so much for the recommendation of pumpkin seed flour. I think we’ll pick some up and try experimenting with it!
While I do enjoy this bread, the portion size is kind of misleading. If you cut the loaf into 16 servings, you’re talking about a SLIVER of a piece of bread (roughly about 20 grams). I made this recipe and portioned it out. Now I know it’s intended to be a dessert portion but this isn’t a portion. It’s a morsel. Calling this 8 servings would be more appropriate. Net carbs would total less than 4 grams which is still quite good for a dessert!
Keep up the good work. I really do enjoy the recipes. Just a little frustrated with this one bc it required I buy several more ingredients I didn’t have on hand. I also like to keep my carb counts as close to zero as humanly possible since I’m very strict keto.