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.
Can peanut powder be used instead of flour. Very new to all this
No peanut powder would become a different consistency sadly!
Can use coconut flour instead?
Cant wait to try it
B
This was amazing !!! I used only egg whites and made it a savory bread with lots of spices ( garlic, salt free spices, Italian herbs etc ) i made the recipe double and they both came out raised all the way to the top of the mini pans! They are crunchy on top and soft and moist on the inside 🙂
I am pleasantly surprised how delicious these are!
The bread is a little sweet as well..
Just amazing !!!!!
I used no salt ..
I ate some warm out of the oven and I grilled some in a pan with butter for breakfast with eggs..
I highly recommend this bread 🙂
Tried this today and added some Lily’s chocolate chips. Ohmygosh. This hit the spot. Thanks so much. This is def going to be in my new rotation.
What size loaf pan??
A standard loaf pan (8×4) will work 🙂
Could I substitute powdered peanut butter for the peanut flour? or are they the same thing? Thank you!
Yes those are basically the same thing. I would make sure it doesn’t have added sugar in it though.
Amazing, as a baker and a breadie lol this bread is fantastic. It holds up well and toast great also. Thank you for all your hard work..
Can you use Serve granulated sugar instead?