Low Carb Almond Bread
Ingredients
- 1 cup almond flour/meal
- 1 tbsp baking powder
- 8 ounces cream cheese, preferrably flavoured
- 2 cups grated mozzarella cheese
- 3 large eggs, at room temperature
- 1/4 cup grated parmesan cheese
Servings: slices
Instructions
- Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
- Stir together almond flour and baking powder.
- To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
- Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
Recipe Notes
-I like to use garden vegetable or herb and garlic cream cheese. They add a nice twist to the taste.
-The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.
-Room temperature squares can be warmed in the toaster.
-This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.
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