How to make low-carb and gluten-free soul bread

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Soul bread may sound like just the kind of carb-heavy food low-carb dieters avoid like the plague, but it’s exactly the opposite. Invented by a low-carb blogger and perfected through diligent testing and tweaking by the low-carb community, soul bread is the low-carb sandwich replacement you've been wishing for. The recipe below is a delicious example.
Using cream cheese as a base and whey protein powder in place of flour gives this bread flavor and keeps it light and airy. This makes savory sandwich bread, but with a few minor changes, you can make dozens of variations such as chocolate soul bread, cinnamon pecan soul bread, lemon blueberry soul bread. Eat these plain, slathered with butter or nut butter or made into French toast. Yum.
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Cooktop Cove
Low-Carb and Gluten-Free Soul Bread
16
10 minutes
45 minutes
55 minutes
Cooking spray
12 ounces cream cheese, at room temperature
1/4 cup butter, melted
1/4 cup oil
1/4 cup heavy whipping cream
2 drops liquid Stevia
4 large eggs
1 tablespoon gluten-free baking powder
1 teaspoon xanthan gum
1-2/3 cups whey protein powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Preheat the oven to 325 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
In a large mixing bowl with an electric mixer, beat together the cream cheese, butter, oil, cream and Stevia. Add the eggs, one at a time, beating after each addition to incorporate.
Add the baking powder and xanthan gum and beat to incorporate thoroughly.
Add the protein powder, baking soda, salt and cream of tartar and stir by hand to incorporate.
Transfer the batter to the prepared pan and bake in the preheated oven until the top is golden brown, about 45 minutes.
Turn out the loaf onto a cooling rack and let it cool before slicing.
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