Soul Bread

About

This is a classic Keto Soul Bread made with cream cheese, heavy cream, olive oil, and whey protein isolate. If you are trying to gain muscle or lose weight, this bread will help you to hit your macro targets with low net carbs and high protein! This low carb bread recipe is very easy to whip together. All you need is a hand mixer or stand mixer (you can mix this by hand too). The result is a luscious-looking batter that wonderfully browns to a golden color in the oven. The interior of this Keto bread recipe is light, fluffy, and full of flavor.

How do I know when this bread is done and what kind of pan should I use?

Use a standard 9” x 5” loaf pan for this bread. The batter would also work well if divided between individual muffin cups. Depending on how much you whip the final batter, the loaf pan should be placed on top of a sheet tray to catch any drips. The more the final batter is mixed, the more air that is incorporated that will cause it to spill over the sides of the loaf pan.

Why do I need to soften the cream cheese?

The cream cheese must be softened in the microwave or left out at room temperature for a couple of hours. This will help the cream cheese incorporate into the batter. If it is cold at all, there will be small lumps of cream cheese throughout the batter.

Serving suggestions

This bread makes for a beautiful sliced bread for a low carb sandwich or Keto avocado toast. I like this toasted with a slather of nut butter in the mornings with a cup of coffee. Additionally, this bread could be used to make French toast or spread with softened butter and seared on both sides as a treat.

135 g of whey isolate = 1 1/2 cups

Ingredients

12 ounce cream cheese
4 large raw egg
¼ cup heavy cream
½ cup extra virgin olive oil
135 gram whey protein isolate natural unflavored by now sports
½ teaspoon coarse kosher salt by morton
½ teaspoon baking soda
1 tablespoon baking powder
¼ teaspoon cream of tartar

Instructions

Preheat the oven to 325 F. Spray a standard sized loaf pan (about 9” x 5”) with nonstick cooking spray. Soften the cream cheese in the microwave for a couple of seconds or allow it to sit at room temperature for a couple of hours. Combine the cream cheese, heavy cream, eggs, and olive oil together in a medium bowl. Combine using a wooden spoon or hand mixer. Being careful not to overmix, just mix until smooth. Over mixing will add too much air.
Place a sifter over the bowl, and combine the whey protein isolate, kosher salt, baking soda, baking powder and cream of tartar together and sift it directly into the bowl. Mix well again until combined.
Pour batter into the prepared loaf pan and bake for 45 minutes or until the top is nicely golden brown.
Allow it to cool completely before attempting to remove it from the loaf pan. Use a sharp paring knife around the outside edge of the loaf pan to loosen the loaf then use a serrated knife to cut the loaf into 16 slices.