Comments on: Keto Cream Cheese Bread Recipe

By: Anna

Anna — Thu, 15 Jun 2023 08:41:09 +0000

In reply to Elsie. Thank you for giving metric weights as well as American cup weight. I am now going to try baking the cream cheese bread loaf. Anna.

By: Elsie

Elsie — Mon, 17 Oct 2022 15:30:49 +0000

Why the protein powder.? Can it be omitted ?

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 29 Jul 2022 15:59:07 +0000

In reply to Alohalani Freeman. Other unflavored protein powders should work.

By: Alohalani Freeman

Alohalani Freeman — Fri, 29 Jul 2022 00:26:23 +0000

In reply to Lisa MarcAurele. What happens if you can’t find whey protein?

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 12 Feb 2022 15:24:50 +0000

In reply to Marilyn Green. I'm so glad this low-carb bread recipe worked out for you! Thanks for sharing your changes.

By: Marilyn Green

Marilyn Green — Fri, 11 Feb 2022 21:26:41 +0000

This bread is fantastic! I have tried so many (ok, it was only 7) low carb/Keto bread recipes, with yeast, without yeast, almond flour alone or in combination with other alternative flours, fat head, with and without psyllium husk powder, blah, blah, blah. None of them were right and I found the psyllium husk powder doughs disgusting to work with because they seemed slimy. My husband had finally proclaimed the garbanzo bean flour bread ok. Then, I tried a fathead recipe that required massive amounts of mozzarella and was still heavy. But at least the taste was good and it smelled wonderful baking. But, now I have a recipe that makes a bread which is light, requires a shorter baking time and tastes amazing. After looking at other peoples comments, I did alter the recipe slightly because of what I did and didn't have on hand currently and what I had liked from my other fathead recipe.
Changes I made: I combined all my dry ingredients together in a separate bowl before adding them. I made 2 substitutions garbanzo bean flour in place of parmesan cheese and replaced the water with sour cream. I also beat the eggs before adding them .
Thank you so much for this recipe!

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 01 Oct 2021 12:53:12 +0000

In reply to Elena. If you don't care for the taste of parmesan cheese, you can probably sub it with almond flour or another type of cheese. It may just take a little experimenting but I've used parmesan as a sub for almond flour in other recipes.

By: Elena

Elena — Fri, 01 Oct 2021 09:35:12 +0000

Thank you for a fantastic recept!
The bread turned out great texture, color and taste.
I think it is my favorite keto bread now 🙂
I wonther if I can replace the parmezan with another cheese tough, or skip it all together?

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 20 Jun 2021 21:11:06 +0000

In reply to Denise Lamontagne. Sorry about that. It should be ½ teaspoon.

By: Denise Lamontagne

Denise Lamontagne — Sat, 19 Jun 2021 23:43:17 +0000

In the low carb cheese bread, 1/2 of ... ? xanthan gum ? Merci

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 09 Apr 2021 16:02:03 +0000

In reply to Char Santjer. A food processor would be a better way to incorporate the cheese into the mixture. Melting shouldn't be needed if it's processed in well.

By: Char Santjer

Char Santjer — Fri, 09 Apr 2021 14:48:40 +0000

I love the taste of this bread but I have a question about the mozzarella cheese. Should it be melted before adding it in? I made it in a stand mixer, but when baked, I had small pieces of mozzarella that had burned on the outside. Would a food processor be better for a more thorough combining? Thanks for all your recipes!