Are you looking for a tried and true low carb bread recipe that has been adequately tested? Check out the keto friendly Soul Bread recipe!
Have you heard of Soul Bread? It’s an amazing low carb bread recipe that’s easy to make and has only 1 gram carb per slice.
The bread is named after Souls Song who set out to develop the perfect low carb bread recipe. She got help perfecting her recipe from others who tried the recipe and offered ideas in the Atkins and LCHF – The Road to Success Facebook group.
Low carb Soul Bread became an instant hit and variations of the bread started to pop up everywhere. I learned about the low carb bread recipe on Facebook when a member of the Atkins and LCHF group contacted me to share the recipe on the Low Carb Yum Facebook page.
Although I shared the recipe on my low carb recipe page, it didn’t get much engagement and very few people saw it. So, I decided to give the recipe a try and share my thoughts on the recipe here on my blog where it would be seen by a lot more people.
Low Carb Soul Bread
Soul Bread uses whey protein as the low carb flour substitute. There are a lot of different whey protein brands out there and some did not produce great results.
I used the Hoosier Hill Farm brand of whey protein as it came in a smaller amount at the lowest cost. The recipe calls for 1 2/3 cup of whey protein for the 9×5-inch loaf which isn’t too bad. I should be able to make at least two loaves with the amount of protein powder in the bag.
My son, who is into weight lifting and muscle building, discovered my large container of Designer Whey Protein Powder and used most of it up. Since I was almost out, I needed to replenish my supply anyway.
The bread had a very good rise after it was baked. I used a stoneware pan sprayed with a bit of oil. The bread popped right out!
I liked the nice crunchy crust that the bread had. The top wasn’t smooth, but it wasn’t noticeable after slicing.
The Hoosier Hill Farm package is a bit small. I will order the Nature’s Best ISOPURE Zero Carb and try that in the Soul Bread recipe next time.
The batter was pretty light and airy. I gave it a taste and it had a nice flavor so I left the touch of sweetener out.
A lot of commercial breads have sugar added as a flavor enhancer. The Soul Bread recipe leaves this as an option to add a few drops of either liquid sucralose or stevia.
You’ll get 16 slices of bread out of the 9×5-inch loaf. At 1g carb per slice, it’s a bread that is even safe for low carb induction. You can have a slice with your eggs, make a grilled cheese sandwich, or just serve it with a pat of butter.
Low carb Soul Bread has a very nice light texture. It is a great bread to make sandwiches with. I did find it a little dry near the edges, but otherwise, it was very good.
The bread was perfect served warm out of the oven with a little Kerry Gold butter. I also took some slices into work for breakfast and it kept me full the whole morning.
If you’ve been searching for the perfect low carb bread recipe, I encourage you to give Soul Bread a try. Just be sure to use the whey protein that tested well as not all brands of whey protein gave good results by those who experimented with the recipe.
There are other delicious variations of the low carb Soul Bread that have popped up due to the popularity of this new low carb bread recipe. Lover’s of the bread have come up with variations such as bacon cheddar, cinnamon pecan, lemon blueberry, toasted onion and cheddar, pumpkin pecan, rosemary garlic, and eggnog cinnamon.
Are you ready to try out this wonderful new low carb bread recipe?
You can find the original Soul Bread recipe and variations at Low Carbe Diem.
Low Carb Soul Bread
- 12 ounces cream cheese softened
- 1/4 cup butter
- 4 eggs
- 2 drops Sweetleaf stevia drops optional, or liquid sucralose
- 1/4 c heavy whipping cream or half and half
- 1/4 cup olive oil
- 1 2/3 c unflavored whey protein ** (preferably zero carb)
- 1/2 tsp salt
- 1/3 tsp baking soda
- 1 tsp xanthan gum
- 2 1/2 tsps baking powder
- 1/4 tsp cream of tartar
- Preheat oven to 325 F. Prepare a bread pan (9″ x 5″) or molds.
- Put cream cheese and butter in large microwave safe dish . Microwave for 1 minute.
- Take out and blend well with stick blender (or hand mixer)
- Add eggs, few drops of sweetener, heavy cream, and olive oil and blend real well.
- Blend all dry ingredients in separate bowl.
- Add dry ingredients to cream cheese mixture and stir well with spoon or spatula. Don't use mixer or hand blender for this step because it will whip it too much.
- Pour into a greased pan or silicone mold and bake at 325 F for 45 minutes, or until golden brown. The bread may be dry on top but adding melted butter helps if you’re eating it right away. Once cool, wrap in plastic to store.
- Values Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.