This amazing low carb bread is completely flour free and gluten free, but tastes so good with a texture that rivals any gluten bread!
If you don’t have a low carb, gluten free baking recipe box you’ll want to start one with this recipe. This delicious bread is simple to make, doesn’t require any rise time and is ready in no time. Plus it tastes amazing!
How to Make Low Carb Bread
The first thing to know about this recipe is it’s easy! All it requires is mixing, blending and baking. There’s not much more to it.
Even though it’s easy, this low carb bread recipe is unique as it does not use any flour whatsoever. So what gives the bread that light and tender bread structure?
Baking with Protein Powder for this low Carb Bread Recipe
Protein powder acts the flour in this recipe. It provides all the protein and fiber this bread recipe needs to fulfill my top two gluten free bread requirements:
Without taste no one will eat it and without texture no one will eat it!
To act as a replacement for the flour, use unflavored Isopure protein powder. Check it out here. Protein powder is incredibly effective at binding ingredients, plus with close to 20 grams of protein per 1/3 cup, you are well on your way to getting your required protein intake.
Sprinkling in the xanthan gum and baking powder
Instead of adding the gum and the baking powder along with the dry ingredients, you are going to sprinkle it onto the liquid ingredients and blend as you go.
This helps bring the cream cheese, whipping cream and other liquid ingredients together before adding in the protein powder.
Add a Sweetener
While this low carb bread is not a sweet bread, a hint of vanilla extract puts it over-the-top delicious. Because the protein powder is unflavored and has a bitter taste, a little dose of sweetener gives it a nice punch of taste. And it’s not too much that the bread is sweet, just enough to balance out the bitter protein powder.
Sifting is important
Sifting is that one extra step that’s really crucial in this recipe. Sifting creates a fine flour, or in this case, powder. It makes mixing easier as the particles are already broken down. Which is important since you don’t want to overmix this batter!
Because of the gluten free nature of gluten free baking, overmixing is not a problem to worry about. There’s no gluten to disrupt! But when using protein powder, overmixing is a very real problem. And it can lead to a tough, dense baked good. Mix just until the ingredients are incorporated.
Turn the oven temperature down
As they say with all ‘good things’ – too much of a good thing is never a good thing. The same goes for protein powder. One side effect of it is that is can make baked goods a bit on the dry side. So to compensate for that, turn your oven temperature down to 325° F.
Although the cream cheese in the recipe certainly helps keep it moist as well!
The very best low carb bread doesn’t just taste delicious, it’s easy to make too! Will you do me a huge favor and rate this recipe if you enjoy it?
Low Carb Bread
- 12 oz. cream cheese softened
- ¼ cup butter melted
- ¼ cup olive oil
- ¼ cup heavy whipping cream
- 1 tsp. vanilla extract
- 4 eggs
- 1 tsp. xanthan gum
- 2 ½ tsp. baking powder
- 1 2/3 cup unflavored protein powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. cream of tartar
- Preheat oven to 325 F. Grease or spray a 9” x 5” pan. Set aside.
- In a large bowl, add the softened cream cheese, melted butter, olive oil, whipping cream, vanilla and eggs. Blend with a handheld or stand mixer for 30 seconds. Scrape down and blend for 1 minute.
- In a small bowl or plastic baggie, add the baking powder and xanthan gum. Mix together thoroughly.
- Shake a portion over the liquid ingredients and blend. Continue shaking the baking powder/xanthan gum mix over the liquid and then blending with the mixer, until all the mix is gone and incorporated into the liquid ingredients.
- In a flour sifter, add the protein powder, baking soda, salt and cream of tartar. Sift over the wet ingredients.
- Stir by hand just until all the dry ingredients are mixed in.
- Pour batter into the prepared pan and bake for 45 minutes or until golden brown.
- Protein powder is an important ingredient in this recipe - nothing will directly substitute.
- Make sure to sprinkle the gum and baking powder over the liquid ingredients first.
- Mix the batter just until it's combined.
- Enjoy this bread as-is or it makes a delicious sandwich.
Wondering about gums and starches in baking? Check out these articles next:
- Alternatives to Xanthan Gum in Gluten Free Baking
- Gluten Free Starches: Arrowroot, Tapioca, Potato and Cornstarch
- How to Substitute Xanthan Gum and Guar Gum
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