Introduction to the Mini Loaf Experiment
This bread is the result of an experiment performed one night. An amazing keto bread using almond flour had already been created, but the question was, could it be done again with peanut flour? The answer is yes, it can be done.
The Experiment
Peanut flour was new in the kitchen, so it was decided to give it full attention. This meant making five different mini loaves to see how it collaborated with different ingredients. One had peanut butter, two had coco powder, three had cream cheese, four had psyllium husk, and five was standard with the peanut flour standing on its own. The winner was number three, the cream cheese loaf, which was then made into a bigger 8×4 loaf.
Cream Cheese: The Secret Ingredient
The secret ingredient to the Cream Cheese Bread is cream cheese. It not only keeps the bread extremely moist, but also gives it a dense texture like a pound cake. It’s just the right amount of sweet and slightly tart. The bread can be sliced up for breakfast with some butter or eaten for dessert.
Benefits of Peanut Flour
Peanut flour is similar to coconut flour in that it’s highly absorbent, so less is needed overall. However, it’s recommended over coconut flour for baking breads. By using less to make an entire loaf, fewer calories are consumed, making it a worthwhile investment.
Recipe: Cream Cheese Bread
Nutrition Facts
- Calories per serving: 88
- Fat: 7.5g (12% of daily value)
- Carbohydrates: 2.25g (1% of daily value)
- Fiber: 0.3g (1% of daily value)
- Protein: 3.25g (7% of daily value)
Instructions
- Using a hand mixer, combine room temperature or melted butter and cream cheese thoroughly.
- Add golden monk fruit, yolks, vanilla, baking powder, and salt. Combine well.
- Finally, add the peanut flour and combine until it forms a thick batter.
- Pour into a greased loaf pan and bake at 350°F for 25 minutes.
Details
- Total Time: 35 minutes
- Servings: 16 slices
- Calories per serving: 88
- Course: Side Dish
- Keyword: cream cheese bread
Call to Action
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