03 April 2016

The Real Deal Bread - (9" by 5" Loaf Pan)

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Because my previous recipes didn't specify loaf pan sizes (they sloped so were impossible to measure correctly), I decided to buy a new loaf pan and bake another loaf. I knew the 9" by 5" pan I bought was between the small loaf and the large loaf, so essentially, I 1.5xed the small loaf pan recipe to create this. I also used normal flax seed meal instead of golden flax seed meal in this iteration because I've been getting a lot of questions about it and I hadn't yet tested normal flax seed meal in the final version of the recipe. (And I won't be using normal flax seed meal again because of both texture and color.) The only other change I made was using a standard oven instead of a convection oven, because I wanted to provide you with a better time estimate. 

If your loaf pan is smaller than 9" by 5", I suggest you use the small loaf recipe. If it's larger, I recommend using the large loaf recipe.

6 eggs 
6 oz cream cheese
1 cup egg white protein powder (I use the NOW brand)
3/4 cup sour cream
1/2 cup almond flour (I recommend using a fine almond flour and not almond meal)
1.5 tsp salt
1 squeeze Whole Earth (a monk fruit liquid concentrate)
1.5 tsp baking soda
3.75 tsp baking powder
1 cup golden flax seed meal (Note: I used normal flax seed meal here but I prefer golden flax seed meal for both the color and texture)

P.S. Whole Earth is a new monk fruit liquid concentrate. It tastes much better than stevia, so I do really recommend using it. It helps give this loaf the "slight sweetness" of normal bread.


1) Pre-heat your oven to 350 degrees. 

2) Separate 6 eggs. Put the whites in a standing mixer bowl for later use. Put the yolks in a large bowl.

3) Melt 6 oz cream cheese in the microwave until fully melted.

4) Mix the cream cheese with the egg yolks until super smooth. (If your cream cheese is "chunking," I highly recommend putting the mixture in a Ninja until super smooth, as cream cheese chunks will alter the texture of the bread.)

5) Add the egg white protein powder, sour cream, almond flour, salt, Whole Earth, baking soda, baking powder and golden flax seed meal to the cream cheese/yolk mixture. I highly recommend adding them in this order to facilitate stirring. 

6) Whip the egg whites in the mixer until stiff peaks.

7) Combine the bread mixture with the egg whites and mix until it's fully mixed. 

8) Spray the 9" by 5" loaf pan very, very well, and pour the mixture into the pan. 

9) Run a knife through the mixture to help get rid of any possible air bubbles.

10) Put the bread in the oven for about 50-54 minutes. It should be very golden brown and crusty to the touch. (Even though the outside might feel like a rock, the inside is still soft. If the bread is not in long enough, it may be too moist.)

11) Let bread cool in pan for at least 7 minutes, and then remove from pan.

12) Cut when cool, and enjoy! Feel free to post comments and pictures on Caroline's Keto Kitchen Facebook page.

Picture Instructions:

Nutrition Facts:

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