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Banana Sour Cream Bread

preconditions: Preheat oven to 325°F

1/3 cup butter, softened
1/2 cup full-fat cream cheese
4 eggs, room temperature
3/4 cup pourable (granulated) Splenda
1/2 cup Diabetisweet or erythritol
2 teaspoons Brown Sugar Twin
1 3/4 cups almond flour
1/4 cup vital wheat gluten
1 teaspoon baking powder
1/2 teaspoon salt
1 2.5-oz jar Gerber Banana Baby Food
1/2 cup sour cream
1 teaspoon banana flavor extract

Preparation Method:
Cream butter, cream cheese, pourable Splenda, Diabetisweet (or erythritol), and Brown Sugar Twin well. Add eggs, one at a time, beating well after each. Set aside.
In separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder, and salt.
In small bowl mix baby food, sour cream, and banana extract. Add to butter/cream cheese mixture and beat well.
Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Pour into greased 9 x 5 inch loaf pan and bake for approximately 50 minutes (oven times may vary –– don't overbake!)
[optional:] Like a sugary topping? For an extra few grams for the loaf (almost doesn't change the amount per slice), sprinkle a bit of Diabetisweet or erythritol over the top of the bread in its last 20 minutes of baking.
Walnuts or pecans can be added to this recipe as well. About 1/2 cup broken nut pieces added just before adding to loaf pan to bake works nicely.
45 grams of carbs in entire recipe.
Makes 12 slices: 3.75 carbs per slice.

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