What’s better than a nice autumn spiced bread? One thats filled with cream cheese! I can’t describe how delicious it is. It’s like pumpkin spice without the pumpkin.. a great alternative for those who aren’t able to get canned pumpkin!
*Note: if you are going to use skinny syrups for the caramel & toffee flavours, use 2 tbsp instead of 1.
What you’ll need:
- 1/2 cup (118ml) heavy cream
- 3 eggs
- 1/3 cup (75g) melted butter
- 1 tsp vanilla extract
- 1 tbsp caramel flavouring
- 1 tbsp toffee flavouring
- 2 cups (200g) almond flour
- 1 tsp baking powder
- 1/4 cup (50g) sugar substitute (I used erythritol)
- 1/4 tsp xanthan gum
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup (115g) cream cheese
- 1 tsp vanilla
- 1/8th cup (25g) sugar substitute
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In a mixing bowl, whisk all your bread ingredients together.
In a separate mixing bowl, stir together your cream cheese, sugar substitute and vanilla. Don’t worry if it’s grainy – the sugar granules will dissolve when heated in the oven.
Pour half the bread batter into a bread tin lined with parchment paper.
Spoon or pipe the cream cheese on top of the bread batter. Leave some room around the edges so that the cream cheese won’t leak out when taken out of the tin.
Pour the rest of the bread batter on top of the cream cheese and spread it around so that it covers the cream cheese.
Bake at 350°F/175°C for 45 minutes.
Take out of the oven and let it cool.
Enjoy! This makes roughly 14 slices.
Nutritional Information per slice:
NET CARBS: 2.7