Recipe

Cinnamon Soul Bread

Did your mama ever wake you on a cold fall or winter morning with some warm cinnamon bread?  You know the kind.  It warmed you just by the smell alone.

I loved waking up to it, and I loved devouring it warm with butter.  This recipe makes a Soul Bread jpgvery low carb version that you can toast and enjoy without the nasty carbs.  The recipe is included in my newest book, Keto Gatherings, bKeto Gatheringsut there was an error in the print version, so I’m sharing the recipe here with you so that you have the correction.  Errors like that drive me mad!  We edit so carefully and then something silly happens like the instructions telling you to add all of the cinnamon and brown sugar substitute on top.  That’s not how it’s supposed to be made!  No, no, no!  Most of it goes in the batter with only a few tablespoons reserved for the top at the end.  Unfortunately an editor made that change, and I didn’t see it until it was printed.

Moving on…if you haven’t made this version of soul bread, I think you will love it!  Once you make it you can enjoy it as French toast or use it in the French Toast Casserole in Keto Gatherings.  We enjoy having that recipe for Christmas morning!  Don’t forget to let the cream cheese melt so that you don’t have lumps in the bread, and remember that the yeast is only for flavor and not for rise.

Cinnamon Soul Bread

Makes 18 servings

12 ounces cream cheese (1½ cups), softened in the microwave

4 large eggs

¼ cup heavy cream

¼ cup (½ stick) unsalted butter, melted

¼ cup coconut oil, melted

2 tablespoons apple cider vinegar

2 teaspoons vanilla extract

½ teaspoon maple extract

1¼ cups whey protein isolate

½ cup oat fiber

2½ teaspoons baking powder

1 (1¼-ounce) packet active dry yeast

1 teaspoon xanthan gum

¼ teaspoon salt

½ cup granulated sweetener

1½ teaspoons ground cinnamon

Preheat the oven to 325°F. Liberally grease a 9 by 5-inch loaf pan.

In a large bowl, using a hand mixer or stand mixer, combine the cream cheese, eggs, heavy cream, butter, coconut oil, vinegar, and extracts; set aside.

In a separate bowl, whisk together the protein isolate, oat fiber, baking powder, yeast, xanthan gum, salt, sweetener, and ground cinnamon. Use a sieve or sifter to sift the dry ingredients into the wet ingredients. Gently stir to combine. Do not overmix.  Pour the batter into the prepared loaf pan.

Sprinkle additional cinnamon and brown sugar over the top of the bread, using about two tablespoons of brown sugar and 1 tablespoon of cinnamon.  Bake for 55 to 65 minutes, until the bread is golden brown and a toothpick inserted in the middle comes out clean. Don’t underbake or the bread will sink as it cools. Let cool for at least 15 minutes before slicing with a serrated knife.  Store leftovers in the refrigerator.  The texture is better overnight.

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