Fresh Sage and Parsley add bursting flavor to this bread recipe.  It’s moist like a quick bread, slices and toasts like sandwich bread.  So full of flavor and substance.  You will fall in love with this herb bread.

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  • 2.5 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 Kerry gold butter
  • 8 oz cream cheese
  • 8 whole eggs (room temperature)
  • 1/4 cup fresh sage leaves cut into tiny pieces (or 1 tsp ground sage)
  • 1/3 cup fresh parsley leaves cut into tiny pieces (or 2 tsp dried parsley)
  • 1 tsp rosemary seasoning
  • 2 tsp baking powder

POP Bread out easily with these!

Starfrit Silicone Mini Loaf Pans (Set of 3), Red/Gray/Green


  • In a medium sized mixing bowl, blend together room temperature 1/2 cup of butter and 8 oz of cream cheese until it’s a smooth and creamy consistency.
  • Add Rosemary, sage, and parsley seasonings to the mixture and whip it until completely combined.
  • Add the eggs, one and a time and continue mixing the batter until smooth
  • Add baking powder to the flour and sift together to blend it (or stir it together in a bowl to combine)
  • Finally, add the flour mixture to the wet mixture and continue to blend until completely incorporated.  Pause to scrape the sides of the bowl a couple times in the process.  Batter will be a bit thick.  (resembling cornbread batter)
  • I used 3 mini loaf pans, and filled each one about 3/4 the way to the top.  You can use a bigger loaf pan, but this will increase cooking time.
  • Bake the mini loaves for about 35 minutes.  Larger loaf pan about 50-55 minutes.
  • Bread should be golden brown on top and pass the toothpick test (sticking into the center and pulling out clean).
  • Enjoy!

This Recipe makes about 24 thin slices.

Each slice is 20g fat, 5.5g protein, 5gcarbs, 2.5g fiber = 2.5 Net Carbs