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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INGREDIENTS
- 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
Directions
- 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