Low Carb Almond Bread

This one was approved by even my non-LC friends! If you don’t have LC Bake Mix, check out the recipe from my previous post!

8 ounces cream cheese – softened
1 cup butter – softened
4 eggs
1/3 c. Splenda®

2 teaspoons baking powder
1/4 teaspoon salt
2 cups almond flour
1 c. premixed lowcarb baking mix
1 tsp Pumpkin Pie Spice
1 tsp guargum
1 tsp xanthan gum

Preheat oven to 325°F. Prepare a 1 1/2 qt loaf pan (or 3 mini loaf pans) with cooking spray.

Combine wet ingredients together in a blender until smooth.
Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 (40-50 mins for mini pans) minutes or until toothpick inserted in center comes out clean.

Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
Keep refrigerated.

Optional – Add an additional (1) cup of Splenda for a sweeter bread that tastes almost cake-like.


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