Coconut Cream Bread, Low Carb

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 261.9
  • Total Fat: 22.6 g
  • Cholesterol: 237.5 mg
  • Sodium: 558.4 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.9 g

View full nutritional breakdown of Coconut Cream Bread, Low Carb calories by ingredient


Introduction

Only 3.5 Net carbs per serving! This coconut cream bread recipe has the texture of regular bread without the added carbs. It is great for sandwiches or toasted for breakfast. Toast this in a pan or toaster oven rather than a upright toaster, because it is so delicate. Thanks to Jay for this recipe, see her page @ http://www.lowcarb360.com/coconut-cream-br
ead.html Only 3.5 Net carbs per serving! This coconut cream bread recipe has the texture of regular bread without the added carbs. It is great for sandwiches or toasted for breakfast. Toast this in a pan or toaster oven rather than a upright toaster, because it is so delicate. Thanks to Jay for this recipe, see her page @ http://www.lowcarb360.com/coconut-cream-br
ead.html
Number of Servings: 1

Ingredients

    2 Tablespoons melted butter
    1 tablespoons heavy cream
    1 egg, lightly beaten
    1 tablespoon coconut flour
    1/2 teaspoon baking powder
    1 teaspoon unflavored protein powder
    Dash salt

Tips

Save time by mixing dry ingredients in bulk ahead of time:

1/2 cup coconut flour
4 teaspoons baking powder
8 teaspoons unflavored protein powder
1/4 teaspoon salt

Whisk together & store in a sealed container in the refrigerator. To make a single serving, add 1 & 1/2 tablespoons of this mixture to the wet ingredients listed above.


Directions

In a microwave safe cereal bowl, melt butter in microwave on high for 25-30 seconds. Whisk in the heavy cream, then the egg. Mix together the coconut flour, baking powder, protein powder & salt. Mix the dry ingredients with the wet ingredients until the mixture looks creamy. Microwave for about 1 minute 30 seconds or until done. Remove with a rubber spatula & cut in half with a serrated knife, making two round slices. This makes a spongy soft bread, perfect for toasting and sandwiches.