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Banana Sour Cream Bread
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1/3 cup butter, softened
1/2 cup full-fat cream cheese
4 eggs, room temperature
3/4 cup pourable (granulated) Splenda
1/2 cup Diabetisweet or erythritol
2 teaspoons Brown Sugar Twin
1-3/4 cups almond flour
1/4 cup vital wheat gluten
1 teaspoon baking powder
1/2 teaspoon salt
1 2.5-oz jar Gerber Banana Baby Food
1/2 cup sour cream
1 teaspoon banana flavor extract
Preheat oven to 325°F.
Cream butter, cream cheese, pourable Splenda, Diabetisweet (or erythritol), and Brown Sugar Twin well. Add eggs, one at a time, beating well after each. Set aside.
In a separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder, and salt.
In a small bowl mix baby food, sour cream, and banana extract. Add to butter/cream cheese mixture and beat well.
Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Pour into greased 9 x 5 inch loaf pan and bake for approximately 50 minutes (oven times may vary –– don't overbake!)
45 grams of carbs in the entire recipe.
Makes 12 slices: 3.75 carbs per slice.
[optional:] Like a sugary topping? For an extra few grams for the loaf (almost doesn't change the amount per slice), sprinkle a bit of Diabetisweet or erythritol over the top of the bread in its last 20 minutes of baking.
Walnuts or pecans can be added to this recipe as well. About 1/2 cup broken nut pieces added just before adding to loaf pan to bake works nicely.
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