Sweet Breakfast Bread, Low Carb & Gluten Free

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This slightly sweet breakfast bread is low carb, gluten and sugar free and a great addition to any breakfast.

Sweet Breakfast Bread anyone? There are many recipes floating around the internet for low carb and gluten-free bread to help us on our journey to getting healthy. One of our favorites is Soul Bread.

Thanks to some low carb masterwork, Gloria Koch, created the original recipe for Soul Bread, and let me tell you, it is great. This gluten and grain free bread has swept the internet with tons of variations ranging from sweet to savory. You can find more about Gloria and her wonderful bread on Start Low Carb.

Our favorite version of Soul Bread is one by Kristie Honeycutt over on YouTube. She added a few of her own touches, including adding the oat fiber for a texture that I really enjoy. So when I make the basic bread recipe, I use her recipe.

If you haven’t watched any of Kristie’s videos, I highly recommend that you do. You can find her version of Soul bread here.

This slightly sweet breakfast bread is low carb, gluten and sugar free and a great addition to any breakfast.

This recipe for my Sweet Breakfast Bread, is a play on the Soul Bread concept, with and uses the oat fiber as Kristie suggested on her channel. It comes in at 3 net carbs per slice and makes a great side with some eggs in the morning.

I was playing around in the kitchen the other night and decided on making some muffins or bread for breakfast the next morning but I discovered that I was actually missing a few key ingredients that I wanted to add. However, since I was already knee-deep in the recipe I forged on, adding this and that of things that I did have on hand.

This Low Carb Breakfast bread is sugar and gluten free and comes in at 3 net carbs per slice. It is great with eggs or as French Toast.

Let’s bake some bread!

To make this bread you will need to make sure all your ingredients are at room temperature. This will make sure that all your ingredients mix together more easily and having your batter at room temperature will also help your bread bake evenly.

This recipe is as easy as adding your ingredients into your mixer and mixing it well, before baking it for 50-55 minutes. I bake my bread in a 350 preheated degree oven.

I used a standard size loaf pan that I greased really well, but you could also do this in a muffin pan if you wanted to make them that way.  Just fill them and bake at the same temperature for roughly 18-22 minutes. Either way, we love this recipe and enjoy it with our breakfast as toast with eggs or even as french toast. Yum, that is making me hungry now!

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This slightly sweet breakfast bread is low carb, gluten and sugar free and a great addition to any breakfast.

 

 

 

 

 

 

 

 

 

1 Slice

Sweet Breakfast Bread, Low Carb & Gluten Free
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Ingredients

  • 4 egg, egg whites
  • 2 large, whole eggs
  • 1 tsp, baking powder
  • 1/2 tsp,baking soda
  • 1 Tsp, cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 cup, Oat Fiber (I use THM Brand, because it is so mild)
  • 8 oz, cream cheese, softened
  • 1/4 cup melted butter or coconut oil
  • 1/3 cup Sukrin Gold (brown sugar alternative, see note)
  • 1 cup Whey Protein Powder ( I use THM Brand)
  • 4 Tbsp flaked Coconut-unsweetened
  • 4 Tbsp chopped pecans
  • **Note: if you don't have Sukrin Gold you can mix 1/3 cup of Erythritol plus 1 tsp molasses)

Instructions

  1. To begin, add you egg whites, whole eggs, sweetener, molasses and very soft cream cheese to your mixer and combine thoroughly. Try to make sure there are no lumps of cream cheese not mixed in.
  2. Next add in your your melted butter or oil, dry ingredients: whey, oat fiber, baking powder and soda and spices. Mix on low speed until all is combined and sit aside.
  3. Grease or spray your loaf an really well with cooking spray, then pour your bread batter into your pan. It will be more of a batter than a bread dough.
  4. Sprinkle your coconut and pecans evenly over the to of the bread and place it in your preheated oven at 350 degrees.
  5. Bake the bread for 50-55 minutes. When a toothpicks comes out clean it is done. Bread may sink down a bit as it cools.
  6. Let cool completely before slicking into 10 slices. Store leftover bread in the fridge.

Notes

Nutrition per slice (cut into 10 slices): Calories: 207, Fat: 12 grams, Protein: 16 grams, Carbs: 6 grams, Fiber: 3 grams, Net Carbs: 3 grams, Sodium: 253 grams

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