Aunt Rocky’s Magic Dough Loaf (LCHF/GF)

Prepare 8-inch loaf pan (a full size 9-inch loaf pan will not work with this recipe—the bread will not rise). If using a nonstick pan, grease well all the way around. If using an aluminum pan, grease long sides and use a small amount of oat fiber to coat the greased sides. Cut a long strip of parchment to cover the bottom and ends of the pan. Set pan aside.

In a small mixing bowl, whisk all dry ingredients together well. Set aside.

In another small bowl, whisk eggs and egg white together with a fork until well blended. Set aside.

Cube cream cheese into a large microwaveable mixing bowl. Microwave for 35–40 seconds, until cream cheese can easily be whisked smooth, but not completely melted. Add eggs and whisk vigorously until mixture is very smooth.

Add dry ingredients and quickly whisk again. Dough will thicken very fast, so whisk quickly. Turn dough out into loaf pan.

Using damp fingers, spread the dough evenly in the pan and smooth top. Don’t overwork it, just quickly smooth it out. Leave dough to rest in pan for 10 minutes. While dough is resting and thickening, preheat oven to 350ºF.

Bake on middle rack for 30 minutes. Reduce oven temperature to 325ºF and bake another 35 minutes. This allows the loaf to continue baking without over-browning the top.

When bake time is up, turn off oven but leave the bread inside the oven to cool. Prop oven door open only an inch or so with a folded kitchen towel to allow heat to escape and oven to reduce in temperature. Leave bread in oven to cool for at least 30 minutes (I leave it for 45 minutes). Remove bread from oven and gently remove from loaf pan. Place on cooling rack to finish cooling. (If you used an aluminum pan, you may need to run a knife along the long edges to release the bread.)

Once bread is completely cooled, slice into 18 slices with a serrated bread knife. Store in refrigerator. May be frozen, but use parchment or waxed paper to separate slices so you can easily get them apart without defrosting the entire loaf. Or freeze two slices at a time in zip bags for easy use.

Note: Yeast helps in this recipe somewhat with rise, and it adds a bread flavor. If you cannot eat yeast products, omit the yeast and double the baking powder. Bread will still work, but rise may be different than if made as the recipe is written.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid Sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Serving size is 1 of 18 slices:
Calories 87, Total Fat 7 g, Saturated Fat 4 g, Sodium 168 mg, Potassium 33 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 1 g, Protein 4 g. Macros: 76% fat, 19% protein, 5% carbs.

© December 30, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.