Soul bread has been called the “holy grail” of low-carb breads. It is very easy to make and contains no flours, no coconut oil, no flax seed, and unlike the popular “cloud bread,” you do not have to whip egg whites. It has approximately a gram of carbs per slice. The ingredients are basically cream cheese and protein powder. A delicious bread!
The Origin of Soul Bread
Credit for this amazing innovation should go where credit is due. Named after its inventor, Souls Song (Gloria Koch), it has proliferated on Face Book from Atkins and LCHF pages with as many variations out there as there are low-carb bloggers. It is very versatile and just like flour-based breads you can add anything from nuts to berries.
The version we are posting is the original white bread replacement. The texture is just like traditional white bread. It is light and airy with a nice crunchy crust. It is delicious with a dabble of butter, toasted with your morning bacon and eggs, and even as a substitute for buns and garlic bread. As a result, we call it a “low carb essential” since it will open up many new recipes that call for a bread product. How about low-carb bagels, hamburg buns, or even paninis?
Cream cheese, butter, olive oil, and heavy cream make up the wet ingredients of this low-carb bread. However, they do need to be mixed well using a stand or hand mixer. We followed the basic recipe with few changes since we wanted to post the “original” and leave the door open for our followers to be creative. However, we did increase the amount of olive oil with an extra tablespoon. This results in a less dry loaf.
Our recommendation is to use “Isopure Whey Protein Isolate” for your flour substitute. We have tried other whey protein and found that those who recommend the Isopure protein are correct – it produces the best loaf. The dry ingredients should be sifted to avoid lumps and folded into the wet ingredients with a spatula. Do not over mix or your bread will become too dense. Also, a few drops of liquid stevia will add some sweetness and temper much of the “soda bread” taste. That can be added before the dry ingredients.
Baking for 45 minutes in a 325 degree oven will result in a perfectly risen loaf with a beautiful golden brown crust color. However, make sure you grease your pan with butter before pouring in the ingredients. We use a non-stick loaf pan, but the butter will ensure your loaf will “pop” right out when finished. Cool it for fifteen minutes rotating the loaf on its sides to cool evenly.
Your finished bread should look like the picture above. The bread can be stored for a week and it will be perfect for sandwiches and toast. The best part of “soul bread” is that each slice contains approximately 1 gram of carbohydrates – what can be better. It measures up as “tasty low carb!” Each loaf will produce 16 slices.
You should see small pockets of air in each finished slice. If they are too large your batter did not settle enough. Tap the mixture on a counter a couple of times before baking so the mix will settle.
We encourage you to experiment with different ingredients in the basic recipe mix. You will be able to see additional soul bread recipes at “Low Carbe Diem.” In fact there is a downloadable bread recipe booklet on the site.
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Low Carb Soul Bread – No Flour and 1g of Carbs per Slice – A Keto Staple!
We know you will be amazed by this low-carb bread recipe. Give it a try and you will be adding a low-carb essential to your recipe box. You will see it used in many of our posts to follow, so check back often. For now, Joanie and I are going to enjoy the toast shown above with butter.
Low Carb Soul Bread – Original Recipe
- 1 ⅔ cup unflavored isolate protein powder
- ½ teaspoon sea salt
- ⅓ teaspoon baking soda
- 1 teaspoon xanthan gum
- 2 ½ teaspoons baking powder
- ¼ cup olive oil (add an extra tablespoon)
- ¼ cup butter (melted)
- 2 drops liquid stevia
- 4 whole eggs (beaten)
- 12 ounces cream cheese (softened)
- ¼ cup heavy whipping cream
- ¼ teaspoon cream of tartar
- Preheat oven to 325 degrees. Gather all ingredcients. Butter a bread loaf pan (9" x 5").
- Soften cream cheese. Add melted butter, olive oil, heavy whipping cream, and liquid stevia to the cream cheese. Mix with a stand or hand mixer – adding four eggs as you go. Add the baking powder and xanthan gum and mix to incorporate.
- Add the protein powder, baking soda, salt, and cream of tartar to a sifter. Sift over the wet ingredients. Stir by hand, folding ingredients together. Do not over mix.
- Pour into loaf pan and bake in oven for 45 minutes, or until the top is golden brown.
- Remove from the pan and rest on sides alternating on a cooling rack until cooled.
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