Low Carb Soul Bread – Original Recipe

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!

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.

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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. 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?

Ingredients and Preparation

Cream cheese, butter, olive oil, and heavy cream make up the wet ingredients of our low-carb bread. They 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. 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. 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. 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!”

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.

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

Soul bread has been called the "holy grail" of low-carb breads. It is so easy to make, contains no flour, and has less than 1 carb per slice!
4.66 from 79 votes
CourseLow Carb Essentials, Special
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Net Carbs1g
AuthorJoanie and Chris



Low Carb Soul Bread

  • 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.

Chef’s Notes

Experiment with additional ingredients. We suggest cinnamon, nuts, garlic, asiago cheese, onion, or even chocolate.


Calories: 254kcal | Carbohydrates: 1.3g | Protein: 22.3g | Fat: 17.3g | Saturated Fat: 8.9g | Cholesterol: 82mg | Sodium: 238mg | Potassium: 133mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 900IU | Calcium: 150mg | Iron: 0.5mg | Net Carbs: 1g
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  1. I was really excited to make this then I realized the recipe calls for both baking powered and baking soda. Can I make it with just the powder? On the other hand Maybe that’s either or, but I don’t bake so I don’t know. 😊. And if I use the powder should I still use the cream of tartar? Thanks.

    • Joanie and Chris

      Actually the recipe is correct. Baking powder is a mixture of baking soda and cream of tartar or variations of the two (an acid and a soda). It provides the leavening for the bread. The recipe adds a bit more baking soda by itself and some cream of tartar by itself. The ratio is usually 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda will yield 1 teaspoon of baking powder. So, the recipe adds a bit more baking soda. The adjustment was made to react favorably with the whey protein. It should cut down on any acidic taste. “Soul Bread” has been around for a while and we did not alter the original recipe – it just tastes great, is low carb, and rises perfectly.

  2. Thanks so much for providing this recipe! I have been on a hunt for a couple months now to find a nut free, gluten free, sugar free, grain free, dough mixture that I can potentially use for a variety of breads, rolls, pizza crust, tortillas…Hoping this solves the dilemma. This wouldn’t be such a huge issue if people in my family weren’t allergic to nut flours but since they are, I have to be mindful about what I feed them and almond, coconut, walnut, and even lupin flours present difficulties. If you have any other suggestions, I’d love to know more.

    • Joanie and Chris

      So pleased and hopeful that “Soul Bread” will solve your dilemma. It is the best bread substitute I have found. It can be very difficult to find bread substitutes without grains and nut flours. Please check our other recipes and enjoy the “Soul Bread.” Thanks for the comment . . . Joanie.


    Hi I have tried this but the result is wierd… its not like bread at all, more like salty pound cake. I have used isolate soy protein powder… and maybe it is the wrong kind of protein powder? Any suggestion will be welcomed

    • Joanie and Chris

      I think your problem was that you used a soybean based protein powder. The recipe calls for using Isopure Zero Carb 100% Whey Protein. You can purchase that -> here. It is not soy based protein, but rather cow’s milk based. I use it all the time. I even use it to make a batter for Tempura Shrimp and for a delicious Sesame Chicken. I do hope you will try again with the right protein powder. Thanks for the question . . . Joanie.


        Thank you! Yes, I was suspicious about it… I will try again with whey protein powder. I will let you know the results. Best regards!

  4. Robin Halgren

    I don’t have any xanthan gum can I make it without it or is there a substitute.. Also I have a problem with everything tasting to sweet (most wheat breads) does it need the sugar?

    • Joanie and Chris

      You could substitute corn starch, guar gum, or even psyllium husk for the Xanthan Gum. Corn starch would be best, but it will increase the carbs. We have never found Soul Bread to be sweet. Wheat bread often is since it is loaded with sugar. Try it once, as is, I think you will be pleased. Thanks for the comment . . . Joanie.

  5. Rabia Mohamed shah

    Hi, thank you very much for posting this recipe. It’s such a relief to not have to make stuff with coconut flour, almond flour or with loads of egg. It’s really delicious and so easy to make.

    • Joanie and Chris

      It is a very unique recipe in the low carb/keto world. We enjoy it because it really replaces bread for us. I am so pleased you liked it and hope you will enjoy other recipes on our site. We spend a lot of time in the kitchen and at the computer, but we enjoy it. Thanks again for your kind comment . . . Joanie.

  6. Thank you for sharing this helpful information!

  7. I made the bread today and it looked beautiful. I didn’t sub out any ingredients. However-when I cut into it there was a large hole all the way through the bread! Where did my bred go?The first few slices we ok. Any ideas? I made sure to follow recipe closely. I took it out at 38 min as it was getting too large and was done

    • Joanie and Chris

      We have never had that problem and we make the recipe often. If your ingredients are exactly the same (make sure to use Isopure Whey Protein Isolate) it is more likely the mixing process. Usually too much air in a mix can cause bread to have large holes. Make sure your cream cheese and butter are well combined. It is a great recipe. We hope you give it another try. Thanks and good luck . . . Joanie.

  8. I am having a hard time keeping my proteins intake low enough to be Keto and this breads protein count if off the roof! Any suggestion on how I can make it have less protein?

    • Joanie and Chris

      Unfortunately, Soul Bread is a very unique recipe. We understand that it may yield a higher amount of protein. Some folks will call for cottage cheese or Greek yogurt as a substitute for whey protein, but that is usually for making smoothies. Soul Bread is so good you may want two slices, perhaps in your case one is better to keep the protein down. Thanks for the question . . . Joanie.

  9. Nutrition info is given, but I see nothing showing number if servings. Did I miss it? One is useless without the other! 😉

    • Joanie and Chris

      Yes, you missed it, in the recipe card it indicates 16 servings per loaf – that is one slice. The nutrition is for that size serving. I hope you enjoy . . . Joanie.

  10. Amanda Crowley

    Can you use powdered monkfruit instead of liquid Stevia?

    • Joanie and Chris

      You certainly can. We have not tried it; however, both will bake well so you should be fine. Lakanto Monkfruit is usually used 1:1 ratio with natural sugar. Soul bread calls for 2 drops of liquid stevia, which would equate to approximately 1 teaspoon. Start with a teaspoon of Monkfruit and then judge. I would suspect you will fine. Thanks for the comment . . . Joanie.

  11. Can you freeze this soul bread? Any recommendations on storing like fridge or leave out wrapped up and how long before it goes bad?

    • Joanie and Chris

      Since Soul Bread contains cream cheese and cream I do not leave our unused bread out – I refrigerate. I rarely have it in the fridge for more than three or four days, as it is gone by then. However, it will freeze well. Just make sure you slice it before freezing and thaw in the refrigerator. Thanks for the question, I hope you enjoy . . . Joanie.

      • Terrie Babiuk

        What would you use to wrap it for free?

        • Joanie and Chris

          Thanks for the question. Soul bread will last about a week in the refrigerator. If you have any left (it makes about 16 slices), I would suggest wrapping individual slices with a plastic stretch food wrap (saran wrap), then storing in the freezer in a a zip-lock. Thaw in the refrigerator before using. We usually just use it all in a week. Best of luck . . . Joanie.

  12. Ann Margolis

    I’ve made this delicious bread numerous times but each time the batter spills over causing a mess in my oven. What can I do to prevent this?

    • Joan and Chris

      I have never had that problem and I have made the recipe often. If the consistency of the finished bread is perfect, and it sounds like you have made it a number of times, then I would not think it is an ingredient issue. My first thought would be the loaf pan size. There are pans that range from 8 x 4 inch to 9 x 5 inch. I use a 9 x 5 inch pan (23 x 13 cm). A smaller pan could cause spill over. An inexpensive pan we recommend can be found by clicking our product page. Consider placing your loaf pan on a baking sheet to catch the spill. I do appreciate your comment and I hope this will solve the problem . . . Joanie.

  13. Scott Rosenblatt

    Thanks for the fast reply!! I just realized the whey I used was concentrate not isolate so maybe that was the problem. I have some Isopure isolate which a lot of people seem to reccomend so I’m gonna give it a go with that and hopefully have better luck. Is it okay to add a little vanilla or erithyritol to give a bit more sweetness than just the 2 drops of Stevia? Thanks again.

    • Joan and Chris

      Sounds like a plan. Let us know how it works out. No problem with a bit more erithyritol and the vanilla would be fine. There are also other variations on the bread. The original creator put out a free e-booklet that might interest you if the original one works out for you. Here is that link -> Soul Bread e-booklet. Thanks again for the comment.

  14. Scott Rosenblatt

    Hello. I tried this yesterday and sadly even after 2 hours in the oven the inside was still very dense and wet inside I was careful not to blend the dry ingredients too much so I’m not sure what I did wrong. I need to master this recipe!! Any ideas?? Thanks.

    • Joan and Chris

      We have never had a problem. It should be done after 45 minutes at 325 degrees. Of course we are not there to trouble shoot with you, but first we would make sure you are using a good Natural Unflavored Whey Protein Isolate. There are all sorts of substitutes out there. Here is a link for Nuture’s Best. Make sure your oven is calibrated properly and double check measurements you use for ingredients. Some folks will add an additional 2 tablespoons of butter or olive oil in low altitudes to keep loaf from drying out too much, but it sounds like you have the opposite problem. Wish we could offer more, but it is a pretty fool-proof recipe. We make it all the time. Good luck.

  15. The calories in these keto breads are so high! My total for the day is 1200, so it makes it hard to have any bread.

    • Joan and Chris

      The key to weight loss on a low-carb or Keto diet is to reduce carbohydrates, enter ketosis, and burn fat to lose weight. Calories are not the concern. We are not sure why you are limited to only 1200 calories, but there are various views on what is needed to lose weight. Many of us believe that it is about carbs. For that reason we do not look at caloric intake. We reduced our carbs to approximately 30 or less each day and have experienced considerable weight loss, lower blood glucose, and lowered cholesterol. Our recipes are based upon this premise. We hope you give it a try on your road to health and weight loss.

  16. johanna campbell

    I appreciate your site and all your work!

    Since i used egg protein powder I think that is why it may be a tad dry. I still like it though- heck my 12 year old son tried it and didnt complain!

    I am having it as cheesy garlic bread now. I had it at breakfast toasted with butter!!

    • Joan and Chris

      Thank you for the comment! If you like Cheesy Garlic Bread you may want to try our version without the soul bread. We have made it three times in the past two weeks, it is very versatile. Here is the link -> Cheesy Garlic Bread. Toasted “Soul Bread” is delicious. We appreciate your comments and 12 year olds are great taste tester. 🙂 Joanie.

  17. johanna campbell

    I just made this as a half recipe! I used liquid splenda, egg protein powder, and added 1 tsp yeast.
    I baked in a small loaf pan for about 33 minutes

    Smells delicious!

    Taste wise it is fairly bland but no disgusting taste as many recipes seem to have.

    The yeast didnt impart much flavore so I would try to double it next time.
    The texture is a bit spongy but in fairness it has not cooled completely

    I will definitely make again

    • Joan and Chris

      We use ours mainly for sandwiches (see our Philly Chili Cheesesteak recipe) so that adds a lot of flavor. Glad you are trying it and experimenting. Actually there are many variations on “Soul Bread.” Click this link “Low Carbe Diem” for everything from Chocolate Soul Bread to Banana Nut Zucchini Soul Bread. We have also found that when you spend a lifetime eating wheat products it will take some time to re-program with low carb ingredients. Good luck – let us know how you adapt things and stay Tasty Low Carb! . . . Joanie.

  18. The one thing i miss in keto breads is that fermented yeast taste. Instead they taste like chewing on a kitchen sponge.. Wondering if this recipe could be done with proofed yeast as the leavening agent instead…

    • Joan and Chris

      When we started our low-carb journey we found “Soul Bread” and got hooked on low-carb bread that had the texture of real bread. However, we have seen some folks add yeast to the same recipe without any other changes and they have good reviews. Give it a try – you may be on to something! Let us know what you find out. That is the great thing about low-carb food preparation – experimentation is a good thing. Just keep it Tasty Low Carb! Thanks for the comment.

  19. Is the serving size 1 or 2 slices?

    • Joan and Chris

      Just one slice. We usually get about 16 slices per loaf. We love it for toast with butter and sandwiches. It is a classic recipe. Hope you like it. Thanks for the comment . . . Joanie.

  20. Why use baking powder and cream of tartar

    • Joan and Chris

      Baking powder is basically a mixture of baking soda and cream of tartar or variations of the two (an acid and a soda). It provides the leavening for the bread. The recipe adds a bit more baking soda by itself and some cream of tartar by itself. The ratio is usually 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda will yield 1 teaspoon of baking powder. So, the recipe adds a bit more baking soda. Since normally the desired leavening reaction is applied to wheat flour, the adjustment was made to react favorably with the whey protein. It should cut down on any acidic taste. “Soul Bread” has been around for a while and we did not alter the original recipe – it just tastes great, is low carb, and rises perfectly.

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