INGREDIENTS

  • 8 large eggs
  • 8 ounces of full-fat cream cheese (room temperature)
  • ½ cup of unsalted butter (room temperature)
  • 1 ½ cups coconut flour
  • ½ cup of full-fat sour cream
  • 4 teaspoons of baking powder
  • 1 teaspoon of sea salt
  • 1 tablespoon of sugar substitute
  • 2 tablespoons of sesame seeds (optional )

INSTRUCTIONS

  1. Allow your eggs, cream cheese, butter to come to room temperature.
  2. Pre-heat your oven to 350 degrees.
  3. Grease a 12 cavity muffin pan generously with butter or a 10 inch loaf pan.
  4. In a medium-sized bowl combine your coconut flour, baking powder, sea salt, sugar substitute and set aside.
  5. In a large bowl using a handheld electric mixer or a standup mixer beat together the room temperature butter, cream cheese until light and fluffy. Be sure to scrape the sides of bowl several times to make sure the mixture is well blended.
  6. To this butter and cream cheese mixture add the 8 eggs one at a time. Making sure to scrape the sides of the bowl several times. Note that due to the large number of eggs the mixture will not fully combine, this is normal. Once you add the dry ingredients to this wet mixture, the ingredients will come together perfectly.
  7. To the wet ingredients slowly add all the dry ingredients on a low mixing setting. Making sure to scrape the bowl a couple of times.
  8. Once the two mixtures are fully combined stop using the electric mixture and fold in the 1/2 cup of sour cream gently. Making sure the sour cream gets fully incorporated into the batter but being careful to not over mix.Note that the batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
  9. Overfill the muffin pan just slightly. The thick batter will not cause the muffins to spread. Slightly overfilling your muffin tins will create a nice muffin top.
  10. With one additional whole egg and a tablespoon of water create an egg wash. Baste the top of each muffin with the egg wash and then sprinkle the sesame seeds on top of each muffin. This step is optional.
  11. Bake the muffins for 25-30 minutes until lightly brown on the top and when an inserted toothpick comes out clean.
  12. If you are baking your keto cream cheese bread in a 10 inch loaf, bake the bread for up to 90 minutes. Check your bread at 60 minutes for doneness and allow to cook longer if necessary.
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