Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Servings: 8

Nutritional Info (Per Serving):

234 Cal | 21.2 g Fat | 7.9 g Protein | 5.3 g Carb | 1.9 g Fiber | 3.4 g Net Carb

Ingredients:

2 tablespoons coconut flour

¾ teaspoon baking powder

1 cup / 30 grams almond flour

½ teaspoon dried sage

1 tablespoon chopped parsley

½ teaspoon dried rosemary

¼ cup / 60 grams butter, unsalted, melted 4 pasteurized eggs, at room temperature

½ cup / 115 grams cream cheese, softened

Directions:

  1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
  2. Meanwhile, take a large mixing bowl, place flours in it, add baking powder and all the herbs and then stir until just mixed.
  3. Take a separate large mixing bowl, melted butter, and cream cheese beat in by using an immersion blender until smooth and then beat in eggs until well combined.
  4. Gradually add flour in the egg mixture and then stir until incorporated.
  5. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, line it with parchment paper, spoon in prepared batter, and then smooth the top by using a spatula.
  6. Place the loaf pan into the oven and then bake it for 40 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
  7. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
  8. When ready to eat, cut bread into eight slices and then serve.