8 ounces cream cheese, softened
4 eggs
2 ounces almond flour, 1/2 cup
1 ounce parmesan cheese, grated, 1/4 cup (I used the kind in a can)
3/4 cup low carb bake mix (I used MiniCarb brand which has been discontinued)
1 teaspoon baking powder
1/8 teaspoon garlic powder
Dash onion powder
Other seasonings of your choice
4 ounces Italian blend cheese, shredded, 1 cup

Put all but the Italian cheese in a food processor and process until smooth and well-blended. Add the cheese and blend well. Spread the dough in 8 well-greased mini loaf pans. Bake at 350 30 minutes. After 20 minutes, check them and if they are getting too brown, turn oven down to 325 and continue baking until they are firm to the touch. Remove the loaves from the pans and cool on a rack.

Makes 8 mini loaves
Can be frozen

Per Loaf: 280 Calories; 21g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/2 Loaf: 140 Calories; 11g Fat; 9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

These will look a little underdone on the inside, similar to the eggy insides of a cream puff. They are actually done, but have a sort of spongy texture. I haven't quite figured out what to use these for. I've gotten so used to doing without bread, that now that I have some, I'm at a loss as to what to do with it. The ingredients are a little expensive so I rather doubt that I will make these again although they are not bad.

What might be nice is to slice each loaf into 6-8 mini bread slices and use the slices for appetizers or mini tea sandwiches. You'd get about 48 mini slices at .5 net carbs per slice.

Here's something I did just for fun. I made a mini grilled cheese sandwich out of 2 thin slices of the bread, buttered the outsides and put a little piece of cheese in between them. These would make a kind of cute appetizer. Don't let the photo fool you. This sandwich is only about 2"x1"!

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