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"The popular Soul Bread has been developed by Souls Song and the members of the Atkins and LCHF – The Road to Success Facebook group. It's so popular it even has its own Facebook group!\n\nI discovered Soul Bread a couple of months ago when several members in our KetoDiet Support Group shared their amazingly looking bread recipes. I've heard so much praise about this low-carb bread that I decided to give it a try myself.\n\nMy friend Lisa of Low-Carb Yum posted a thorough review of the original recipe on her blog. One of the advantages of this bread is that it's not crumbly and holds perfectly together so you can slice it really thin. You'll get 14-16 slices from just one loaf.\n\nIn my tweaked version, I left out the baking powder and adjusted the amount of baking soda and cream of tartar to make up for it. I also made it primal-friendly by using glucomannan powder instead of xanthan gum. Lastly, I skipped the sweetener but you can add a few drops of stevia if needed.\n\nThe taste is neutral which makes this grain-free bread suitable for both sweet and savoury meals. It goes well with butter & chia jam or with savoury toppings like ham & cheese. We ate half of the loaf with butter and I used the remaining slices for making keto-friendly French Toast (recipe coming soon!).\n\nThe texture is slightly more dense than regular bread. My loaf didn't rise as much as on some of the photos I've seen, but that might be down to me being impatient and opening the oven! Avoid that if you can and just wait for 45-50 minutes :-)\n\nFinally, there are lots of variations of Soul Bread at Low Carbe Diem - make sure you check them out too!\n\nPreparation time:\n\nHands-on:    10 minutes\nOverall:      1 hour 15 minutes\n\nNutritional values (per serving, 1 slice):\n\nTotal Carbs1.6grams\nFiber0.3grams\nNet Carbs1.4grams\n\nProtein14.7grams\nFat18.1grams\nof which Saturated9grams\n\nEnergy213kcal\n\nMagnesium and potassiumtrace\n\nMacronutrient ratio: Calories from carbs (2%), protein (26%), fat (72%)\n\nIngredients (makes 1 loaf/ 14 slices):\n\n1 ½ cup full-fat cream cheese, room temperature (360 g/ 12.7 oz)\n\n¼ cup butter or ghee, melted (60 ml/ 2 fl oz)\n\n¼ cup extra virgin olive oil (60 ml/ 2 fl oz)\n\n¼ cup heavy whipping cream (60 ml/ 2 fl oz)\n\n4 large eggs\n\n2 tsp cream of tartar\n\n1 tsp baking soda\n\n1 tsp glucomannan powder\n\n½ tsp salt (I like pink Himalayan salt)\n\n1  ⅔ cups unflavoured whey protein or egg white protein powder (166 g/ 5.9 oz) - see note below\n\nOptional: 3-5 drops liquid Stevia\n\nNote: Not all whey protein products will work. The creators of the original Soul Bread recommend Isopure Whey Protein Isolate or Hoosier Hill Farm Whey Protein Powder Isolate. I live in the UK so I used unflavoured whey protein from Pulsin which worked well.\n\nInstructions:\n\nPreheat the oven to 165 C/ 325 F. Place the cream cheese in a bowl and beat with a hand whisk.\n\nAdd melted ghee, olive oil, ...\n\n... heavy whipping cream and eggs. Beat until well combined.\n\nPlace the baking soda, cream of tartar and glucomannan powder in a sieve and sift in the batter while stirring. Then, sift in the protein powder and keep stirring to avoid clumping.\n\nI think I could even use psyllium husk powder instead of xanthan gum but I haven't tried it. My guess would be 2-3 teaspoons of psyllium husk powder instead of 1 teaspoon of xanthan gum or glucomannan powder.\n\nPour the batter in a loaf pan (I used a silicon loaf pan like this one) and place in the oven. Bake for 50 minutes or until until set inside. Remove from the oven and place on a cooling rack for 10-15 minutes.\n\nSlice and serve with butter or your favourite sandwich filling! Keep a few slices in an airtight container for up to 3 days or freeze in batches for up to 3 months."
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