Carbs per serve 1.8g
250g cream cheese softened
1/4 cup butter
2 drops Sweetleaf stevia drops optional, or liquid sucralose
1/4 c heavy whipping cream or half and half
1/4 cup olive oil
1/2 tsp salt
1/3 tsp baking soda
1 tsp xanthan gum
2 1/2 tsps baking powder
1/4 tsp cream of tartar
Preheat oven to 180C. Prepare a bread pan (9″ x 5″) or molds.
Put cream cheese and butter in large microwave safe dish . Microwave for 1 minute.
Take out and blend well with stick blender (or hand mixer)
Add eggs, few drops of sweetener, heavy cream, and olive oil and blend real well.
Blend all dry ingredients in separate bowl.
Add dry ingredients to cream cheese mixture and stir well with spoon or spatula. Don't use mixer or hand blender for this step because it will whip it too much.
Pour into a greased pan or silicone mold and bake at 180C for 45 minutes, or until golden brown. The bread may be dry on top but adding melted butter helps if you’re eating it right away. Once cool, wrap in plastic to store.