A delightful twist on traditional peach bread that allows you to savor the flavors of summer while sticking to your low-carb lifestyle.
Ingredients
Scale:
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup erythritol (or preferred sweetener)
3 large eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup fresh peaches, diced
4 ounces cream cheese, softened
1/4 cup butter, melted (or coconut oil)
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal.
In a large bowl, combine almond flour, baking powder, salt, and erythritol. This mixture forms the base of your bread.
In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract. Ensure everything is well incorporated.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing, as this can affect the texture of the bread.
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
In a small bowl, beat the softened cream cheese until smooth. Spoon half of the batter into the prepared loaf pan, followed by the cream cheese mixture, then top with the remaining batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
