Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup cream cheese, softened
- ½ cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 cup fresh strawberries, diced
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, beat the softened cream cheese and erythritol together until smooth and creamy.
- Add the eggs, vanilla extract, baking powder, and salt to the mixture, and blend until fully combined.
- Gradually fold in the almond flour until just mixed, being careful not to overwork the batter.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use room temperature cream cheese for a smoother batter.
- Pat the diced strawberries dry with a paper towel before folding them in to prevent excess moisture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze individual slices wrapped in plastic wrap for up to 2 months.
- Check the loaf at the 50-minute mark since oven temperatures vary.
- Swap erythritol with any granulated low-carb sweetener of your choice.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg