This cream cheese-filled walnut bread may take some time to bake, but the flavor and the moist cake-like texture are just beautiful! You will especially love the lemon flavor which comes through. Each generous slice can be enjoyed as is or slightly warmed with a drizzle of cream over it.
Chef Tips:
- If lemon is not to your liking, try adding a teaspoon of instant coffee granules instead to the dry mix for a lovely coffee and walnut-flavored loaf.
- Psyllium husk powder should always be added to a mixture right at the end of combining because it stiffens a mixture rather quickly, making further effective mixing a little tricky.
- I added an optional topping (not included in the macros) of more sweetened cream cheese and chopped nuts. This is entirely optional, but I think it looks pretty. Plus, if your loaf sinks a little in the center (this often happens when using ‘heavy’ almond flour), it’s a great way to cover it up!
Yield: Makes 1 loaf/8 thick slices
Gluten-Free Cream Cheese-Filled Walnut Bread
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
You'll love this creamy-filled bread for a sweet breakfast, tasty treat, or add it to a light lunch.
Ingredients
- For the center cream cheese layer:
- 7 oz full-fat cream cheese
- 1.8 oz Swerve sweetener
- 1 large free-range egg
- For the two cake layers:
- 8.8 oz almond flour
- 4.9 oz Swerve sweetener
- Finely grated zest of 1 lemon
- 1 tsp gluten-free baking powder
- ½ tsp sea salt
- 2 large free-range eggs
- ¼ cup heavy cream
- ¼ cup water
- ¼ cup light, mild-flavored olive oil
- 1 TB psyllium husk powder
- 1.8 oz walnuts, roughly chopped
- For the topping (optional):
- 1.8 oz full-fat cream cheese
- 1 TB Swerve, plus additional to dust
- Walnuts, roughly chopped
Instructions
- Preheat the oven to 400°F (180°C). Place a parchment sheet into a 2 LB bread loaf pan.
- For the cream cheese layer, use a hand mixer to combine the cream cheese, sweetener, and egg until completely combined. Set aside for now: we will come back to it later when we layer the loaf pan.
- For the cake layers, combine all the dry ingredients in a large bowl (the almond flour, sweetener, lemon zest, baking powder, and salt).
- In a separate medium bowl, whisk together the wet ingredients (the eggs, cream, water, and olive oil). Whisk well to effectively emulsify the ingredients. If it’s easier, use a hand mixer to do so.
- Pour the wet mix into the large bowl of dry mix and use a wooden spoon to mix until very well combined. Now, mix in the psyllium husk powder. Once combined, fold in the chopped walnuts.
- Pour only half this nutty almond flour mixture into the prepared loaf pan.
- Next, pour over the cream cheese we made in the beginning.
- Top with the remaining nutty almond flour mixture.
- Bake on the lowest rack in the oven for 30 min. After 30 min, loosely place a sheet of foil over the loaf tin (to prevent it from darkening too much). Rotate the pan and bake for another 25-30 minutes or until a skewer inserted into the center comes out clean.
- Leave it to cool a little before removing the loaf from the pan and peeling away the parchment.
- If you want to make an attractive topping, simply mix the cream cheese and sweetener in a bowl. Spread it over the top of the loaf and sprinkle on some more chopped walnuts. Dust with a little extra sweetener.
- Slice into 8 thick and decadent slices!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 40gSaturated Fat: 10gCholesterol: 95mgSodium: 300mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 12g
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