1 ¾ cups almond flour
1 tablespoon of sugar substitute
2 TBS baking powder ( gluten free)
1/2 tsp of sea salt
4 oz full-fat cream cheese ( softened?
4 tablespoons butter ( softened)
Preheat oven to 350 degrees
Line loaf pan with parchment paper & spray with coconut oil.
In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside.
In a stand mixer or large bowl using an electric hand mixer, cream on high the butter with the tablespoon of sugar substitute until the mixture is light and fluffy and well incorporated.
Next add the room temperature cream cheese and mix well. Add the eggs one at a time and mix well. Next add the dry ingredients: almond flour, baking powder, salt and mix well until combined.
In a well-greased and parchment lined 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. Bread will be done once an inserted toothpick comes out clean.
Allow to cool completely before slicing in (14) equal slices.
You can double this recipe to make a thicker loaf , just bake a bit longer and double your Marcos