Ingredients

• 1 1/2 cups or 12 oz of cream cheese
• 1/4 cup unsalted butter melted
• 1/4 cup of olive oil
• 1/4 cup of heavy whipping cream
• 1/4-1/2 tsp Sucralose (1 cup of sugar equivalent sweetener)
• 1 tsp pure lemon extract
• 1 tsp pure almond extract
• 1 package of sugar free lemon Jello
• 3 Tbsp cold water
• 4 eggs at room temp
• 1/4 tsp of cream of tartar
• 1 tsp xanthan gum
• 1 2/3 cups Unflavoured Whey Protein Isolate Powder
• 1/4 tsp salt
• 2 1/2 tsp of baking powder
• 1/2 tsp baking soda
• 2 Tbsp lemon zest (zest of 2 lemons)

Directions

• Soften cream cheese and butter in the microwave 45-60 seconds until butter melts and cheese stirs smooth. Check and stir at 45 seconds
• Add oil, cream, sweetener and stir until combined.
• Bloom SF Jello in 3Tbsp cold water for 5 minutes
• With electric mixer beat eggs add cream of tartar until frothy. Add cheese mixture, bloomed Jello, and continue mixing until well blended.
• In a separate bowl, sift, or whisk together unflavored whey protein isolate powder, xanthan gum, lemon zest, baking powder, salt, baking soda, in with the dry
• Gently stir and fold in dry ingredients just until it's wet
• VERY IMPORTANT DO NOT OVER BEAT
• Then pour into the parchment lined, or greased 9x5" (or equivalent volume) loaf pan. Bake at 325' for about 45-55 min, until a knife or pick comes out clean, and the crust is golden

Notes

• Original Soul Bread recipe by Gloria Koch aka Souls Song
• Lemon Almond Soul Bread modification, created by Joan Snydmiller

Photos