Keto Strawberry Cream Cheese Quick Bread

Total Time: 1 hr = 20 min (prep), 40 min (cook)
Yields: 24 slices
Difficulty: Easy
Macros: 102 cal, 0. 7 g net carb, 7. 1 g fat, 6. 6 g protein

Original Instagram link: https://www.instagram.com/p/BiIeKnbFM6s/

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Buttermilk (4 oz):

• 34 g heavy cream
• 80 g water
• juice from 1/2 a lemon

Wet:

• 114 g (4 oz) butter, softened
• 114 g (4 oz) cream cheese, softened
• 228 g (8 oz) sweetener
• 100 g (4 oz, 2 large) eggs
• 1 tsp vanilla extract

Dry:

• 228 g (8 oz) keto flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Filling:

• 250 g (9 oz) strawberries, chopped

Directions:

1. Preheat oven to 325 F / 163 C.
2. Prepare baking pans.
3. In a bowl, sift together dry ingredients.
4. In a stand mixer bowl, add butter and cream cheese and start creaming.
5. Slowly add sweetener, and cream until fluffy.
6. Add eggs, one at a time.
7. Add vanilla.
8. With the mixer on low, slowly incorporate flour into the creamed butter-cream cheese.
9. Pour in the buttermilk, and mix until just incorporated.
10. Using a spatula, fold in strawberries.
11. Fill pans, and bake 35-40 min for mini pans, or 55-60 min for a larger pan, or until the center springs back to the touch.

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Notes:
This would be good as muffins! They also seem to have a fairly long shelf life. I baked these before I left on a work trip. Took a loaf with me, and that survived the TSA check and 2.5 hour airplane journey + week stay at hotel. I made too much breakfast for the hubs, so we finished the remaining loaf when I returned. I would say shelf life would be about a week, no refrigeration. Could be longer with refrigeration.