- María Fernanda López
Mango-Ginger Cream Cheese Bread (Low Carb & Gluten Free)
Mango season is here and I'm extremely excited to share this recipe, it's madly delicious. So hard to resist so save now for the sake of your taste buds!Trust me again with this one; from the texture to the flavors this bread is just a whole new level.
I'm feeling all the summer and spring vibes all over here with this Mango-Ginger Cream Cheese Bread, specially with those flakes of coconut on top. A recipe that will be most likely to be on repeat this season, or as long as I see mangos around!
The mango dilema. What's up with sugar in fruit?
From my nutritional perspective, yes, magos are a fruit that contains fructose. This is a monosaccharide from carbohydrates, and also the sweetest of the monosaccharides (galactose, and sacarose).
Fructose gets metabolized in our liver, then it passes to our blood stream to be used as energy or be stores as energy, depending on what our bodies need at the moment. A diet that is super high in fructose has also been linked to fatty liver disease and unhealthy weight gain.
But I'm no here to write about fruit being "bad", instead we are focusing on the fact that even living a low carb lifestyle and being diabetic we can still enjoy foods, no need to judge them or avoid them. Moderation and flexibility is key for a healthier and sustainable lifestyle.
Mangos are a source of nutrients and fiber. Plus we can't deny that it has a great taste and consistency. I would be lying if I told you that it wasn't one of my favorite fruits and also that for years I avoid it because it was high in carbs.
With this recipe I want to encourage you to stop avoided natural foods just because the media told us so. There's always ways to incorporate every food and still sticking to your goals even if it's being keto! Each slice of this bread has 4.7 grams of net carbs!
Here's what you'll need for this amazing Mango-Ginger Cream Cheese Bread:
Low Carb Flour
Unsweetened Shredded Coconut
So, as you can see it's easy to stick to your goals when you use the right ingredients, for example, for this Fox Hill Kitchens flour I used this blend that it's loaded with fiber so that way it keeps those net carbs low.
And for the sweetener, my usual and favorite, granulated monk fruit. That replace 1:1 sugar sugar but without the calories and inflammation. I use Lakanto's and you can get a discount by using the code PURELYHL... yay!
The full instructions will be below along with the nutritional information per serving. I have to mention that this cake is algo a good source of protein thanks to the greek yogurt, egg whites and some part from the almond flour.
Overall this recipe is:
Meal Prep Friendly
The end result
A dreamy, soft and dense mango cake with a creamy and creamy cream cheese filling. Along with those little mango chunks that really takes every bite to the next level. The coconut on top is just the perfect finishing to this recipe that will make it impossible to resist!
Once baked and sliced you can toast it or air fry it for a few minutes to create an unforgettable experience, this bread is just a must try!
This is a great recipe that your family or friends will love! Easy to prepare and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb mango bread for the win!
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Mango-Ginger Cream Cheese Bread
By María Fernanda López
2 cups of low carb flour (I used this)*
1 tsp of baking powder
2 tsp of ground ginger
1 cup (200g) of chopped peeled mango
1/2 cup of granulated monk fruit
1 cup of unsweetened almond milk or water
1 tsp of vanilla extract
1/3 cup of unsweetened shredded coconut
Preheat the oven at 350.
In a large bowl mix the flour, granulated monk fruit, ginger and baking powder.
Add the cup of water or almond milk, eggs and mix well.
In a cup heat in your microwave for 1 minutes half cup of the mango, once warm mashed it with the fork until you get a puree.
Add the mango puree into the bread dough and combine well.
Pour half of the mix into a baking loaf dish (I used a silicone mold) greased to avoid sticking. Add the cream cheese in the center and half of the rest of the mango.
Pour the rest of the bread mix and top with the rest of the mango and top with shredded coconut.
Bake for 30 minutes.
Let it cool down, cut into 8 slices and enjoy!
* You can use almond flour.
Nutritional Information per serving (200 kcal)
Net Carbs: 4.7g
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