Black Soybean Loaf

Note: This tasty bread is easy to make and is gluten-free. It is best baked in mini loaf pans (3x6 inches or similar). Use three pans for this recipe. Black soybeans are low in carbs and rich in fiber and protein. You can freeze this bread, too. One loaf has 11.7 grams of carb.
Serving size, one slice. Carbs per serving, 1.2 grams of carb.

Ingredients:
8 ounces cream cheese, soft
5 eggs
1 cup rinsed, lightly mashed organic black soybeans, drained
¼ cup whey protein powder
½ cup soy protein powder
1 Teasp baking powder
pinch of salt
1 ¼ cups whole almond meal

Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use nonstick pans made of heavy-gauge metal). For easy cleanup and removal, cut strips of waxed paper to fit in the bottom of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and blend at low speed or by hand.
Spoon the batter into the pans and bake the bread for about 30 to 40 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.