When I used to live in LA, koreatown, I would love having Cake House's Butter Cream Bread for breakfast with some coffee.

They made the softest, chewy, milky bread with creamy butter cream filling.

It was so good.

One of my favorite korean pastry.

 Of course, since I moved to San Francisco, and since I started Keto, I am not able to eat it any more.

So...I thought I would make my own!

This is my second time making this. First time, I used fat head dough. It was very good but due to the fat head dough it was dense. So I decided to make a lighter version.

This pastry tastes like the cheese cake bread at Paris Baguette! For those of you who do not know, Paris Baguette is a korean bakery.

It tastes good without the butter cream frosting so if you want, you can just make the bread and have that for breakfast with coffee!

Give it a try and let me know what you think.

Let me know if you want the fat head dough recipe as well.

recipe:

1) Preheat oven to 350F

2) Use a hand blender and blend 8oz room temperature cream cheese

3) Mix 1 cup almond flour, 1t vanilla extract, 1/3 cup erythritol and 2 eggs with the cream cheese

4) Once mixed, add 1T psyllium husk powder and 1T warm water and mix well

5) Put in greased or sheet lined cupcake pan

6) Bake for 20-25 minutes

7) Meanwhile, make the butter cream by blending room temperature Butter(100g), 3T heavy cream and 2T erythritol

8) Once pastry is done, take out of oven and cool.

9) Once cool, cut in half and add butter cream and enjoy.