This keto cheese bread recipe offers a fantastic way to enjoy a bread-like experience without the carbs. It's low-carb and keto-friendly, making it a guilt-free pleasure. Perfect as an afternoon snack, a side dish, or even as the foundation for a sandwich, this cheesy bread is incredibly versatile. You can make a delicious bread with very little effort.
Why This Recipe Works
This recipe stands out for its simplicity and satisfying flavor. It's naturally gluten-free and sugar-free, with no coconut or almond flour required. The result is a comforting and delicious bread alternative that fits perfectly into a ketogenic lifestyle.
Core Ingredients: Just Four Key Elements
This easy, cheesy, and delicious keto-friendly recipe relies on just four core ingredients:
- Mozzarella cheese
- Parmesan cheese
- An egg
- Garlic powder
With the minuscule amount of carbs in cheese and eggs, this easy recipe is almost zero carb. Yes, you can eat these guilt free.
Step-by-Step Instructions
Here's how to create this delightful keto cheese bread:
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- Preparation: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet or loaf pan with parchment paper. Don’t skip the parchment paper or silicone baking mat step. This is the secret to the perfect bread crust that doesn’t stick to the pan. You can use any baking dish or sheet.
- Combine: In a bowl, combine all of the ingredients together until well incorporated.
- Shape: Place the mixture onto your parchment paper and flatten it out like you would a pizza crust. Flatten out your mixture on the parchment paper shaped like a pizza crust.
- Bake: Bake for about 15 minutes.
- Broil: Switch the oven to broil and move the baking sheet to the top rack for a few minutes to brown the cheese a little. Broil 1-2 minutes to get a more crispy and browned top.
- Serve: Slice with a pizza cutter, and enjoy! Cut into sticks or square. Eat alone or dip in your favorite sauce! These cheesy garlic “breadsticks” are absolutely irresistible!
Serving Suggestions and Variations
This keto cheese bread is incredibly versatile. Here are a few ideas:
- Dipping: Serve with a little tomato or marinara sauce.
- Cheese Variations: Mix in a little sharp cheddar with the mozzarella (still 1 cup total). Feel free to swap a portion of the mozzarella with another one of your favorite cheeses.
- Garnishing: This keto, gluten-free easy cheesy bread can be garnished with a little bit of red pepper, parsley flakes, or Italian seasoning.
- Meal Pairing: I like to pair this side with soups, stews, and of course, keto-friendly pasta meals!
Keto Cottage Cheese Bread
Another great option for keto bread is cottage cheese bread! Cottage cheese is a great source of protein and one of the easiest ways to include it in so many recipes.
Ingredients:
- 3/4 cup cottage cheese 4% small curd (192 grams)
- 1/2 cup water
- 6 tbsp Dried Whole Egg Powder or see notes above about swapping with fresh eggs.
Instructions:
- Preheat the oven to 325 degrees F. Line an 8 by 4 loaf pan with parchment paper and only spray with avocado oil or coconut oil cooking spray on the bottom, not the sides, set aside.
- Add all ingredient to a high powered blender or food processor and blend until smooth.
- Pour into the parchment lined loaf pan and bake in the middle shelf for 35 minutes.
- Shut oven off and leave in oven for 5 minutes. Then check the center of the bread with a toothpick, if it comes out clean, remove, if not, place back in the oven for 5 minutes then check again.
- Once out of the oven, remove immediately from the loaf pan and place onto a wire rack to cool. You can enjoy hot of the oven as well! This loaf makes 12 slices.
Important Notes on Cottage Cheese Bread:
- I don’t recommend fat free cottage cheese because it won’t be as satisfying as full fat cottage cheese or as creamy.
- I would not recommend swapping the egg white powder in this recipe for anything else.
- No, I tried replacing these with 3 fresh eggs and the bread was wet and dense. You could try separating the whole fresh eggs and whipping the whites then add the yolks to the blender and see if that might bring the same rise as I achieved using the dried whole egg powder.
- UPDATE: A few people have successfully made the loaf replacing the dried whole egg powder with 3 eggs and reducing the water to 1/4 cup. I tried this again one more time to test and my loaf again was shrunken and collapsed and dense.
- I tried using a metal loaf pan and a cast iron loaf pan. Both yielded rubbery, dry bread. I have not tested the bread using a silicone loaf pan. The best loaf pan to use in my opinion from all the testing I did is a glass (1.5 quart) 8 by 4 loaf pan but 8 by 5 will also work.
- UPDATE: I’ve made the recipe in a ceramic loaf pan with parchment, and sprayed only the bottom of the parchment, not the sides. Breads baked in metal need to cook LESS time than in glass, at least 5 minutes.
Storage Instructions:
Once cool, you can slice and store in an airtight container. You can leave on the counter for 3 days or freeze slices between parchment paper and place in a ziploc bag for easy removal to toast.
Other Keto Bread Options
I’ve got a bunch of low carb keto bread recipes but the two that are the lowest carbs are my Keto Cloud Bread recipe with dairy using sour cream, unlike the traditional oopsie bread or fluffy cloud bread recipe that uses cream cheese. I also another great recipe, my Dairy Free Cloud Bread using mayo to make it dairy free, both having 1 gram carbs per slice and 8 grams of protein. So I’ve been working on my Cottage Cheese Bread for a while now to actually get a quick sandwich bread, with less work, less appliances used, extra protein and just an overall easy recipe.
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