Keto Cheese Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    15 min

  • cook time

    cook time

    55 min

  • ready time

    ready time

    1 h 10 min

Keto Cheese Bread

This Keto cheese bread recipe is simple to prepare without the need for a bread maker or any technical equipment. Packed with tangy cheese, the loaf is baked until golden, ready to slice once cool. This makes a great guilt free sandwich bread for low carb lunches.

Keto Cheese Bread Ingredients

This Keto cheese bread recipe uses ground almonds in place of flour to create the bread batter. The almonds are then blended with shredded cheddar and parmesan cheese along with some fats and eggs to bind. Once the loaf is baked, it is scattered with more grated cheese and returned to the oven until golden.

Serving suggestion

This is a quick and easy Keto bread recipe which can be enjoyed in multiple ways. Perfect sliced for sandwiches or toasted and topped with crispy bacon and a fried egg for breakfast! Alternatively this makes a great accompaniment to Keto soups and stews.

  • Net Carbs

    2.4 g

  • Fiber

    2.5 g

  • Total Carbs

    5.3 g

  • Protein

    9.8 g

  • Fats

    17.3 g

208 cals

Keto Cheese Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Raw Egg

    Raw Egg

    4 large

  • Almonds, Raw

    Almonds, Raw

    2-½ cup, ground

  • Cheddar Cheese

    Cheddar Cheese

    1-¼ cup, grated

  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    1 tsp

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ½ teaspoon

  • Almond Milk

    Almond Milk

    ¼ cup

  • Parmesan Cheese

    Parmesan Cheese

    ¼ cup, grated

Recipe Steps

steps 4

1 h 10 min

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit. Select a loaf tin and line with baking parchment. Set to one side whilst you prepare the bread. Add the ground almonds, parmesan, 3/4 cup of grated cheddar, baking soda, salt and erythritol to a food processor. Blend well to combine. You can omit the sweetener if preferred or add a little of your preferred low carb sweetener.
    Step 1
  • Step 2

    Add the almond milk, oil and vinegar to the food processor. Blend to combine. Crack the eggs into the food processor and blend again until you have a smooth batter.
    Step 2
  • Step 3

    Spoon the batter into the prepared loaf tin. Level the mixture with a spatula to ensure an even bake. Transfer to the oven for 45 minutes until cooked through and golden on top.
    Step 3
  • Step 4

    Remove the cooked loaf from the oven and increase the temperature to 400 degrees Fahrenheit. Scatter the remaining grated cheese evenly over the surface of the loaf. Return the bread to the oven and cook for a further 3-5 minutes just to melt and brown the cheese. Allow the loaf to cool completely before serving.
    Step 4

Comments 3

  • DsM

    DsM 4 years ago

    Baking SODA? Or powder? Different chemical processes, no?

    • recipewriter

      recipewriter 4 years ago

      Many thanks for your question. Baking soda is correct - it has the same chemical action as baking powder when combined with an acidic ingredient; in this case the vinegar. I choose to use baking soda as many as many baking powder brands contain gluten and other fillers.

  • Jerry

    Jerry 4 years ago

    Cooked perfectly, but turns to mush after a few seconds in your mouth. Molecules in nut flour doesn't "explode" during the cooking process like whear flower. Unfortunate, but was worth a try I suppose.