Low Carb Keto Bread That Doesn't Taste Like Eggs: A Cheesy Almond Flour Loaf
In short
A keto bread that actually tastes like bread. Melt 3 cups of shredded mozzarella with 4oz of cream cheese, blitz it in a food processor with almond flour, coconut flour, 2 eggs, sour cream, xanthan gum and the raising agents until it comes together as a dough, then bake it in a lined loaf tin for about 25 minutes at 170°C (325°F).
Key points
- Ingredients: 3 cups (360g) shredded mozzarella, 4oz (115g) cream cheese, 2 eggs, 2 cups (240g) almond flour, 1 cup (120g) coconut flour, ¼ cup sour cream, 1 teaspoon xanthan gum, 1 teaspoon baking powder, ½ teaspoon baking soda and some salt (½ teaspoon in the written list; I said a quarter on camera).
- Two eggs, not twelve. A lot of keto breads start with a dozen eggs, so you end up with an omelette that looks a bit like bread but tastes nothing like it. This one is mostly cheese.
- Any shredded cheese mix will do. I used a pizza mix, which is a bit of mozzarella, a bit of cheddar and a few other cheeses. It’s a bit like my pizza base.
- Melt the cheeses first. The mozzarella and cream cheese go in the microwave for about 2 minutes until it’s all nice and melted.
- Let the food processor do the work. Pulse everything together until it comes together as a dough. It only took about 10 seconds. You can mix it by hand if you hate life.
- Line the tin. A spray of olive oil and some baking paper makes it easier to lift out. Trim the paper back too, so there’s less chance of starting a fire.
- Let it cool right down. Ideally let it go cold before you cut it. It comes out with lots of air holes, like proper bread.
- Not eggy, not too almondy. It’s really good toasted. I bake a loaf, let it go cold, then cut a piece and toast it whenever I get the urge.
Bread is one of the most requested low carb alternatives, and that’s no surprise. We all grew up on bread and sandwiches, and once you make the wise decision to stop eating wheat-based products, the craving for bread can get the better of you. In this video I bake a pretty decent low carb keto loaf, made mostly from cheese.
A lot of keto bread recipes start with a dozen eggs, and what you get is basically an omelette. This one uses two eggs, not twelve. It gets somewhere pretty close to the real thing, without the carb loading and the sugar spikes that come with it.
Method in brief
- Set the oven to about 170°C (325°F).
- Put the shredded mozzarella and cream cheese in a microwave-safe bowl and melt them for about 2 minutes.
- Tip the melted cheese into a food processor with everything else: the almond flour, coconut flour, eggs, sour cream, xanthan gum, baking powder, baking soda and salt.
- Put the lid on and pulse until it comes together as a dough. Mine took about 10 seconds.
- Give a loaf tin a light spray of olive oil and line it with baking paper so it lifts out easily. Trim any excess paper.
- Put the dough in the tin and bake for around 25 minutes.
- Let it cool, ideally right down to cold, before you slice it.
How I eat it
Toasted. I bake a loaf, let it go completely cold, then cut a slice and pop it in the toaster whenever I get the urge. It’s not too almondy and definitely not eggy, which a lot of those breads can be.
Need a sandwich in a hurry? Watch me make my 90 second keto bread in the microwave. If you like the cheesy dough idea, my low carb pizza base works along the same lines, and there’s also my low carb flat bread.
New to all this? Grab the free Carb Guide, or watch my story and how I lost 23kg in four months.
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Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
