Keto Cheese Bread
This Keto Cheese Bread features a simple, yeast-free dough topped with melted cheese, made with just five ingredients.
Equipment
- oven
- microwave
- food processor
- Baking tray
- parchment paper
- small bowl
Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 3 cups mozzarella cheese low moisture and shredded
- 2 ounces cream cheese softened
- 2 large eggs
- 1 cup mozzarella cheese for topping
- ½ cup parmesan cheese freshly grated
- ¼ cup cilantro to serve
Instructions
- Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set it aside.
- In a small bowl, whisk together the almond flour and baking powder. In a microwave safe bowl, combine the mozzarella cheese and cream cheese and microwave in 20-second spurts until warm. Whisk together until combined and smooth.
- Transfer the melted cheese into a food processor with a dough blade attachment. Add the eggs and dry ingredients and blend until the dough is smooth.
- Roll out the dough into a large oval shape. Sprinkle the shredded cheese on top, leaving ½ inch around the sides.
- Bake the cheese bread for 10-12 minutes, until the cheese is golden brown. Sprinkle with chopped parsley and slice lengthways.
Notes
TO STORE: Leftovers can be stored in the refrigerator, completely covered, for up to 5 days. Be sure there are no air pockets whatsoever as the bread can go from soft and fluffy to dense and hard very fast. TO FREEZE: Places slices of the cooled cheese bread in a ziplock bag and store it in the freezer for up to 6 months. TO REHEAT: Microwave the bread for 20-30 seconds or reheat in a preheated oven for 5 minutes, until the cheese is melty.
Nutrition
Serving: 1sliceCalories: 192kcalCarbohydrates: 4gProtein: 11gFat: 15gSodium: 331mgPotassium: 42mgFiber: 1gVitamin A: 267IUCalcium: 261mgIron: 1mg
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