A keto cheese bread! One of my favourite things in the world is cheese bread. I could eat it for days! Ive tried several different breads but, sadly, they don’t hold up and always taste too eggy.
Up until a few weeks ago, I was defeated, thinking I would never perfect my delicious cheese bread – UNTIL – I somehow, magically, made my keto bread rolls! That’s when I knew, I could have unlimited options with this bread.
It’s just perfect, since the protein powder is lighter than almond flour, it gives the bread the ability to rise more.. and because it’s unflavoured, it masks the almond flour taste.
So after posting my bread roll recipe, I’ve gotten some feedback, so i will share a few problems and solutions people have had.
1. Bread was too hard: Most likely your oven was either TOO hot or you used too much protein powder. It’s best to measure the weight of the flours instead of using ‘cups’ measurement. That ensures you have the right ratio.
2. Bread tasted awful: This could be two reasons why. A) you basically don’t like it or B) you used the wrong protein powder. The best protein powder to use for this is one with NO additives. Many of them have added sugars, maltodextrin and a bunch of other things that can change the consistency and taste.
3. The batter is too runny: If you are making a loaf, it should be fine to keep it as it is. If you are trying to make buns, let your dough sit for 5m minutes for it to thicken up. Also make sure it is thoroughly mixed. Sometimes I find clumps of almond flour at the bottom of the mixing bowl. If it’s still too runny to form buns, add another 1/4 cup (25g) of almond flour.
Now it’s time for this bread recipe! I hope you all enjoy – OH and this is totally toastable!
If you like this bread, check out our white bread, brown bread, bread rolls and hamburger buns!
Keto Cheese Bread - Toastable!
- 2 cups (200g) almond flour
- 1 1/2 cups (100g) whey protein isolate
- 2 tsp baking powder
- 2 tsp xanthan gum
- 1 tsp oregano
- 2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 1 tsp dried parsley
- 1/2 tsp chili flakes (optional)
- 1 cup (100g) shredded cheddar
- 1 cup (236ml) warm water
- In a mixing bowl, whisk together your almond flour, protein powder, salt, baking powder, xanthan gum, oregano, garlic powder, onion powder, parsley and chilli flakes.
- Pour in your warm water and use a spatula to mix thoroughly.
- Finally, add in your cheese and stir again.
- Pour into a silicone or parchment - lined loaf tin.
- Bake at 375°F / 190°C for 30 minutes.
- Take out and let cool.
- Slice and enjoy.
2.3 net carbs per slice.
Amount Per Serving: Calories: 120Total Fat: 7.8gCarbohydrates: 5.3gFiber: 3gProtein: 9g
I have made this twice (about to make a 3rd loaf). It’s very good and has worked well for grilled cheese, bread for bbq pulled pork and toast for my husband’s favorite, fried egg sandwich. I don’t mind eggy bread but others in my family do and so this has been a good change for them. It holds up well when sliced, doesn’t shrink as so many Keto breads tend to do when cooling and stays fresh for days if it lasts that long. I subbed the herbs and spices for Kirkland Signature Organic No-Salt Seasoning (contains onion, garlic, etc.) I also added 1/2 t salt. It works well and has a savory taste. I think it would also be good with a cinnamon sweetener swirl through it. You would have to sweeten the dough and leave the savory ingredients out.
I love having the weights for the ingredients as this gives a much more consistent result.
Thanks for this great recipe and I look forward to trying others from your site!
Note to review, I used about 2 T of the KS seasoning.
It Is necessary to include it in the recipe the proteín isolate? Its not common in my diet and hard to get ?
yes unfortunately 🙁