The BEST Low Carb Keto Bread You Will Ever Eat

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The BEST Low Carb Keto Bread You'll Ever Eat #lowcarb #keto #ketobread #lowcarbbread #loseweightfastandeasy
I know labeling this recipe as The Best Low Carb Keto Bread You’ll Ever Eat is…presumptuous. But guys, this is legit the best low carb keto bread you’ll ever eat.

The BEST Low Carb Keto Bread You'll Ever Eat #lowcarb #keto #ketobread #lowcarbbread #loseweightfastandeasy

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It is so good – chewy, a little cheesy and fluffy. Anyone that has been dying for a sandwich or something to dunk into soup or a soft-boiled egg, do not hesitate, your time is NOW.

I cannot take credit for the recipe creation, I belong to a bunch of Keto recipe sharing groups and this one was submitted by another member who gave me permission to post – thanks Danielle!

Now onto the deliciousness!

Recipe

1 3/4 cup almond flour, I use Bob’s brand
2 1/2 cups of mozzarella cheese
1 tbs baking powder, I use Rumford’s brand
2 oz cream cheese
2 tbs nutritional yeast flakes, I use Bob’s brand
2 large eggs

Optional:
1 egg
Pink Sea Salt, I use Sherpa’s brand (fine or extra fine works for this nicely!)

Preheat your oven to 400 degrees.

Melt the mozzarella and cream cheese together in either a double boiler on the stove top or in the microwave. Stir often to incorporate both together smoothly then add the rest of the ingredients and mix well.

Divide mixture into 6 portions and plop onto an oiled cookie sheet. This is where the optional egg comes in. You can stir the egg and brush a layer onto each portion then sprinkle with salt. This will help give the bread a crunchy crust.

Cook for 10-12 minutes (until the bread turns a golden brown) then take out of the oven to rest for about 20 minutes. Enjoy!

RELATED:
How I Lost 65lbs on a Low Carb Keto Diet

What’s great about this recipe is that it’s delicious on its own, but you can totally transform it by adding different spices. Let me know your fave flavors to mix and match below!

Nutritional Breakdown

The BEST Low Carb Keto Bread You'll Ever Eat #lowcarb #keto #ketobread #lowcarbbread #loseweightfastandeasy

the best Low carb keto bread you'll ever eat (2)

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If you are interested in starting a low carb or Keto diet take a look at my Keto 101 post here, check out my 7 Day Low Carb Meal Plan here, take a spin through my Pinterest page or click on an e-book below! Each ebook has 30 recipes with 5 ingredients & are 5 grams of net carbs or fewer! Talk about a no-brainer.

So you can choose 1 breakfast, 1 lunch, 1 dinner & 1 dessert from their Keto in Five cookbooks and know you’re under your daily carb limit for the day!

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68 thoughts on “The BEST Low Carb Keto Bread You Will Ever Eat

  1. I made this bread yesterday – it was so good, my whole non-low carb kids and husband ate it right up so I’m back to steal this recipe again! Yum!!

      1. Hi Angela, I have kept mine stored in a ziploc baggie in the fridge for 5 days at the most (I usually eat all the loaves up by then!). I haven’t put them in the freezer, but I think that would work well too. Let me know how you’re storing goes!

    1. Hi Kasia, so happy you liked the recipe! Great question – I have kept mine stored in a ziploc baggie in the fridge for 5 days at the most (I usually eat all the loaves up by then!). I have never frozen them, but I think that would work well too. Let me know how you’re storing goes!

      1. Thank you for the recipe. Are the nutritional yeast flakes optional. If not what is a good substitute in your opinion? I can’t wait to try this recipe 🙂

      2. Hi there,
        Another reviewer had a great idea to substitute parmesan cheese for the nutritional yeast and it worked out really well!

    1. Hey Kevin, sorry yours didn’t fluff up! Hope the flavor was still good for you – the addition of parm cheese sounds delicious!

      1. Actually, I think it was just the reflection off the foil making your look fluffier. I have to say, they are fantastic. It’s great by itself, or as a base for whatever your creative heart desires. I looked up substitutes for Nutritional Yeast Flakes and it said Parmesan Cheese 1 for 1. Yes!

  2. These are so good!! I doubled the recipe and froze 1/2 of em! I added dill and some garlic to these. Thanks so much for the recipe!

    1. Hi Charlotte, coconut flour is super absorbent so if you want to switch coconut flour out for almond flour you’ll have to adjust the recipe a bit. Typically you’d use 1 cup of almond flour to every 1/4 cup of coconut flour. I haven’t tried this before so let me know how it goes!

  3. Am I the only one that doesn’t see the entire recipe directions? All I see is what to do with the cheeses, nothing about the dry ingredients.

    1. Hi Donna, you don’t have to add, it just gives a nice flavor and texture. Feel free to add parm to the bread instead!

  4. Hi Lauren! I’m not following low carb keto diet, but I find this recipe very interesting. I would like to try it. I’m just wondering is it possible to use some other flour instead of almond one or coconut? Where I live in Europe, it’s extremely expensive to buy almond flour, so I’m just wondering if you tried with some other flour, or somebody told you that they tried (for example rice flour or flax seed flour)?

    1. Hi Anita, that is a great question. I’m not completely sure how it would turn out. I haven’t made it with other flours but I don’t see why flax seed flour wouldn’t work. If you try it out, let me know!

  5. Have you ever made this bread in a loaf? The texture seems like it would be really nice for slicing. I wonder how cooking time would have to be adjusted.

    1. Hi there, preheat the oven to 400 degrees, then cook for 10-12 minutes (until the bread turns a golden brown) then take out of the oven to rest for about 20 minutes. Enjoy!

  6. I made these today! I added a little ground flax seed and as I didn’t have Parmesan or nutritional yeast I added about a tbs of ACV. They were so good. Definitely a keeper!

  7. I used this to make pepperoni rolls. I added 1/3 cup of my carbalose/oatfiber mix because they were a little sticky as written for the job of making pepperoni rolls, and they turned out perfect! Thank you!
    Pepperoni rolls are one of the few things that are difficult for me to give up (it’s a WV thing). But this was perfect for the job with only that slight adjustment.

  8. Okay. The title is correct. Just made this and am totally amazed. I’ve made a lot of low carb bread recipes in my day and this is, by far, the best! So delicious and closest to a real bread taste. I don’t think anyone would be able to tell the difference.

  9. I just made these tonight and they tasted great but the dough was so sticky that I couldn’t form them into buns. Mine are kind of like blobs on the tray. Is there a trick I’m missing here?

    1. Hi Cindy, if you’re dough comes out a little too sticky, try sprinkling just a little bit more of the almond flour so you can handle it a little better. Hopefully that helps!

  10. Made these last night, but didn’t have any Nutritional Yeast flakes. They are by FAR the best Keto bread we have made, and my husband is excited to use the left overs for bacon and egg sandwiches in the morning! Do you form yours into balls or just drop spoonfulls? I also cooked mine on parchment paper (hate to clean my baking sheets) and they browned perfectly and did not stick! Thank you for this recipe!!!!

    1. Hi Jami-Lynn, so happy you & the hubs loved the recipe! Bacon, egg & cheese is my fave thing to do with this bread too! Forming the bread really depends on how lazy I’m being if I’m honest. Sometimes I just plop spoonfuls, other times I form into more circular buns.

  11. I just made these today and the hubs and I used them for hamburger buns. Dinner was AMAZING!
    My only questions is…when using any cheese I usually home shred the cheese to be in full Keto compliance. The recipe calls for 2.5 cups of cheese, do you use a measuring cup or weight? For example 2 cups of cheese is roughly 8 oz of cheese. Thanks for the awesome recipe and clarification.

    1. Hi Deanna, great question! I used cups because I don’t think most people have food scales. But you can definitely measure out to 8 ounces! Luckily going just a little over on cheese will just make them more delicious 😋

  12. Are these good cold? This is new to me. The gluten free rolls I’m used to are so good out of the oven but not so good the next day. Just trying to decide when to make these – to have on hand or specifically for meal time. Thanks!

  13. Hey Lauren.
    I’ve made these a couple times now and they are TDF. TODAY I MADE 8 instead of 6 buns and I was too lazy to crack an egg so I used Hellman’s mayo to top the buns. Highly recommend! Thx.

  14. Anxious to try these but wondered if any other cheese could be used besides mozzarella, for example fontina, gouda, sharp cheddar, provolone…combo of all of the above?

    1. Hi Nat, I don’t see why not! Mozz works overall because of the mellow flavor so those cheeses will deliver a more pungent kick than the mozz!

  15. Hi there!! I’m so excited to have stumbled upon this recipe.. I can’t wait to try it out!!
    I’m wondering if you’ve tried freezing the raw dough, before it’s formed into rolls? Also, have you tried rolling it flat as a pizza dough? I’m looking for kind of an “all-purpose” dough that could be buns and pizza dough. maybe even cinnamon rolls?

    1. Hmm I actually haven’t tried either! But I think you could definitely roll it out for pizza and don’t see a problem with freezing the dough. If you try either, please let us know how it goes!

  16. I don’t think I cooked mine long enough, but it turned out great because I ate it like a pancake and it was great! I will definitely use this a starting point for bread. Thank you!

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