Keto Italian Herb and Cheese Bread
Elevate your low-carb baking game with this irresistible Keto Italian Herb and Cheese Bread, a savory and satisfying twist on traditional bread that's perfect for keto and gluten-free lifestyles! Packed with rich almond and coconut flours, creamy cheeses, and aromatic Italian seasoning, this bread delivers bold flavors with every slice. The combination of Parmesan and mozzarella creates a golden, cheesy crust, while hints of garlic and butter add gourmet depth. Quick to prepare in just 15 minutes and baked to perfection in under an hour, this bread is ideal for serving as a side with soups, salads, or as a base for keto-friendly sandwiches. Whether you enjoy it fresh or save it for later, this recipe is a go-to for anyone craving flavor-forward, healthy comfort food. Keywords: keto bread recipe, Italian herb bread, low-carb cheese bread, gluten-free bread recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Italian seasoning
- 0.5 cups Grated Parmesan cheese
- 1 cups Shredded mozzarella cheese
- 5 large Eggs
- 4 ounces Cream cheese
- 0.25 cups Butter
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Garlic powder
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a large bowl, combine almond flour, coconut flour, baking powder, salt, Italian seasoning, and garlic powder. Mix well.
Melt the cream cheese and butter together in a microwave-safe bowl or in a saucepan over low heat, stirring until smooth.
In another bowl, beat the eggs until light and frothy. Add the melted cream cheese and butter mixture along with the apple cider vinegar to the eggs, and mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick batter forms.
Fold in the grated Parmesan cheese and shredded mozzarella cheese until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the bread and serve. Enjoy it fresh, or store it in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1296 mg | 432% | |
| Sodium | 4564 mg | 198% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 13.3 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1877 mg | 144% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
