Low Carb Bacon Cheese Bread
Craving a savory treat that fits perfectly into your low-carb lifestyle? This Low Carb Bacon Cheese Bread combines the irresistible flavors of crispy bacon, sharp cheddar cheese, and aromatic chives into a moist, tender loaf that’s both gluten-free and keto-friendly. Made with a wholesome mix of almond and coconut flour, this bread is enriched by the creamy addition of butter and cream cheese, delivering a rich, satisfying texture without the carb overload. Perfectly seasoned with garlic and onion powder, every bite is packed with bold flavor and a deliciously cheesy, smoky finish. With just 10 minutes of prep time, this recipe is ideal for breakfast, snacking, or serving alongside your favorite soups and salads. Store leftovers and enjoy reheated slices for days—the perfect low-carb indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 4 large Eggs
- 0.25 cup Unsalted butter, melted
- 4 ounces Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1 cup Cooked bacon, crumbled
- 0.5 teaspoon Salt
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Chopped chives
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder until well combined.
In a separate bowl, whisk the eggs until frothy. Add the melted butter and softened cream cheese to the eggs, mixing until you achieve a smooth consistency.
Gradually combine the wet ingredients with the dry ingredients, stirring until just combined.
Fold in the shredded cheddar cheese, cooked bacon crumbles, and chopped chives, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice the bread into 12 equal pieces and serve warm or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the toaster or under a broiler before serving.
Nutrition Facts
Calories |
4231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.0 g | 455% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 9418 mg | 409% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 14.3 g | ||
| Protein | 206.8 g | 414% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1509 mg | 116% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2092 mg | 45% | |
*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.
