Keto Cheese Bread
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My keto cheese bread is made with a simple, yeast-free dough and topped with two kinds of cheese. Made with just 5 ingredients, the entire recipe takes under 25 minutes to prepare.
Keto Cheesy Bread
The real star of any Italian restaurant isn’t the pizza or the tiramisu- it’s those irresistible, cheesy garlic breadsticks. Before trying out the keto diet, I could (and often did) polish off an entire batch of my homemade garlic breadsticks on my own- no regrets!
When I switched to low carb, I refused to give up that comfort. After plenty of recipe testing, I recreated the same gooey, golden perfection using my tried-and-true fathead dough base. The result? Keto cheese bread that tastes like the classic- so good, even my VERY picky partner couldn’t tell the difference!
What readers are saying
★★★★★ – “Super good and very easy to make! Thank you!” – Bridget
★★★★★ – “Perfect!! I only had half a cup of mozzarella, so I used cheddar for the rest. Added minced garlic and pizza spices. Delicious, easy, quick, thank you!!” – Jen
Key Ingredients
These are some notes and tips for everything that’s needed for this. For the full list with measurements, find the printable recipe below.
The dough:
- Mozzarella cheese. Low-moisture mozzarella cheese is preferred, as it keeps the dough fluffy and stretchy. It also has a very mild flavor. If you can only find regular mozzarella cheese, don’t stress; it still works, but the dough will be slightly firmer.
- Cream cheese. Full-fat cream cheese that has been softened. Please do not use reduced-fat or low-fat varieties: firstly, they have more carbs, and secondly, they have excess liquid, which can result in a wet and sticky dough.
- Eggs. Room temperature eggs.
- Almond flour. Blanched almond flour is a must, as it keeps the dough light and gives a lovely, tender crumb.
- Baking powder. You need a leavening agent for the dough to rise.
The topping:
- Mozzarella and Parmesan cheese. A combination of mozzarella cheese and parmesan cheese gives the cheese bread the stretch we love, while also giving the edges a golden finish.
How to make keto cheese bread
Step 1- Make the dough. Microwave the cheeses in 20-second bursts until melted and smooth. Transfer to a food processor, add the remaining dough ingredients, and pulse until a soft, uniform dough forms.
Step 2- Shape. Place the dough between two sheets of parchment paper and roll it into a large 10-inch oval. Remove the top sheet, transfer the dough (with the bottom parchment) to a baking sheet.
Step 3- Assemble. Sprinkle the mozzarella cheese and parmesan cheese on top, leaving a half-inch border around the sides.
Step 4- Bake the cheese bread for 10-12 minutes, until the cheese has melted and the edges are golden. Remove from the oven and use a pizza cutter to slice it into pieces. Sprinkle with fresh parsley and serve immediately.
Arman’s recipe tips
- Combatting sticky dough. When working with the dough, you may find it to be quite sticky. To combat this, lightly oil your hands to make kneading and shaping easier.
- Dough hook for the win! If your food processor has a dough hook, attach that before mixing everything- the dough will be much smoother and have a better texture.
- Make it your own. Feel free to add some pizza toppings on top, like pepperoni, mushrooms, olives, and Italian seasonings.
Frequently asked questions
I wish! Mozzarella cheese is the only one that will form a uniform and pliable dough. I did test cheddar cheese and Monterey Jack cheeses, and they made the cheese bread dense instead of fluffy.
Like cheesy breadsticks or garlic bread, nothing beats some homemade marinara sauce. However, anything dippable works too, like alfredo sauce, cheese sauce, salsa, or even guacamole.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Cheese Bread
Video
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
For the topping
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese freshly grated
- 1/4 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
Nutrition
More keto bread recipes
Originally published November 2021
I added a tsp of salt and went heavy on the toppings. Oh, and 1 less egg. Sooo good!
Super good and very easy to make! Thank you!
You put in this recipe all cheese that I like the most. Thanks! Will try it one day.
Really amazing it sounds. It has almost no carbs but lots of healthy fats.
I need easy Keto appetizers and deserts!!
Got tons of them 🙂
Just tried your keto cheese bread. It turned out great and tasted great too.
thank you for this recipe.
Thanks, Maria!
Is there a a specific almond flour we should be using died one tend to be grainy or am I thinking coconut flour.
Love blanched or superfine almond flour- it should be light in color with no specks.
Your recipies are great I’ve tried several my husband is diabetic you help many people keep those low carb recipies coming thanks so much
can you change the video, it switches halfway along to a cake recipe just at the point I was interested in seeing, thanks
Click keep watching 🙂
Perfect!! I only had a half a cup of mozzarella so used cheddar for rest. Added minced garlic and pizza spices. Delicious easy quick thank you!!
This recipe is so delicious! We added a small amount of Pepper Jack and topped it with Romano cheese, today trying it with Italian seasoning added to the flour. Thank you so much
Hi Arman – This turned out delish! I baked in a 9×13 parchment- lined cake pan, so it was a little thick. Topped with pepperoni slices and then the cheeses & parsley. Took a little longer to bake (about 17 min in glass pan) but it tastes good. Next time I’m going to top with butter and garlic, along with the cheeses. Thank you!!
Haven’t made these yet – but I plan on topping with pepperoni and serving with marinara sauce. Can you tell me how thick the loaf should be? What size baking pan is best? Thank you!
It’s about 3/4 inch in thickness, but you can make it as thin or thick as you like! I use a basic sheet pan and add parchment paper.
Amazing!!!!