Like many of you, my gorgeous wife Amy prefers savory over sweet. You’ve seen my Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies and Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free. and keto chocolate donuts. And now savory, cheesy, herb bread!
This is amazingly creamy, flavorful, and satisfying bread. We use it for making sandwiches or just eating plain. It is ultra-low carb, making it good for people on a keto diet, Type 1 diabetics, Type 2 diabetics, and those who just want a healthier lifestyle. Further, these are gluten-free and use coconut flour and MCT oil, making for a quickening of one’s metabolism, according to the Cleveland Clinic Wellness Center.
This is definitely not a dairy-free recipe, so those who are vegan or have a dairy allergy, you’ll need to use fake cheese instead of the cheddar I use. Although I haven’t tested that combo to see how it turns out.
You’ll need measuring cups, measuring spoons, a food processor, and a bread pan, in addition to the ingredients.
This recipe makes about 20 slices of bread and takes about an hour to make.
- 1 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
- 1/2 cup coconut flour (try something like Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO & Kosher from Amazon)
- 12 oz of sharp cheddar cheese
- 3/4 tsp baking powder
- 3 large organic, pasture raised eggs
- 3 Tbsp MCT oil (I use Left Coast Performance Coconut MCT Oil)
- 1 Tbsp savory seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine salt (try different salts, like these in the Salt Works Artisan Sampler)
Preheat the oven to 375 degrees Fahrenheit. Use the shredding blade in your food processor to shred the cheese. Then remove that blade and use the dual semi-sharp mixing blade. Add all of the remaining ingredients. Turn on the processor for a minute or two to fully blend the ingredients. Take a bread pan and line it with parchment paper. Then dole the dough into the bread pan, spreading it evenly. Bake for 50-55 minutes or until brown. Remove from the oven, place on a cooling rack, and give it 10 minutes to cool before slicing!
|Anthony’s – Blanched Almond Flour, 8 ounce||1,338||43||120||50||45||11|
|Anthony’s Coconuts – Premium Organic Coconut Flour 4lb Bag, 4 ounce||283||71||14||20||113||23|
|Whole Foods 365 Organic – Sharp Cheddar Cheese, 12 oz||1,320||0||108||84||2,160||0|
|Royal – Baking Powder, 3.75 g||0||0||0||0||406||0|
|Organic pasture raised – Large egg, 3 egg||180||0||12||18||180||0|
|Mct Oil – Premium, Organic Mct Oil, 3 tbsp||375||0||42||0||0||0|
|Spices, Savory All Purpose Seasoning., 3 tsp||0||0||0||0||0||0|
|Spices, garlic powder, 0.5 tbsp||14||3||0||1||3||0|
|Spices, onion powder, 0.5 tbsp||12||3||0||0||3||0|
5 thoughts on “Cheesy, Savory, Herb Bread – Low Carb, Keto, Gluten Free”
Is this bread not supposed to rise at all? I made it – and the house smelled wonderful and the flavor is very good, but the loaf was very thick and heavy and looked the same when it came out of the oven as when it went in. I followed the recipe exactly, only I used Bob’s Red Mill flours and organic coconut oil (rich in MCTs).
This is definitely a heavy bread, not light. Cheese is dense stuff… If you want more rise, separately whip the eggs and stir them in just as you are about to pour in the bread pan.
Can you use a flour other than almond. Almonds and other nuts can trigger headaches which I can get. Thanks very much. Appreciate your efforts to get us to eat healthy.
Bump up the coconut flour to 3/4 cup and use 3/4 cup whey protein listed in my other recipes.
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