Keto Spoonful

More Slices, More Smiles: Your New Low-Carb Cheese Bread Obsession!

Hey friend! Madison here, your keto kitchen hype-woman. Raise your hand if you’ve ever missed sinking your teeth into warm, buttery bread while living that low-carb life 🙋‍♀️. I get it—my early keto days felt like a never-ending egg marathon. But what if I told you we could have that cozy, pull-apart bread magic without the carb coma? Enter this Herby Low-Carb Cheese Bread—your golden ticket to guilt-free indulgence. Imagine crispy edges giving way to a fluffy, garlicky center, all oozing with melty cheese and fresh basil. It’s not “good for keto.” It’s flat-out delicious, period. No complicated steps, no weird ingredients—just 10 minutes of prep and 20 minutes between you and bread heaven. Whether you’re dunking it in zesty marinara or savoring it solo, this recipe is my love letter to everyone craving comfort without compromise. Ready to make your kitchen smell like an Italian bakery? Let’s bake joy!

Bread Dreams & Kitchen Schemes

Picture this: It’s 2018, and I’m two weeks into keto, glaring at my third scrambled egg of the day. My husband (bless his carb-loving heart) walks in with a warm baguette—the audacity!—and my resolve crumbles faster than feta. That night, I raided the fridge like a woman possessed. Mozzarella? Check. Parmesan? Obviously. Eggs? Sigh, fine. I started mixing like a mad scientist, whispering, “Please don’t taste like an omelet…” When that golden loaf emerged, we did something ridiculous: we toasted slices and made keto garlic bread. As we giggled with buttery chins under the kitchen lights, I realized: keto isn’t about loss—it’s about delicious rebellion. This bread became our Friday night ritual, proof that joy belongs on every plate, carb-free or not.

Your Bread Basket Brigade

Grab these simple heroes—you likely have most already! Pro tip: weigh your cheese for accuracy (cups can vary wildly).

• 335g grated mozzarella (~2⅔ cups): The glue! Low-moisture works best (avoid fresh). Swap: Try provolone for a sharper kick.
• 65g grated parmesan (~⅔ cup): Salty depth. Chef hack: Grate it yourself—pre-shredded bags contain anti-caking starch.
• 3 large eggs: Binder and lift. Room temp blends smoother!
• 1 large handful fresh basil, chopped: Brightness! Swap: 1 tbsp dried basil (add with dry ingredients) in a pinch.
• 1 large garlic clove, minced: Pungent bliss. Insight: Press it—more flavor than chopping!
• ¾ tsp baking powder: Our rise agent. Ensure it’s fresh (test with hot water—if it fizzes, you’re golden).
• ¾ tsp oregano: Earthy warmth. Fun twist: Smoked paprika for a BBQ vibe.
• ⅓ tsp salt: Balances the cheese. Note: Omit if using very salty parmesan.Print

  Low-Carb Cheese Bread

  

  Print Recipe

  More slices, more smiles! This herby, cheesy bread is low in carbs and big on flavor—perfect for sharing without the carb crash.

  • Author: MadisonReynolds
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Category: breakfast

  Ingredients

  Scale 1x2x3x

  335g grated mozzarella (~2⅔ cups)

  65g grated parmesan (~⅔ cup)

  3 large eggs

  1 large handful fresh basil, chopped

  1 large garlic clove, minced

  ¾ tsp baking powder

  ¾ tsp oregano

  ⅓ tsp salt

  Instructions

  Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

  Mix the Dough:

  In a large bowl, combine mozzarella, parmesan, eggs, chopped basil, garlic, baking powder, oregano, and salt.

  Mix until well combined and sticky.

  Shape & Bake:

  Spread the mixture evenly on the prepared tray into a ½-inch thick rectangle or oval shape.

  Bake for 18–20 minutes, or until golden and firm.

  Optional Broil Finish:

  For a crispy, golden top, broil for 1–2 minutes—watch closely!

  Cool & Slice:

  Let it cool for a few minutes, then cut into 8 portions and serve warm.

  Nutrition

  • Calories: 160
  • Fat: 11g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 13g

Let’s Bake Some Magic!

Don’t stress—this dough is forgiving. I’ll walk you through every step!

1. Preheat & Prep: Crank that oven to 375°F (190°C). Line a baking tray with parchment paper—no greasing needed (cheese = natural non-stick!). Pro tip: If your kitchen’s cold, warm your mixing bowl with hot water first. Cold cheese = stubborn dough!
2. Mix the Dough: Dump everything into a large bowl. Yes, all at once! Use a sturdy spatula or your hands (I go hands-on—it’s therapeutic!). Mix until fully combined and sticky, like gooey pizza dough. Watch for: No egg streaks! If it feels stiff, microwave 10 seconds to soften cheese.
3. Shape & Bake: Plop dough onto your tray. Wet your fingers and press into a ½-inch thick rectangle or oval (rustic = charming!). Baking hack: For extra-crispy edges, leave space between the dough and tray sides. Bake 18-20 minutes until golden and firm to touch. Your kitchen will smell unreal.
4. Optional Broil Finish: For that Instagram-worthy crust, broil 1-2 minutes—DO NOT WALK AWAY. It burns faster than my first attempt at caramel!
5. Cool & Slice: Rest 5 minutes (crucial for structure!). Cut into 8 generous slices. Chef secret: Use a pizza wheel—less drag, cleaner cuts!

Plate It Like a Pro

This bread shines solo, but let’s amp it up! Serve warm (reheat slices in a dry skillet for max crispness). Pair with creamy tomato soup for dunking, or alongside a zesty Italian salad. For parties, slice into strips and offer with warm marinara or avocado ranch. Breakfast? Top with scrambled eggs and hot sauce—you’re welcome!

Shake Up Your Slice!

Get creative with these easy twists:

• Pizza Party: Press pepperoni slices into dough pre-bake. Post-bake, drizzle with low-sugar marinara.
• Everything Bagel: Swap basil/oregano for 1 tbsp everything seasoning. Top with sesame seeds pre-bake.
• Dairy-Free: Use almond-flour mozzarella (Violife!) and nutritional yeast instead of parmesan.
• Spicy ‘Nduja: Fold in 2 tbsp chopped ‘nduja or chorizo for a fiery kick.
• Rosemary Focaccia: Skip basil, add 1 tbsp fresh rosemary. Dimple dough with olive oil pre-bake.

Madison’s Crumbs of Wisdom

This recipe started as a cheese pancake (RIP, batch #1). Over 50+ tests, I learned: moisture is the enemy—squeeze fresh basil dry! Also, if your dough “sweats” oil while baking, don’t panic; blot gently with paper towels post-bake. My kids now demand this weekly—my son calls it “cheese clouds.” Last month, I brought it to a potluck. When Karen (who “doesn’t do diets”) asked for thirds? *chef’s kiss*. It’s evolved from desperation to celebration—proof that keto can be downright joyous.

Your Bread Burning Questions, Answered!

Q: Why is my bread soggy in the middle?
A: Undercooking or wet cheese! Ensure internal temp hits 165°F. If using budget mozzarella, pat grated cheese dry with paper towels first.

Q: Can I freeze leftovers?
A: Absolutely! Freeze slices on a tray, then bag. Reheat frozen: 350°F for 8 mins or toaster oven. Texture stays perfect!

Q: Help—my dough won’t mix! It’s clumpy!
A: Cold cheese fights back. Microwave the bowl 15 secs, then knead. Still stubborn? Add 1 tbsp almond flour to absorb moisture.

Q: Is there a nut-free option?
A> Already nut-free! Unlike many keto breads, this uses zero nut flours. Gluten-free, too!

Nutritional Info (Per Serving)

Calories: ~160 | Fat: 11g | Protein: 13g | Net Carbs: 2g | Fiber: 0g
Note: Values approximate. Calculated using MyFitnessPal with standard ingredients.

This Herby Low-Carb Cheese Bread is a game-changer for anyone craving warm, cheesy bread without the carbs. It’s simple, flavorful, and versatile—perfect on its own, paired with soups, or as a foundation for your favorite pizza toppings. With just 2g of net carbs per slice, it’s a keto-friendly, guilt-free indulgence that everyone can enjoy, even those who aren’t keto! Whether you’re whipping it up for a weeknight dinner or bringing it to your next potluck, this bread will have everyone asking for the recipe.