The Only Keto Bread Recipe You'll Ever Need
This keto bread recipe is the newest one in my collection and is a heartier alternative to my 100% coconut flour bread recipe. This version of keto bread works in a myriad of ways. Use it for a loaf of keto bread, for keto rolls to make sandwiches or burgers, for keto biscuits and even for a keto pizza crust!
What's unique about this keto bread is the beautiful brown crust it forms on the outside. Once cooled, slice it to reveal the beautiful bread-like texture on the inside. Smear it with fresh butter or nut butter and enjoy it just as is.
Early Struggles With Keto Bread
Before we go into WHY this keto bread recipe actually works… I want to share my early struggles with keto bread. Over the past 30 months… I made recipe after recipe trying to make a loaf of bread that would work well for a sandwich only to have most of them fall apart. Even if they sliced well initially.
You see, normal wheat flour contains gluten which holds bread together and creates the beautiful texture of normal bread. But, when we eat a ketogenic diet, we omit wheat and grain completely. So, no more gluten…. Which is great for our body…but so many of us miss bread!
My husband and I wanted a keto bread that would work for sandwiches of all kinds. This specific version started as a whacky, creative ‘What-If” experiment… and it all started with inspiration from the fat-head dough…because I began with a mozzerella cheese base.
To create just the right texture, I married the cheese base with cream cheese. Added in eggs (because of the coconut flour I used so the result wasn’t too wet) and gelatin to give the bread more of a chew factor. Finally, I figured out the baking powder ratio to get a great rise that didn’t fall too much in the end (that cheese is heavy!)
Can I Substitute or Omit _____?
What's interesting is that, when I tested removing the cream cheese or the gelatin or changed the number of eggs. The results were different with each test. So, I strongly encourage you to follow the recipe EXACTLY.
It's Versatile! Make Keto Rolls or Biscuits
Just look at the texture of these keto rolls made with the same recipe. You can either drop the batter by spoonful onto a greased cookie sheet or make formed keto rolls with this keto bread recipe.
To make formed rolls, allow the batter to chill in the fridge for 5-10 minutes until less sticky and easier to handle. Then, shape into balls and place on a greased cookie sheet. The rolls will spread as they bake, so if you want a taller roll, make sure they aren't squished down.
Bake in a preheated 350 degree (325 degree convection) oven for 20-25 minutes or until browned on the bottom and tops as pictured. Remove from the oven and allow to cool for 10 minutes and serve.
What Makes This Keto Bread Recipe Different?
As I mentioned, this keto bread recipe begins with the cheese and cream cheese. These ingredients act as binders and provide the needed structure to allow the bread recipe to be substantial enough to use it for things like sandwiches. Once cooled, you can hold this bread horizontally and it won’t fall apart… Well, as long as you don’t slice it paper thin!
I’ve also used gelatin as an extra binder and to give the bread a pleasant chew that was missing in early test versions.
Bread is one of the most difficult keto recipes that I’ve tackled in the kitchen. I have learned a lot in my experiments.
Storing Your Keto Bread
Store your keto bread or rolls in the fridge… they will keep for weeks in the fridge. Or, store in a freezer ziploc bag or freezer safe container in your freezer for up to three months.
Because of the cheese content, I wouldn't recommend storing your keto bread on the counter or at room temperature for more than 48 hours.
Ingredients for Keto Bread
Here are the ingredients you'll need to make this keto bread recipe:
Tutorial Video: Keto Bread
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Keto Bread “The Only Keto Bread Recipe You'll Ever Need”
- Preheat oven to 350 degrees
- In a microwave safe bowl, microwave mozzarella and cream cheese until melted, stirring to combine.
- Remove from oven and allow to cool for at least 60minutes. Turn out the loaf onto a cutting board to slice and enjoy!