This keto cheese bread is made with a simple and yeast-free dough and topped with plenty of melted cheese! Made with just 5 ingredients, it takes less than 10 minutes to make!
FOR THE DOUGH
▢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
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.
TO STORE: Leftovers can be stored in the refrigerator, completely covered, for up to 5 days. Be sure there are no air pockets whatsoever as the bread can go from soft and fluffy to dense and hard very fast.
TO FREEZE: Places slices of the cooled cheese bread in a ziplock bag and store it in the freezer for up to 6 months.
TO REHEAT: Microwave the bread for 20-30 seconds or reheat in a preheated oven for 5 minutes, until the cheese is melty.
Serving: 1sliceCalories: 192kcalCarbohydrates: 4gProtein: 11gFat: 15gSodium: 331mgPotassium: 42mgFiber: 1gVitamin A: 267IUCalcium: 261mgIron: 1mgNET CARBS: 3g