Parmesan Herb Keto Bread (Print Version)
Savory low-carb loaf with Parmesan and herbs. Perfect keto-friendly side with 4g carbs per slice.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/4 cup grated Parmesan cheese
04 - 2 tsp baking powder
05 - 1/2 tsp sea salt
06 - 1/2 tsp garlic powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp dried thyme
09 - 1/2 tsp dried rosemary
→ Wet Ingredients
10 - 4 large eggs
11 - 1/2 cup unsweetened almond milk
12 - 1/4 cup olive oil
→ Finishing
13 - 1/4 cup grated Parmesan cheese for topping
14 - 1 tbsp chopped fresh parsley for garnish
# Steps:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, whisk together almond flour, coconut flour, 1/4 cup Parmesan, baking powder, salt, garlic powder, oregano, thyme, and rosemary until well blended.
03 - In a separate bowl, whisk the eggs until beaten, then add almond milk and olive oil, mixing until smooth and combined.
04 - Pour wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to prevent dense texture.
05 - Transfer batter to the prepared loaf pan and smooth the top surface. Sprinkle remaining 1/4 cup Parmesan evenly over the top.
06 - Bake for 35–40 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Garnish with chopped parsley if desired. Slice and serve.
# Expert Tips:
01 -
- It delivers that comforting, warm bread experience without the carb crash that usually follows
- The herbs and cheese create such an incredible aroma that your kitchen will feel like an Italian bakery
02 -
- Overmixing the batter will make your bread tough, so stop as soon as the ingredients are combined
- The bread must cool completely before slicing or it will crumble apart, so resist the temptation to cut into it while warm
03 -
- Room temperature eggs incorporate more easily and create a more uniform texture
- Letting the batter rest for five minutes before baking helps the flours absorb the liquid better