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This totally flourless keto cheesy bread is great by itself, served alongside soup, dipped in your favorite marinara, or even as the base for an open-faced sandwich. It refrigerates well, too, and can be warmed up very quickly in a toaster oven.
Today’s recipe is by Sarah Smith of Nourished and Nurtured from her new cookbook Nourished Cooking. I made this cheesy bread today and it was simply divine. Of course, I love all things cheese so I’m hardly impartial, but I have a feeling you’ll love it too. This is a handy, healthful snack to keep around for a quick bite, so I’ll probably be revisiting this recipe quite often!
If your family loves cheesy bread as much as we do, you are going to love this flourless cheesy bread recipe.
Feel free to experiment with different cheeses in this recipe. We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low-moisture mozzarella.
Do you love cheese? Check out my Homemade Mac and Cheese recipe, too!
Reader Comments…
Rebecca wrote: “Made it! It’s as delicious as it looks – everyone loved it!”
Joy wrote: “Awesome!… We will definitely make this regularly. We dubbed coconut flour for the arrowroot with good success. We used half as much coconut flour.”
If you like this recipe, you can get dozens more like it in Sarah Smith’s new cookbook Nourished Cooking.
Click here to learn more about Nourished Cooking and Sarah’s other real food cookbooks!
Keto/Low-Carb Flourless Cheesy Bread Recipe
This keto cheesy bread is great by itself, served alongside soup, dipped in your favorite marinara, or even as the base for an open-faced sandwich. It refrigerates well, too, and can be warmed up very quickly in a toaster oven.
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 8 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 218kcal
Author: Elizabeth Walling
Ingredients
- 1 egg preferably from pastured hens
- 1/2 cup packed grated Parmesan cheese
- 1 cup packed shredded cheddar cheese
- 2 tb plain whole milk yogurt
- 1/4 cup arrowroot*
- pinch cayenne pepper
- pinch fine ground celtic sea salt
- 1/4 tsp baking soda
Instructions
Preheat the oven to 350 degrees F.
Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]
Spread the mixture onto a baking sheet lined with parchment paper or an Exopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer--I don't think I spread it quite thin enough!]
Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.
Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.
Notes
NOTE: Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.
Nutrition Facts
Keto/Low-Carb Flourless Cheesy Bread Recipe
Amount Per Serving
Calories 218Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 82mg27%
Sodium 465mg20%
Potassium 73mg2%
Carbohydrates 8g3%
Protein 13g26%
Vitamin A 450IU9%
Calcium 364mg36%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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You might also enjoy these recipes:
- Chocolate Zucchini Breakfast Muffins
- Homemade Stovetop Mac and Cheese
The Nourished Life
Reader Interactions
Comments
Jamie saysThis looks incredible! I’m definitely making some cheesy bread this weekend so I can grab a slice or two for quick lunches throughout next week.
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This looks amazing! Yum! I can’t wait to try it 🙂 Love that it doesn’t have crazy ingredients either. I never have half the stuff some of the gluten free recipes have in them. Thanks!
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- Elizabeth Walling says
That was my favorite part! I love simple, easy recipes.
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- Elizabeth Walling says
Let me know how you like it!
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- Devon says
This may sound silly… but is there any way to make this without the egg? My daughter is allergic… but is a HUGE cheese fan. I would love to make this for her if there was a substitute!
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- Melanie says
Devon, ground flax seed can be used to replace egg. We have a big bag we got from Costco. On the package, it says:
1 large egg = 1 TBSP milled flaxseed + 3 TBSP water
I haven’t tried it, since we’re fine with eggs, but it might be a fantastic find for you!
I would also look up using chia seeds…. I know I’ve heard that they can be used for an egg substitute!
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- Devon says
Thank you! I remember seeing that somewhere… I’ll have to try it!
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- Elizabeth Walling says
Great suggestion, Melanie!
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- Jazzy says
I think I do this for mine , I be the only one eating it since I don’t eat flour anymore or regular breads .
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- tina says
We often substitute mashed cooked butternut squash or mashed banana
or pureed onions in place of eggs for my egg allergic child. You could try either of those and see how it turns out.
TinaReply
- moriah says
This is a winner! I love it! It’s GREAT for a piazza crust!
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- Elizabeth Walling says
Oooh, good idea! I hadn’t thought of that.
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- bumb says
haha
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- Sam says
OHH YEAAH… Great idea for a pizza option!! Especially for keto/low carb lifestyles. Thank you Moriah! ♥
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- melissa says
Hi,
Do you think I could use the fat from full fat coconut milk to replace the whole milk yogurt if I am dairy free? I want to make this and I have a great parmesean i can use that uses coconut butter and vitamin c crystals and cheese sub too!Reply
- Elizabeth Walling says
It’s definitely worth a try! I have a feeling this recipe is pretty flexible (one of the things I love about it!).
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- moriah says
Yeah! I’m sure you could. I do stuff like that all the time melissa
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- Nancy says
Any thoughts on using a nut flour? We do not use arrowroot and I do not have any other flours at the moment but I could grind up either almonds or walnuts. Thank-you!
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- Elizabeth Walling says
I’m not sure how that would work, since I haven’t tried it. IF you try it, let me know how it goes!
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- Lourens says
What is 2tb yogurt? Tablespoons?
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- Elizabeth Walling says
Yes, that’s correct.
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- Jazzy says
Ty I been trying to find me a recipe for bread without the flour and I happen to have arrowroot I have ordered from bulkherbstore.com ty ! How many calories is this?
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- Elizabeth Walling says
I’m not sure about the calories, but there are some websites where you can enter the ingredients and the servings, and it will tell you the calories per serving.
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- Heather says
I worked it up to around 250 calories.
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- Simone says
It’s just arrowroot? No coconutflour? Because in the comments they talk about coconutflour.
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- Elizabeth Walling says
You can use coconut flour in place of arrowroot powder if needed (I believe twice as much coconut flour works).
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- Jennifer says
This recipe is yummy I have made it several times I want to make it again but I’m out of yogurt do you think sour cream would work in place of the yogurt????
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- Elizabeth Walling says
Definitely! Sour cream should work just fine. Glad you’ve been enjoying the recipe!
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- lahealthyliving says
Wow! what a great recipe! I am glad it doesn’t require any almond flour the excess of which can lead to health problems! Thank you for the recipe!
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- Elizabeth Walling says
I don’t use almond flour, so I definitely liked that aspect of the recipes as well.
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- Brenda says
Tell me about almond flour causing health problems please
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- L. Ortiz says
What is this talk of almond flour leading to health problems?
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- Huarache Gal says
I’ve made this a few times and its delicious! I didn’t have any yogurt for today’s batch so I substituted sour cream. It turned out great again! I’ve used it in place of burger and hot dog buns too!
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- Elizabeth Walling says
Oh, that’s a good idea to replace burger buns! I’ll have to try that.
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- Sonia says
Brilliant recipe and soo easy! This was great. I had made some beef and vegetable broth and this was the perfect companion to it.
The only changes I made were:
-Used coconut flour (2 Tblsp),
-Nixed the Cayenne and added some roasted onion bits.
-Used 2 eggs
I flattened mine out onto a quarter sheet pan (w/parchment) and it cooked in 20 minutes. I might flip it next time to get the other side more browned but it was delicious and took almost no effort.
Thank you ElizabethReply
- Elizabeth Walling says
Yum! The onions sound like an excellent addition. I’ll have to try that.
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- Katie says
OMG! This was amazing!! I actually subbed sourcream for the yogurt and besan(chickpea) flour instead of arrowroot…super delicious.
Elizabeth, I would love to suggest trying Socca! Have you ever tried it? It is so fantastic as a pizza crust also.
http://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-169513
Thank you for all of your great recipes,
KatieReply
- Elizabeth Walling says
No, I’ve never tried Socca, but that looks amazing! I’ll have to try that sometime.
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- Karen@NourishWithKaren says
This looks amazing! Cannot wait to try this recipe. Thanks for sharing!
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- Natalie says
This bread is unbelievably good!! Thanks for sharing this recipe 🙂
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- Elizabeth Walling says
You’re welcome! Glad you enjoyed the recipe. 😀
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- Michelle says
My daughter and I loved this bread (made with the coconut flour)! We made some slight modifications to omit the dairy: used mayo in place of yogurt, diaya “cheddar” in place of regular cheese and just a dash of coconut aminos in lieu of the parmesan cheese.
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- Elizabeth Walling says
Great suggestions! Glad you liked the recipe. 😀
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- Lisa says
Just tried this recipe tonight 😀 Replaced the yogurt with sour cream but everything else was the same. I think it was just a tad too salty so I may leave that out next time and see how it tastes, but it was still REALLY good. Used the bread as pizza crust and it was perfect 😀
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- Elizabeth Walling says
I still need to try it as a pizza crust! That is such a good idea.
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- Gina says
I used garbanzo bean flour, as that’s what I had on hands. It was a great substitute for arrowroot. I added a bit more liquid. I also thought it was a bit salty, but realized that was likely the parmesan. I love this recipe!
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- Elizabeth Walling says
So glad you liked it, Gina!
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