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!
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
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.
Heather says
I made this today for my GF 7yo. She did not like it. Said it was too greasy. However, I enjoyed it as well as my toddler. I will say I used 2tb of coconut flour (which I made using plain unsweetend coconut that I ran through the grain mill on my baby bullet…I’m assuming that’s how you do it! LOL!) and I only had non fat greek yogurt so I added about 1/2tb of butter (in case the fat being included was a big deal). Maybe that’s why it was so greasy. Anyone know if that fat does matter? I had sour cream, wish I’d have thought to use that instead. I used Kraft’s 4 cheddar cheese blend. I put a sheet of parchment over the top and just smoothed it down real nice (it was sticking to my spatula) and baked it for 22 minutes. It came out chewy and golden on both sides. I worked the calories out to about 250 for 1/4 of it.
Helen says
Yum!! Made this this afternoon …
Had only Aldi grated tasty cheese – used maybe 1 – 1 1/2 tbs tapioca – added a dash of cayenne, realise now that I forgot the bicarb ….
Spread it evenly over baking paper on a perforated chip/pizza tray (Aldi!) and cooked it at around 175 deg C for approx 25 mins, rotating once half way through the cooking process, as it was obviously hotter at the front of my brand new (!) oven.
It was delicious …… a tad greasy, but I eat LCHF so not an issue!
Thanks.
Monica says
is the receipe calling for arrowroot flour or powder?
Elizabeth Walling says
I’m not sure of the difference, but the one I use is arrowroot powder.
Vicky says
When you make the 3 egg version serves 6 to 8 what size pan do you use? Or even this version, what size pan? TIA
Elizabeth W. says
I spread mine out on parchment paper on a cookie sheet. It’s about 8-9 inches, so it should fit well in a pie pan if needed.
Darcy says
I have fully turned this into a pizza crust. I substitute Parmesan for Romano cheese and cheddar for fresh Asiago. I bake in the over for 15 min, take it out, and then put on my toppings (pizza sauce, mozzarella cheese, and whatever toppings we want on top) and put back in for about 7 minutes. OH. MY. GOD. My husband said it’s the best pizza he’s ever had and that’s including all the regular pizza he’s had. I have to say it’s pretty convincing.
Elizabeth W. says
Wow, that is such a perfect idea!! I’m going to have to try this. I know my husband would love the idea of a flourless pizza without cauliflower.
Kit says
This is nice! Ill have this with my keto-friendly black bean soup for lunch.
Sam says
Girrrl… You gotta tag this as Keto / Low Carb and add it to your title! I came across this only by accident after finding your Oil Puling post. This recipe definitely qualifies as yummy Low Carb/Ketogenic, which a massive amount of ppl are following for their improved health, me included (I’m experiencing the most amazing health benefits). The bonus, it will help draw those looking for Keto-Cheese-Bread to your site. And there are loads of us. It’s a win win for everyone! Thanks much ♥