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.

Course Side Dish

Cuisine American

Prep Time 8

Cook Time 22

Total Time 30

Servings 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