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.
preferably from pastured hens
packed grated Parmesan cheese
packed shredded cheddar cheese
plain whole milk yogurt
fine ground celtic sea salt
Preheat the oven to 350 degrees F.
Combine all ingredients in a medium bowl. Mix with a
until well-combined. [Elizabeth: I used my
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
. 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
or knife to cut the bread into wedges or pieces.
Serve! Leftovers can be refrigerated in an
. To reheat, just place the slices in a
set at 200-250 degrees for a few minutes.
NOTE: Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.