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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 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 people
Calories 218kcal
Author Elizabeth Walling


  • 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


  • 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.


NOTE: Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.


Calories: 218kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 465mg | Potassium: 73mg | Vitamin A: 450IU | Calcium: 364mg | Iron: 0.5mg