Best Parmesan Herb Keto Bread (Printable)
Savory low-carb bread with Parmesan and herbs. Perfect keto-friendly side or snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/4 cup grated Parmesan cheese
04 - 2 tsp baking powder
05 - 1/2 tsp sea salt
06 - 1/2 tsp garlic powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp dried thyme
09 - 1/2 tsp dried rosemary
→ Wet Ingredients
10 - 4 large eggs
11 - 1/2 cup unsweetened almond milk
12 - 1/4 cup olive oil
→ Finishing
13 - 1/4 cup grated Parmesan cheese for topping
14 - 1 tbsp chopped fresh parsley optional for garnish
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, whisk together almond flour, coconut flour, 1/4 cup Parmesan, baking powder, salt, garlic powder, oregano, thyme, and rosemary until well blended.
03 - In a separate bowl, whisk eggs until frothy. Add almond milk and olive oil, mixing until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; avoid overmixing to prevent dense texture.
05 - Transfer batter to prepared loaf pan. Smooth top with spatula. Sprinkle remaining 1/4 cup Parmesan evenly over surface.
06 - Bake for 35 to 40 minutes until toothpick inserted into center comes out clean and top is golden brown.
07 - Let cool in pan for 10 minutes. Transfer to wire rack to cool completely. Garnish with chopped parsley if desired. Slice and serve.
# Expert Tips:
01 -
- Its everything you miss about real bread without the crash that follows, staying light and impossibly moist for days
- The combination of Parmesan and herbs creates an aroma that makes everyone think youve been baking all afternoon
02 -
- Overmixing creates a dense, rubbery texture, so stop as soon as the flour disappears
- The bread needs the full cooling time or the interior will seem gummy even when fully baked
03 -
- Weigh your almond flour instead of using cup measurements for consistent results every time
- Let the bread rest overnight before freezing, as the flavors develop and the texture improves