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Keto Fathead Bread

Keto Fathead Bread: Cheesy Low-Carb Bliss in 30 Minutes

Keto Fathead Bread offers a deliciously fluffy, low-carb loaf in just 30 minutes, perfect for various meals and gluten-free diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Keto
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Shredded Mozzarella Cheese low-moisture is best for melting
  • 2 ounces Cream Cheese softened
  • 1 cup Almond Flour finely ground for optimal results
  • 1 large Egg binds the dough
  • 1 teaspoon Baking Powder ensures bread rises
  • 1/2 teaspoon Salt balances flavors
Optional Add-ins
  • 1 teaspoon Garlic Powder for savory flavor
  • 1 teaspoon Dried Oregano for an Italian twist
  • 1/2 cup Shredded Parmesan Cheese for extra cheesiness
For Topping
  • 2 tablespoons Melted Butter for brushing on top

Equipment

  • microwave-safe bowl
  • Oven
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Melt Cheeses: Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat for 30 to 45 seconds until melted and stir until smooth.
  2. Mix Dough: Add almond flour, egg, baking powder, and optional seasonings to melted cheese mixture. Mix until well combined.
  3. Knead Dough: Transfer dough to a floured surface and knead gently for 1 to 2 minutes until smooth and elastic.
  4. Shape Dough: Preheat oven to 400°F (200°C). Divide dough into desired shapes for loaves or mini pizzas.
  5. Bake: Place shaped dough on parchment-lined baking sheet, brush with melted butter, and bake for 12 to 15 minutes until golden brown.

Nutrition

Serving: 1sliceCalories: 100kcalCarbohydrates: 2gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 5IUCalcium: 15mgIron: 4mg

Notes

Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 1 week. Freeze for up to 2 months.

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