Description
Keto Asiago Cheese Bread is a delightful low-carb alternative to traditional bread, featuring a cheesy, golden crust and a soft, airy interior that satisfies your carb cravings without breaking your keto diet.
Ingredients
Scale
- 2½ cups almond flour, blanched and finely ground
- ¼ cup coconut flour
- 3 tablespoons psyllium husk powder
- 2 teaspoons baking powder (aluminum-free)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon sea salt
- 5 large eggs, room temperature
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- ¾ cup warm water
- 1½ cups Asiago cheese, freshly shredded (divided)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 tablespoons butter, melted
- ½ teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard loaf pan (9×5 inches) with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, combine all the dry bread base ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, garlic powder, Italian herbs, and salt. Whisk thoroughly to ensure even distribution and break up any clumps.
- In a separate medium bowl, whisk together the eggs, olive oil, and apple cider vinegar until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until partially combined. Add the warm water and continue mixing until a thick, sticky dough forms.
- Fold in 1 cup of shredded Asiago cheese, saving the remaining ½ cup for topping. Mix gently until the cheese is evenly distributed throughout the dough.
- Transfer half of the dough to the prepared loaf pan, spreading it evenly with a spatula or wet hands.
- In a small bowl, combine the minced garlic, chopped rosemary, and melted butter. Drizzle half of this mixture over the first layer of dough in the pan.
- Add the remaining dough on top, gently pressing and smoothing the surface with wet hands to avoid sticking.
- Combine the remaining ½ cup of Asiago cheese with the Parmesan cheese and sprinkle it over the top of the bread. Drizzle with the remaining garlic-herb butter mixture and sprinkle with red pepper flakes if using.
- Bake in the preheated oven for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil halfway through baking.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes. Using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely before slicing, at least 30 minutes.
- Slice with a sharp serrated knife into 12-14 even pieces when completely cooled for best results.
Notes
- Let ingredients come to room temperature before starting.
- Use freshly grated cheese for better texture and flavor.
- After baking, let the bread cool completely to avoid a gummy texture when slicing.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For long-term storage, freeze sliced bread for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 0
- Sodium: 320
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 3
- Protein: 8
- Cholesterol: 78