Low Carb Almond Bread

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A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

It is crazy how cheese can be made into something so bread-like!! Low Carb Almond Bread has a spongy texture and a chewy bread-like feel. It’s sturdy enough for your favourite sandwich and warms nicely in the toaster for your fried egg. This low carb, Keto-friendly bread also tastes great!!

A baked slab of Low Carb Almond Bread cooling on a wire rack.

You can use regular cream cheese, but I like to use flavoured for this recipe for something a little different. I like the garden vegetable for regular sandwiches and the herb and garlic for bread to serve with soup or stew. This great recipe is also super quick, being ready in about half an hour. Serve slightly warm right out of the pan, room temperature or lightly toasted in the toaster. You can use Low Carb Almond Bread for sandwiches, croutons, as a dipping bread, or a base for fried eggs and tuna melts. It’s a great way to keep your Keto diet on track with only 2.4 net carbs per slice. Enjoy!

An egg salad sandwich made with Low Carb Almond Bread is cut on the diagonal and speared with a toothpick olive.

Here’s the breakdown per slice when cutting into 12 slices per recipe.

Calories per slice: 202kcal

Net Carbs per slice: 2.4g

Fat per slice: 17.4g

Protein per slice: 9.25g

 

Want more low carb options?

Broccoli Cheddar Frittata

Beef Roulade

Tarragon Chicken Cutlets

 

A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

Author:  Compelled to Cook, adapted from Pork Rind Keto Bread

A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
Low Carb Almond Bread
Print Recipe
    Servings Prep Time
    12 slices 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    12 slices 15 minutes
    Cook Time
    20 minutes
    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
    Low Carb Almond Bread
    Print Recipe
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Instructions
      1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment.
      2. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to fully incorporate after each. Stir in almond flour, parmesan cheese and baking powder. Spread evenly into prepared pan and bake for 17-20 minutes.
      3. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
      Recipe Notes

      -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

      -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

      -Room temperature squares can be warmed in the toaster.

      -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

       

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