This low carb cheese bread is 1g net carb per serving! Keto, gluten free, and LCHF recipe.
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Anyone following a low carb or keto diet always seems to be on the lookout for decent bread alternatives! Now, I have to confess that although this cheese bread recipe doesn't replace a standard sandwich loaf, it is seriously good AND easy to make! It's basically just shredded cheese and a beaten egg – so give it a try!
You could serve the “bread” as a snack or a side dish. It would also go well with soup or you could even use it for dipping into salsa!
By the way, if you're looking for low carb sandwich bread, check out my guide to buying low carb bread online!
How to Make Very Low Carb Cheese Bread
Mix together shredded Italian blend cheese (or just mozzarella would do), shredded Parmesan, and a beaten egg. Season with Italian seasoning, salt and pepper.
Spread the mixture onto a baking sheet lined with a silicone mat, flattening it out into either a square or circle with the back of a spoon.
Bake in a preheated oven for 13-15 minutes until it starts to turn golden brown and has “set”. Leave to cool for a few minutes, then cut into slices. Garnish with chopped fresh basil leaves, and serve the cheese bread warm!
This “bread” smells SO good when it's fresh out of the oven! The fresh basil just finishes it off perfectly. Even people who aren't following a low carb diet will love this!
Very Low Carb Cheese Bread
This low carb cheese bread is 1g net carb per serving! Keto, gluten free, and LCHF recipe.
Ingredients
- 1 cup shredded Italian blend cheese, or mozzarella
- ½ cup shredded Parmesan
- 1 egg, beaten
- ¼ tsp Italian seasoning
- salt and pepper
- fresh basil leaves, finely chopped
Instructions
- Preheat the oven to 350F.
- Mix together shredded cheese and the beaten egg. Season with Italian seasoning, salt and pepper.
- Spread the mixture onto a baking sheet lined with a silicone mat, flattening it out into either a square or circle with the back of a spoon.
- Bake for 13-15 minutes until it starts to turn golden brown and has "set". Leave to cool for a few minutes, then cut into slices.
- Garnish with chopped fresh basil leaves, and serve the cheese bread warm!
Notes
1g net carbs per serving (quarter of the whole recipe)
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per ServingCalories 154Total Fat 11gSaturated Fat 3gCholesterol 55mgSodium 269mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gProtein 12g
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Jacqueline Oscar says
Haven’t tried this yet. This cheese bread looks so amazing and yummy. But why is shredded Parmesan needed?
Georgina says
Do you mean instead of grated Parmesan? Or why Parmesan as well as the other cheeses?
ChapelHillBetsy says
I’m making this today for our Super Bowl Party. When I enter the ingredients into My Fitness Pal, it comes up with 11 carbs (10 net carbs). But your nutritional information shows only 1 net carb. If it truly is 10 net carbs, I don’t want to eat it. Help me out here, please!
Georgina says
Have you subtracted the fiber to get the net carbs?
Linda says
You calculated the carbs for the ENTIRE recipe. This recipe is 1 carb PER SLICE.
RandyH says
BTW, I find it much easier to mix the “dough” if I grind up the shredded cheeses into a “flour” first, in my Magic Bullet.
LILLIETTE MAGEE says
Can I use parchment paper to bake on instead of silicone mat? I don’t have mat.
Georgina says
Yes, absolutely!