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This keto cream cheese bread is perfect for making sandwiches, topping with low carb jam, and so much more! Plus it comes together in 5 easy steps — no bread maker required.
If you’ve been missing bread on a low carb diet, you have to try this recipe!
You may have made others where the loaf came out really dense. But you won’t have to worry about that with this recipe!
This quick and easy keto cheese bread is made with almond flour and coconut flour. It’s less expensive than store bought versions and tastes much better thanks to the simple ingredients.
All you need is a food processor or hand mixer and a baking pan. Now, you can have your bread and eat it, too!
Instructions
This may be one of the easiest low-carb bread recipes out there. Simply mix and bake!
- Make the batter. Using either a food processor or a large bowl with a hand mixer, combine the cream cheese and butter. Add the remaining ingredients and mix until everything is well-combined.
- Transfer to a loaf pan. Pour the batter into a greased 8×4-inch bread pan.
- Bake and cool. Bake the batter at 400°F for 25-30 minutes or until the loaf is firm and lightly browned. Remove from the oven and allow the bread to cool in the pan for 15 minutes. Then place the loaf on a rack to cool completely.
Be sure to let the bread cool completely before slicing. Leftovers should be stored in the refrigerator and will stay fresh for about a week.
Using a Bread Machine
I’ve never made this keto cream cheese bread recipe in a bread machine. I don’t see a reason to get out another kitchen gadget when it’s so easy to make in the oven.
But you could probably make this recipe in a bread machine if you prefer. Just be sure to cook it on the quick bread cycle.
Carbs
I like to slice this low-carb bread into 15 slices. At this size, each slice will have 3 grams of total carbohydrates and 1.2 grams of fiber. So each slice has about 1.8 net carbs.
This means you can enjoy your keto bread with moderate-carb toppings for some guilt-free indulgence. Slather on a few tablespoons of raspberry chia jam, or make yourself a big slice of avocado toast!
Taste
If you’ve never baked with cheese before, you may be wondering if your bread is going to turn out like a block of queso.
Actually, cheese is a great replacement for gluten. It provides that bit of elasticity we’re looking for in baked goods. Combined with low carb flours, it helps us achieve that light and fluffy texture we love.
This is often referred to as fat head dough in the keto community. It’s commonly used in keto deep dish pizza recipes. But you can also use it to make fathead breadsticks, low carb bagels, and even keto cinnamon rolls!
This fathead bread loaf uses the same concept of combining cheese and low carb flours. The result is a bread texture that’s perfect for sandwiches, toast, and more!
Variations
For this keto cheese bread recipe, I like to use zero carb Isopure unflavored protein to lighten up the texture. But if you don’t have whey protein or have a sensitivity to whey, you can easily replace it with more coconut or almond flour.
Adding some chia seeds or psyllium husk could make the batter more like bread dough. That way, you wouldn’t need to use a bread mold.
More Breads to Try
Looking for even more bread recipes that you can enjoy on keto? Check out a few of these favorites:
- Coconut Flour Banana Bread uses banana extract for a delicious low carb breakfast, snack, or dessert!
- Coconut Flour Pumpkin Bread makes two full loaves so you can enjoy one now and freeze the other for later.
- Keto Cinnamon Bread is a sweet quick bread with a pound cake texture and no sugar added!
- Sesame Flour Bread is a fantastic bread alternative made with a nut-free low-carb flour.
- Keto Zucchini Bread is a sweet loaf made with cinnamon and chopped walnuts that’s flavorful, moist, simple to make, and gluten free!
Recipe
It’s amazing how easy this keto cream cheese bread is to make. No crazy steps or kitchen gadgets! Just mix, bake, and slice.
The next time you’re craving a slice of bread to go with your eggs for breakfast or to soak up a delicious sauce at dinner, you have to give this simple recipe a try.
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Low-Carb Cheese Bread
Recipe Video (Click on Image to Play)
Ingredients
- 5 ounces cream cheese softened
- 1/4 cup butter softened
- 2/3 cup almond flour
- 1/4 cup coconut flour
- 3 tablespoons unflavored whey protein
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup Parmesan cheese shredded
- 3 tablespoons water
- 3 large eggs
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°F. Spray or grease 8×4-inch bread pan if needed.
- Combine cream cheese and butter with mixer or in food processor.
- Add remaining ingredients and process until well blended.
- Spread into bread pan.
- Bake 25-30 minutes or until firm and lightly browned.
- Store leftovers in refrigerator.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: August 17, 2015… Last Updated: July 15, 2020
Vaishnavi Rajaraman
Can I use pea protein instead of whey? I don’t have any whey protein handy.
Lisa MarcAurele
Pea protein should work in this recipe, but I haven’t tested it to be sure.
Adrienne
Can the protein be replaced with something else or completly removed?
Lisa MarcAurele
It’s not recommended to replace or omit the whey protein as only a couple brands tested well in the recipe. You can try, but the texture of the bread won’t be the same.
melissa
i let it totally cool off. part of it crumbled when i cut it. disappointed.
Lisa MarcAurele
Sorry it crumbled on you. Xanthan gum may help with that but it’s usually not needed in a mozzarella bread.
Maria
Hi!!! What’s the amount of coconut flour to replace whey protein?
Lisa MarcAurele
I’d try using the same amount as it’s a blend of almond and coconut flour.
Denise
any idea if we could use this batter to make hamburger buns instead of the bread?
Lisa MarcAurele
The dough won’t hold together without a mold so you’d need to bake it in something to shape it.
Johnnie Lufkin
My husband is allergic to almonds, and other nuts…could you just use all coconut flour, changing the number of eggs and liquid?
Thanks
Lisa MarcAurele
It’s worth a try, but I haven’t tested that in this recipe. It has worked for other recipes when I increase eggs and liquid, though.
Nancy
Would it affect the dough if we omit the whey protein?
How much psyllium husk.should we add and will it make the bread drier?
Lisa MarcAurele
Psyllium is not a one for one sub for whey protein. Leaving out the whey will likely affect texture as it’s added to help lighten up the bread. If using psyllium, only try a small amount such as a teaspoon and adjust from there.
Darcie
Too much psyllium husk in keto bread dough creates a very nasty, sticky gluey texture. Recipes with only a teaspoon or 2 are fine but more makes a yucky bread, I wasn’t at all impressed.
Teresa
I just made this tonight for the first time. I’ve made several other low carb breads and this recipe, by far, is my favorite. Super easy to make in my kitchen aid mixer, and absolutely delicious. I’m really looking forward to using this bread with a fried egg on it, grilled cheese, and egg in the hole, just to name a few. It has a smooth savory flavor with no bitterness like some other recipes I’ve tried. This will become a staple in my house. Thanks for the wonderful recipe!
Tara
Are there any subs for the unflavoured whey protein? I only have vanilla or chocolate. Would adding vanilla be disgusting? I have powdered collagen. Might that work?
Lisa MarcAurele
I don’t recommend using sweetened flavored whey unless you want a sweet bread. You can probably just add more almond flour and or coconut flour and omit the whey. However, the bread texture may not be as light without the protein powder. Unflavored collagen powder or another protein powder may work too.
L
Hi! I really enjoy your recipes. I know it sounds silly, but I also liked the fact that I could jump right to the recipe without scrolling through everything else. I’ve noticed that feature is gone. Anyway you can bring it back?
Lisa MarcAurele
I had to remove the feature temporarily as the site income took a huge drop and that was the quickest way to get it back (ad revenue is significantly impacted by that button). So in order to keep recipes available for free, it’s a minor inconvenience to have to scroll for the recipe for now.
Andrea
Should I have let it cool in the pan? I turned it out right out of the oven onto a cutting board and it split right down the middle with an unbaked glob.
It was delicious but I was hoping to make grilled cheese sandwiches.
Lisa MarcAurele
I let it cool in the pan about 15 minutes before removing and putting on a rack to cool completely.
Tracy A Scott
I love this bread so much! It looks so much like cake so it’s very difficult for me to divorce the image from the savory taste but I love it!
Lisa
It is a quick bread so adding sweetener and flavor may make it taste like cake. 🙂
Jacqueline Craddock
Hello. I hope it’s ok to comment here. Just wondering, if you wanted regular bread, can you just leave out the cheese? Also, can this be done with a bread machine, cheese or otherwise.
Thank you.
Lisa
The cheese is needed in this one and it’s a quick bread so if the machine has that setting, it would be okay to use a bread machine.
Charmi
Hey Lisa,
Thanks for the wonderful recipe… I don’t consume eggs, so can I substitute this with flaxegg or chia egg without compromising on the texture of the loaf?
Lisa
It’s worth a try. I’ve had the best success with egg-free baking using psyllium eggs.
De
Omg so good, next time i dont think i will add the salt, it wouldnt really affect the rising will it?
Lisa
That won’t affect the rise.
Don
If you add psyllium husk, how much would you recommend? Does the psyllium husk replace any other ingredient or just an additional ingredient? Does any other ingredients need to be modified when adding the psyllium?
Same questions as above for Chia flour.
Lisa
Adding psyllium or chia typically requires more liquid. Both can be used in place of flour and or eggs.
Cyndi R.
Mine came out fluffy, with a nice crust. I subbed extra coconut flour for the whey powder. Somehow, it was super salty. Maybe next time, I’ll leave out the salt and decrease the cheese. Great texture, though.
Lisa
Some cheese can be salty.
DeMarcy Brock
How much coconut for did you add to sun the whey?
Jenn
Just made this and my husband was so excited to try it! He wouldn’t even give it a chance to cool down! I think if he did it wouldn’t be so crumbly! Also I think the next time I will have to bake for a few more minutes. The middle is a bit soft and it did “fall” as it was cooling. Can’t wait to have toast with my fried eggs tomorrow morning! Thanks for sharing!
Lisa
It is less crumbly as it cools.
Amey Gilbert
Can you use Italian cheese or Italian blend cheese instead of mozzarella? If you can how much? Are usually don’t have mozzarella but I always have the Italian blend cheese shredded. Please help me out
Lisa
I’m pretty sure you can sub in the same amount. However, that cheese isn’t as stretchy as mozzarella so texture may change.
Judith
Just made this today exactly to the recipe (except for the whey protein – subbed more ground almonds) and it’s lovely, texture just like the picture of the sliced loaf above! My husband liked it too. I look forward to trying many variations on this bread. Now I can have my favourites again: tomato and avocado on toast, and toast fingers with my boiled eggs! This is only the second time I have done baking on Keto (never was much of a baker anyway) and the only other thing I made was cloud bread which I didn’t like at all. Keto baking ingredients like flours and sweeteners etc are very expensive here in New Zealand so it’s great to know they weren’t wasted. Thank you so much!
Lisa
Yay! I’m so glad it worked out for you and your husband. I still haven’t tried avocado toast, but will be sure to try it next time I bake this bread.
Laurie Thomas
Hi, Lisa
I used your bread recipe for my Thanksgiving stuffing. It was delicious. I crumbled it and dried it in the oven before adding sauteed onion celery and sage. I also made your mock sweet potato casserole it was awesome. Thank you.
Laurie
Lisa
You’re welcome Laurie. Enjoy the rest of the holiday season!
D
Hi Lisa
Love your recipes. What amount of physillium husk should I use in place of the whey powder?
Thank you!
Lisa
You are better off just subbing in more almond flour for the whey.
Marijane
Hi, Lisa,
I have some mascarpone cheese that needs to be used very soon. Could I use it in place of the cream cheese? I saw where a couple of reviewers mixed up the parmesan and mozzarella cheese, and I started wondering about my mascarpone. Or, maybe mix some of it in with the cream cheese? What do you think?
Lisa
You should be able to use it or mix it up with some cream cheese. I find them similar enough to use for one another. Mascarpone is just a bit softer.