This parmesan herb keto bread is a savory, cheesy low-carb loaf with a soft yet sturdy crumb. It slices cleanly, toasts beautifully, and delivers the comforting flavor of classic herb bread while staying perfectly keto-friendly. Ideal for sandwiches, breakfast toast, or serving alongside soups and salads, this loaf proves that low-carb baking can still feel indulgent and nostalgic.
Why You’ll Love This Recipe
This bread brings together rich parmesan, aromatic herbs, and a fluffy almond flour base in a way that feels both hearty and satisfying. It is designed to hold its shape, making it practical for everyday use while still feeling special enough for guests. The recipe is simple, reliable, and produces consistent results even if you are new to keto baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
almond flour, fine and blanched – 1 ½ cups
finely grated parmesan cheese – ½ cup
baking powder – 1 teaspoon
garlic powder – ½ teaspoon
dried Italian herbs (or a mix of oregano, basil, and thyme) – 1 teaspoon
salt – ¼ teaspoon
large eggs, room temperature – 4
melted butter or olive oil – ¼ cup
sour cream or full-fat Greek yogurt – ¼ cup
Directions
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together the almond flour, grated parmesan, baking powder, garlic powder, dried Italian herbs, and salt until evenly combined.
In a separate bowl, whisk the eggs until lightly frothy. Add the melted butter or olive oil and the sour cream, then whisk until smooth and fully blended.
Pour the wet mixture into the bowl of dry ingredients. Stir until a thick, cohesive batter forms with no dry pockets remaining.
Transfer the batter to the prepared loaf pan and smooth the top evenly.
Bake for 40 to 45 minutes, until the loaf is golden on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 15 minutes. Carefully lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe yields approximately 10 slices.
Prep time: 10 minutes
Bake time: 40–45 minutes
Cooling time: 20 minutes
Total time: about 1 hour
Variations
For a sharper cheese flavor, replace half of the parmesan with finely grated aged cheese that melts well.
Add fresh chopped rosemary or thyme to the batter for a more aromatic loaf.
Sprinkle extra parmesan on top before baking to create a crisp, cheesy crust.
Add a pinch of red pepper flakes for a subtle heat that pairs well with the herbs.
Bake the batter in a muffin tin at the same temperature for 18–22 minutes to make individual portions.
Storage/Reheating
Store the bread at room temperature, wrapped tightly, for up to 1 day.
Refrigerate for up to 5 days in an airtight container.
For longer storage, slice the loaf and freeze for up to 2 months. Place parchment paper between slices to prevent sticking.
Reheat slices in a toaster or warm gently in the oven to restore the best texture.
FAQs
Is this bread keto-friendly?
Yes, it is made with low-carb ingredients and has a very low net carb count per slice.
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more moisture and would require a completely different recipe.
Does this bread taste eggy?
No, the parmesan, herbs, and garlic balance the eggs and create a savory bread-like flavor.
Can I make this recipe dairy-free?
The parmesan provides both structure and flavor, so dairy-free substitutions will not produce the same result.
Why did my bread sink after baking?
This usually happens if the bread is underbaked or sliced while still warm. Allow it to cool completely.
Can I toast this bread?
Yes, it toasts very well and develops a crisp exterior with a soft inside.
What pan size works best?
A standard loaf pan works best for even baking and clean slices.
Can I add seeds or nuts?
Yes, small amounts of seeds can be added, but too many may make the loaf dense.
How do I know when it is fully baked?
The top should be golden and a toothpick inserted into the center should come out clean.
Can this be used for sandwiches?
Absolutely. The loaf is sturdy enough to hold fillings without falling apart.
Conclusion
Parmesan herb keto bread is a reliable, flavorful loaf that fits seamlessly into a low-carb lifestyle. Whether you enjoy it toasted with butter, layered into sandwiches, or served alongside a warm bowl of soup, it delivers comfort and versatility in every slice. This recipe is proof that keto baking can still feel familiar, satisfying, and deeply enjoyable.
Parmesan Herb Keto Bread is a savory low-carb loaf made with almond flour, parmesan cheese, and herbs. It’s fluffy, flavorful, and sturdy enough for toasting or sandwiches, making it a satisfying and versatile keto-friendly bake.
Ingredients
1½ cups almond flour (fine, blanched)
½ cup finely grated parmesan cheese
1 teaspoon baking powder
½ teaspoon garlic powder
1 teaspoon dried Italian herbs (or oregano, basil, thyme mix)
¼ teaspoon salt
4 large eggs, room temperature
¼ cup melted butter or olive oil
¼ cup sour cream or full-fat Greek yogurt
Instructions
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
In a bowl, whisk together almond flour, parmesan, baking powder, garlic powder, herbs, and salt.
In a separate bowl, whisk eggs until frothy. Add melted butter and sour cream, mixing until smooth.
Combine wet and dry ingredients, stirring until a thick batter forms.
Transfer batter to the prepared pan and smooth the top.
Bake for 40–45 minutes, until golden and a toothpick comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use aged cheese for a sharper flavor.
Add fresh rosemary or thyme for extra aroma.
Top with more parmesan before baking for a cheesy crust.
Add a pinch of red pepper flakes for mild heat.
Use a muffin tin to make savory keto muffins (bake 18–22 minutes).
