Best Parmesan Herb Keto Bread (Printable)

Golden almond flour loaf loaded with Parmesan and herbs. Ready in under an hour.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/4 cup grated Parmesan cheese
04 - 2 tsp baking powder
05 - 1/2 tsp sea salt
06 - 1/2 tsp garlic powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp dried thyme
09 - 1/2 tsp dried rosemary

→ Wet Ingredients

10 - 4 large eggs
11 - 1/2 cup unsweetened almond milk
12 - 1/4 cup olive oil

→ Finishing

13 - 1/4 cup grated Parmesan cheese for topping
14 - 1 tbsp chopped fresh parsley optional for garnish

# Method:

01 - Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, whisk together almond flour, coconut flour, 1/4 cup Parmesan, baking powder, salt, garlic powder, oregano, thyme, and rosemary until well blended.
03 - In a separate bowl, whisk the eggs until frothy, then add almond milk and olive oil, mixing until smooth and fully incorporated.
04 - Pour wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to prevent dense texture.
05 - Transfer batter to the prepared loaf pan and smooth the top evenly. Sprinkle remaining 1/4 cup Parmesan cheese over the surface.
06 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Garnish with chopped parsley if desired. Slice and serve.

# Insider Tips:

01 -
  • It delivers that irresistible warm bread experience without the carb crash that usually follows
  • The combination of Parmesan and herbs creates layers of flavor that make you forget youre eating keto
  • Slices beautifully for sandwiches or stands alone as a satisfying snack
02 -
  • Overmixing the batter will create a dense, gummy texture instead of light and tender bread
  • Letting the bread cool completely before slicing is crucial, otherwise it will crumble and fall apart
  • The toothpick test should come out mostly clean but not bone dry, as the bread continues cooking slightly while cooling
03 -
  • Room temperature eggs incorporate more easily into the batter for a more uniform texture
  • Grating your own Parmesan from a wedge makes a noticeable difference in flavor and melt
  • Let the bread cool completely before wrapping to prevent condensation and sogginess

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