Name: Best Parmesan Herb Keto Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Keto
Ingredients: 2 cups almond flour; 1 cup grated Parmesan cheese; 1 tablespoon baking powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 large eggs; 4 tablespoons unsalted butter, melted; 1/4 cup unsweetened almond milk

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Freshly baked bread has always held a special place in my heart. This Parmesan Herb Keto Bread brings together that nostalgic comfort with a low-carb twist. It’s quick, satisfying, and packed with flavor from herbs and cheese. Whether I’m serving it with dinner or toasting a slice for breakfast, this loaf always hits the spot. Best of all, it fits perfectly into my keto lifestyle without compromising on taste or texture.

Best Parmesan Herb Keto Bread

Why You’ll Love This Recipe

I love this recipe because it’s fast, fuss-free, and delivers every single time. I only need 10 minutes to get it into the oven, and the ingredients are pantry staples in any keto kitchen. The combination of Parmesan and herbs gives it a savory depth, while the almond flour keeps it low in carbs and gluten-free. I can pair it with so many dishes or enjoy it on its own—it’s versatile and absolutely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

almond flour
grated Parmesan cheese
baking powder
garlic powder
dried oregano
dried basil
salt
eggs
unsalted butter
unsweetened almond milk
black pepper

Optional tweaks I sometimes use include a sprinkle of red pepper flakes for heat or a swap of the Parmesan for a cheddar-mozzarella mix when I want a richer, gooier loaf.

Directions

I start by preheating the oven to 350°F (175°C) and prepping my loaf pan with parchment paper or cooking spray.
In a large bowl, I mix almond flour, Parmesan, baking powder, garlic powder, oregano, basil, salt, and black pepper until well combined.
In another bowl, I whisk the eggs, melted butter, and almond milk until smooth.
I pour the wet mixture into the dry ingredients and stir until everything is incorporated. The batter is thick but should still pour.
I transfer the mixture to the loaf pan, smoothing the top with a spatula.
I bake it for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Once done, I let it cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

Servings and timing

This recipe yields 8 generous slices.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Each slice has about 180 calories, 2g net carbs, 15g fat, and 8g protein—making it ideal for keto eaters like me.

Variations

I like to keep things interesting with a few variations:

Cheesy Jalapeño: I mix in diced jalapeños and more cheddar for a spicy bite.
Herb Garden: Fresh rosemary or thyme adds a lovely aromatic touch.
Sun-Dried Tomato: A handful of chopped sun-dried tomatoes gives it a tangy kick.
Nutty Boost: Ground flaxseed or chia seeds add texture and a dose of fiber.
Sweet Version: I sometimes add a keto sweetener like erythritol for a subtle sweet twist.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I know I won’t finish it quickly, I slice it and freeze the pieces—then just toast a slice when I need it. To reheat, I pop a slice in the toaster or warm it in a low oven until it’s heated through.

FAQs

Can I use coconut flour instead of almond flour?

I can, but I always keep in mind that coconut flour absorbs more liquid, so I’d need to adjust the eggs and almond milk. It’s not a direct substitution.

What if I want to make it dairy-free?

No problem. I use a dairy-free cheese alternative and replace the butter with olive oil or coconut oil. It still turns out rich and tasty.

How long does this bread stay fresh?

At room temperature, it stays good for about 3 days. In the fridge, I can keep it for up to a week, and in the freezer, it lasts up to 3 months.

Can I add toppings to this bread?

Absolutely. I sometimes sprinkle extra Parmesan on top before baking for a cheesy crust, or even add seeds like sesame or flax for extra crunch.

What’s the best way to serve this bread?

I love it with soups, salads, or just warm with a pat of garlic butter. It also makes a great sandwich base for low-carb meals.

Conclusion

This Parmesan Herb Keto Bread brings comfort, convenience, and bold flavor all in one simple recipe. It’s one of those go-to bakes I can rely on for busy weeknights, weekend brunches, or meal prep. With so many ways to tweak it and serve it, I never get bored. From the moment I smell it baking to the last satisfying bite, this bread reminds me why I love cooking keto.