Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out later.
- In a large mixing bowl, whisk together the blanched almond flour, psyllium husk powder, baking powder, salt, and dried Italian herbs. Ensure all the dry ingredients are thoroughly combined to prevent clumps. If you're using whole dried herbs, give them a quick rub between your fingers to release their fragrance.1 ½ cups blanched almond flour, ½ cup psyllium husk powder, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon dried Italian herbs
- Stir in the grated Parmesan cheese into the dry ingredients. The Parmesan will add a wonderful salty and nutty depth of flavor to the bread.½ cup grated Parmesan cheese
- In a separate medium bowl, whisk the four large eggs until they are well combined and slightly frothy. Add the melted butter (or coconut oil) and the apple cider vinegar to the eggs, whisking until everything is smoothly incorporated. The apple cider vinegar helps to activate the baking powder and contributes to a lighter texture.4 large eggs, ¼ cup melted unsalted butter, 1 tablespoon apple cider vinegar
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; you want a cohesive dough rather than a completely smooth batter. The dough will be thick and quite sticky.
- Transfer the dough into the prepared loaf pan. Using your hands or a spatula dampened with a little water or oil, gently press and smooth the top of the dough to create an even surface for baking.
- Place the loaf pan in the preheated oven. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The bread will puff up during baking and then settle slightly as it cools.
- Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes before carefully lifting it out using the parchment paper overhang. Transfer the bread to a wire rack to cool completely before slicing. Allowing it to cool completely is crucial for the best texture and to prevent it from crumbling when sliced.
Notes
To keep your delicious parmesan herb keto bread recipe fresh and enjoyable, proper storage is key. Room Temperature: Once completely cooled, store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. Refrigeration: For longer storage, slice the bread and place it in an airtight container or a sealed bag. It will stay fresh in the refrigerator for up to 5-7 days. Freezing: This keto bread freezes beautifully. Slice the cooled loaf and wrap individual slices or the entire loaf tightly in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Reheating: To reheat, toast slices in a toaster or toaster oven until warm and crisp. If reheating a larger portion or one that has been refrigerated, you can warm it gently in a low oven (around 300°F or 150°C) for a few minutes. Thaw frozen slices overnight in the refrigerator or briefly in the microwave on the defrost setting before toasting.