This keto bread without eggs is made of nuts flour, seeds and mozzarella cheese. It has a great taste that reminds of a real whole-grain artisan bread. Like it came from the best artisan bakery just now. It doesn't contain eggs, so no eggy taste! It's really easy to make, and with my step-by-step instructions you can impress even the biggest bread lovers and carb addicts with this delicious loaf.
More than any other food, I like a good loaf of keto bread. As I don't need to lose my weight I don't have to avoid calories, and I love my baking. That's why I've created many keto bread recipes. This is one of my favorites which I enjoy dipping in a great extra virgin olive oil from Istria (Croatia). If you ask me, Istrian olive oils are the best in the world, with aromatic and sharp kick. This type of oil goes perfectly with this keto bread without eggs. When you come to Croatia for vacation and visit Istria, I recommend you to check the Olive Oil Museum in Pula to find out more about a long olive oil tradition there.
Ingredients for keto bread without eggs low carb artisan bread
Shredded mozzarella 2 cups (200 g)
Cream cheese 2 TBS
Coconut flour 2 TBS
Almond flour 2 TBS
Sesame seeds 2 TBS
Sunflower seeds 2 TBS
Flax seed meal 3 TBS
Pinch of salt
Psyllium husk 1 tsp
Baking powder 1 tsp
How to make keto bread without eggs low carb artisan bread?
Take mozzarella and cream cheese and put it for 30 sec in microwave.
After 30 seconds take it out, stir well and put it again in the microwave for 30 sec.
It should be like this after 30 seconds. ⬇️
Stir well with the fork to get the cheese ball that looks like a dough. If you don't use microwave, you can melt it in a double boiler.
Mix all dry ingredients together and add cheese ball to the mixture.
Combine it together to get the dough for a keto bread. Form a shape of a bread, sprinkle with a pinch of sesame seeds and bake on 180C (356F) for 15-20 minutes.
When baked, take it out of the oven and leave it to rest for a while. This keto bread shouldn't be cut warm because of the cheese that needs some time to cool and take the bread consistency.
Enjoy this bread with your favorite food, dipped in the olive oil, with some nice butter, homemade pate or with keto sweet spreads. Here you can see how I enjoy this keto bread without eggs with keto strawberry spread, sitting on my sofa last Sunday.
If you are following my blog and recipes, you could see this bread already as a side dish to my Low carb pork and coconut curry. For all my readers who like mild curry and coconut, I recommend it. Click here to get this wonderful recipe. True coconut lowers could also try my coconut flour bread. Coconut flour bread is great for toasted sandwiches or a French toast with some sweet keto spread. However, if you are not a coconut fan, this keto bread without eggs could be the right keto bread for you!
Keto bread without eggs low carb artisan bread
This keto bread without eggs is made of nuts flour, seeds and mozzarella cheese. It has a great taste that reminds of a real whole-grains artisan bread.
Ingredients
- Shredded mozzarella 2 cups (200 g)
- Cream cheese 2 TBS
- Coconut flour 2 TBS
- Almond flour 2 TBS
- Sesame seeds 2 TBS
- Sunflower seeds 2 TBS
- Flax seed meal 3 TBS
- Pinch of salt
- Psyllium husk 1 tsp
- Baking powder 1 tsp
Instructions
- Take mozzarella and cream cheese and put it for 30 sec in microwave or melt in in a double boiler.
- After 30 seconds take it out of the microwave, stir well and put it again in the microwave for 30 sec.
- Stir well with the fork to get the cheese ball that looks like a dough.
- Mix all dry ingredients together and add cheese ball into the mixture.
- Combine it together by folding to get the dough for a keto bread. Don't break cheese fibers, just fold the flour into the cheese.
- Form a shape of a bread, sprinkle with a pinch of sesame seeds and bake on 180C (356F) for 15-20 minutes.
- When baked, take it out of the oven and leave it to rest for a while.
- This keto bread without eggs shouldn't be cut warm because of the cheese that needs some time to cool and take the bread consistency.
- Enjoy this bread with your favorite food, dipped in the olive oil, with some nice butter, homemade pate or with keto sweet spreads
Notes
Whole loaf: Cal 1107, Fat 85 g, Carbs 9 g, Protein 67.13 g.
Nutrition Information:
Yield: 8 Serving Size: ⅛thAmount Per Serving: Calories: 138Total Fat: 10.6gNet Carbohydrates: 1.1gProtein: 8.4g
This is only for your information, please, calculate your own macros taking in consideration ingredients you use.
Michael L says
Hi Ines
Wow is all I have to say!\
This bread was so simple to make and it came out perfect.
I had a few little slices with my curry/cayenne cauliflower stake and I was stuffed.
Your bread really packs a nuticious punch of flavor and simplicity!
I loved it!
Keep on keeping on
Family On Keto says
Hi Michael, thank you so much for your comment! I'm so glad you liked this bread!
Michelle says
Tried this as I hate the eggy taste of all other keto breads and although mine came out a little flat, the taste is delicious. I have it for a night time snack with cream cheese. It''s delicious. My only question is, should I store it in the frig or just n a bag? Did it both ways but just wondering your advice. Thank you again for sharing this recipe.
Family On Keto says
Hi Michelle, so happy to hear you like it! If you're keeping it for 2 days, just keep it in the paper bag or cotton cloth.
Maria says
I see a lot if failures in the comments. Mine too, was a failure . I found it to have too much cheese and not enough flour. Doesn't resemble anything like a bread. The taste is good but it's by no means an artisanal bread.
Family On Keto says
Hi Maria, I am sorry to hear this. I am getting some comments like yours and I suppose it's because of different kind of mozzarella. However majority people is making it despite this, but they make it more flat and enjoy the taste and flavor of this bread because it's really great.
Kathleen Kett says
I attempted to make a loaf of this bread—I used a 52% moisture ball on the 1st loaf (it looked too wet) & a low moisture ball (?what %) on the 2nd—I grated both myself. Both loaves looked like they didn’t maintain a rise—nice crust but large air hole and heavy as lead in the bottom—2 complete failures—I make fat head dough buns and have never had a problem with the rise or the texture. I have never used pre-shredded cheese as recommended by others to correct this problem as I understood that it wasn’t keto friendly due the ?cornstarch added to prevent sticking. Please advise.
Family On Keto says
Hi Kathleen, for this recipe it's better to use shredded. Balls just don't work.
Noreen says
Please tell me when NOT TOASTED this bread isN’t spongy like all the rest I have tried, especially when wanting a sandwich sans having to toast it. No sling and no rubbery taste please?
Noreen says
I could see after making the dough and forming it, it is slices like a baguette French bread. I was hoping sandwich size. Can I triple the recipe for sandwich bread?
Family On Keto says
Hi Kathleen, I am not sure it will work. This is more like whole grain artisan style.
David Dabbs says
How is this bread for sandwiches? It would seem like it would be great with some roast beef with provolone and a tomato slice and some arugula or spinach and a hearty mustard
Family On Keto says
I think the taste would be great. Just before baking form it in a sandwich bun because slices wouldn't be really big. It doesn't raise very much because of cheese.
Faye says
I tried this today...it came out like a big pancake...I shredded a Silani mozzarella ball...not sure why it didn’t. Work
Family On Keto says
Hi Faye, it has to be shredded mozzarella. I am not sure why but it won't work with mozzarella ball. I am sorry 🙁
Faye says
Np will try it again. It tasted delicious...
teny says
hi ,
can this recipe be made in a mug or tray by steaming? if so how much time does it take?
Family On Keto says
Hi Teny, I am not sure, I have never tried to make it like that.
Annette Caruso says
Good Morning...I just did a search for artisan Keto bread and this recipe came up so I am new on here. I have someone in my household who is allergic to coconut so how can I replace the coconut flour.. any help is very much appreciated.
Family On Keto says
Hi Annette, normally it's not recommended to replace coconut flour with almond flour, but in this recipe it could work. So, just try to replace 2 TBS of coconut flour with almond flour.Don't knead too much, just fold the dough.Let me know how was it! 🙂
Linda says
Not sure what I did wrong. Mine came out like a thick cracker, tasted great though.
Family On Keto says
Probably nothing wrong! This bread should be a little bit harder, more like artisan bread. If it was hard like a cracker, maybe mozzarella was a little bit more dry. I am glad you like the taste! 🙂
Franni Ferrero says
I ran out of the “wet” mozzarella cheese, so about a third to one-half of the cheese was from a brick mozzarella. It was difficult to incorporate all the seeds and dry mixture. When I baked it it broke in half. I’m assuming that it’s because you used wet mozzarella. Am I correct?
Family On Keto says
Hi Franni, probably. It’s very important to have shredded mozzarella, melt it properly and immediately start to fold the dough with dry ingredients. Also it’s crucial to fold it and not to break the cheese fibers. It looks like this bread is quite delicate to make. I hope this helps.
Franni Ferrero says
It absolutely helps! Although I shredded the cheese, I think the brick cheese was just making it dry and difficult to bind. But I have to say, even with all those issues, it sure tasted good yesterday
Family On Keto says
Great, the taste of this bread is really yummy! The thing is that everyone has different kind of mozzarella, different type of flours so one of the elements could make a huge difference and it’s hard to say which one, especially from the distance! 🙂
Franni says
I love this bread, but am looking for something that will produce a sandwich-size slice. Can this recipe be doubled to make it "taller" or can you recommended a yeast recipe that is equally as tasty? Thanks so much!
Family On Keto says
Hi Franni,I will definitely make yeast keto bread recipe soon! Until then I can recommend it to make this bread in a form of a bagel to make a sandwich. Also, I have very good recipe for 90 second bread on my blog. It gives you sandwich size slices and you can toast it if you like. I get so good comments for that recipe. Try and let me know how was it.
Lisa says
Hi! This looks great!! Is there a way to do this recipe (and some of your other baking recipes) with out the flax? Is there a substitute? Allergy to it. Thanks!!
Family On Keto says
Hi Lisa, you can make it with almond flour only but the taste won't be the same. 🙁
Family On Keto says
It’s very important to have shredded mozzarella, melt it properly and immediately start to combine with dry ingredients. You need to fold the melted cheese with dry ingredients. Also it’s important not to break the cheese fibers while kneading the dough. I hope this helps.
Suparna says
Hi is there an alternative to flaxseed powder?
Family On Keto says
You can always put more almond flour instead but it won’t be the same bread. Combination of all these ingredients is what makes this bread really tasty, and flaxseeds are having big influence on taste and really great smell of this bread. Definitely you can put almond flour but it will be totally different taste. Probably still very good, so please come back and share how it was.
Maria says
I made this for breakfast today and it was delicious. I have eggs allergy and this is the first keto bread I can eat. Thank you for this recipe!
Family On Keto says
Thank you Maria! I’m glad you liked it! 🙂
Susan Nightingale says
I just made this bread and it looked beautiful out of the oven but fell in the middle as it cooled. There was about 1 inch of bread at the bottom and then 2 inches of air between that and the crust. Any idea what went wrong? I did use pumpkin seeds instead of sunflower seeds and hemp hearts instead of sesame seeds but everything else I followed. My baking powder is fresh as well. I'm looking forward to trying again.
Family On Keto says
Hi Susan, thank you for your comment. I don’t know why that happened. I haven’t used hemp hearts but I don’t think that was the reason. Maybe you could knead it better, maybe air came into the dough? I hope next time it will look better. How did you like the taste?
Susan Nightingale says
It was good. I did have to microwave it a little more after trying to mix in the dry ingredients. They wouldn't incorporate. Maybe it was something about that. I will try again and see if I can get a fluffier result. Flax seed flour is the same as ground flax seed right?
Family On Keto says
Yes, it’s ground flaxseed. OK, just knead it seriously with your hands to incorporate, you have to put a little bit more force into kneading!
Brenda Mann says
I’ve made this twice and had the exact same problem both times. I came to comments to ask this same question. First time I didn’t microwave twice. Second time I did as you mentioned. This recipe is so promising. Looking for advice before I try for a third time.
Family On Keto says
Hi Brenda, I am not sure really only having assumptions. Since I published this recipe I was making this bread many times because we like this recipe and making it often. Also I am getting a lot of compliments in the social networks for this bread and than suddenly this same problem happened to me once! So now I understand what happened but still don’t know for sure why. So I made it last time as a focaccia to avoid the same problem. That time when the problem happened, mozzarella was drier than usual and somehow “glued” in the bag. So my assumption is that the quality of mozzarella could be a problem because I was using the same flours all the time. So probably too dry mozzarella is the issue! I will try solve the problem by adding a spoon of butter in the mozzarella and cream cheese mixture and let you know. Also prepare the flour mixture and after that melt mozzarella and immediately start kneading to avoid mozzarella to cool down. I hope this will help!
Family On Keto says
Hi Susan, I am coming back to you because I understand what happened. Mozzarella threads shouldn’t be broken while kneading the dough. It has to be folded. So first prepare dry ingredients mix and then mozzarella with cream cheese. While still hot and melting, start incorporating flours and seeds by folding the “dough”. When mozzarella threads are broken it cannot keep the structure of a bread.
Susan Nightingale says
Thanks I will try that!
Niki says
OMG! This bread is amazing! It’s a life saver. I couldn’t wait to try it and it’s so delicious. Thank you for this recipe!
Family On Keto says
Hi Niki, thank you for sharing! 😀
Sheryl says
I am so eager to try this recipe. Bless you for creating an egg-free bread! I need to eat low-carb (and may try keto at some point) due to Type 2, but I'm at a great disadvantage in following this lifestyle forever because I really hate the taste of eggs. In typical high-carb baked goods, you've got a cup or two of wheat flour, butter, etc., and one-two eggs. I can't taste the egg in those foods so they taste just fine to me. But a typical low-carb bread has you taking a cup or two of almond flour and adding, like, FIVE eggs! For instance, I made a low-carb cheddar skillet bread recently, and didn't tell my family about the recipe or what it was other than a cheesy-bread. They liked it, but immediately pronounced it as "egg bread." It's so exciting to see the development of recipes for various kinds of breads, only in low-carb form, and it's great to see some varieties now that don't rely just on eggs for the bulk of their platform.
Family On Keto says
Thank you Sheryl for taking your time to comment. I really appreciate your observation. I hope you will try this bread and like it. I enjoy this bread so much for the same reason, I don’t like eggy taste! Please, try this bread and come back with the feedback. I am looking forward to see how you liked it! ☺️
Wendy says
Have you tried toasting the slices? I'm wondering how that would come out. Also, do you know what the fiber count is for this recipe? Or did you already subtract it from the carbs?
Family On Keto says
Yes, I subtracted the fiber. Toasted is also good! 🙂