Low carb cheese bread. Do I even need to say any more? This stuff is what my junk food dreams are made of and now I can eat them 100% guilt-free. Hashtag winning. And I got you this recipe just in time for a certain game that you might be having a party to watch in early February.
This cheese bread tastes an awful lot like the cheese bread you can buy at a chain pizza place. You know the one. The one with the small Roman ruler for their mascot and the slogan that says, “Pizza” twice. That advertises the pizzas you can get that are both “hot” and “ready.”
Back in my carb-eating days, we would occasionally pick up a pizza from said establishment, but truth be told I don’t like their pizzas at all. The only thing I really wanted was their bread sticks and their cheesy bread. The cheese bread is addicting like no other, but I would always have to limit myself to one or maybe two pieces because otherwise I’d get the worst stomach ache. So the fact that I can pound four of these with no digestive distress is a major win. And because they’re in line with my ketogenic diet, four is enough to fill me right up and keep me satisfied for hours.
Let’s get to the recipe, shall we?
Step by Step Recipe
I first found a recipe on Pinterest for cheese bread from Husband of a Homeschooling Mom. I tried it out in my early days of keto eating, and while the flavors were great, I thought the bread base was mushy. After I perfected my low carb pizza recipe, I tried again using my pizza dough and struck gold.
To start, make the dough from my low carb pizza, but instead of putting in a cast iron skillet, press it into a greased 8×8 pan with well-oiled hands. Bake at 375°F for 12-15 minutes.
After it comes out of the oven, you spoon a mixture of melted butter, garlic powder, and salt. Note: the picture above is a little darker than I was going for. It still tasted just fine, but you can take yours out when it’s a bit more golden. Keep an eye on it– it will brown quickly.
Next, top it with a couple tablespoons parmesan cheese and then about a cup of shredded mozzarella. It’s really not necessary to measure– you just want a nice even layer.
Then add a little more parmesan and sprinkle Italian seasoning over the top. Again, not necessary to measure, just get an even layer over the cheese. Bake it again for 10-12 minutes
Isn’t this just one of the most beautiful things ever? I swear, this is something I could eat way more often than I think I should admit.
The absolute hardest part of this super easy recipe is that you really should wait about 10 minutes before slicing. But I understand if you can’t.
Gooey cheesy delicious goodness ready for your mouth. Or to serve to guests. Whichever.
You can of course serve these with your favorite marinara sauce (just make sure if you’re using store-bought you check the label for added sugars and avoid those.)
Hmm. Maybe next time I’ll have to make it a double.
- Preheat oven to 375°F (190°C).
- Prepare dough as directed, then press dough into a greased 8×8 pan with oiled hands. Bake for 12-15 minutes, or until golden brown. Remove from oven.
- Melt butter and add garlic powder and salt. Mix into a slurry and spoon evenly over the crust.
- Sprinkle half the parmesan cheese over the butter, then top with mozzarella, then add the rest of the parmesan. Sprinkle evenly with Italian seasoning.
- Return to oven and bake another 10-12 minutes or until cheese is fully melted and beginning to turn golden. For best results, let rest 5-10 minutes before slicing into 10 pieces.
Amount Per Serving: Calories: 175Total Fat: 13.7gSaturated Fat: 5.8gSodium: 541mgCarbohydrates: 3.5gNet Carbohydrates: 2.6gFiber: 0.9gSugar: 0.8gProtein: 10.5g
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