This Keto Garlic Cheese Bread is quick, easy, and insanely flavorful! The Instant Pot gives it an unparalleled texture, and it’s the ideal companion to all your favorite comfort food. Oven instructions included too!
Have you ever made keto bread in your Instant Pot? There is something about that pressurized cooking that gives it an astonishingly good texture. It’s moist and kind of dense, but it a good way. Rather like a hearty, rustic loaf you might pick up at some country store.
I have made this Keto Garlic Cheese Bread on many occasions, with various twists. And every time, I discover anew why I like it so much. It’s delicious on its own but a smear of butter doesn’t hurt either.
And did I mention that it makes fabulous keto stuffing for the holidays?
If you love the idea of baking bread in the Instant Pot, be sure to check out my Keto Cinnamon Bread too!
Why you must try this recipe
This crusty Keto Garlic Cheese Bread has quickly become a favorite of not only me, but of many readers. And you will quickly see why if you try it.
The pressure of the Instant Pot makes the bread rise really nicely, but it also keeps it incredibly moist and tender. The cheese and herbs in the batter add fantastic flavor.
The only thing the IP can’t do is brown the outside nicely. But that’s easily addressed by a few minutes under the broiler. Brush it with some garlic butter and add more shredded cheese, and you get a delightfully crunchy crust.
It’s beyond delicious. And this keto bread recipe has only 2.7g net carbs per slice!
Reader Reviews
“I’ve been making a lot of this bread lately, have a batch in the pressure cooker right now. I use it for croutons on a salad, in soup, or for stuffing (well what’s left after munching on it). It’s so simple & quick, I cook it, cut it up, put it in the oven to dry & then freeze it like that. When I need it I take it out & put it in a frying pan with oil & toast it up. Thank you for this.” — Sue
“Excellent recipe! Delicious and easy to make.” — Jeanne G.
“Amazing texture! It reminded me focaccia only this one is more moist and well balanced with chives and cheddar. Considering I am the only one who follow Keto at home, I can have it whole week for breakfast ☺️Thank you!” — Nur
Ingredient notes
- Almond flour: Use a finely ground almond flour for better texture. I have yet to try this bread with coconut flour, but you could try it with my Coconut Flour Bread. You’d only want to make two thirds of the recipe and I can’t quite say how long it will take to cook.
- Protein powder: For low carb baking, a little protein powder helps your bread rise and keep its shape. Use an unflavored protein powder like whey or egg white, but don’t use collagen. The bread won’t cook through properly.
- Cheese: Grated cheese gives the bread flavor, but it also adds to the texture. I used an Italian cheese blend that included asiago and fontina. But cheddar or mozzarella will also work.
- Garlic: Fresh garlic is a must for this keto instant pot bread!
- Italian seasoning: This is a perfect compliment to the cheese and garlic.
- Butter: Melted butter goes in the batter, but you also brush the top of the bread with some garlic butter. So good!
- Pantry staples: Eggs, baking powder and salt.
Step-by-step directions
- In a large bowl, whisk together the almond flour, protein powder, baking powder, Italian seasoning, and salt. Stir in 4 ounces of the grated cheese and 2 cloves of minced garlic.
- Add the eggs, 4 tablespoons of the melted butter, and the water and stir until well combined. Spread the batter into a greased 7″ springform pan well and smooth the top.
- Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan over a trivet in the Instant Pot with 1 cup of water in it. Close the lid and seal the vent. Set on the “cake” setting for 40 minutes. If your pot doesn’t have that option, bake on Manual High for 40 minutes.
- When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
- Preheat the broiler to high and set an oven rack in the middle position. Mix the remaining half tablespoon of butter with the remaining minced garlic and brush over the top of the bread. Sprinkle with the remaining ounce of grated cheese.
- Broil the bread until the cheese is melted and the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides before slicing and serving.
Expert tips
Choose the right pan. You must have a pan that fits inside the pot. I used a 7-inch springform pan but a ceramic souffle pan may work well too. I would advise lining the bottom of the pan with parchment paper if it does not have removable sides.
Cover it tightly Instant Pots require liquid to create pressure and you don’t want that extra liquid in the bread. If you use a springform pan, you want to wrap both the bottom and the top in foil, to avoid excess moisture seeping in through the seams of the pan.
Broil the top. Because of the moist heat and pressure, the bread doesn’t brown on the top. But a few minutes under a broiler makes it absolutely delectable. Set it on the middle oven rack, so it’s a little further from the heat source.
Oven Baked Method
I know that not everyone has an Instant Pot so here are the oven directions:
- Prep the batter as directed. You can make this in an 8×4 inch loaf pan, or in the 7-inch pan.
- Cover the top with foil and bake at 350F for 30 to 40 minutes, until the top is firm to the touch.
- Preheat the broiler and brush the top with the melted butter. Sprinkle with cheese and broil until golden.
Frequently Asked Questions
This buttery, garlicky keto bread has 4.7g of carbs and 2.03g of fiber per serving. That comes to 2.73g net carbs per wedge.
More great keto instant pot recipes
Keto Garlic Cheese Bread Recipe
Equipment
Ingredients
- 2 cups almond flour
- ¼ cup unflavored whey protein powder
- 2 teaspoon baking powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- 5 ounces grated Italian cheese divided
- 3 cloves garlic, minced divided
- 2 large eggs
- 4 ½ tablespoon butter, melted divided
- ⅓ cup water
Instructions
- Grease a 7" springform pan well. Place the trivet on the bottom of the Instant Pot and add 1 cup of water.
- In a large bowl, whisk together the almond flour, protein powder, baking powder, Italian seasoning, and salt. Stir in 4 ounces of the grated cheese and 2 cloves of minced garlic.
- Add the eggs, 4 tablespoons of the butter, and the water and stir until well combined. Spread the batter into the prepared pan and smooth the top.
- Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the "cake" setting for 40 minutes (or on manual high for 40 minutes).
- When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
- Preheat the broiler to high and set an oven rack in the middle position. Mix the remaining half tablespoon of butter with the remaining minced garlic and brush over the top of the bread. Sprinkle with the remaining ounce of grated cheese.
- Broil the bread until the cheese is melted and the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides before slicing and serving.
Christiane Fisk says
thank you for all you do💐Do you think this would work using a small lidded Pullman loaf pan, that fits in an instant pot? Big🙋🏻♀️Howdy from Texas Have a Blessed day🎉
Lcook says
This was delicious, I have looked at this several times and have all your books. I’m never making soup again without this bread. Thank you again for opening the door to new flavors in the keto diet! Keep them coming, waiting on your new book. Your fan!
Carolyn says
So glad you liked it!
Elizabeth Bondarenko says
I’ve made both ways (oven and pressure cooker) and in my opinion the pressure cooker gives a better result. Not as dry, more moist, lasts longer and tastes better. A weekly staple!
Carolyn says
AGREE!
Ruth says
I have made this often and is a favorite at our home. Thank you so much for creating it. I use the IP so it is round but still makes wonderful sandwich bread too
Debi S. says
Is there another type of flour that can be used? Several people in my family are allergic to almonds of any type.
Teresa H says
Carolyn, this looks fantastic! My mouth was watering watching the video. I was just wondering if you thought this might do well cooking in a small cast-iron skillet in the oven? I make your keto cornbread all the time and the cast iron gives it such a nice crispy crust. Thanks for all your recipes! And, you look totally ripped!
Carolyn says
Sure, just keep your eye on it!
Linda Kern says
Carolyn, you outdid yourself again….I didn’t have a springform pan (well a 9 inch) or an instapot….but in your true fashion you gave instructions on how to make it in a loaf pan and the oven and it turn out positively perfect!!! It was so wonderful with spaghetti squash, low carb pasta sauce and a slice of this wonderful bread….I took pictures but we can’t post them here…but I will on your facebook page….positively delicious!!!
Carolyn says
Glad it worked out!
Sandy says
Love this bread recipe! It is my go-to recipe to make when serving soup.