This keto cheese bread is quick, easy, and so flavorful! Made in the Instant Pot, it’s the ideal accompaniment to your favorite comfort food. And it makes wonderful keto stuffing too! This post is sponsored by Pete and Gerry’s Organic Eggs.
Have you ever made keto bread in your Instant Pot? This was my first attempt and I have to say, it completely exceeded my expectations. I love it when that happens!
It’s remarkably tender, full of white cheddar and fresh herbs, and it has a delicious crusty exterior. And it’s out of this world lightly toasted with a slather of butter.
I’ve been fortunate to work with Pete and Gerry’s Organic Eggs for several years now, and they requested a keto comfort food recipe. I tossed out the usual ideas, things like meatloaf, baked eggs, and the like. I threw in a cheesy instant pot quick bread at the last minute and I guess it caught their attention.
I am so very glad it did!
Bread in the Instant Pot
It’s really a unique way to make quick breads, and I see more versions in my future.
The pressure of the Instant Pot makes the bread rise really nicely, but it also keeps it incredibly moist and tender. It also makes little air holes, the sort you might see in a rustic bread from a bakery.
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. I brushed mine with butter and added some more grated cheddar, and got a delightfully crunchy crust.
This is seriously my new favorite keto bread and I have Pete and Gerry’s to thank for that.
Quality eggs are worth it
Unlike yeast breads, quick breads rely on eggs for both rise and structure. And good quality eggs make a huge difference, not only to the recipe itself but to our society and our environment.
I simply don’t trust factory farm eggs for freshness or quality. And the waste they produce and how they treat their hens is truly concerning.
I am grateful that Pete and Gerry’s Organic Eggs are sustainably and humanely raised. They take their commitment to small-scale organic farming seriously, and they are B Corp Certified. Healthy soils and healthy, happy hens are their top priority.
That deep yellow yolk says it all!
Tips for Keto Instant Pot Bread
- The right pan. You need to have a pan that fits inside the pot. I used a 7-inch springform pan but a ceramic souffle pan may work well too.
- Cover with foil. 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.
- Use the cake setting. This setting works perfectly for cakes and quick breads.
- 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.
- Slice it up and enjoy!
Turn this bread into Thanksgiving Stuffing!
As I’ve been munching on this bread for the past few days, it occurred to me that it would make fabulous stuffing or dressing.
Once it’s baked, simply slice it up and cube it. Then let it sit and dry out overnight, or place it in a warm oven for a few hours.
Use it in your favorite holiday stuffing or follow my recipe for Keto Stuffing here.
Can this be made in the oven?
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.
Total fat: 18.30g
Total dietary fiber: 2.03g