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
- 1/4 cup unflavored whey protein powder
- 2 tsp baking powder
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 5 ounces grated Italian cheese, divided
- 3 cloves garlic, minced, divided
- 2 large eggs
- 4 1/2 tbsp butter, melted, divided
- 1/3 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made this tonight and it did not disappoint. I didn’t have a springform pan, so I used a different one and used parchment paper. Even my pickiest high carb eater went back for seconds. I used a dairy free “mozzarella” and lactose free whey protein for my dairy free family members.
Thank you for the recipe! It will be in my rotation!
I made this today using Sharp cheddar cheese, and it is fabulous!
I found your recipe on another site that I believe has not given you credit.
https://pin.it/qWI6ds5gf
It tastes pretty good, except it has way too much salt. Recipe was unclear. What is Italian cheese? I used grated Parmigiano Reggiano, and it certainly didn’t need any additional salt. Also, I have a new Instant Pot, and it has no cake option, nor could I just manually set it to high as the instructions suggested. I did it on steam as that seemed the best choise, and it baked okay. Maybe clearer instructions for all the options that an instant pot might give the baker?
I love your site. Your recipes are usually top notch. This one needs clarification for the cheese, and if anyone chooses parmesan or pecorino, I think they will find it way too salty. I will make it again. Just no added salt though.
Carolyn, you knocked it out of the park with this one! Amazing and that’s by non-keto standards. I did the oven version. I served it with one of our favorites, a sausage spinach soup that I modified from a friend’s recipe. Wonderful dinner!