Another cold, rainy Monday night here in the North Bay, and more soup on the stove. But a simple bowl of soup calls for some crusty bread or toast, or something chewy alongside. But with hubby on this keto diet, I can’t just grab a loaf of sourdough and call it good (much as I would like to!). That’s why I was so happy to discover this recipe for low-carb “keto” bread. I guess there are many variations of this out there, also referred to as a “fat-head” dough I’ve heard. All I know is hubby and son are always happy when I make this yummy substitute for biscuits or rolls. 
This bread has a texture more like a dense, chewy roll. And with the nutritional yeast flakes, the flavor is amazingly like a yeasty bread. It makes a perfect sidekick for a big bowl of brothy soup for a simple winter meal. While considered keto-friendly due to the low carb count. it’s also great for those on a gluten-free diet as it calls for almond flour and contains no wheat flour.
You can make these as large or small as you like. Usually I’ll divide the dough into 6 pieces if I want biscuits that can be used later for small sandwiches. These make an amazing chicken salad sandwich! But if I just want the biscuits on the side with soup or another main dish, I’ll divide the dough into 10 or 12 pieces to have smaller biscuits. With all the cheese and almond flour, they are extremely filling and high in protein, so in order not to over-indulge I like making them fairly small.
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What is life without bread? If you’re watching your carbs, or staying gluten-free, this recipe can give you a bread substitute that we actually prefer to a lot of dinner rolls out there.
Ingredients
- 2 1/2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 3/4 cups almond flour
- 1 tablespoon baking powder
- 2 tablespoons nutritional yeast flakes
- 2 large eggs
FOR TOPPING:
- 1 egg
- Flaked or Kosher salt
Instructions
- Preheat oven to 400 degrees.
- Melt mozzarella and cream cheese in a double boiler on the stove over medium heat, stirring often to blend and break down the cheeses. The cheese mixture will not be loose and smooth, but will be rather stiff and may tend to ball up.
- While cheeses are melting, whisk almond flour, baking powder and nutritional yeast flakes together in a small bowl; whisk the two eggs in another small bowl until well beaten.
- Take cheeses off heat and add the almond flour mixture, then the eggs and stir with a rubber spatula as much as possible. Don’t be surprised to find that it won’t come together like a regular dough. The only way I’ve found to mix it thoroughly is by using my hand and just squeezing it through my fingers. It still may not come together completely, and you’ll see pockets of cheese that just won’t combine with the rest of the dough, but that’s ok!
- Take the dough out of the pan and place on a piece of parchment paper, rolling it into a thick log. Using a very sharp knife, cut the log into equal (well, sort of equal) pieces. Depending on your needs, you can divide the dough into 6, 8, 12 pieces… or whatever works for you. Roll each piece into a ball, then flatten slightly and place on a parchment paper-lined baking sheet. Place each piece about 3 inches apart.
- Whisk the third egg in a small bowl. Brush the beaten egg onto the dough, then sprinkle with the salt.
- Bake for 10 to 12 minutes or until the biscuits are golden brown. Remove from oven and allow to rest about 10 to 15 minutes.
- If you’re lucky enough to have leftovers, store them in a plastic or paper bag in the refrigerator, or wrap tightly and freeze. These are delicious fresh from the oven, but also incredible split and toasted later in the week.
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