Egg-Free Keto Artisan Bread with Mozzarella
Dense, savory keto bread made from melted mozzarella and cream cheese bound with almond flour, coconut flour, and psyllium husk. No eggs required. Studded with sesame and sunflower seeds, flax meal for texture. Baked until golden, best served cooled to allow the cheese to set. Low-carb alternative to traditional artisan bread.
Ingredients
Instructions
- 1
Microwave mozzarella and cream cheese for 30 seconds until partially melted.
- 2
Stir well, then microwave again for 30 seconds.
- 3
Stir with a fork until the mixture forms a cheese ball resembling dough.
- 4
Mix all dry ingredients together in a separate bowl.
- 5
Add the cheese ball to the dry ingredients and fold gently to combine, preserving cheese fibers.
- 6
Shape the dough into a loaf or round.
- 7
Sprinkle with sesame seeds and bake at 350°F for 15-20 minutes until golden.
- 8
Remove from oven and let rest before slicing.
Tips
Do not slice while warm; cheese needs time to cool and firm up for proper bread consistency.
Fold gently to avoid breaking cheese fibers and losing structure.
Serve with olive oil for dipping, butter, pate, or keto-friendly spreads.
Good to Know
Airtight container at room temperature up to 3 days, or refrigerated up to 5 days.
Dough can be shaped and refrigerated up to 24 hours before baking.
Slice and serve at room temperature or lightly toasted. Pairs well with olive oil, butter, or keto spreads.
Common Mistakes
Do not skip the cooling step; warm cheese will crumble when cut.
Do not overmix; excessive stirring breaks cheese strands and weakens structure.
Do not use pre-shredded mozzarella with cellulose coating; use block cheese shredded fresh for better melting.