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KetoGluten freeTooGut original

Tasty Cheese & Chive Keto Bread

A squat, golden loaf loaded with sharp tasty cheese, crisp edges and just enough chive to cut through the richness.

Prep12 mins
Cook38 mins
Serves8
DifficultyEasy
Start cooking
Deep golden tasty cheese keto bread with a torn end and irregular cheesy crumb
TooGut pickFlexible, practical, genuinely delicious.

Australian tasty cheese gives this loaf the savoury punch people usually try to fake with flavour powder. Coarsely grate it, keep a handful for the top and bake until the oil freckles the crust.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves8

Cheese bread

  • 220 gvintage tasty cheese, coarsely grated
  • 4 large eggs
  • 140 gfine almond meal
  • 20 gcoconut flour
  • 2 tspgluten-free baking powder
  • 120 gfull-fat sour cream
  • cupfresh chives, roughly snipped
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Start with rough cheese

Heat the oven to 180°C. Line a 20 x 10 cm loaf tin. Reserve one-quarter of the grated cheese for the top.

Mix without overworking

Whisk eggs and sour cream. Fold in almond meal, coconut flour, baking powder, chives and the remaining cheese.

Give it a blistered lid

Spoon into the tin, leave a few natural peaks and scatter over the reserved cheese.

Bake until properly browned

Bake for 36 to 40 minutes until the top is deep gold and a skewer comes out with moist crumbs rather than wet batter.

Tear or slice

Rest for 15 minutes, then lift out. Serve warm for torn pieces or cool fully for neat sandwich slices.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,080 kJ

Protein14 g

Fat21 g

Carbohydrate5 g

Fibre2 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • 20 x 10 cm loaf tin
  • Box grater
  • Mixing bowl
  • Balloon whisk