Have you ever bitten something so well that you forget that it is “healthy”? This is this bread. Soft, kitschy and with exactly the right amount of crunch outside, this keto cheese bread keto Asiago is made of carbohydrate dreams.

Before you start thinking that this is one of these complicated keto recipes that require ten strange ingredients and prayer, let me stop there. It’s simple. If you can mix and bake, you can do this. And you don’t have to be a professional in the kitchen – I will take you through every step like a friend who stands next to you and ensures that you do it right.

Why you want to do this over and over again

• No crazy ingredients – Everything can be found in a regular grocery store.
• No yeast – No waiting for it to rise.
• Ridiculous – Crispy edges, soft inside and a cheesy, nutty taste from the Asiago.
• Keto-friendly – no flour, no sugar, only real food.

Ingredients will need

Get everything ready first. This makes the process easy and fun.

• 1 ½ cups Almond flour (good, not rough)
• 1 teaspoon baking powder
• ½ teaspoon Salt
• 2 cups Shred Asiago cheese (divided)
• 2 tablespoons Cream cheese (soft)
• 2 tablespoons butter
• 2 big Egg
• 1 ½ cups Crazy Mozzarella cheese
• 1 teaspoon Garlic powder (optional, but recommended)
• ½ teaspoon Onion powder
• 1 teaspoon Italian spice (optional)

Step-by-step instructions

1. Prepare everything first

Heat your oven before 375 ° F (190 ° C) And layer a baking sheet with parchment paper. This prevents the bread from sticking and making cleaning into child’s play.

Now measure your ingredients. If your cream cheese and your butter are directly out of the fridge, put them in the microwave for about 10 seconds they soften.

2. Melt the cheese

Add the add in a microwave -safe bowl Mozzarella And Cream cheese. Microwave for 30 secondsStir, then for another microwave 20-30 seconds until melted. It should look stretchy and smooth. When it is clumpy, stir and heat it up for a few more seconds.

If you do not have a microwave, you can melt the cheese in a pot over low heat. Just keep stirring so that you don’t burn.

3. Mix the dough

In a large mixing bowl, the whisk Almond flour, baking powder, salt, garlic powder, onion powder and Italian spice together. This helps to spread everything evenly so that you don’t get any lumps of baking powder in a bite.

Now pour in the melted cheese mixture. Add them butter And Egg.

Here is the part in which it becomes a little sticky – literally. Use a spoon to mix, but as soon as it gets too thick, switch to your hands. At first it will feel strange like warm game dough, but trust me, it comes together. Knead a minute until everything is completely combined.

4. Add the Asiago cheese

Sprinkle in 1 ½ cups of the jammed Asiago and work it in the dough. This gives the bread this strong, nutty taste that makes it so good.

5. Form and baking

Place the dough on the baking sheet lined with parchment. Form it into a rectangle or a round loaf – what you prefer. The dough will not rise much, so what you see is pretty much what you will get.

Sprinkle the remaining scatter ½ cup of Asiago cheese On the top for additional kässiness.

Bake for 18-22 minutesOr until the bread felt golden brown and firm. If it looks pale, let it in a few more minutes.

6. Leave it cool (just a little!)

This is the most difficult part. When it comes out of the oven, it smells incredible and you will want to tear in immediately. But leave it for sitting 10 minutes First. This helps to set it up so that it does not fall apart when you cut it in.

How to serve it

• With butter warm – simple and perfect.
• Roasted – Cut it and roast it for an extra crispy edge.
• Immersed in Marinara – Because cheese and tomato sauce are always a good idea.
• As a sandwich – Cut it in two halves and stuff it with turkey, bacon or whatever you like.

Storage and warm-up tips

• Refrigerator: Wrap the remains in foil or store in an airtight container. It remains fresh for up to up to 5 days.
• Freezer: Cut it into a zipper bag and freeze it. Just take a bit out and heat it up if necessary.
• Restoration: Pop it in the oven at 350 ° F. for approximately 5 minutesor only microwave for 20-30 seconds.

Troubleshooting – if things go wrong

• The dough is too sticky? Put a tablespoon of almond flour until it is stuck.
• The bread is too dry? You may have packed the almond flour too firmly. Next time enter it in the measuring cup and put it off.
• Not kitschy enough? Add more cheese in the last 5 minutes of baking.

Diploma

You don’t have to miss bread just because you eat carbohydrate colors. This keto cheese bread from Keto Asiago is proof that you can still have something warm, cheesy and satisfactory without the carbohydrates down.

Make it once and you will see why this recipe is one that you come back to.

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