High-Protein, Low-Carb Garlic Rosemary Bread

This keto-friendly garlic rosemary bread has a golden crust, a soft, cheesy center, and fragrant garlic and rosemary. Made with almond flour, mozzarella, and eggs instead of wheat flour, it is lower in carbs and provides more protein than traditional bread.

15 min

Prep time

25–35 min

Bake time

8 slices

Yield

Ingredients

• 1½ cups (168 g) superfine almond flour
• 2 cups (200 g) shredded part-skim mozzarella cheese
• 2 large eggs
• ¼ cup (25 g) unflavored whey protein isolate
• ¼ cup (25 g) grated Parmesan cheese
• 2 tablespoons cream cheese
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon melted butter or olive oil, for brushing
• Extra rosemary for topping

Instructions

1. Preheat the oven: Set the oven to 375°F (190°C). Line a baking tray with parchment paper.

2. Melt the cheese: Place the mozzarella and cream cheese in a microwave-safe bowl. Heat in 20–30-second intervals, stirring between intervals, until melted and combined.

3. Mix the dry ingredients: In a separate bowl, combine the almond flour, whey protein isolate, Parmesan, baking powder, salt, minced garlic, and chopped rosemary.

4. Add the eggs: Allow the melted cheese to cool slightly. Mix in the eggs, then gradually add the dry ingredients. Knead until a uniform dough forms. If it becomes too stiff, gently warm it to make it easier to shape.

5. Shape the loaf: Form the dough into a round or oval loaf on the prepared baking tray. Make a few shallow cuts across the top.

6. Add the topping: Brush with melted butter or olive oil and sprinkle with extra rosemary.

7. Bake: Bake for 25–35 minutes, until golden brown and firm. If the top browns too quickly, cover loosely with foil. Check that the center is fully cooked.

8. Cool and slice: Let the loaf rest for at least 15–20 minutes before slicing so the cheesy center can set.

Estimated nutrition

Per slice, based on 8 slices:

Calories

210–240

Protein

14–17 g

Total carbs

5–7 g

Net carbs

3–5 g

Estimates vary by cheese, almond flour, and protein powder brand.

Tips for the best results

• Use unflavored whey protein isolate to increase protein without adding much carbohydrate.
• Do not replace almond flour with coconut flour in equal amounts; coconut flour absorbs much more moisture.
• Store in an airtight container in the refrigerator for up to 4 days and reheat in the oven for a crispier crust.

This version is high-protein, low-carb, and keto-friendly. For weight management, keep portion sizes in mind because cheese and almond flour are calorie-dense.