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Broccoli & Cheddar Keto Bread Recipe – Low Carb THM S

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This Broccoli & Cheddar Keto Bread Recipe is a great breakfast, lunch, side dish, or snack. It mixes up in 5 minutes and has only 5 ingredients plus salt. It is nut free, grain free, gluten-free, and a THM S. It also reheats well on busy mornings.

Slices of the broccoli & cheddar keto bread recipe on a white plate.

Broccoli & Cheddar Keto Bread Recipe – Low Carb, Gluten-Free, Grain-Free, THM S

When I saw Emma’s recipe going around a keto facebook group for this recipe I knew I had to try it. And once I tried it I knew I wanted to share it with my readers! It is so easy and so good. My favorite part is that you don’t have to cook the broccoli first. As long as you use small pieces they cook in the loaf while it bakes.

Grilled slices of my keto bread recipe with bacon on a white plate.

P.S. This was the first time I twisted my bacon before baking it. I’m in love! I was able to fit an entire pound on one baking sheet and it still got crispy.

This is great for breakfast, lunch, as a snack or a side dish. It reheats well. I even fried a few pieces in bacon fat for breakfast a few days after baking it. They were delish! My husband and most of the kids liked this too. It will definitely become a staple in our home. I want to try swapping out the broccoli for other veggies or meats. Bacon crumbles would be awesome in this.

The batter in a white bowl.

I couldn’t believe how simple this keto bread recipe was. You just mix the ingredients. Pour into a loaf pan. And bake.

The raw batter in a loaf pan.

I loved the texture of this. It was a nice change to an omelet or other egg dishes for breakfast.

The baked Broccoli & Cheddar Keto Bread Recipe in a off white loaf pan.

I’m sure you could sub in another type of cheese or even another vegetable. I’ve been thinking about making a spicy version with bacon and jalapeno.

Slices of the broccoli and cheddar keto bread recipe

 

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4.72 from 7 votes
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Broccoli & Cheddar Keto Bread Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This Broccoli & Cheddar Keto Bread Recipe is a great breakfast, lunch, side dish, or snack. It mixes up in 5 minutes and has only 5 ingredients plus salt. It is nut free, grain-free, gluten-free, and a THM S. It also reheats well on busy mornings.

Course: Breakfast, Side Dish
Cuisine: American
Servings: 10 slices
Calories: 90 kcal
Author: Taryn
Ingredients
  • 5 eggs beaten
  • 1 cup shredded cheddar cheese
  • 3/4 cup fresh raw broccoli florets chopped
  • 3 1/2 tbsp coconut flour
  • 2 tsp baking powder
  • 1 tsp salt
Instructions
  1. Preheat oven to 350. Spray a loaf pan with cooking spray.
  2. Mix all the ingredients in a medium bowl. Pour into the loaf pan.
  3. Bake for 30-35 minutes or until puffed and golden. Slice and serve.
  4. To Reheat: Microwave or heat in a greased frying pan.
Nutrition Facts
Broccoli & Cheddar Keto Bread Recipe
Amount Per Serving
Calories 90 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 93mg 31%
Sodium 342mg 14%
Potassium 164mg 5%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Protein 6g 12%
Vitamin A 5.5%
Vitamin C 7.4%
Calcium 14%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  2. This was absolutely delicious but in no way would I label this bread. Not sure what I would call it - but bread is not it. The texture was very eggy and it is like eating a frittata. Definitely delicious and I will make it again - but not as a bread replacement. Just my opinion. Thanks for this website - it is a wonderful go to for all things keto!!!

    Reply

  3. I've made this recipe twice now in just a matter of days because it was so great. The first time around, I used broccoli & baked in a muffin tin. I ended up making little mini sandwiches for my lunch with them. The second time, I sautéed some onion, mushrooms, & veggie crumbles & added that in. So good! I really enjoy the texture & oddly enough, I don't find them to be super eggy. This is such a versatile recipe that I know I'll be using again. Thanks!

    Reply

  4. I tried this last night and it was great. In the future I would add more cheese because the cheese flavor got lost behind the broccoli and egg flavor. I reheated some this morning for breakfast and was very dry. Do you think adding a little HWC to the recipe would help?

    Reply

    • I'm not sure what heavy cream would do to the texture. I'd suggest pan frying it with a little butter when heating up leftovers.
      Reply

  9. Can you substitute almond flour for the coconut flour? I don’t have any coconut flour but I’d love to make this tonight.
    Reply

  13. Thanks everyone that posted about the salt. When I saw the sodium amount, I was quite surprised. I was planning to leave it out all together. Otherwise, this recipe will be a good way to get my broccoli in, I just can't seem to get it in any other way.
    Reply

  14. Go easy on the salt; I doubled the recipe & both myself & my husband thought it was too salty. Either halve the amount, or don't use any salt. Other than that, it was really good. Kept it in for about 45-50 minutes too; I used a stone loaf pan.
    Reply

  15. I just made this today. It turned out well, and tasted grest. I beat the eggs well before adding them. I used Cabot vermont sharp cheddar cheese, pink himalyan sea salt (next time, I will use 1/4 tsp salt), Bob's aluminum free baking powder. I would definitely make this again. Quick low carb, tasty, and quite satisfing. Mine looked very much like yours.

    Reply

  16. I made this tonight and it turned out really well! In your picture it looks more "bready" than mine does, but I also think I needed to really beat the eggs more which would make them fluffier. I would like to try and fry some up in the morning.
    Reply

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