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You are here: Home / Breakfast & Brunch / Broccoli & Cheddar Keto Breakfast Bread Recipe – Low Carb

Posted February 10, 2017 Last Edited May 24, 2019 By Taryn

Broccoli & Cheddar Keto Breakfast Bread Recipe – Low Carb

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This Broccoli & Cheddar Keto Breakfast 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 breakfast bread recipe on a white plate.

Broccoli & Cheddar Keto Breakfast 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 for the breakfast bread in a white bowl.

How to Make Broccoli & Cheddar Breakfast Bread

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.

What to serve with Breakfast Bread?

I loved the texture of this. It was a nice change to an omelet or other egg dishes for breakfast. I served it with a side of bacon. Some other choices would be sausage, fried tomatoes, fresh berries, or low carb bagels.

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

Variations of this Broccoli & Cheddar Keto Bread Recipe

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.

Love the Broccoli Cheddar combo? How about these Broccoli Cheddar Low Carb Keto Waffles!

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%
Sugars 0g
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.
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Filed Under: 5 Minute 5 Ingredient Recipes, All Recipes, Breads, Pizzas, & Pastries, Breakfast & Brunch, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Main Dishes, THM S, Trim Healthy Mama Tagged With: 5 ingredients, brunch, cheese, easy, family friendly, fast, gluten free, grain free, keto, low carb, sides, thm s, vegetarian

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Comments

  1. Chelsea says

    January 20, 2019 at 12:41 pm

    Im planning on making this tonight. I only have a glass loaf baking dish. Would the temp and time be the same?
    Reply
    • Taryn says

      January 20, 2019 at 4:00 pm

      Yes, I think so.
      Reply
  2. Susan Hice says

    December 9, 2018 at 4:28 pm

    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
    • Taryn says

      December 9, 2018 at 7:35 pm

      I find it breadier when I reheat leftovers in a skillet. 😊
      Reply
  3. Robyn says

    October 30, 2018 at 7:38 pm

    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. Becki Nunn says

    August 16, 2018 at 1:13 pm

    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
    • Taryn says

      August 16, 2018 at 3:59 pm

      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
  5. Nancy says

    August 10, 2018 at 3:40 pm

    I made this bread last night. It is delicious!!!! thanks for the recipe.

    Reply
  6. Nellie Tracy says

    June 26, 2018 at 10:33 am

    What a great breakfast idea! I love this recipe!

    Reply
  7. Christina says

    June 26, 2018 at 10:18 am

    My husband LOVED this recipe! He's asked me to make this several times already!

    Reply
  8. Yolie says

    April 12, 2018 at 6:39 pm

    Love love all your meals & casseroles! Thanks for making such great recipes!!!!
    Reply
    • Taryn says

      April 14, 2018 at 11:52 am

      Thank you!
      Reply
  9. Kyra says

    February 22, 2018 at 11:30 am

    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
    • Taryn says

      February 22, 2018 at 1:07 pm

      I think so but you will need more. I would double the amount.
      Reply
      • CHAD says

        September 20, 2018 at 10:43 pm

        I made it with 9 tbsp of almond flour, it was great...the bottom had a little "egg base" so next time I'll use 12 tbsp.
  10. Mimi says

    January 20, 2018 at 8:30 pm

    Much more airy than I expected.
    Reply
  11. Melanie says

    September 5, 2017 at 11:58 am

    Will this freeze well?
    Reply
    • Taryn says

      September 6, 2017 at 5:16 pm

      I have not frozen it yet. Since this is egg based I think it would. I've frozen quiche successfully before.
      Reply
  12. Carissa says

    September 1, 2017 at 6:03 pm

    Could I use THM baking Blend to make this?
    Reply
    • Taryn says

      December 9, 2018 at 7:37 pm

      Yes
      Reply
  13. sheila tatum says

    July 30, 2017 at 8:26 am

    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
    • Taryn says

      July 30, 2017 at 7:56 pm

      There was an error in the nutrition table. I reran it through my program and the sodium amount did decrease quite a bit.
      Reply
      • Michelle Larsen says

        February 24, 2019 at 1:22 pm

        What program do you use for the nutrition calcs? I've been looking for a good one to use.
      • Taryn says

        February 24, 2019 at 8:01 pm

        I have one that is built into my recipe card program.
      • Michelle Larsen says

        February 24, 2019 at 8:05 pm

        I guess I was asking what recipe card program do you use?
      • Taryn says

        February 25, 2019 at 8:00 am

        Word Press Recipe Maker
  14. Steph P says

    May 15, 2017 at 8:19 am

    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. Lena says

    March 24, 2017 at 2:16 pm

    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. Amy Noland says

    February 26, 2017 at 10:37 pm

    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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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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