Keto Cheddar Quick Bread

Savory, fluffy, and sturdy—perfect for toasting or sandwiches.

Dry Team:

2 cups Almond flour (super-fine)
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
½ tsp Garlic powder
1 tbsp Ground psyllium husk powder (this is the secret to a “bread-like” chew)

Wet Team:

The Star:

Prep: Preheat your oven to 375°F (190°C). Line an 8×4 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
Mix Dry: In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, garlic powder, and psyllium husk. Ensure there are no large clumps.
Mix Wet: In a separate medium bowl, beat the eggs well. Whisk in the heavy cream, sour cream, and melted butter until the mixture is smooth.
Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until a thick, uniform batter forms.
Add Cheese: Fold in 1 ¼ cups of the shredded cheddar (and chives/jalapeños if using) until evenly distributed.
Transfer: Spread the batter into the prepared loaf pan. The batter will be thick, so use your spatula to smooth the top. Sprinkle the remaining ¼ cup of cheese over the top.
Bake: Bake for 40 to 50 minutes.
- Test: Insert a toothpick into the center; it should come out clean, and the top should be golden brown and firm to the touch.
The Cooling Rule: This is the hardest part! Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and move it to a wire rack. Let it cool completely before slicing. Keto breads use eggs and cheese for structure; if you cut them while hot, they may seem moist or “eggy.”

Since this is a keto recipe, it’s naturally low-carb.