Arrow Created with Sketch. Back to The Recipes Keto Cheddar and Herb Instant Pot Quick Bread Low Carb Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 24 Ratings PRINT Prep Time 15 minutes Cook Time 45 minutes Serving Yield 12 servings Made with keto-friendly ingredients like almond flour, this cheesy, herby bread is your answer to entertaining gluten-free guests and hosting meals where everyone feels included. Unlike the classic quick bread recipes you're most familiar with (think banana bread, for example), this one is delightfully savory. The low carb dough gets its signature flavors from fresh chives and cheddar cheese that melts into the moist, fluffy crumb as it "bakes" in your Instant Pot. Serve alongside dinner, as an appetizer, or turn into keto stuffing for a special occasion dish that all can enjoy. By: All Day I Dream About Food Ingredients 2 cups almond flour 1/4 cup unflavored whey protein powder (optional, to help bread rise) 3 tablespoons chopped fresh chives (or your favorite herbs) 2 teaspoons baking powder 3/4 teaspoon salt 6 ounces cheddar cheese, grated, divided 2 large Pete and Gerry’s Organic Eggs 4 1/2 tablespoons unsalted butter, divided, melted 1/3 cup water Nutritional Information Check out the nutritional information for this keto cheddar and herb quick bread here. Directions Step 1 Grease a 7" springform pan well. Place the trivet on the bottom of your Instant Pot and add 1 cup of water. Step 2 In a large bowl, whisk together the almond flour, protein powder, chives, baking powder, and salt. Stir in 4 ounces of the grated cheddar. Step 3 Add the eggs, 4 tablespoons of the butter, and the water to the almond flour mixture and stir until well combined. Spread the batter into the prepared pan and smooth the top. Step 4 Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the "cake" setting for 40 minutes. Step 5 When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil. Step 6 Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining 1/2 tablespoon of butter and sprinkle with the remaining 2 ounces of grated cheddar. Place on the center rack so that it’s not too close to the heat. Step 7 Broil bread until the cheese is melted and the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides before slicing and serving. Farm Team Tips: No Instant Pot? You can make this bread in your oven by preparing the batter as directed and transferring to a well greased 8" x 4" loaf pan or 7" springform pan. Cover the top with foil and bake at 350F for 30-40 minutes, or until the top is firm to the touch. Preheat the broiler and brush the top with the remaining melted butter. Sprinkle with cheese and broil until golden. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Pamela D'Amato December 03, 2021 I baked my keto bread in the oven because my pan wouldn't fit in the IP. I used oil instead of butter, omitted the whey, and added a third egg. I baked it for 35 minutes on the top rack of the oven and it was perfect- moist, flavorful, delicious. Thanks so much. Will definitely be baking this again and sharing with fellow keto foodies! Reply Page 1 Created with Sketch. 1 Reply [email protected] December 03, 2021 We are delighted to see this. Happy that you had such a positive experience with this recipe. Thank you for sharing, and hope that you have the best of luck in all your future baking endeavors. Reply Page 1 Created with Sketch. Daphne November 30, 2021 Definitely good. The texture IMO is more like cornbread. Would be great served with some keto chili. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 30, 2021 That DOES sound delicious Daphne! We could dive into some keto chili right now! Reply Page 1 Created with Sketch. Karen November 28, 2021 Wowee! this is SO good! I made this for stuffing for Thanksgiving and had to make another because the first one was eaten by my boys who were in town for the holiday. They loved it! I used egg white protein powder because I don't use whey and it came out great. Thanks for this recipe! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 30, 2021 We're so happy to hear that your boys and the rest of the family enjoyed it! Reply Page 1 Created with Sketch. Jan November 27, 2021 Carolyn, I absolutely am thrilled with this bread. We are eating it with leftover Turkey Soup tonight! Yum! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 30, 2021 We're so happy that you liked it! Reply Page 1 Created with Sketch. derek randall November 26, 2021 Very good! My IP does not have a cake setting so I used manual, high pressure, 25 minutes. It didn’t look done on top, so it’s essential to broil it for 5 minutes after you take it out of IP. I added garlic to the top. Yum! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 30, 2021 Thank you for sharing your experience Derek! What a great tip. Glad you enjoyed this recipe. Reply Page 1 Created with Sketch. Cathy November 21, 2021 Is there anyway to make this using coconut flour...cant have nuts. Thanks Reply Page 1 Created with Sketch. 1 Reply [email protected] November 22, 2021 Hi Cathy, While coconut flour IS the second most popular wheat flour alternative next to almond, it can be tricky using it as a substitute to almond flour. Most of the keto recipes tend to favor almond flour for baking bread as it is the best 1to1 substitute for wheat flour. Coconut flour tends to result in a very dry result unless you add other liquid ingredients to the recipe. Plus, you will usually end up with a subtle taste of coconut. So for this reason, it's usually suggested to only coconut flour in recipes that specifically call for it. We understand where you're coming from on this one, as it seems the other wheat alternative flours are nut-based. Hope all this helps you make the best decision for you! Reply Page 1 Created with Sketch. Grandma Dot November 18, 2021 I have an instant pot, but no cake settles. What other settings can be used? Is pressure on low, normal, or high? Can I use porridge or grain settings? Same time? Thanks Reply Page 1 Created with Sketch. 1 Reply [email protected] November 18, 2021 Hello Dot, You should be able to bake this on the manual setting just fine. This works great because it's on high pressure, but you can set the exact time you need it to bake. Hope this helps! Let us know how it turns out. Reply Page 1 Created with Sketch. Brandy November 17, 2021 Very good! I used rosemary, garlic, and onion powder for my spices. Skipped the protein powder but still came out great! I cooked it in my ninja foodie, so I pressure cooked it for 30 min then uncovered, added the butter and cheese, then air fried for 10 min 👌🏻 Had it with chicken noodle (spaghetti squash noodles) soup and hubby said it was excellent, which is good coming from a non veggie liking and very picky eater 🥰 Reply Page 1 Created with Sketch. 1 Reply [email protected] November 17, 2021 We're so glad it came out okay, Brandy! And we're happy to hear that it was enjoyed by all! Reply Page 1 Created with Sketch. Jannelle Hurney November 16, 2021 If you're not using the whey powder, should you add more almond flour? Reply Page 1 Created with Sketch. 2 Replies MMB November 17, 2021 The whey powder replaces the gluten that’s in regular bread and makes for a soft crumb - without it you may have more of a dense brick - always use the protein powder in low carb recipes! Reply Page 1 Created with Sketch. [email protected] November 16, 2021 Hi Jannelle, I researched this answer, and to the best of my knowledge, you shouldn't need to add more almond flour. The whey powder is optional, in case you need help with the bread rising. Hope this helps! Happy baking! Reply Page 1 Created with Sketch. Lark November 16, 2021 Why is there no nutrition info? How many carbs, fat, protein and cals?!? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 18, 2021 Hello Lark, We apologize for this information being left out of our blog post! We found this on the All Day I Dream About Food website: Serves 12. Calories: 222 Total fat: 18.30g Carbohydrate: 4.76g Total dietary fiber: 2.03g Protein: 9.96g Happy baking! Reply Page 1 Created with Sketch. Linda November 16, 2021 I didn’t find nutritionist fo for this recipe. Am I missing it somewhere?? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 18, 2021 Hello Linda, We apologize for this information being left out of our blog post! We were able to find this information on the All Day I Dream About Food website: Serves 12. Calories: 222 Total fat: 18.30g Carbohydrate: 4.76g Total dietary fiber: 2.03g Protein: 9.96g Happy Baking! Reply Page 1 Created with Sketch.