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Quick Keto Italian Herb And Cheese Sandwich Bread

This recipe is designed to teach everyone how to make quick keto Italian herb and cheese sandwich bread
Course Appetizer, Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 sub breads

Ingredients

  • 123 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 4 grams xanthan gum (1 tsp)
  • 1 gram salt (1/4 tsp)
  • 1 1/2 tsp instant dty yeast, optional for flavor only
  • 6 grams dry Italian seasonings (1 1/2 TBS) adjust to taste
  • 4 large room temperature eggs
  • 146 milliliter oil of choice (3/4 cup) I use olive oil
  • 2 oz warm water (1/4 cup)

Topping

  • 1 TBS melted butter, optional for toasted top
  • 21 grams shredded mozzarella cheese (1/4 cup)
  • 5 grams freshly grated Parmesan cheese (1 TBS)

Instructions

  • Preheat oven to 400 degrees. Lightly spray 4 six inch sub molds with cooking spray. (If no molds see my article on how to make molds out of foil or line an 8 x 4 inch loaf pan with parchment paper) Set aside
  • In a small bowl combine the mozzarella and parmesan cheese then set aside
  • In a large mixing bowl sift or whisk together all the dry ingredients except topping until there are no lumps
  • Stir the eggs in until all the dry ingredients are moist. Add the oil and stir to combine. Add the warm water and stir until a soft dough is formed
  • Form dough into a smooth ball and massage for 2 minutes to absorb any extra moisture
  • Divide dough into 4 portions. Roll each portion into an oval shape and press evenly throughout the prepared sub molds
  • Brush tops of dough with the melted butter if you are wanting a toasted top. Sprinkle the desired amount of the cheese mixture over the top of the bread
  • Place into preheated oven and bake at 400 degrees 15 to 20 minutes or until golden and a tester comes out clean. If making in a loaf pan bake at 350 degrees for 45 to 50 minutes
  • Remove from the oven. Allow to cool in the pan at least 15 minutes to firm up. Remove from the molds and transfer to a wire rack. Allow to cool completely before slicing
  • Once cooled slice each sub bread in half to create a top and bottom bun. Store leftovers in an airtight container at room temperature up to 4 days