Cheese & Tomato Keto Bread

by Jo Kenny

Ever since discovering keto bread it’s become quite a regular in our dinner/snack repertoire. Why? Well, it’s unbelievably easy to make for starters with just 4 main ingredients. But it’s also a very tasty way to get the illusion of stodge into your meal without actually consuming loads of bloaty carbs. I’ve been experimenting with different flavours and cheese & tomato has become a winner. This recipe makes 6 faux bread buns which are great for making sandwiches or even better… burgers!

Cheese tomato keto bread burger bun low carb meal

Cheese & Tomato Keto Bread

  •  2 cups / 2 large packets of ground almonds
  • 4 large eggs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp red pesto
  • 1.5 tsp rosemary
  • 2 tsp baking powder
  • Strong cheddar, for grating
  • Makes 6 buns

Preheat your oven to 180c. Melt the butter and beat the eggs in a separate bowl. In your main bowl, add the almond flour, baking powder, rosemary and red pesto. Mix until you have a breadcrumb consistency.

Cheese tomato keto bread recipe low carb

Now add the wet ingredients and whisk until well mixed. Grease your moulds/tray and spoon in the mixture and cover with a grated layer of strong mature cheddar. Using strong cheddar means you get an awful lot of flavour from using less.

Low carb cheesy keto bread recipe

Cheesy tomato keto bread recipe

I really recommend using silicone moulds for this recipe: in shallow metal trays the bread can go a bit flat. Anyway, into the oven for 10-12 minutes…

Keto bread cheese tomato low carb


Cheesy keto bread recipe low carb bread

Adding cheese on top helps give the keto bread a convincing bread crust. Inside they’re soft and dense, similar to white bread.

Cheese tomato low carb keto bread

I cut them open and shoved in a big, fat ground steak burger!

Low carb burger bun keto cheese tomato bread

The lack of carbs in keto bread makes it a great way to sneak out some of the guilt from a meal. The addition of red pesto & cheese gives these buns an indulgent & tangy flavour. I enjoyed these keto burger babies with some fruity cous cous & salad: the perfect Summer dinner!

Low carb keto bread burger bun


Kate July 11, 2013 - 7:53 pm

I need that burger in my mouth.
I’ve also been meaning to try your keto bread recipes for a while now. Cheese and red pesto is definitely the push I need to finally do it!

Jo July 12, 2013 - 6:46 pm

They’re so easy to make I really recommend whipping up a batch to try, the basic recipe can have so many different flavours added to it as well 🙂

Shaz July 12, 2013 - 1:43 pm

They look absolutely amazing. Does th keto diet work?

Jo July 12, 2013 - 6:45 pm

It does indeed! It’s very effective, although unlike Paleo it’s very much a diet rather than a long term lifestyle. Well.. you can live in Keto perfectly healthily, it’s just it makes daily food choices & life in general so much harder, so for that reason not sustainable in my opinion!

Shaz July 15, 2013 - 11:25 pm

Yeah it does seem difficult. I haven’t looked into it properly yet, but it seems like your keto recipes are also really good for gluten free people too!

Lynda January 29, 2014 - 6:57 pm

I can’t find red pesto, can I substitute basil pesto?

Jo January 29, 2014 - 7:27 pm

Yes of course! You can use whatever you like to flavour the bread. If you wanted to maintain the tangy tomato flavour you could use tomato purée as a substitute? Or if you feel like splashing out for them, some chopped sun-dried tomatoes would be fantastic.

Jess September 29, 2014 - 9:19 pm

I substituted tomato paste for the red pesto (in the oven now)

Jo September 30, 2014 - 6:13 pm

Hi Jess, How was it? 🙂

Christine November 2, 2014 - 11:24 pm

I love the ratio of burger to bread lol! Thanks for the recipe, will be trying out tonight =)

Margee's March 23, 2015 - 4:05 pm

Are there any carbs in this recipe?

Charlotte April 20, 2015 - 8:28 pm

how many carbs are in these?

Denise December 24, 2015 - 4:14 am

What are the nutritional values per serving,
which I assume will be per bun?
How many carbs per serving?

Liam February 23, 2016 - 7:26 pm

I made this using passata, sundried tomatoes and oregano instead of red pesto, and baked them in broad paper cases to keep life simple. Such a great recipe, thank you!

Anjali February 26, 2017 - 5:10 am

Thank you for this post Jo. I made them plain just to test out the basic recipe and they are so great! I’ll be making a weekly batch and using your variations for inspiration.

1 2

Leave a Comment