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Introduction
Craving a warm, savory bread that doesn’t kick you out of ketosis? This Keto Cheddar and Herb Instant Pot Quick Bread is here to change the game. Packed with sharp cheddar, aromatic herbs, and a satisfyingly moist crumb, this bread is the kind of keto comfort food that feels like cheating—but totally isn’t. What makes it even better? It’s made in the Instant Pot, which means no fuss, no oven-heating, and perfectly cooked results every time. Whether you’re making sandwiches, pairing it with soup, or just enjoying a warm slice with butter, this recipe is for every keto bread lover who wants something hearty, cheesy, and quick.
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Why You’ll Love This Recipe
This recipe checks all the keto boxes: low-carb, high-fat, grain-free, and super satisfying. But more than that, it’s:
- Effortless – The Instant Pot handles all the cooking, no need to preheat your oven or hover over a stove.
- Flavor-Packed – Thanks to a combo of sharp cheddar, garlic, and fresh or dried herbs.
- Versatile – It’s delicious warm out of the pot or toasted the next day.
- Meal-Prep Friendly – Slice it up and store for easy keto meals or snacks throughout the week.
If you miss real bread on keto, this recipe might just become your new favorite.
My Personal Experience
The first time I made this bread, I wasn’t sure what to expect. I mean, keto bread can be hit or miss—either too eggy, too dry, or just weirdly spongey. But this one? Total win. The smell of cheddar and herbs filled my kitchen and instantly reminded me of those cheesy herb biscuits from restaurants—only this version is keto and made with clean, nourishing ingredients. It came together in one bowl, cooked in the Instant Pot while I prepped dinner, and came out perfectly soft with a cheesy golden edge. Now I make it almost every week!
Required Equipment
Instant Pot or Pressure Cooker
This is the star of the show. It creates gentle, even steam heat that cooks the bread perfectly without drying it out.
Mixing Bowls
You’ll need a medium bowl to mix your dry ingredients and a separate one for the wet. If you want to keep it super simple, you can mix it all in one.
Whisk and Silicone Spatula
A whisk is ideal for combining the eggs and liquids smoothly, and a spatula helps you fold in the cheese and herbs without overmixing.
6-Inch Cake Pan or Heatproof Dish
Make sure it fits in your Instant Pot. This will hold your batter during cooking. Grease it well or use parchment to prevent sticking.
Trivet with Handles
This allows the cake pan to sit above the water in the Instant Pot. Use one with handles for easy lifting.
Aluminum Foil
To cover the pan so condensation doesn’t drip into your batter.
Ingredients & Substitutions
- 1 ½ cups almond flour – The keto-friendly base. Make sure it’s blanched and finely ground for best texture.
- 2 tsp baking powder – Helps the bread rise and get fluffy.
- ¼ tsp garlic powder – Adds subtle savory depth.
- ½ tsp dried rosemary or thyme – Brings an herby, earthy flavor. You can use Italian seasoning or fresh chopped herbs as well.
- ¼ tsp salt – Balances all the flavors.
- 4 large eggs – Adds structure and moisture. For an egg-free version, use flax eggs, but texture will differ.
- ½ cup shredded sharp cheddar cheese – The star flavor. You can sub with pepper jack, gouda, or a dairy-free option if needed.
- 2 tbsp melted butter or olive oil – Adds richness and helps bind everything together.
- 1 tbsp water – Helps thin the batter just slightly for steaming.
How to Make Keto Cheddar and Herb Instant Pot Quick Bread
- Prep your Instant Pot
Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. - Grease your pan
Spray or butter a 6-inch cake pan, or line it with parchment for easy removal. - Mix dry ingredients
In a bowl, whisk together almond flour, baking powder, garlic powder, herbs, and salt. - Mix wet ingredients
In a separate bowl, beat the eggs, then stir in melted butter and water. - Combine everything
Pour the wet mixture into the dry. Mix just until combined, then fold in the shredded cheese. - Transfer to pan
Pour batter into the greased pan and smooth the top. - Cover the pan
Use aluminum foil to tightly cover the top. This prevents water from dripping into your bread. - Cook in Instant Pot
Lower the pan into the pot. Seal the lid, set to high pressure for 35 minutes, then natural release for 10 minutes. - Cool and serve
Carefully remove the pan, uncover, and let cool for 10–15 minutes before slicing.
Tips for This Recipe
- Don’t overmix the batter—this helps avoid a dense texture.
- If using fresh herbs, use 1 tablespoon instead of ½ teaspoon.
- Let the bread cool before slicing for best texture.
- Grease the sides of your pan well—cheese can stick!
Optional Additions
- Chopped jalapeños – For a spicy kick.
- Chopped olives or sun-dried tomatoes – For a Mediterranean vibe.
- Crumbled bacon – Because… why not?
Just mix these into the batter with the cheese for a fun twist.
Serving Ideas
- Serve warm with a pat of grass-fed butter.
- Pair it with keto soups or stews.
- Use as a base for mini sandwiches or toast.
- Slice and toast with avocado or cream cheese on top.
Storage Recommendations
- Refrigerate: Store slices in an airtight container for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 2 months.
- Reheat: Toast in a pan or oven for best results. Avoid the microwave to prevent sogginess.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes, you can bake it in the oven at 350°F (175°C) for about 25–30 minutes, but the texture may be slightly different.
Can I use coconut flour instead of almond flour?
Not directly—coconut flour is much more absorbent. If substituting, use only ⅓ cup coconut flour and increase the eggs by one.
Can I make it dairy-free?
Yes, use dairy-free cheese and substitute butter with olive oil or coconut oil.
Nutritional Breakdown (Per Serving)
- Calories: 210
- Total Carbs: 4g
- Net Carbs: 2g
- Fat: 18g
- Protein: 8g
(Based on 8 slices)
Keto Cheddar and Herb Instant Pot Quick Bread Recipe
Ingredients
- 1 ½ cups almond flour
- 2 tsp baking powder
- ¼ tsp garlic powder
- ½ tsp dried rosemary or thyme
- ¼ tsp salt
- 4 large eggs
- ½ cup shredded cheddar
- 2 tbsp melted butter
- 1 tbsp water
Instructions
- Add water to Instant Pot and insert trivet.
- Grease a 6-inch pan or line with parchment.
- In one bowl, mix almond flour, baking powder, garlic powder, herbs, and salt.
- In another bowl, whisk eggs, melted butter, and water.
- Combine wet and dry, then fold in cheddar.
- Pour into prepared pan and cover with foil.
- Lower into Instant Pot. Cook on high pressure for 35 minutes.
- Let pressure release naturally for 10 minutes.
- Remove, cool slightly, and enjoy!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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