Keto Parmesan Bread Puffs

Introduction

If you’re someone who misses the joy of biting into warm, cheesy bread while staying keto—these Keto Parmesan Bread Puffs will feel like a little miracle. They’re light, golden, and packed with rich cheesy flavor, yet contain none of the carbs you’d expect from typical bakery-style bread.

This recipe is perfect for those moments when you’re craving something soft and savory—whether it’s to accompany your soup, pair with your morning eggs, or snack on straight from the oven. These puffs have the texture of traditional Brazilian cheese bread (pão de queijo) but are made entirely keto-friendly with a few clever swaps.

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Why You’ll Love This Recipe

• 🧀 Cheesy and satisfying – The sharp Parmesan gives these puffs a bold flavor that’s incredibly comforting.
• ⏱ Quick to make – You only need about 25 minutes from start to finish.
• 🧁 Great texture – Crispy on the outside, soft and pillowy inside.
• 🌿 Keto-friendly and gluten-free – Perfect for low-carb and bariatric diets.
• 🥳 Versatile – Serve them with meals, as party snacks, or even pack them in your lunchbox.

Whether you’re newly keto or just need a delicious bread alternative, these little bites are going to win you over.

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My Personal Experience

The first time I made these, I was honestly just trying to make something quick for my soup. I wanted something bread-like but not complicated. I had almond flour and a fresh block of Parmesan in the fridge and thought, “Why not?”

What came out of the oven was beyond expectations—crispy tops, cheesy aroma, and the perfect fluff on the inside. I’ve been hooked ever since. They’ve become a regular feature on my weekend brunch table, and no one ever suspects they’re low-carb!

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Required Equipment

🥣 Mixing Bowl

You’ll need a medium-sized mixing bowl to combine all the ingredients evenly without making a mess.

🧁 Mini Muffin Pan

This helps shape the batter into perfectly puffed portions. It also ensures even cooking.

🥄 Measuring Spoons and Cups

To get the ratios right, especially for almond flour and baking powder.

🥄 Rubber Spatula or Spoon

To mix the thick batter thoroughly and scrape it clean into the muffin pan.

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Ingredients & Substitutions

• 1 cup finely grated Parmesan cheese – This gives the puffs their rich, cheesy flavor.
  Substitute: Grated Asiago or Romano for a twist.
• ¾ cup almond flour – Low-carb and perfect for creating a tender crumb.
  Substitute: Sunflower seed flour (nut-free alternative).
• 1 tsp baking powder – Helps the puffs rise and become fluffy.
  No real substitute here; baking soda won’t work the same.
• 2 large eggs – Binds everything together and adds lightness.
  Substitute: Flax eggs can work, but texture will change slightly.
• 2 tbsp unsalted butter, melted – Adds richness and helps with the golden crust.
  Substitute: Coconut oil for dairy-free option.
• ¼ tsp garlic powder (optional) – Adds a savory depth.
  Optional: You can also use onion powder or Italian seasoning.
• Pinch of salt – Enhances the flavor without overpowering the cheese.

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How to Make Keto Parmesan Bread Puffs

1. Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line with silicone cups.
2. Mix dry ingredients in a medium bowl – almond flour, Parmesan, baking powder, salt, and garlic powder (if using).
3. Add wet ingredients – crack in the eggs and pour in the melted butter.
4. Stir until well combined – the batter will be thick but spreadable.
5. Spoon the batter evenly into each cup of the muffin pan, filling about ¾ full.
6. Bake for 15–18 minutes or until the tops are golden and a toothpick comes out clean.
7. Cool slightly and enjoy warm or at room temperature!

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Tips for This Recipe

• 🧈 Use finely grated Parmesan—not the powdered kind—for best results.
• 🌡 Don’t overbake. Pull them out once they’re golden and puffed to keep the inside tender.
• 🧊 Let them cool for 5 minutes before removing from the pan to prevent sticking.
• 🍞 Want a crispier top? Sprinkle a bit of cheese on top before baking.

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Optional Additions

• Chopped herbs like chives or rosemary for a fresh flavor lift.
• Crushed red pepper flakes for a spicy kick.
• A touch of cream cheese in the center before baking for a gooey surprise.
• Everything bagel seasoning on top for added crunch and flavor.

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Serving Ideas

• Serve alongside a bowl of keto tomato soup or broth.
• Add them to your keto brunch spread with scrambled eggs and avocado.
• Enjoy as a mid-day snack with a dollop of butter or cream cheese.
• Pack them for lunchboxes or road trips—they travel well!

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Storage Recommendations

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 300°F (150°C) for 5–7 minutes to restore crispiness.
• Freeze for up to 1 month. Thaw in the fridge overnight before reheating.

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Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Not in this recipe—it absorbs liquid differently and will result in a dry puff.

Can I make these dairy-free?
Yes, but swap Parmesan with a dairy-free cheese and butter with coconut oil. The texture will change slightly.

Do these taste eggy?
Not at all! The cheese and almond flour balance the eggs beautifully.

Can I make them bigger?
Yes! Just use a regular muffin tin and bake 3–5 minutes longer.

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Nutritional Breakdown (Per Puff)

• Calories: 95
• Fat: 8g
• Protein: 5g
• Total Carbs: 2g
• Fiber: 1g
• Net Carbs: 1g

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! 🚀