This Keto Brazilian Cheese Bread, aka pão de queijo, is the perfect side for your homemade churrasco or as a tasty low-carb snack and under 1g net carbs.
This Keto Brazilian Cheese Bread recipe makes 30 bite-sized buns. One serving is one piece and has 0.7g of net carbs.
Store leftover Keto Brazilian Cheese Bread in the fridge for up to 1 week, or freeze for up to 3 months. We recommend reheating your bread in the oven to ensure a crunchy exterior.
Keto Brazilian Cheese Bread Ingredients
- 1 ½ cup of Almond Flour
- 2 teaspoons of Xanthan Gum
- 1 teaspoon of Baking Powder
- 1 teaspoon of Salt
- ½ cup of Ghee, melted
- ½ cup of Coconut Milk
- 1 teaspoon of Apple Cider Vinegar
- 2 large Eggs
- 1 ½ cups of Parmesan Cheese, freshly shredded
How to Make Keto Brazilian Cheese Bread
- Preheat your oven to 190C/400F. Line a cookie sheet with parchment paper and set it aside.
- Place the almond flour, xanthan gum, baking powder, and salt into a bowl. Mix and set aside.
- Place the ghee, coconut milk, and apple cider vinegar into a saucepan over medium heat. Whisk together. Bring to a simmer, then remove from the heat.
- Add the ghee mixture into the almond flour mixture and combine.
- Add the eggs and parmesan and mix to a dough consistency.
- Use a #60 cookie scoop to portion the dough, roll each portion into a ball, and place it onto your prepared cookie sheet.
- Bake for 20 minutes or until the rolls start to brown on the top.
- Leave to cool for 10 minutes before enjoying!
Keto Brazilian Cheese Bread (Under 1g Carbs)
This Keto Brazilian Cheese Bread recipe is the perfect side for your homemade churrasco for dinner, or even enjoyed as a delicious low carb snack!
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Print Pin Share EmailServings: 30 servings
30Calories: 91kcal
Unit Conversion
Ingredients
- 1 ½ cups Almond Flour
- 2 teaspoons Xanthan Gum
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cup Ghee melted
- ½ cup Coconut Milk
- 1 teaspoon Apple Cider Vinegar
- 2 large Eggs
- 1 ½ cups Parmesan Cheese freshly shredded
Instructions
- Preheat your oven to 190C/400F. Line a cookie sheet with parchment paper and set aside.
- Place the almond flour, xanthan gum, baking powder, and salt into a bowl. Mix and set aside.
- Place the ghee, coconut milk, and apple cider vinegar into a saucepan over medium heat. Whisk together. Bring to a simmer then remove from the heat.
- Add the ghee mixture into the almond flour mixture and combine.
- Add the eggs and parmesan and mix to a dough consistency.
- Use a #60 cookie scoop to portion the dough, roll each portion into a ball and place onto your prepared cookie sheet.
- Bake for 20 minutes, or until the rolls start to brown on the top.
- Leave to cool for 10 minutes before enjoying!
Nutrition
Serving: 20g | Calories: 91kcal | Carbohydrates: 1.7g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 169mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.7g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Looking for more delicious Keto Bread recipes? Try our;
To make a larger batch of this Keto Brazilian Cheese Bread recipe, adjust the servings above.
