Makes 1 loaf (about 12 slices) | Prep: 15 min | Bake: 25 min

Ingredients

Dry mix

• 2 cups soy flour (500 ml)
• 2 cups almond flour (500 ml)
• 1/2 cup coconut flour (125 ml)
• 1 packet baking powder (16g)
• 1 tsp pink salt
• 1 tsp garlic flakes
• 1 tsp Herbes de Provence

Cheese base (melt together first)

• 2 cups shredded mozzarella (500 ml)
• 115g cream cheese (about 4 oz)

Wet mix

• 8 eggs
• 5/8 cup butter, softened (155 ml / 140g)

Topping

• Extra melted butter for brushing (before and after baking)
• Extra Herbes de Provence for sprinkling

Instructions

1. Preheat oven to 180-190°C (355-375°F), top and bottom heat.
2. Melt the cheese base. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 60-90 seconds, stir, then heat another 30 seconds until melted and smooth. Set aside.
3. Dry mix. In a large bowl, whisk soy flour, almond flour, coconut flour, baking powder, salt, garlic flakes, and Herbes de Provence together until evenly combined.
4. Combine. Make a well in the center of the dry mix. Add the softened butter, the melted cheese mixture, and crack in all 8 eggs. Stir from the center outward until a thick, uniform dough forms.
5. Prep the pan. Butter a 25cm loaf pan (26.5 x 12.7 x 7.5 cm / 10.5 x 5 x 3 inches, 1.65L capacity) generously with a pastry brush.
6. Shape. Press the dough into the loaf pan and smooth the top. The dough will be thick and dense – that's normal. It won't pour like regular batter.
7. Finish the top. Brush the surface with melted butter, sprinkle Herbes de Provence over the top, then score 2-3 diagonal lines across with a knife (about 1 cm deep).
8. Bake. 25 minutes at 180-190°C, top and bottom heat. The bread is done when the top is golden-brown and a toothpick inserted in the center comes out clean.
9. Post-bake butter. Brush the top with a little melted butter right out of the oven for extra shine and flavor.
10. Cool. Let it rest in the pan for at least 15 minutes, then turn out onto a wire rack. Slice when cooled – patience here means cleaner slices.

Macros (approximate, per slice – 12 slices per loaf)

Calories 360g

Fat 30g

Protein 19g

Net carbs 3g

Tips

• Melt the cheese first. This is a fathead-style technique – melting the mozzarella and cream cheese together before mixing creates a stretchy, elastic dough that holds together like real bread. Don't skip this step.
• Don't skip the cream cheese. It makes the crumb softer and less dry. Without it the bread still works but the texture is noticeably worse. (We forgot it once and had to pull the dough back out of the pan to mix it in. Learn from our mistakes.)
• Softened butter matters. If the butter is cold, it won't incorporate into the flour mix properly and you'll get pockets of unmelted butter. Room temperature, not melted.
• Coconut flour absorbs a lot of moisture. We use more coconut flour than most keto bread recipes (1/2 cup vs the usual 2 tbsp). The 8 eggs compensate, but if your bread comes out too dense, try reducing the coconut flour to 1/4 cup next time.
• Score the top before baking. The diagonal cuts aren't just decoration – they let steam escape evenly and prevent cracking.
• Butter the top twice. Once before baking (with herbs), once right out of the oven. The post-bake brush gives extra shine and a richer crust.
• This bread toasts really well. Day 2+ slices are even better toasted in a pan with a little butter.
• Storage. Wrap tightly and refrigerate – lasts 4-5 days. Slices freeze well for up to a month.

Serving suggestion

Slice, spread with mayonnaise, top with sliced cherry tomatoes. Simple and perfect.