This recipe for gluten-free, keto-friendly cheese bread is inspired by the famous Imeruli style khachapuri from Georgia. It’s a perfectly delicious traditional Georgian food that will fit in your keto diet. Mix up pizza night and enjoy it warm and fresh right out of the oven topped with melted butter!
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Khachapuri is a traditional Georgian food, and this keto version uses a fathead dough with almond flour to create an authentic taste. Imeruli khachapuri is bread dough stuffed with cheese, that bakes in the oven to create a hot molten cheese filling.
It’s typical of Georgian cuisine and served for breakfast alongside a cup of black tea, for lunch, a dinner supra, or for any time! This traditional Georgian bread is special and unique, just like the country where it originated.
Keto Khachapuri Georgian Cheese Bread
In order to get a good keto khachapuri recipe, we first need to start off with the basics. What is khachapuri, and how can it be made keto?
There are many different kinds of khachapuri, Georgian cheese bread. In fact, each region in the country proudly has its own version of this staple food. Today, we’re going to make an Imeruli khachapuri with melted cheese.
If you’ve heard of khachapuri, you may think of the cheese boat style, which is the Adjaruli khachapuri recipe from the Adjara region in the west. While it is also fabulous, the Imeruli khachapuri is from the region of Imereti and is probably the most popular form of khachapuri for every day. It’s the most practical to eat on the go, grab for a quick lunch, and always popular and impressive at a Georgian restaurant.
Where is the Imereti region of Georgia?
Imereti is located in the central-western part of Georgia and is one of the largest regions in the country. It’s surrounded by other Georgian regions and does not border on any other country. The capital city of Imereti is Kutaisi, which was also the name of the capital in the ancient Georgian kingdom called Egrisi.
How many regions are in Georgia and how many kinds of khachapuri recipes are there? There are eleven regions of Georgia, divided further into municipalities. I would love to go into each one and may feature at least 4-5 in future blog posts!
What Georgian cheeses are used in khachapuri?
Georgian cheese comprises the main filling of this dish. The cheese mixture used in the country consists of local Georgian cheeses, like Imeruli and sometimes even sulguni cheeses. Sulguni cheese is a mild semi-firm Georgian cheese that melts well, slightly similar to mozzarella. However, Georgians will tell you how much better it is and all the differences!
Imeruli cheese is a local cheese from the Imereti region in west-central Georgia. Handmade Imeruli is typically shaped like a disc that’s about 1-1.5 inches thick. It matures in one or two days and has an amazing sour, salty taste with a springy texture when it’s fresh!
The cheese you can get in the United States or other countries will never be exactly the same as Georgian cheese, and I’ve experimented with a lot to create a comparable cheese filling.
Best substitutes for Georgian cheese
So what are the best cheese mixtures? I’ve come to think the best mixture for Imeruli khachapuri includes both feta cheese and mozzarella cheese. They form a hot cheese mixture inside the dough that’s oh so delicious!
Sometimes I’ll play around with it and add good smoked provolone or whatever else I have on hand just to mix things up!
What do you call cheese that isn’t yours?
Nacho Cheese!
– Unknown
Is khachapuri keto?
Khachapuri can be low carb! When we get together with Georgian friends we ALWAYS make khachapuri, and I decided it was about time we had a keto option.
How many carbs are in a serving of keto Georgian cheese bread? One recipe makes 12 slices, or servings of keto khachapuri. One serving contains 13 grams of protein, 18 grams of fat, about 2 g net carbs, and 230 calories.
This nutrition information is according to MyFitnessPal.com. I recommend figuring your own macros using this or another app using the exact ingredients you use in your recipes and snacks. It will give you the most accurate information and will help you keep within your personal macros on the keto diet plan.
🍽 Equipment needed for keto khachapuri
- a spatula or wooden spoon
- fork
- knife and cutting board
- medium-large-sized mixing bowls
- baking sheet or pizza stone
- parchment paper or silicone baking mats
- hand or stand mixer
- rolling pin or equivalent
🥘 Ingredients in keto Georgian cheese bread
- 2 cups shredded mozzarella cheese
- 3 oz cream cheese
- 2 tsp baking powder
- 1 1/2 cups finely ground blanched almond flour
- 2 large eggs
- coconut, avocado, or olive oil to oil the parchment paper
Keto Georgian cheese bread filling
- 1 cup crumbled feta cheese
- 1 1/4 cup shredded mozzarella cheese
To serve
- 1-2 tbsp melted butter
🔪 Instructions: how to make keto khachapuri Georgian cheese bread
To begin, preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat. Spray the paper or mat to lightly oil.
Second, melt the two cups of shredded mozzarella cheese and cream cheese for 1-2 minutes in a microwave-safe large bowl.
Then add in the almond flour and baking powder and mix using a hand or stand mixer for 2-3 minutes to combine into a dough. You may need to stop mixing to remove the melted mozzarella cheese from the beaters but continue to mix. Keep mixing and add in one egg at a time until everything is well incorporated.
After that, form the mixture into a large dough ball and cover it with foil or place in and cover in an oiled bowl. Chill it in the refrigerator for at least half an hour.
💭 Top tip – keto Georgian cheese bread recipe
Handle the chilled dough as little as possible. Only touch the dough with the oiled paper or silicone baking mats. As you may know already, fathead dough can become very sticky.
Next, take out the prepared baking sheet and place the ball of dough on top. Now, on top of the dough ball place another oiled piece of parchment paper so the dough is sandwiched between two. Only then roll out the dough into a large circle.
It may look a little like pizza dough at this point. Peel off the top layer of paper.
🧀 Keto cheese filling
For the filling, sprinkle on the feta and mozzarella cheese evenly around the center of the dough. Use more cheese if desired for an extra-cheesy filling!
Be sure to leave a 2-inch border all around the outside without cheese to allow for folding it over to the center.
Then use a spatula to help remove the dough edges from the pan/paper and fold them to the middle, crimping to make a sort of large dumpling. Pat it down evenly so the dough completely surrounds the cheese and there are no holes.
The dough breaks easily since it does not include any gluten, just patch it up the best you can. Any holes will allow the cheese to leak out. Don’t worry too much about this as it will still be tasty even with leaks!
⏲ Bake time for keto khachapuri Georgian cheese bread
Place the pan in the preheated oven and bake for 25 to 30 minutes or until the middle springs back when touched and the edges begin to brown. Georgians like it to be lightly charred, but I prefer just browned.
After it’s baked, brush or rub the melted butter over the top of the cheese bread. The sooner it’s put on, the better it will melt.
Last but not least, let the keto Georgian cheese bread cool for 15 minutes, cut into slices, and serve immediately!
🥣 How to store leftover keto khachapuri
To store any leftovers, keep the individual slices in the refrigerator or freezer in an air-tight container. They will keep in an airtight container for up to 4-5 days in the fridge.
In the freezer, the leftover slices will be good for about 1 to 2 months.
To reheat, simply microwave a slice for 30 seconds to a minute. Alternatively, they can be wrapped in foil and reheated in the oven at 350 degrees Fahrenheit for about 10-12 minutes to heat through.
Make this low carb khachapuri today!
Georgian cheese bread is a delicious and healthy recipe, perfect for keto diets. This dish will make your next pizza night even more special! Serve with a side of fresh tomatoes and cucumbers, and you’re practically Georgian.
If you’re looking for a new way to enjoy the comforting taste of home-baked Georgian bread without all the carbs, this recipe is just what you need.
Topped with butter, khachapuri always delivers that cheesy goodness we crave from our favorite comfort foods—without any guilt attached. Make some today!
Do you have a favorite Georgian food? Let me know in the comments below or on social media channels (@explorermomma)!
Pin it here for later!
🇬🇪 More low carb Georgian food recipes
- Georgian Cheesy Garlic Stuffed Mushrooms
- Keto Cabbage Rolls | Georgian Stuffed Cabbage
- Georgian Eggplant With Walnuts
- Georgian Salad Spinach Pkhali | Keto Sides
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Keto Khachapuri - Imeruli Style Georgian Cheese Bread
A recipe for gluten-free, keto-friendly Georgian cheese bread. Inspired by the famous Imeruli style khachapuri from Georgia. Enjoy it warm and fresh right out of the oven topped with melted butter!
Ingredients
- 2 cups shredded mozzarella cheese
- 3 oz cream cheese
- 2 tsp baking powder
- 1 1/2 cups finely ground blanched almond flour
- 2 large eggs
- Avocado, coconut, or olive oil (spray)
Cheese bread filling
- 1 cup crumbled feta cheese
- 1 1/4 cup shredded mozzarella cheese
To serve
- 1-2 tbsp melted butter
Instructions
- Preheat the oven to 325 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Spray with oil.
- Melt the shredded mozzarella and cream cheese for 1-2 minutes in a microwave-safe bowl.
- Add in the almond flour and baking powder and mix using a hand or stand mixer for 2-3 minutes to combine into a dough. Continue mixing and add in the eggs one at a time until everything is well incorporated.
- Form the mixture into a large ball of dough, cover with foil or oiled parchment paper in the bowl and chill in the refrigerator for at least half an hour.
- Next, take out the prepared baking sheet and place the ball of dough on top. Now, on top of the dough ball, place another oiled piece of parchment paper so the dough is sandwiched between two. Only then roll out the dough into a large circle.
- Sprinkle the feta and mozzarella cheese (for the filling) evenly in the center of the dough. Leave a 2-inch border all around the outside without cheese.
- Use a spatula to help remove the dough edges from the pan/paper and fold them to the middle, crimping to make a sort of large dumpling. Pat it down evenly so the dough completely encircles the cheese and there are no holes.
- Bake for 25 to 30 minutes or until the middle springs back when touched and the edges begin to brown.
- Brush the melted butter over the top of the cheese bread soon after it's removed from the oven.
- Let cool for 15 minutes, cut in servings, and enjoy!
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 230Total Fat: 18gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 13g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Nutrition Disclaimer
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.