Ingredients:

  • 2 cups Low-Moisture Shredded Mozzarella (225 g)
  • 4 oz Cream Cheese, full-fat, cubed (115 g)
  • 1 cup Almond Flour, finely ground (100 g)
  • 2 Tbsp Psyllium Husk Powder (15 g)
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 2 Large Eggs, lightly beaten
  • 1 tsp Apple Cider Vinegar (or lemon juice)
  • 5 cups Water (350 mL, for Instant Pot)
  • 1/2 cup Sharp Cheddar Cheese, shredded (50 g, for topping)

Instructions:

  1. Pour 1.5 cups (350 mL) of water into the Instant Pot inner liner. Place the metal trivet inside. Grease and line the loaf pan with a sling of parchment paper to help lift the bread out later.
  2. Combine the shredded mozzarella and cubed cream cheese in a large microwave-safe bowl. Microwave in 30-second bursts, stirring vigorously after each interval, until the mixture is fully melted, smooth, and homogenous (approximately 90 to 120 seconds total). This forms the 'fat head' base.
  3. In a separate medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt, pepper, and garlic powder. Ensure all ingredients are evenly distributed.
  4. Whisk the eggs and apple cider vinegar into the warm, melted cheese base until just combined. Pour the dry ingredients into the wet mixture. Working quickly with a spatula, combine the ingredients until a sticky, cohesive dough ball forms. Dampen your hands slightly if needed to handle the tacky dough.
  5. Transfer the dough into the prepared loaf pan. Smooth the top surface with a wet spatula. Sprinkle the reserved sharp cheddar cheese evenly over the top of the dough. Cover the loaf pan tightly with aluminium foil to prevent condensation.
  6. Carefully lower the foil-covered loaf pan onto the trivet inside the Instant Pot liner (Pot-in-Pot method). Secure the lid, ensuring the vent is sealed. Select Manual/Pressure Cook on HIGH pressure for 30 minutes.
  7. Once the cook time is complete, allow the pressure to Natural Release (NPR) for 10 minutes. Carefully turn the sealing valve to Quick Release (QR) to vent any remaining pressure. Remove the pan, remove the foil, and let the loaf rest in the pan for 5 minutes before slicing and serving warm (Optional: Broil for 2-3 minutes for a golden crust).