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Low-carb, high-protein, gluten-free bread alternative
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Cheto bread (35 g) has 77 calories. That works out to 220 calories per 100 g. It contains 1.4 g of carbs, 4.9 g of protein, 5.6 g of fat and 2.4 g of fiber. Its 0.1 mg of Manganese covers 6% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 35 g
77
KCAL / 35G
Carbs
1.4g
· 1% DV
Protein
4.9g
· 10% DV
Fat
5.6g
· 7% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 26% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 5.6 g | 7% |
| Saturated fat | 1.22 g | 6% |
| Trans fat | 0 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 2.4 g | 9% |
| Protein | 4.9 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 35 g | 77 kcal |
| 1 slice (thin) | 25 g | 55 kcal |
| 1 slice (thick) | 50 g | 110 kcal |
| 1 piece (small) | 60 g | 132 kcal |
| 2 slice (medium) | 70 g | 154 kcal |
| 1 serving (medium) | 70 g | 154 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (large) | 120 g | 264 kcal |
| 1 serving (large) | 120 g | 264 kcal |
Calculated from 220 calories per 100 g.
Cheto bread is a processed bread alternative made to be low in carbohydrates and higher in protein than conventional bread. Its recipe and texture can vary by product, so it may not behave like a wheat loaf in recipes.
Yes, you can make similar low-carb bread at home. A homemade recipe may not match the Cheto bread product, though; changing the ingredients can alter the loaf’s texture and how well it holds together.
Yes, Cheto bread can be used for sandwiches. Its texture may differ from regular sandwich bread, so handle the slices gently and try fillings such as cheese, vegetables, or egg.
Yes, Cheto bread can be toasted in a toaster or pan. Since it may brown differently from a conventional loaf, keep an eye on it the first time and adjust the toasting time to your preference.
Keep Cheto bread sealed after opening and follow the storage directions on its packaging. If the package gives no other instructions, storing it in a cool, dry place helps protect its freshness.
Yes, Cheto bread can be frozen. Separate the slices before packing them in an airtight wrapper or container, so you can take out only what you need. Thaw a slice or toast it from frozen.
Cheto bread pairs well with sandwich fillings, cheese, eggs, and vegetables. Use it as a base for a meal or snack, bearing in mind that its taste and texture may differ from ordinary bread.
Cheto bread provides protein and fibre, which can contribute to a satisfying meal. How filling it feels also depends on the portion and toppings; pairing it with eggs, cheese, or vegetables can make a more substantial meal.
Some people with diabetes may be able to include Cheto bread in a meal, but its low carbohydrate content alone does not predict an individual blood-sugar response. Ask your doctor or dietitian how it fits your care plan.
Cheto bread is formulated as a low-carbohydrate alternative rather than as a conventional wheat loaf, so its texture can differ. Recipes vary between products, and the slice may feel or hold together differently in sandwiches.
Vitamins
B12
0.07µg · 3% DV
B5
0.14mg · 3% DV
B1
0.03mg · 3% DV
B2
0.03mg · 2% DV
Minerals
Manganese
0.14mg · 6% DV
Phosphorus
42mg · 6% DV
Copper
0.05mg · 6% DV
Selenium
2.8µg · 5% DV
Sodium
112mg · 5% DV
Potassium ⭐
56mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 77 calories in 1 slice (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cheto bread is a low-carbohydrate, gluten-free alternative to conventional bread, intended for people looking for a keto-style option. Its exact ingredients and texture can vary by recipe, but it is generally used much like a filling slice of bread rather than as a grain-based staple.
You can toast it for breakfast, use it for a sandwich, or serve it alongside soup or a salad. Per 100 g, it provides 14 g of protein and 4 g of carbohydrates, giving it a protein-forward profile compared with many standard breads. For a lighter meal, pair it with fresh vegetables and a simple topping.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.22g
MONOUNSATURATED
2.63g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 3.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.