Cheesy Skillet Bread – Low Carb and Gluten-Free


Possibly the best low carb bread recipe out there. Easy to make and loved by everyone who tries it. Perfect with soups and stews on a chilly evening.

Low Carb Skillet BreadI approach skillet recipes that go in the oven with some trepidation, because it’s almost inevitable that someone will try to pick up the hot skillet with their bare hands.  I remember in vivid detail my husband wrapping his hand around the handle of skillet I had removed from the oven only a few minutes before.  It was one of those slow motion moments, where I could see him reaching for it and I couldn’t get the words out of my mouth fast enough to stop him.  The single syllable “No” never seemed like such an intricate word in that millisecond of time, as my tongue and mouth tried to form it in advance of the huge mistake he was about to make.  I didn’t manage it and he burned the palm of his hand quite badly.  It blistered mightily and was painful for days.  That was over 10 years ago and I have the whole scenario imprinted on my brain.  I’ve now learned to leave the oven mitt ON the handle of the skillet once it’s removed from the oven, if only as warning  to the unsuspecting soul who is simply trying to help get dinner on the table.


Low Carb Skillet Bread Recipe

Low Carb Cheese Bread

Third degree burns aside, this cheesy skillet bread is my new go-to low carb quick bread recipe.  It’s savoury, easy to make and every single member of my family loves it.  The inspiration was a recipe for skillet cornbread that I used to make on occasion.  Cornbread maybe gluten-free, but it is not even remotely low carb and I was wondering if I could come up with a savoury bread that would bake up in a similar fashion.  I actually took one of my own recipes from Low Carbing Among Friends, Volume 1,  my Bacon Cheddar Jalapeno Bread, and modified it.  Besides leaving out the bacon and jalapeno (which you could always add back in, if you like), I increased the flax, decreased the eggs, skipped the xanthan gum, and added some almond milk.  It was pure gut feeling on this one, trying to get a consistency that I thought would work.  I was actually worried that I’d made it too moist and I would end up with a center that wouldn’t cook through.

Thankfully, my fears were groundless.  It baked up beautifully, and pouring the batter into a hot buttered skillet meant that it had a crispy browned crust.  It was a perfect accompaniment to soup for dinner.  I actually wasn’t going to post it right away but it suddenly occurred to me that it’s a perfect Thanksgiving side dish, and as I haven’t really put up many Thanksgiving recipes this year, it was time to make amends. So I made it a second time to get photos and it paired it with my low carb fish chowder.  And I am already planning to make it again on Christmas Eve.  It also occurred to me that this bread, if left to dry out, would make a great bread for stuffing.  I may actually put that to the test this coming Thursday!

 Low Carb Cheesy Skillet Bread

Cheesy Skillet Bread

Cheesy Skillet Bread

Possibly the best low carb bread recipe out there. Easy to make and loved by everyone who tries it. Perfect with soups and stews on a chilly evening.


  • 1 tbsp butter for the skillet
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 & 1/2 cups shredded Cheddar cheese, divided
  • 3 large eggs, lightly beaen
  • 1/2 cup butter, melted
  • 3/4 cup almond milk


  1. Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
  6. Bake 16 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.
  7. Remove and let cool 15 minutes.


Serves 10. Each serving has 7.2 g of carbs and 4 g of fiber. Total NET CARBS = 3.2 g.

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    • Carolyn says

      Just make sure it’s oven proof! We do have a cast-iron skillet but it’s huge, so I don’t use it for this kind of thing.

        • Carolyn says

          I’d say 175 or 200, no higher, for a few hours. How about you try it and let me know how it works, because I haven’t gotten around to making mine yet! 😉

          • Jenna says

            Baked the bread about an hour ago and its delish!!! Now its cubed and has been sitting in the oven at 200 degree’s for about 45 min so far. I am just patiently waiting so I can make the rest of the stuffing tonight so I have almost two days for it to soak everything up. I am very excited! I will let you know how it turns out! :)

          • Carolyn says

            I made my bread last night and will dry it out this morning. Be sure to let me know how yours turns out! I hope it turns out well, I think the flavours are perfect for stuffing.

          • Jenna says

            It worked perfectly! I had to turn up the oven to 350 because it was taking too long but I just finished making the Parmesan, sausage, artichoke stuffing with this bread and oh my god is it good! Thanks for the great idea!

          • Carolyn says

            Awesome! My bread dried out nicely at 175 for about 3 hours so I am psyched to put it all together tomorrow.

  1. says

    HA HA! I did that on Friday! Because I’m a moron. I took the skillet out of the oven with an oven mitt, put it on the countertop, and then not even 2 minutes later, returned to the skillet to move it and grabbed the handle with my bare hand. I mean, it’s one thing if you grab it after someone else has removed it from the oven, but *I* was the one who did it–there’s really no excuse for that.

    Anyway! This looks spectacular. You had me at cheesy.

    • says

      Ha ha ha… did this too with a fritatta…. felt like a real dumb arse ….. rookie mistake #1…. looking forward to trying this bread :) Thanks for the recipe

  2. Cindy says

    Definitely going to make this this week. I only use unsweetened almond milk – should I compensate with a sweetener at all? And I’ll probably add back the bacon and jalepenos because I love both. What do you think about bacon grease in the pan instead of butter?

  3. Catherine H. says

    This was excellent. It turned out light and fluffy on the inside, crisp and salty and cheesy on the outside, especially on the edges touching the skillet. My children loved it. My three year-old already understands that refined carbs are unhealthy but tasty, so his highest compliment is what he gave this bread for dinner tonight: “It’s so, so carby!”

    BTW, I’m making your pumpkin parfaits and chipotle lime cranberry sauce for Thanksgiving. Can’t wait.

  4. says

    I’m chuckling. Last night I reheated something in a cast iron skillet in the oven, set it out on the stovetop and went about getting the rest of supper ready for everyone to dig in. Although I’d warned everyone else that it’d just come out of the oven and to be careful… Somehow I ended up with a fantastic burn on my lower palm from its handle.

    • Carolyn says

      Chuckling…and perhaps crying at the same time? Those skillets need handles that burn red or something to let us know not to touch!

      • Alison says

        Kitchen miracle: White vinegar. If you burn yourself, imediately pour some vinegar on it and it will help to keep the burn from blistering. It actually works. If the burn is bad, soak a papertowel with the vinegar and keep on the burn.

  5. says

    I love this recipe Carolyn. It looks so comforting.

    I bought a cast iron skillet handle cover for mine. I found them in a small Mennonite village we frequent in summer. They work great cuz we all do the same thing. It’s so easy to reach out and grab the handle.

  6. Juna says

    This looks just great, and I’d love to try it. Just one little problem: anything salty I ever baked from almond flour has a strong marzipan-taste. Any almond flour I could get here in Germany (and there are many different options) is great for sweet things, but salty things made from it taste really weird. Is there a trick or an ingredient to get rid of this marzipan-flavour?

    • Carolyn says

      Wow. That never happens to me at all. Is the almond flour sweetened? You know what I suggest for this recipe? Get a bag of almonds and grind them up as finely as you can yourself (without making them almond butter!). This recipe doesn’t require a fine texture, so that should would fairly well.

      • Juna says

        No, it’s not sweetened. All nut flours here are “cold pressed” without adding anything. We can also buy ground almonds, which are regularly used for cookies. I used them already once for a bread, and you are right -there is no marzipan-taste. But the amount of calories is extreme: 100 grams of ground almonds = 650 calories, 100 grams of almond flour = 250 calories. You see, it makes a big difference, and I could use it once in a while, but I don’t want to use it for any bread, pizza and whatever salty stuff. So I hoped, there is a trick, since you use almond flour a lot.

        So what could be the secret of American almond flour? :)

        • Carolyn says

          The secret to American almond flour, I think, is that it’s not pressed at all. It’s just really, REALLY finely ground almonds. I’m not someone who worries about calories…the more filling the item, the less of it you eat. I suspect your “almond flour” in Europe has had much of the fat pressed out of it. Which is why it’s light on calories. And, in my humble opinion, light on healthy fats and nutrients!

  7. Juna says

    Ok, now I understand. When you write “almond flour” you mean ground almonds. Here this is two different things. Ground almonds are sold in every supermarket in little 100 grams portions. It’s rather fluffy and everyone uses it for cookies. Almond flour is difficult to get. Usually you find it in shops with organic food or in health food stores. It’s as heavy as regular flour and looks about the same. Since it’s cold pressed, there is only 10-12% fat left, but – according to what they say – the flour still includes all essential fatty acids and nutrients.
    Since I tend to eat too much, when I really like the taste (no matter if it’s filling), I need to keep an eye on the total amount of calories.

    I guess a compromise will do: ground almonds for salty things and almond flour for sweet things.

    Thanks a lot for your help. I’m still amazed about all those wonderful recipes and tried already quite a few (transforming all those “cups” into grams is not so easy though 😉 ).

  8. says

    Looks yummy. But, unfortunately I don’t have a regular sized oven– just a stand-alone convection oven that wouldn’t remotely hold my cast iron skillet. Do you have any idea how to pull this off with different equipment that could fit in my oven?

    • Carolyn says

      Do you have an 8 inch round cake pan? That would work. Do the same thing with the butter, melting it in the pan, and be sure to swish it around so it goes up the sides before you add the batter. Then watch it a little more closely…it may cook a bit faster or slower, I am not sure.

      • Serena says

        I was wanting to make this last night, but not wanting to spend $60 on a new cast iron skillet (My skillets aren’t oven safe, and if I’m going to buy an oven safe one, I’m stubborn, it will be cast iron.) So glad you think the cake pan will work Carolyn, that’s what I was considering using. Best of all- NO HANDLES! 😉

        • Carolyn says

          Yeah, I don’t like to buy special equipment either, unless I know I will use it a lot. Keep your eye on the bread, it may bake more quickly in a thinner pan like this.

      • says

        I do have a cake pan, but then you have to be really careful heating it up on the stove to melt the butter– without a handle at all. I’ll try it. Thanks.

        • Carolyn says

          Hi Marcia…you don’t heat any of it on the stove, it’s all done in the oven. So you don’t need to worry about that! :)

  9. Lily Rose says

    This was A-M-A-Z-I-N-G! I made it for brekkie, and ate it alongside some chicken sausages! I did use einkorn flour instead of flax, and also subbed heavy cream for the almond milk! So, so, good! Can’t express that enough. Made it in our medium cast iron!

  10. says

    Waaaahhhhh!! My husband and son didn’t like it. I baked mine in a cast iron skillet. It didn’t look done in the center so I baked it about 7 minutes longer. Still kind of mushy in the center. I had a piece for breakfast this morning and warmed it in the microwave and I liked it. I did put it in myfitnesspal and was shocked at the calorie coune which is about 325 calories fo 1/10 and I had alittle more than that. I try to eat low carb and low sugar, but I do like to track what I eat in myfitnesspal and I still can’t let go of the “calories in calories out” philosophy to lose weight. Its scary to eat stuff with this much fat and calories. I’ll keep trying to have an open mind though. You have so many great recipes that I want to try.

    • Carolyn says

      Hi Pattie…I think your oven temp might be off, if it took that long to cook…next time, I’d up the temp by 25 degrees or so. Sorry your husband and son didn’t like it.

      I know that most of my recipes are extremely high fat and high calorie…but it keeps you satiated for longer than other things and if you can find your way to stick with it, you will lose weight. I never started low carb to lose weight, only to control my blood sugar, but I am amazed by the changes in my body. Far more muscle and less fat, and given the amount of fat I eat, it’s amazing! And I don’t lift weights or anything, I only run, but I am more toned all over. That’s a lot of the reason I don’t give any info but carbs…I think we focus too much on the other numbers and it can derail our diet. :)

  11. Susan says

    Just a hint on avoiding burns from a hot skillet handle. You can buy pan handle holders (like pot holders, but designed to slip onto and cover a pan handle) and leave it on while the pan is cooling. Alternatively, drape a dry dish towel over the handle for safety and/or a visual reminder.

    • Kathy says

      Yes! My silicone handle sleeve has saved countless burns. I store it on my cast iron skillet handle, take it off for cooking, and place it back on the handle immediately after removing from the oven – before I take off my oven mitts.

  12. Janice says

    I found this recipe on Pinterest and it is amazing!!! I’ve cooked it twice. Once just like your recipe and then last night I made it and added taco meat. All I can say is OMG, it was delicious!!!!

  13. Mary in Louisiana says

    I have made this twice, once as written and once “tweaked” a little. My tweaks were: —made in 12″ skillet with 2 T butter for a thinner bread
    -add 1/4 c unflavored whey protein to firm it up
    -1 cup of Parmesan cheese in the bread and 1/2 c cheddar/monterrey jack on top
    All were successful. Next time, add chopped jalapenos for a Mexican twist.

  14. Antoinette says

    Can you freeze the bread? I know myself, if I like it and it’s not put away securely after had some, I’ll be eating way too much of it!

  15. MamaT says

    Just tried this recipe and used coconut oil instead of butter and it looks and tastes declicious. Can’t wait to try other low carb recipes. God bless!

  16. Lisa says

    Another great recipe….this went great with my pot of vegie/beef soup! This is so much better than any of the other almond flour bread recipes around!!!!! This will be so versatile, you can add just about anything, you could go sweet or savory. And it is easy easy to make. Thanks again~Lisa

  17. Lisa says

    I modified it (due to limited ingredients) and it turned out great. I used 1 cup hazlenut flour and 1 cup homemade Atkins (I think it was almond flour and soy flour mixed), and used whipping cream (since my almond coconut milk went into soup). Texture very much like oven cornbread. I think if I made this for company, I might even add a very small amount of creamed corn.

  18. Mary Moody says

    Made this today. It was wonderful. I made half a recipe in case I didn’t like it. I used the amount of baking powder called for, but I used buttermilk and 1/4 tsp of soda instead of the almond milk. It was really good. Will definitely make this again.

  19. Mary Moody says

    Made this today. It was wonderful. I made half a recipe in case I didn’t like it. I used the amount of baking powder called for, but I used buttermilk and 1/4 tsp of soda instead of the almond milk. It was really good. I’m a southern girl and we like our buttermilk. Will definitely make this again.

  20. Melanie says

    Just wanted to let everyone know that it still turns out if you accidentally put twice the amount of melted butter in! Oops! I’m still not used to measuring butter in terms of ‘cups’ (I’m a ‘tablespoons’ girls), but those pesky–wonderfully pesky–Kerrygold bars threw me off again! haha Next time I think I’ll add some garlic powder or a little bit of cayenne.

  21. Darlene says

    I just baked this in order to make your stuffing recipe and it is incredible! I want to eat it instead of cubing it and drying it out in the oven! I try lots of low carb recipes from the internet and yours are consistently my favorites. Thank you so much for making eating healthy very tasty!

  22. Amanda says

    Just made a batch to make into stuffing and….you guessed it, burned my hand on the pan. Ha! That’s what I get for too much multi-tasking. Delicious though. I can’t believe how much it tastes like southern cornbread.

  23. Melanie says

    You inspire me!!! Thank you so much for all your wonderful contributions. I love cooking and following your blog keeps it exciting! I am making your skillet bread and tweaking it to see if I can get a “cornbread” dressing. So far so good. At least it smells yummy! I love this cheesy skillet bread. It is just the right touch with any meal. Happy Thanksgiving!

    • Amanda says

      It really is wonderful skillet bread. I can’t wait to try the final dressing tomorrow. I love your blog and your amazing creative recipes. My husband and I converted to a low-carb diet since traditional low-fat diets just made us miserable and didn’t work for us. Your website has been an amazing beacon in the dark. Just when I thought I had to give up delicious baked goods forever, I found your blog. And every recipe is fantastic. I can’t thank you enough!

      • Carolyn says

        Thanks, Amanda. And what does it say about me that I read it as “bacon in the dark”. Um, maybe I am obsessed with bacon!??

  24. Jennifer Heggie says

    I couldnt wait to make this and told all my friends! I had to change it due to not having the exact ingredients on hand but I got close. I had to use coconut instead of almond flour and heavy cream instead of almont milk. Now this made it more like a thick dough and there would be no pouring it into a pan. Not wanting dry bread I added about a cup of chicken broth until it was more like normal cornbread batter maybe a little thicker. Spread it out in my hot skillet and dashed salt pepper and Texas Pete on top before adding the cheese on the top. I cooked at 425 for around 25 minutes and it was perfect. Like real bread! I loved it amd so did my new to low carb husband. Thank you!!!!!

  25. Liz says

    I made your pan bread today. Although the flavour was a huge hit – it came out very crumbly and fell apart when it was cut. Any ideas of what might cause this texture problem?
    thanks, Liz

  26. Misty says

    I made this last night in my cornbread cast iron pan. It was wonderful! I am so glad to have found a recipe for what I think tastes a whole lot like cornbread. I didn’t have almond milk so I did use cream and water with some apple cider vinegar to make a buttermilk taste. Fantastic. Thank you!

    • Carolyn says

      Okay, I LOVE the idea of the vinegar to give it the sour-y buttermilk taste. I am going to try that next time!

  27. Mayren says

    Your recipe sounds great!! However, I don’t have an oven-proof skillet. Do you know if I could use a 9-inch pyrex glass pie plate instead? And have you tried this recipe using other cheeses, such as gruyere, mozzarella, etc?

    • Carolyn says

      I think it would be fine in a glass dish – the baking time may change a little so use your judgement for doneness. And I am sure it would be fab with other cheeses!

      • Mayren says

        I made this yesterday with a glass dish and it worked perfectly!! I just baked if for about 7 minutes longer. The consistency was great, sort of like cornbread. I loved it but my boyfriend said it wasn’t cheesy enough, I might try adding more cheese next time.

  28. Maria says

    I made this and it was delicious. It tasted even better the next day :) Real cornbread texture. Great taste (not cheesy enough for me :) ). I bought some corn flavor extract to try (my aunt used to make it with creamed corn). Took some to a friend who refrigerated it for a day or two, then called me and said “the bread? It was delicious. When are you going to make some more?!” I told her I would giver her the recipe AND the link. Another winner Carolyn. Thank you.

  29. Candi Coffman says

    Hi. My daughter is allergic to nuts. If I used flax meal and coconut flour and/or oat flour what would my measurements be?
    Hope you can help.

    • Carolyn says

      I really can’t say for sure, because I haven’t tried it myself with coconut flour. It’s a very different beast and I think it won’t bake up very well in this format. You could do 2/3 cup coconut flour but you are going to need to increase the eggs, probably to 5 at least. I’d say that a better suggestion is to do something like ground sunflower seeds for the almond flour.

  30. says

    I just made the bread this evening. I am new to low carb/gluten free. It was better than expected. I am going to use the rest for the sausage stuffing tomorrow. How can I find out the complete nutritional information for both the Cheesy skillet bread and the Spicy cheddar and sausage stuffing?

    • Carolyn says

      I think you might have to enter the ingredients for the skillet bread into an online nutritional calculator like My Fitness Pal. I used to do these calculations by hand for the carbs. I now have software but no time to go back to old recipes to fix it! Thanks!

  31. Rae says

    I make this fairly often now, sometimes in a skillet, and sometimes in a muffin pan. Either way, this is a lovely bread-like accompaniment to dinner or lunch. Today, at this moment, with my lunch, I am enjoying a slice of skillet bread split in two and toasted, with butter, a bit of dijon mustard, and a slice of cheddar! It’s about as close to a toasted cheese sandwich as possible in an office kitchenette.

  32. Julie says

    Just a note about burns…I found an awesome way to “heal” that wound in about 6 hours!
    I also burned my hand and I am a massage therapist so I would be out of work until it healed. I researched on the internet and found that if you wet the burn right after (run under cool water) then pour table salt and wrap it with the salt on it, the burn will NOT blister and will be completely gone in 6 hours! The only thing that was left was a white spot on my hand and it eventually peeled off. Absolutely NO PAIN!!!!

  33. CMack says

    LOVED this! It was very moist, but delish. May bake a bit longer, Added some carmelized onions. Next day, still moist, so sliced and broiled it on each side, then let the pan sit in oven to dry it a bit. OH MY! Like savory biscotti! Making again for a snack. May try it cold with a bruschetta topping. Also trying a sweet version with cinnamon. Love it as bread or biscotti. Definite keeper!

  34. says

    I can relate to your story because I’ve done and do the same thing, I just baked some pumpkin rice pudding ( posted on my blog) in a skillet in the oven, took it out, and 1 minute later decided to move it! OUCH! You really do gotta be careful,. I love this low carb bread recipe. I’ve just about given up eating bread, but this is low carb enough to try. Pinning it for Thanksgiving. ( Found you on Pinterest)

  35. Nicky says

    Made this tonight – wow fantastic! It was crispy but soft yummmm! Thanks for all the suggestions above and all your inspiring recipes.
    I plan to make this without the cheese, allow it to dry out and use it as breadcrumbs, my children have missed breaded fish.

  36. Denise says

    Hi!! Does anyone know if this bread freezes well? I just made this for stuffing (I’m cooking my Thanksgiving dinner today) Unfortunately, I didn’t follow the stuffing directions on this bread and hoping what I just made today will hold up in my stuffing. So far though, I found that this bread tastes really good!

  37. Karen says

    Made this over the Xmas period and had to make a second batch – the first batch didn’t even make it to the table! Fantastic alternative to garlic bread, although may even add this next time. Just a thought…..I have been looking for a savoury pie topping with a texture similar to a suet crust……do you think this could be adapted?


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