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.
I 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.
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 may be 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. 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!
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.
Ingredients
- 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
Instructions
- Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
- In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
- Stir in the eggs, melted butter and almond milk until thoroughly combined.
- Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
- Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
- Bake 16 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.
- Remove and let cool 15 minutes.
Recipe Notes
Serves 10. Each serving has 7.2 g of carbs and 4 g of fiber. Total NET CARBS = 3.2 g.
great looking Carolyn!! I am going to try this
Is there something I can substitute for the almond flour and milk that will keep the recipe low carb? My son has an allergy to all nuts
You can try using sunflower seed flour and water. Do keep in mind that sunflower seeds can turn green in baking so you need to offset this with a tbsp or two of acid, like apple cider vinegar.
I don’t have much will power… but cheesy bread is probably at the top of my list (well, after cheesecake) of things I can’t resist. Now I just need to get a skillet :-/
I take that back! I thought you used a cast iron skillet! Oh! I can make this!
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.
I did use my huge third-generation iron skillet and kept an eye on the bread so it wouldn’t cook too fast. Sixteen minutes nailed it. Makes this southern girl’s heart sing! Thank you Carolyn! You’re a genius.
So glad you liked it!
This looks really good Carolyn, def will give this a try! Will you cube it and let it sit a day uncovered to get it ready as a stuffing?
I think I will cube it, then dry it out the oven to help it along a bit.
What temp and how long in the over? To dry it out for stuffing? I want to try and get this ready for Thursday 🙂
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! 😉
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! 🙂
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.
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!
Awesome! My bread dried out nicely at 175 for about 3 hours so I am psyched to put it all together tomorrow.
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.
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
This looks perfect! Love how cheesy it is!
That is some heavenly looking bread!
oh my gosh this looks amazing!! So cheesy and delicious!
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?
No, no sweetener. I only used unsweetened almond milk too. And yes to the bacon grease!
I am so going to make this!
I’ve never made skillet bread, but would love to give this a try – I bet it was good with your fish chowder!
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.
So carby! That’s fantastic and high praise indeed!
Smart idea to leave the oven mitt on, I’ve burned myself one too many times forgetting that the handle was hot!
Ooooh … this does look like a great savory bread 🙂
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.
Chuckling…and perhaps crying at the same time? Those skillets need handles that burn red or something to let us know not to touch!
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.
Good info on the white vinegar.
This looks so awesome, I have to try it!!!!
Oh wow, that looks so great!!! I bet it is super tasty!
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.
11 cups of cheese? Whoa, that’s some cheesy bread.
No…that’s one and one half cups of cheese. Thanks!
This looks soooo good! I’ve never made skillet bread before and now I’m really tempted to try to make some.
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?
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.
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? 🙂
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!
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 😉 ).
I just made this last night and it was AMAAAAAAAAAZING!!
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?
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.
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! 😉
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.
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.
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! 🙂
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!
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.
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. 🙂
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.
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.
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!!!!
So…I made this again tonight but altered it to be a desert. Left out the cheese and added a box of cream cheese, 1/2 cup splenda, a little vanilla, and some blackberries. Topped off with Carb Smart vanilla ice cream and it was amazing.
Forgot to mention, I had to cook it about 6 min longer.
Oooo, that sounds tasty!
What size bix of cream cheese? 3 or 8 oz?
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.
Sounds good to me!
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!
Yes, I think you could probably freeze it.
Just made this, it. Is. INCREDIBLE!!!! Thanks for posting all your recipes 🙂
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!
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
You are most welcome!
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.
Love this, its a standby, and makes great dumplings in slow cooker stews
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.
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.
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.
Hey, I love Kerrygold! I say 2x as much butter is better. Glad it still worked out!
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!
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.
Yikes, Amanda….sorry to hear you burned your hand!
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!
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!
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!??
Thanks, Melanie! Happy Thanksgiving to you too!
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!!!!!
Is there anything you could recommend substituting for the flax meal?
Thanks!
Chia seed meal?
I used ground chia seed and it worked perfectly. This skillet bread is amazing! Ohmygoodness!!!!
Hello,
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
Hi Liz – between the flax, the eggs and the butter, it should not be crumbly. Did you change the amounts at all?
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!
Okay, I LOVE the idea of the vinegar to give it the sour-y buttermilk taste. I am going to try that next time!
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?
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!
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.
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.
Thanks so much!
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.
Candi
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.
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?
Thanks
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!
I have chia seed but not chia seed meal. Can I just use chia seed?And would the amount be the same?
This recipe actually takes flax seed meal, not chia. It would be very different with chia.
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.
Sounds fantastic, Rae!
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!!!!
Wow! Very good to know.
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!
Glad you liked it and all of your ideas on how to serve it!
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)
Thanks, Judee!
I can’t stop making this. I forgot how much I missed cornbread.
Aaand…burned my hand making the latest batch. Not too bad though, thank goodness for Lidocaine
Ouch!
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.
Great idea on the fish!
I was wondering…can you bake this in an 8×8 glass baking dish instead of a skillet?
Yes, that should would. It probably won’t get as crispy around the edges.
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!
Any idea on calories per serving? Loved this!
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?
I don’t know what a suet crust is like (I know what suet is, but not sure what a crust is like made with it).
This was just as good the second day! Very nice texture. Thanks
Glad you liked it. It also makes great stuffing if you cube it and dry it out in the oven for a few hours.
Thanks for posting this recipe. I’m trying to figure out whether I made an error when cooking it, though. Your recipe says to “pour the batter”. First, when I combined all the ingredients, I did not have a pourable batter. It was very dry and clumpy. Is the consistency supposed to be like dough or more like a pancake batter? It’s entirely possible I just messed up, but I wanted to confirm before I try it again. The flavor was great, but the end result was brutally dry.
Thanks again!
“Pour” may be a “poor” choice of words. It’s thick, but not like dough, more like between batter and dough. You typically have to spread it in the pan. But it should not be “brutally dry”. I think either you measure something wrong, or you were using almond meal, not almond flour.
I don’t use almond milk. The only “dairy” I use is heavy whipping cream in my coffee. Is there something I could substitute?
Half cream, half water.
Hi!
I’ve never cooked with almond flour before, how do you measure it. Is it lightly sifted, lightly packed or tightly packed? By volume would be easier for me.
Thank you.
I simply scoop and level. No packing.
Can this be frozen
I’ve never tried but I can’t see why not!
I don’t have an oven safe skillet. Would a pie dish work ok?
You bet!
I don’t care for almond milk. Would I be able to use heavy whipping cream, which I do use for my coffee? Or regular milk (which I would have to buy, as I don’t drink it, and I don’t generally bake, so I don’t have any around.)
Do half whipping cream half water.
I think I made a mistake!?? How are you supposed to cool the bread? In pan or out of it? I tried turning it upside down over cooling rack fresh out of the oven and it fell apart pretty badly. Assuming I was supposed to wait for 15 min and then remove? Upside down or in wedges?
I am trying to make the stuffing that uses this recipe and hope that the “cubing” instructions for drying are not essential to still being able to use this?
You simply let it cool in the pan and cut wedges right out of that. Your stuffing should be fine, though.
Thanks, Carolyn. I appreciated the quick response. Lesson learned and onto the stuffing!
I have made this in connection with the stuffing you have it a recipe with. Looking forward to making this just for a meal.
What can I use instead of almond flour? My husband is allergic to almonds.
Sunflower seed flour.
Hi Carolyn! This looks so amazing! I want to make this recipe ~4 days before I serve it (due to time constraints:) ). Would you recommend freezing it in the meantime? And do you have any tips on the best way to reheat it in the microwave?
Thank you so much!
I’ve never frozen this, I’m afraid. If you can, I wouldn’t reheat in a microwave but instead in a toaster oven or big oven.
Thank you so much for this recipe! Found it on Pinterest, made it tonight and it was a hit! I actually halved the recipe and made the bread in to a deep dish pizza crust – it was amazing!! It will definitely be a staple in our house now!
Sounds great!
Best low carb bread I have made. THANK YOU! It really is incredibly delicious. I may have a hard time not eating the whole thing in one evening.
Is there a sub for the flax meal? I don’t care for flax or chia, too slimy.
It’s not slimy in this but you can sub more almond flour.
Oh I made this tonight and it was incredible! Instead of melting the TBSP of butter in my skillet I used Fatworks Beef Tallow but then used butter in the recipe. Sooo moist and delicious – I finished my kids pieces and husbands – ha!
My in laws will be visiting soon and I’d like to try this on them through a stuffing recipe. After making this, would you recommend leaving it out overnight (or in the fridge?) and then the next day cubing it and putting it in the oven at 175 for 3 hours? Just wasn’t certain about the timing/process…
You can make it and it can sit out for a few days. I make some and we have it one night with soup and then it sits on the counter (covered with foil) for a day or two.
Not sure why, but the mixture seemed really dry before I put it into the oven, checked all my measurements and they seem right, the only difference is, I used coconut flour instead of almond, I did add more coconut milk to make it more manageable, do you think the finished product will be ruined?
Yup. Sadly, I do think it will be awful. You cannot replace almond flour with coconut flour directly. You should have used only about 1/3 the amount and a few more eggs. They just don’t translate well to each other.
Well I used coconut flour, and just like you said, it was awful, dry crumbly …a mess, however I do think I can salvage it for the stuffing! I might just add more butter to make it moist, what do you think?
Sure, it might work for stuffing! 🙂
Hope you will see this post from a 2012 recipe 😄 I would like to know if I sub THM flour for the almond flour would that work? If so what amount would I use?? Thanks for all your great recipes!
I think it will be much drier. You probably want to use a little less, like 2/3 the amount.
Ok thank you very much for the reply! Have a wonderful Thanksgiving!
OH MY — this is fabulous!! I used bacon drippings melted in my skillet instead of butter as a tribute to my old cornbread days — wow, this is just SO good!
I saw that you recommended replacing almond milk with water on someone else’s comment. I was wondering if replacing it with heavy cream would work? I just don’t want to buy an entire carton of almond milk since I don’t use it for anything else and the recipe only calls for 3/4 cup. I can buy heavy cream in a small carton. Or is water the best substitute?
Also is there a replacement for flaxseed meal? I’m not sure they have it at my grocery store.
Heavy cream is thick and makes the batter thick but you can always do a mix of cream and water. Or just water. For the flax seed, just swap in more almond flour.
Emily, I don’t use almond milk so I asked about using heavy cream. The response was to use half cream, half water.
Thanks! I will be making it this weekend and let you know how it turns out. To make it garlicky would I just put garlic salt instead of regular salt? Could I use real crushed garlic in the batter?
I made it yesterday but I wasn’t sure if any of my skillets could go in the oven (couldn’t tell if the handles were plastic or metal) so I used a glass baking pan instead. I thought it wouldn’t matter much but apparently that was not okay. Checked after 15 minutes and it was still goopy. Left it in and kept checking on it every few minutes, then forgot about it for a while so I have no clue how long it actually cooked. When I remembered it was in the oven, it was definitely cooked through. I have not tried it yet since I made it for lunches this week.
So two questions.
1. If you do not have an oven proof skillet, should you just not make this recipe or is there a different cooking tempt & time you could recommend for using a glass pan?
2. After it’s cooked, does it need to be refrigerated? Can it be reheated in the microwave?
Thank you!
I’ve never made it in a glass pan. I suppose it depends on what size and shape. And I leave it on my counter for a few days, wrapped in tinfoil. It can be reheated nicely.
I’m not sure what size it was, but it was a small square glass baking dish. Probably 8×8 or 9×9.
If I decide to make this again using a skillet, does it matter if it’s cast iron or not? I was recently given a cast iron pan and have never used it so I don’t know how that affects cooking temp and time.