My popular keto cheesy bread is baked in a skillet for an easy low carb side dish. Deliciously tender, with a crisp topping of cheddar cheese, it makes the best low carb Thanksgiving stuffing too! With a how-to video.
This tender skillet cheese bread is one of my favorite keto bread recipes. And it’s not just me! It’s a fan favorite and goes with everything! Try it with some Keto Soups and Stews for the perfect comfort food.
I approach skillet recipes that are baked 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.
Keto Cheesy Bread Video
Third degree burns aside, this cheesy skillet bread is my new go-to low carb quick bread recipes. It’s savoury, easy to make and every single member of my family loves it. The inspiration for this keto bread recipe started with one 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 savory skillet 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 if I made it too moist, I would end up with a center that wouldn’t cook through.
Thankfully, my fears were groundless. The keto bread recipe worked! The skillet bread baked up beautifully, and pouring the batter into a hot buttered skillet meant that it had a crispy browned crust.
I also have a great keto cornbread recipe, so be sure to check that out!
How to make Keto Cheesy Skillet Bread
This might be the easiest keto bread recipe you ever make. One bowl, one hot pan, pop it in the oven, and you’re done! Here are my best tips for the best results:
- Be sure to choose a 10-inch oven proof skillet. It doesn’t need to be cast iron, although that’s the best way to get a nice browned crust on the outside.
- Place some butter in the pan and let it melt as the oven heats up. This helps grease the pan and the batter starts cooking the moment it hits the pan.
- I love the combination of the almond flour and flax seed but if you don’t want to use flax, you can use another ½ cup of almond flour. The bread turns out a touch more crumbly that way so you may want to add ½ teaspoon of xanthan gum to give it a bit more structure.
- Mix most of the shredded cheddar into the batter itself but be sure to save ½ cup for the top. It gets delightfully crusty as it bakes.
- Be sure to let your melted butter cool a bit before adding it to the batter, so that it doesn’t cook the eggs.
- Always remember your oven mitts when taking the hot pan out of the oven. And remember that cast iron holds its heat for a while so be sure to grab it with an oven mitt for about 30 minutes afterwards. We don’t want any bad burns on your hand!
Great for Keto Thanksgiving Stuffing
I have turned this easy keto bread recipe into Thanksgiving stuffing numerous times and it always gets rave reviews. The trick is to dry the bread out very well in your oven the day before. Then proceed with the usual stuffing ingredients and bake. I really like to turn it into this keto stuffing recipe.
Many people have made this same recipe and loved it. One reader showed me photos from her Thanksgiving dinner which included my low carb stuffing as well as a conventional one. The only one that was all gone was mine!
More Keto Skillet Recipes to Try:
- Keto Skillet Chocolate Chip Cookie
- Keto Chicken Enchilada Skillet
- Keto Jalapeno Cheddar Skillet Meatloaf
- Keto Lasagna Skillet
- Keto Cheesesteak Skillet
- Jalapeno Popper Chicken Skillet
Keto Cheesy Bread
Ingredients
- 1 tablespoon butter for the skillet
- 2 cups almond flour
- ½ cup flax seed meal
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 & ½ cups shredded Cheddar cheese divided
- 3 large eggs lightly beaen
- ½ cup butter melted
- ¾ cup almond milk
Instructions
- Preheat oven to 425F. Add 1 tablespoon 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 ½ cup cheddar.
- Bake 16 to 20 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.
Notes
Dinah says
Love it! Thank you so much.
Margaret L Wilkins says
This is a winner! I’ve made this 3 weeks in a row now, the final time adding sprinkling of dill. Back in the old ‘non keto’ days I loved to make Cheddar Dill Scones, and this replicated that flavor combination.
On the second baking try I cut circles with a 4″ biscuit cutter, trying for a burger roll size. Worked great. Very adaptable recipe.
Cindy says
This is another recipe that doesn’t disappoint! I made this two days before Thanksgiving and the recipe was easy to follow and came out perfect. The day before Thanksgiving I cubed it and put in the oven on low heat to dry out. Its amazing. It looks and feels exactly like the high carb cornbread stuffing cubes I used to use! Thanks for this wonderful recipe, I can finally have stuffing like i’m used to without the carbs!
Connie Palmer says
I like the recipe for ease and quality of ingredients. It had a good texture. I thought it tasted somewhat on the bland side, however I am using it for a Turkey dressing ingredient, so its
“Ok.” I want to make it again, has anyone added anything to jazz it up a bit?
Peg Wilkins says
Very easy to make and I loved the firmness once it’s out of the cast iron skillet. Too many Keto breads are wimpy and fall apart. Not this one. Definitely making this again.
April Thomas says
Hi. We have a dairy allergy In Addition to gluten and eating keto. Have you made this without the cheese? Any tips for making this without it?
Carolyn says
It works fine without cheese.
Elizabeth says
Can you freeze this and then thaw a day or so before Thanksgiving?
Carolyn says
Yup!
Ann Young says
Should I have used golden flax seed vs regular? Also, need to try again didn’t have cheddar. Mixed pepper jack w/mozzarella- not enough cheesy flavor!
Holly says
Hi Caroline, I just made this ahead for Thanksgiving. I plan on drying cubes of it out to use for the stuffing. Can you tell me if it would be better to freeze it whole and then defrost it and bake the croutons closer to Thanksgiving or to make the croutons now and just freeze them until I’m ready to make the stuffing? I know there are certain things that are better to freeze at certain stages. Please help! Thank you so much.
Joyce Hettrich says
Besides adding more almond flour for the flaxseed meal. Can Psyllium husk, or oat fiber be used in its place?
Carolyn says
Definitely NOT psyllium, it will make the bread super gummy. You can try oat fiber but reduce the amount at least by half.
Missy Reese says
I’m loving your recipes so much! One question, I’m wondering if I could use heavy cream instead of almond milk for the keto cheesy bread?
Carolyn says
Yes but it makes the batter thick so you actually want half cream, half water.
Missy Reese says
I’m making it today with cream, didn’t see your response before I threw it in the oven, we shall see!
Missy Reese says
so it turned out delicious, using heavy cream. Baked it for 20 minutes to make sure the middle was done. I absolutely devoured a hot buttered piece! I’m assuming when making it for stuffing, you add poultry seasoning, or sage to it?
Peg Wilkins says
Missy, I used buttermilk. Worked great!
Misty says
We have a flaxseed allergy in the house. Is there a good substitute to use?
It’s in alot of bread recipes and I haven’t tried any because I don’t know what to use instead.
I’m really inexperienced as a keto baker!!
Carolyn says
Yes, you can use more almond flour in the same amount. So 2 1/2 cups almond flour total. It does make the bread a touch more fragile so if you have xanthan gum, add 1/2 teaspoon of that along with the dry ingredients.
Colleen says
I bet some cornbread type extract and some green chiles and/or jalapenos would be delicious in this!
Jeri Russell says
Carolyn, this looks amazing? I can usually detect an eggy taste so I usually use egg whites. Will it work with those as well? Thanks for all your amazing recipes!!
Carolyn says
I think it should be fine.
kathy says
Hello! I’ve made this so many times that my sister has asked for it, along with your Magic Cookie Bars, as a birthday present! I was wondering if this bread can be frozen? Thanks for all the great recipes!
JoAnn says
Made this yesterday for our Easter Sunday meal. It was fantastic! Also, so incredibly easy to make. This is definitely a keeper.
Carolyn says
Glad to hear it!