My popular keto cheese bread is baked in a skillet for an easy low carb side dish. Deliciously tender and with a crisp topping of cheddar cheese, it has only 2.6g net carbs per slice!
You may have noticed that I have been updating a lot of older posts lately. I am working hard to provide more user-friendly content that answers your most pressing questions. I want my keto recipes to be as accessible as possible to everyone.
And this fabulous Keto Cheese Bread deserves such an update. I first created it way back in 2012 and it became an instant hit. It remains extremely popular to this day, and it’s the perfect bread to pair with Keto Beef Stew or Chicken Enchilada Soup.
Did I mention that it also makes the BEST Keto Thanksgiving Stuffing?
Why you will love this easy cheese bread
This might be the easiest keto bread recipe you will ever make. One bowl, one hot pan, pop it in the oven, and you’re done!
Low carb quick breads like this make your keto life so much tastier and more interesting. It’s a rustic-style recipe , with a moist but shaggy texture and a deliciously cheesy flavor.
Baking bread in a skillet also produces a unique crusty exterior. The key is melting the butter in the skillet as the oven preheats. This allows the batter to start cooking as it hits the hot pan.
Adding shredded cheese to the top of the bread and baking it at a high temperature also creates a crusty, cheesy top. It’s absolutely divine with a little butter melting on top! My whole family adores this bread.
Many readers use this recipe in place of cornbread. It’s certainly good that way, although I do have a recipe for keto cornbread as well. Both are delicious in their own special way.
Reader Testimonials
“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.” – Peg
“Made it for your sausage stuffing recipe but SO fell in love with it– absolutely divine!!!! The bread is so buttery and the texture— oh yum. I will be making it frequently. And so quick. Thank you!!” – Kristin
“Great bread to have with soup or salad. I have even used it for breakfast with eggs. Another recipe keeper!” – Patricia
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Butter: Adding a tablespoon of butter as the skillet heats up creates a wonderful, crispy crust. The bread batter also takes melted butter.
- Almond flour: This is an almond flour based recipe and it won’t work with coconut flour. But if you need to be nut-free, you can try using sunflower seed flour. Remember to add a tablespoon of acid like lemon juice so you don’t get the green reaction!
- Flax seed meal: I love using some flax seed meal in this recipe to create a coarser texture that resembles rustic breads. You can use more almond flour instead but it’s not quite the same.
- Cheddar cheese: You can’t have keto cheese bread without plenty of cheese! Feel free to sub your favorite here.
- Eggs: This bread really needs the eggs to hold together properly and make it rise nicely.
- Almond milk: You can actually use any thin liquid here so feel free to sub in water, or a mix of water and cream.
- Pantry staples: Salt and baking powder.
Step by Step Directions
1. Heat the pan: Preheat the oven to 425ºF. Add the butter to a 10-inch oven-proof skillet and place in the oven as it warms.
2. Prepare the batter: In a large bowl, whisk together the 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.
4. Add to the pan: Remove the 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.
5. Bake the bread: Bake 16 to 20 minutes, or until browned around the edges and set through the middle. The cheese on top should be nicely browned. Remove and let cool 15 minutes.
Expert Tips
I approach baked skillet recipes with a little trepidation, as inevitably someone tries to pick up the hot skillet with their bare hands. After being burned (literally!) a few times, I now always leave the oven mitt draped over the handle when the skillet is out of the oven. You can also get silicone handle covers that stay on both in and out of the oven.
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. Allow the butter to melt in the pan as the oven heats up. This helps grease the skillet and create that delicious crust.
I love the combination of the almond flour and flax seed but if you don’t want to use flax, you can use another half cup of almond flour. The bread turns out a touch more crumbly that way so you may want to add half a teaspoon of xanthan gum to give it a bit more structure.
Frequently Asked Questions
There are any number of keto bread recipes out there, and many keto breads you can purchase in stores or online. But you do need to read the labels and look at the ingredients. Many “keto breads” are actually quite high in carbs and may not be suitable for your diet. This keto cheese bread has only 6.6g of carbs per slice and 4g of fiber, so it has 2.6g net carbs per serving.
Choose a cheese that can be grated easily so that they can be incorporated into the batter. Firm cheese like cheddar or mozzarella work well, as do gruyere or Monterey Jack.
Store this bread on the counter in a covered container for up to 4 days or in the fridge for up to 10. It can also be frozen for several months. Wrap it up tightly to avoid freezer burn.
Great for keto 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.
Even the non-keto eaters love it. Many readers have said that my low carb stuffing recipe disappears before the high carb versions!
More Keto Skillet Recipes to Try:
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
- ⅓ cup butter melted
- ¾ cup unsweetened almond milk
Instructions
- Preheat the oven to 425ºF. Add the butter to a 10-inch oven-proof skillet and place in the oven as it warms.
- In a large bowl, whisk together the 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 the 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. The cheese on top should be nicely browned. Remove and let cool 15 minutes.
Carol Lovett says
This looks soooo good! I’ve never made skillet bread before and now I’m really tempted to try to make some.
cj says
11 cups of cheese? Whoa, that’s some cheesy bread.
Carolyn says
No…that’s one and one half cups of cheese. Thanks!
Carolyn says
My friend does not eat dairy. Can I leave out the cheese? What modifications would be needed?
Carolyn says
You can simply leave it out.
Kim Bee 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.
RavieNomNoms says
Oh wow, that looks so great!!! I bet it is super tasty!
mellissa@ibreatheimhungry says
This looks so awesome, I have to try it!!!!
Becky @ Becky's Place 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.
Annie says
Good info on the white vinegar.
Lori Cain says
I’ve also heard to put mustard on it because the vinegar in the mustard will stay put on the burn. If you just pour vinegar, it rolls right off 🙁
CJ at Food Stories says
Ooooh … this does look like a great savory bread 🙂
Kevin Jennings says
This is really good. Texture is like a moist cornbread. I substituted chia seeds that I ran through a coffee mill for the flax seeds for one reason…my son had a lot if those and I didn’t want to go to the store.
Question. I’m going to use this for dressing on Thansgiving. After I let it cool completely…does it freeze well?
Carolyn says
Yep should freeze fine.
Sylvie @ Gourmande in the Kitchen says
Smart idea to leave the oven mitt on, I’ve burned myself one too many times forgetting that the handle was hot!
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.
Carolyn says
So carby! That’s fantastic and high praise indeed!
Jeanette says
I’ve never made skillet bread, but would love to give this a try – I bet it was good with your fish chowder!
farrahmayleigh says
I am so going to make this!
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?
Carolyn says
No, no sweetener. I only used unsweetened almond milk too. And yes to the bacon grease!
claire @ the realistic nutritionist says
oh my gosh this looks amazing!! So cheesy and delicious!
Sommer@ASpicyPerspective says
That is some heavenly looking bread!
Jessica@AKitchenAddiction says
This looks perfect! Love how cheesy it is!
Kiersten @ Oh My Veggies 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.
Janey 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
Kathy says
The bread looks delicious! After my husband burned his hand on our iron skillet I bought a Silicone Hot Handle Holder and always put it on the handle as soon as the skillet comes out of the oven. I store it on the skillet in the cabinet so I won’t forget it.
Lorna says
So east to forget the handle is still hot! I leave a hot pad on the handle as a reminder.
Brenda says
I did the same thing with an oven proof skillet. Blisters on my palm and fingers. I have since bought the silicone sleeve that fits on the handle.
Katy says
Been there-done that! You know those hot pads kids make with loops on the loom? For Christmas one year, I asked one of my kids to sew a couple of them into cylinders to slip over the handle of my cast iron. Now I can use the little pads they made as little kids AND prevent burning my hands (again)
Sandi DeFalco says
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?
Carolyn says
I think I will cube it, then dry it out the oven to help it along a bit.
Jenna says
What temp and how long in the over? To dry it out for stuffing? I want to try and get this ready for Thursday 🙂
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.
Brian @ A Thought For Food says
I take that back! I thought you used a cast iron skillet! Oh! I can make this!
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.
Paula says
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.
Carolyn says
So glad you liked it!
Reesa Parker says
I agree with you! I was missing having cornbread with my collards! No more. I know it’s not cornbread, but it gives me the same satisfaction!
Betty J Avery says
I’m going to try the cornbread recipe. Betty
Brian @ A Thought For Food says
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 :-/
Alison @ Ingredients, Inc. says
great looking Carolyn!! I am going to try this
Jen says
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
Carolyn says
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.
Janice Dorsey says
I see this is a very old post so not sure if anyone will even see my post but I just tried this recipe today. I didn’t have a cast iron skillet so I decided to use what I had–an Anchor Hocking glass 9×9 pan. I had to go about 5-8 minutes longer in the oven but the center set up and the cheese browned. I waited 15 mins and had a piece but I was disappointed as it was way more doughy than I had hoped. Not very airy like bread at all. I surmised that I should have used a cast iron skillet so because I really wanted to have bread that my husband and I could eat for Thanksgiving, I decided to go get a cast iron 10 inch skillet. Made the whole recipe over again and it really didn’t work much better. I guess it is SLIGHTLY less doughy but just wondering if there’s something I missed that caused it to be doughy or is that what it’s supposed to be like?
Carolyn says
I am not sure what you mean by doughy. It is moist, certainly. What brand of almond flour are you using?
Kristi says
I don’t have a decent cast iron skillet either so I used a regular oven safe skillet. The edges cooked through but the middle was still doughy so I put it in for ten more minutes and it still seems raw in the middle. Did I do something wrong?
Carolyn says
If it seems raw, it needs more time. Your oven may run cold. It is supposed to be a very moist bread but it shouldn’t seem raw.
Sandie Moore says
It is more cornbread-ish than bread like.
Joanne says
Put it back in the oven and bake a bit longer to give the center time to finish cooking. Next time make a well in the center of the dough so the center cooks evenly with the outer parts
Stephanie Rountree says
Perhaps you didn’t use blanched almond flour.
Kate says
I used to work in a gourmet cookware store so I’m basing this response on what I know of cookware and also my experience with this recipe…
Cast iron will heat up slowly and retain the heat so heating the pan first is helpful, especially if you want a crust on the bottom and sides. once the batter is in the pan, it’s already cooking, but the temperature of the pan is dropping (that’s going to be ALL pans). knowing it would take a little extra time for the pan to heat back up, I cooked my bread for the full 20 minutes, then let it sit on a trivet for a good 20 minutes before cutting into it. during this time, the bread is still cooking. I suspect it will be even better tomorrow once it’s done cooling (I made the recipe for my Thanksgiving stuffing), but when I cut out and tried a thin slice, it was moist in the center, but fully cooked and it was flavorful. if you used/are using a different kind of pan, read on…
My guess is you (Janice Dorsey) did not heat up the glass pan in the 425 degree oven with butter or if you did, it was not very long. Glass and crockery/stoneware also heat up slowly like cast iron and retain their heat, BUT if you pout cold batter into a hot pan you’re going to crack it! So I advise NOT using this kind of cookware for this recipe. An 8″ cakepan would be better, you’d probably have to cover it with aluminum foil for a bit and cook longer so it cooks through and the top cheese doesn’t burn, but it’s a better option since you can get the pan hot and not hurt it…if you’re using glass/stoneware, then you would have to grease the pan and cook longer because it will take a while for the pan to heat up and really start cooking the bread. Like cast iron, it will also continue to cook after it’s out of the oven…
Lastly, an “overproof skillet” as the recipe calls for…a skillet is the same as a frypan in shape, just a different name. They can vary in material. For instance, I used a cast iron skillet for this recipe, but I could have chosen either my aluminum/ss frypan or my carbon steel/copper frypan. Both of these pans are ovenproof, but they are different in the way they conduct and distribute heat (how fast/slow they heat up and spread the heat around). For oven use, you don’t have to worry about the second part, but the heat up/cool down part will affect your finished product. If I had used either of these pans instead of cast iron, I probably would have cooked the bread for less time (the aluminum less than the carbon steel, but only by a minute or two) and had a similar result…why use the cast iron then? Because of the nature of cast iron, it will help create that wonderful crust when you start with a hot pan and a nice even consistency and thickness throughout the rest.
Phew! That was long, but I hope it helped someone here to understand a little about how and why the pan you choose will affect your end product (seriously, just look at a boxed brownie recipe sometime. There is a different cooking time for glass vs metal pans)… Happy Thanksgiving!!
Alex says
@Kate —
That was SO helpful! Thanks so much 🙂
Evelyn says
You are awesome thank you for the explanation
Karen says
Dibs on being Kate’s best friend.
Kristal says
Great information! Thanks for sharing.
MamaSev says
Thank you for the insite!!! So helpful for this newbie baker!!????????
Cheryl says
Thank you for taking your time to explain the needed information abt cookware!!!
Kara M. says
That was wonderful information! Thank you! I’m going to screenshot your comment and print it out to keep in the kitchen for future reference 🙂
Denise Dean says
I just made this recipe for the first time. Turned out perfect! Almond flour must be cooked slower than regular flour. Turn your oven down to 355° and bake it for at least 30 minutes.
Eileen Moynihan says
So, I had read this comment a few times and pondered it. Then, last night decided to make the bread again. I forgot to let the butter cool before adding to the mixture and the butter cooked the eggs and I ended up with and almond flour omelette. I’m guessing that was what happened here also.
Brenda Ritch says
I bought a cast iron skillet just to make this bread. I baked mine for 17 minutes and it was perfect. I did have to work to get each slice out of the pan but using a pie server, I was pretty successful. I was going to try it again in a pie plate because it took a while to scrape the bits out of the skillet. But after reading other comments here, I think I’ll stick with the cast iron. It was definitely worth the investment and we enjoyed every single morsel.
Eliseanne says
Just made this bread and cubed as a practice for my family Thanksgiving stuffing.
Baked skillet bread as directed and cubed for stuffing. Added salt, pepper, onion powder and dried sage. Turned out better than hoped for. Tomorrow will use in a practice run in my famous sausage leek stuffing. Thank you for sharing such a terrific recipe for those of us who are watching carbs and gluten. I am so excited about this and have shared with many friends. I believe it will be perfect for my stuffing. Thank you!
Carolyn says
Thanks so much!
Kelly says
How did the stuffing turn out?
Kate says
Eliseanne, I think we all need to have your stuffing recipe, now! 🙂