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.
“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
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- 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.
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
- 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
- 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.
Marva Waldon says
Thanks for this Recipe! So good and so easy! I’ve been doing THM for about 12 years and your recipes usually fit well into that lifestyle. I subbed 1/2 of the Almond Flour for my Baking Blend and added 1 T of my Sweetener Blend and it was delicious! Tempted to eat too much!
i don’t know what to compare it with, but it is delicious and will be wonderful with soup. I will definitely be making it again.
What can you substitute for flax meal?
Please read the blog post. I answered this already.
this was so great… texture and flavor are spot on… great with soup… among other things!
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.
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?
It works fine without cheese.
Can you freeze this and then thaw a day or so before Thanksgiving?
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!
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?
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?
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!
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!!
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.
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!!
I think it should be fine.
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!
Made this yesterday for our Easter Sunday meal. It was fantastic! Also, so incredibly easy to make. This is definitely a keeper.
Glad to hear it!