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
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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.
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.
Amber says
what can I use.i stead of the almond milk?
Carolyn says
Please read the blog post. I already discussed this!
Jeannine says
I could not wait to try this recipe. It did not disappoint. It is so easy to make and it turned out delicious. I am making the stuffing recipe next. I can’t wait to experience that recipe. Thanks for sharing such good recipes.
Kevin says
just took it out of the oven. It smells amazing. I added a 1/2 t of corn extract. this will be my goto from now on. Love your recipes. Thank you so much 🙏
Carolyn says
Enjoy!
Ronda says
This is so good.
I usually don’t care for almond meal bread, but this recipe has hit the spot for me.
Thank you for sharing it!
Nada says
Is it possible to replace flax seed meal with psyllium husk powder?
Carolyn says
I am doubtful it would be a good sub. Psyllium husk absorbs a lot of moisture and this bread is pretty moist as is… it will become gummy.
Vivian says
Have you ever used tiger nut flour? I bought some but have been afraid to use it as a replacement.
Carolyn says
I have not used it. It’s a bit too high carb for me.
Mamie says
Thank you for this recipe my first time to try this
Linda says
This is amazing! I’ll be trying the associated “stuffing” recipe next.
Lori says
this was so great… I didn’t have regular cheddar so I used habanero cheese… it have it a little zing!
Kacey says
Hi Carolyn, I don’t have an oven safe skillet. Can I use a Dutch oven?
Carolyn says
Probably… but you want the diameter to be the same.
Terry Marks says
Is this the same as cheesy skillet bread? If so, why did the name change?
Kathy says
I am in love with this bread! It is so easy and just delicious. I made it last night to go with a soup I made based loosely on your beef stew recipe. Oh man. I just had another piece with lunch. I’m freezing the rest so I can have it whenever I want. Thank you Carolyn! Your recipes have made keto exciting for me. ❤️
Mark Wilson says
Can something substitute for the flax? I don’t really like the texture it imparts. Maybe coconut flour?
Carolyn says
Please read the blog post, as I discuss this already.
Donna says
Just baking this now. Loved the nutty smell of the butter as it melted in my cast iron in the oven. Can’t wait to try it!
Carolyn says
Excellent!
Donna says
This recipe is a keeper. Love the soft crumble texture. Had a slice with my morning egg. Perfect with a dab of butter on top!
Helen B. says
I loved this cheese bread! It was easy and delicious. Thanks for all your hard work developing these delicious keto recipes!
Kathryn says
Man, this is fantastic! I even did the extra almond flour and xanthan gum method. Perfect texture, amaxing taste…chef’s kiss! I loved this bread and will definitely be saving this recipe.
Rachel says
I have made this for years (sub more almond flour instead of flax) and also always have one made into breadcrumbs (without the cheese added on top) to store in the freezer! I noticed this update takes it from 1/2 cup butter to 1/3 cup but I don’t see an explanation as to why so I’m hoping you’ll answer here. Unless it’s drastic I may keep it at 1/2 cup since it’s a tried and true for us that way. Thank you!
Nina Hagler says
Hi, I am new to your site, a friend referred me and I have tried several of your recipes and I haven’t been disappointed yet. I have tried making several different keto breads and hands down this is the best!!! Amazing flavor and texture, I put a little zero honey on it from choc zero and it was soooo good! Thank you!
Carolyn says
Thank you!
Jan says
Love this bread! My new go-to. So quick and easy to throw together. I’ve been avoiding cheese so made it without and it is still yummy. Didn’t miss the cheese and didn’t need to make any adjustments to the recipe. Planning to experiment with some savory seasonings and maybe something on the sweet side like cinnamon. Thank you!
Lynn says
I can’t have flax seed. Is there a substitute for it in your Cheesy Keto Skillet Bread?
Thank you.
Carolyn says
Please read the post as I addressed this question. 🙂