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 1/2 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 tbsp butter for the skillet
- 2 cups (224 g) almond flour
- 1/2 cup (80 g) flax seed meal
- 2 tsp baking powder
- 1/2 tsp (0.5 tsp) salt
- 1 1/2 cups (169.5 g) shredded Cheddar cheese, divided
- 3 large eggs
- 1/3 cup (75.67 g) butter, melted
- 3/4 cup (187.5 g) 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 1/2 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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.
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.
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.
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.
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).
Any idea on calories per serving? Loved this!
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!
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.
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 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!
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!
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!
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.
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!
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 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!