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.
Teri says
I just made this for the second time. It is SO good & easy to make! This time I added a little bit of garlic powder to it and it is great! I love garlic on just about everything. Thank you for another great recipe!
Lisa Blunt says
Hi Carolyn , I’ve checked through the comments and on fb page but cannot find my answer… can you please suggest an adjustment in ingredient amounts for a 12” skillet. I don’t have a 10” so used this recipe as per in my 12”. It’s tastes good but is not as thick and fluffy as yours. Thanks in advance 🙂
Carolyn says
Hi Lisa… I have a whole video on how to adjust for pan sizes. Check it out here, it walks you through it: https://youtu.be/_vNp4xmVMOg
Patsy says
How do u store?
Carolyn says
I store it in an airtight container on the counter if I think it will be eaten within 3 or 4 days. In the fridge for longer than that.
Pam says
Just made this and it came out perfect, even though I didn’t have a skillet to make it in. Was the perfect side for a bowl of Keto Creamy Tomato Soup, especially on this cold and snowy day. Thank you for all your recipes…I always come back to your website for new ones!
Angela says
Can you use macadamia nut milk in place of the almond milk?
Carolyn says
Sure!
Denise Cottrell says
I don’t have flaxseed flour what do I use instead ?
Carolyn says
More almond flour.
Kristin M Mosman says
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!!
Kim says
Hi!
can I use an 8 inch deep dish cast iron or would it be better in 10 inch spring pan
Carolyn says
I think the 8 inch is going to take too long to bake through so I think the springform would be better.
Robert Carr says
Step 5 says ” pour batter into pan…” Well, this “batter” was more like a lump of clay. I had to dig it out of the mixing bowl with a spoon and pound it flat. Seems like it needed more liquid. It’s in the oven now. Time will tell.
Carolyn says
Well then something went wrong… hard for me to say what, not being in your kitchen but it’s more of a batter than a “lump of clay” and certainly doesn’t need to be pounded flat. What flour did you use?
Robert Carr says
Blue Diamond Almond flour and Bob’s Red Mill Flaxseed Meal. I didn’t see the comment about “golden” flax seed until I’d purchased this. So its a little grey looking. Tastes good though. It will be fne.
Carolyn says
Glad it worked out all right. From your description, I was worried you’d used coconut flour accidentally! (it’s happened to readers before). Definitely add more liquid if it happens again. It should be easily spreadable, if not almost pourable.
Lisa Merchant says
I have made this recipe 3 or 4 times in a 12-in cast iron skillet. I haven’t made it in a 10-in skillet so I can’t compare, but I’m very happy with the results in my 12-in skillet. I start checking for doneness at the 16 minute mark, and have found that 20 minutes works for me. Also, I use half heavy cream and half water instead of the almond milk. Can’t wait to try it in my stuffing this year for Thanksgiving. I am also making your keto pumpkin cream pie for that day (which I made last year and loved). Thank you, Carolyn.
Patricia says
Great bread to have with soup or salad. I have even used it for breakfast with eggs. Another recipe keeper!
Kate says
Can I substitute half and half for almond milk ? Or heavy cream ?
Carolyn says
You need it to be thinner. I’d do half cream half water.
Carol says
fast, fast, fast! I really enjoy this! I added mustard powder(boosts the cheese flavor) dried onion, garlic powder, italian seasoning, and a dash of cayenne. We love it with soup or chilli! Thanks you for sharing this simple recipe!!!
caroll eversole says
haven’t made yet, but wondered if you were to use it for cubes to make stuffing, could you substitute mozzarella for cheddar to make the taste less cheesy for the stuffing.
Carolyn says
Sure but you really don’t taste the cheese in the stuffing.
Te says
Made this for the first time last night and it turned out beautifully! My husband ate two big pieces and he is not following the keto or low carb diet. I only had one piece myself (very filling!) and so have quite a bit left over. Unless I missed it though, I didn’t see any instructions for saving and reheating leftovers? If you could share some suggestions, I would si appreciate it!
Carolyn says
Just store in the fridge and warm up any way you like!
Rosemary G. says
Made this today – quick and easy. I had white cheddar cheese so it didn’t look as pretty but it sure tasted good. Still, it was pretty crumbly so I’m not sure how it will hold up as cubes in the stuffing.
Cathie Leffler says
I will be making this for the second time , it only lasted two days in my house and is a perfect match for some home made soup . I will add a bit more cheese, because you can never have enough cheese, …right !
Carolyn says
Never enough!
Rae says
This recipe really is amazing! When I am craving bread this recipe completely satisfies my craving.
Stephanie Dougan says
I’m definitely going to make this; however, I only have a 12″ cast iron skillet. Should I double the recipe, or maybe use a loaf pan instead? If the loaf pan, how long should I bake it for? I love all your recipes BTW!
Carolyn says
Do you have a pie plate? That would probably work.
Holly says
Hi Carolyn, I have a question but I want to tell you first that my entire family thinks your pecan pie is BETTER than my grandmother’s famous one (with karo syrup!).
I have been wanting to try this bread recipe for at least two years so I can make your Thanksgiving stuffing. We usually sub ghee for butter with no issues but we just can’t have cow dairy-only sheep or goat. Since we have to buy everything certified organic due to health issues I’m just worried I will waste 2 cups of super expensive organic almond flour if I mess this up without at least getting your professional opinion first. Do you think manchego work work here? Or possibly Violife (vegan cheese)? Thank you!
Carolyn says
Don’t use the vegan cheese, it just doesn’t melt as well. But goat or sheep’s milk will work fine. Not quite the same as cheddar but still good!
Holly says
Used manchego for the bread recipe and it turned out fabulous. I then used Carolyn’s stuffing recipe. I will never go back to that carby stuffing again and my family agreed..This is waaaaay better!
Mary Beth says
I read that chia seeds are a good sub for flax seed meal. But it also said that it depends on the purpose of the flax seed meal in the recipe. Is it nutrition or a binder? I don’t want a crumbly bread, so if I add the extra almond flour, could I hold it together better with an extra egg or something?
Carolyn says
Chia seeds gel like crazy and would cause this bread to be very gummy. I don’t recommend!