Keto Cheesy Bread

A slice of easy keto cheese bread on top of the remaining slices in a cast iron pan.

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!

Course Side Dish

Cuisine Bread

Keyword keto cheese bread, skillet bread

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 271kcal

Ingredients

1 tbsp butter for the skillet
2 cups almond flour
1/2 cup flax seed meal
2 tsp baking powder
1/2 tsp salt
1 1/2 cups shredded Cheddar cheese divided
3 large eggs
1/3 cup butter melted
3/4 cup unsweetened almond milk

US Customary - Metric

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

Storage Information: 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.

Nutrition