Fancy some keto bread but don’t have a desire to heat the oven or nuke your food in the microwave oven? No worries, you can prepare your bread in a skillet instead! This tasty Cheesy Keto Skillet Bread is simple and easy, and it doesn’t need an oven. This 5-ingredient bread is a perfect vehicle for various keto toppings, and it’s incredible for sandwiches as well. Just try it and find your new favorite keto bread recipe that is a cinch to make, fills your stomach without upsetting it, and tastes super delicious!
How to make this Easy 5-Ingredient Cheesy Keto Skillet Bread
You need just one bowl and one skillet to prepare this simple bread. First, you’ll combine eggs and shredded cheese in the bowl, mix lightly, then add almond flour, psyllium, and extra-virgin olive oil, and finally whisk until well combined. As you see, this bread is nutritious and hearty! Just perfect for the keto diet — or a gluten-free diet. Also, on a gluten-free diet, it’s of utmost importance to concentrate on nutritious foods that don’t raise your blood sugar levels, unlike the general starchy and inferior gluten-free bread that the commercial brands are encouraging you to eat.
My skillet is something between 8-9 inches (20-23) cm in diameter and that was just perfect for this bread.
Oh yes, still one very important thing: when you bake the bread in the skillet, use very low temperature to prevent the bread from burning. The bottom of the bread indeed burns very easily if you use high temperature. Also, to ensure even baking, keep the skillet covered with a lid all the time during baking.
So, that’s it, let’s take a look at how to prepare this easy bread:
Take a medium bowl.
Add 4 organic free-range eggs…
…and 2/3 cup (160 ml) shredded cheese. You can use any cheese you like, from mild to sharp, according to your preference. If you use ready shredded cheese, make sure it doesn’t have any added starch.
Add 2/3 cup (160 ml) almond flour…
…and 1 teaspoon psyllium husk powder (yes, fine powder, no psyllium husks that are more coarse and thus unsuitable for baking).
Again, mix lightly.
Finally, add 1 tablespoon extra-virgin olive oil, aka EVOO.
Mix until smooth.
Heat a skillet over low heat. Add plenty of butter or extra-virgin olive oil (about 2 tablespoons).
Once melted, pour in the bread batter.
Level the surface with a spatula or shake the skillet gently to let the batter spread evenly.
Cover with a lid and bake until done, about 20 minutes.
Check once in a while that the temperature is okay and the bottom is not burning. It’s better to use a low temperature and longer baking time than speed up baking with a higher temperature.
Now, the bread is done. Looks good!
Remove from the skillet and let cool until warm.
Serve with appropriate keto-friendly toppings. You can even use this bread as a deep pan pizza crust or skillet focaccia and add toppings already in the beginning before baking. So simple, so yum!!
How I came up with this easy keto bread recipe
You might remember that I was in Greece a couple of weeks ago. I accommodated in an enchanting stone-built villa with a fully (well, almost) equipped kitchen. I had taken some of our Ketokamu baking mix with me and was experimenting with it. For example, I made mozzarella dough, aka Fat Head Dough experiments which turned out surprisingly well.
I also made a skillet bread experiment which was also successful. From that, I got the idea to make the skillet bread with almond flour and post here on my blog as I was so satisfied with the bread, its easiness, and versatility. It was a superb vehicle for various toppings. Often, I just spread an ample amount of salted butter on top and ate just like that, as the bread was really tasty and didn’t necessarily need anything fancy to be enjoyable.
To be honest, I have been a bit reluctant to make skillet bread as usually — because I’m very impatient — I have used too high temperature, and the bread had burned from the bottom. Or, I had used too little fat for baking, and the bread got stuck to the skillet.
However, keto skillet bread sounded very fascinating because it would be something for which you don’t need an oven or even a microwave oven. A regular oven can be cumbersome, and I know many health-conscious people who don’t want to nuke their food in the microwave oven or they don’t even have a microwave oven. Well, a microwave oven is admittedly convenient to make mug bread and other small baked goods, but like said, not everyone has a microwave oven, or they just don’t want to use it.
From the very beginning, I knew I wanted to use shredded cheese in my skillet bread to make it hearty and nutritious. Well, using cheese in keto bread is nothing new. Actually, many almond flour-based keto bread recipes contain cheese. I’ve made keto buns using just practically almond flour, eggs, and cheese.
I also thought my skillet bread would work with almond flour, eggs, and cheese. In addition — and to ensure the bread holds well together — I decided to add some psyllium husk powder.
Next, I was thinking of the amounts. I decided to go with 3 eggs, 1/2 cup (120 ml) shredded cheese, 1/2 cup (120 ml) almond flour, and 1 teaspoon psyllium husk powder. Since I had a great experience adding some extra-virgin olive oil to my pizza crust and bread batters, I decided to add also 1 tablespoon EVOO as the fifth ingredient to my bread.
I combined first the eggs and the shredded cheese and mixed lightly. Then, I added the almond flour and the psyllium husk powder. My first idea was to mix the dry ingredients together first before adding them to the egg and cheese mixture, but eventually, I decided to cut corners and just added the almond flour and psyllium one after another, hoping they mix well to the batter and don’t create any lumps, especially the high-fiber psyllium that absorbs liquids like crazy.
Finally, I added 1 tablespoon olive oil, mixed the batter once again, and was ready to bake it in a skillet.
I added 3 tablespoons butter to a skillet that I had heated over low heat and let the butter melt. Next, I added the batter and spread it into an even layer. Well, it wasn’t covering the whole skillet, and there was clearly too much butter that gathered as a tiny pond on the batter in the skillet. So, I certainly needed to use less butter for frying and maybe increase the other ingredients to make a larger bread that covers the whole skillet.
However, otherwise, I was pleased with my bread experiment. I was patient enough to keep the temperature low enough so that the bottom of the bread didn’t burn. The texture was just like I hoped: succulent, hearty, and tasty. The bread held exceptionally well together. Awesome!
I still did the final experiment with an increased amount of eggs, almond flour, and cheese, and now the amount of batter was just perfect for covering the whole skillet and for creating a thick bread that still held very well together. I also reduced the amount of butter I had used for the skillet and now had about two tablespoons of butter. It was just the perfect amount to grease the skillet but still prevent the bread from getting stuck. Marvelous!
Now, I was completely happy with my bread in every way and gulped down many servings topped with butter, sliced cherry tomatoes, and parsley. It kept me satisfied for hours. Moreover, the bread was easy to take with me for traveling as a snack, and a sandwich filled with various hearty fillings.
Here’s the recipe for you to enjoy:
- 4 organic free-range eggs
- 2/3 cup = 160 ml shredded cheese
- 2/3 cup = 160 ml almond flour
- 1 teaspoon psyllium husk powder
- 1 tablespoon extra-virgin olive oil
- Combine the eggs and the cheese in a mixing bowl. Whisk until well combined.
- Add the almond flour and the psyllium husk powder and whisk again until well combined.
- Add finally the olive oil and again whisk until well combined.
- Heat a skillet over low heat. Add a couple of tablespoons of butter or olive oil to the skillet and let melt.
- Pour the batter on the skillet. Spread the batter with a spatula or shake the skillet until the batter forms an even layer.
- Cover the skillet with a lid and let bake for about 20 minutes until done. Keep your eye on the temperature: the bread burns easily from the bottom if the temperature is too high.
- Once done, transfer the bread to a plate, let cool down and cut into slices. Enjoy with your favorite keto-friendly toppings.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Terra Creta | Certified PDO ORGANIC Extra Virgin Olive Oil 5Ltr | Award Winning | Single Origin & Single Estate Kolymvari | 100% Pure Greek Olive Oil | Cold Extracted | Certified Kosher
Anthony's Organic Psyllium Husk Powder, 1.5 lb, Gluten Free, Non GMO, Finely Ground, Keto Friendly
Anthony's Almond Flour Blanched, 2 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
|Nutrition information||In total||Per serving if 6 servings in total|
|Protein||67.3 g||11.2 g|
|Fat||116.3 g||19.4 g|
|Net carbs||5.2 g||0.9 g|
|kcal||1342 kcal||224 kcal|
Tips for variations
There are endless ways to give variation to this bread with different toppings. Also, different types of cheese in the batter give different results. Choose strong and sharp or mild and mellow — or anything in between. Play with crumbled blue cheese or feta for exciting twists.
You can add seasonings and herbs directly to the batter before baking. My personal favorites are dried oregano and rosemary. Yes, the combination of these herbs makes a divinely fragrant and delicious result.
If you use very mild cheese, you can use sweet toppings on your bread like sugar-free jam or sweet spread. Talking about spreads, savory spreads make perfect toppings, too. Here are some of my savory spread recipes.
On Monday, I was celebrating my birthday. Naturally, I made a keto-friendly cake with the Keto 7-Minute Frosting I posted last week. I had filled the cake with a mousse that consisted of mascarpone, lingonberries, sweetener, and vanilla. It was rich thanks to mascarpone yet fresh thanks to tart lingonberries. A perfect dessert as is, I would say.
I actually posted the mousse recipe in our Ketokamu newsletter and the Finnish Facebook group about keto baking. Since lingonberries are very Nordic and almost impossible to find worldwide, cranberries make a great substitute. Actually, now when thinking of it, I might post the cranberry version here on my blog for the holidays!
On Thursday, we officially launched our brand new Ketokamu sweetener consisting of powdered erythritol, stevia, and natural flavoring derived from sugar yet is entirely calorie-free. We had Facebook and Instagram live sessions (in Finnish) where we presented the sweetener with my Ketokamu colleague Markus Lundström and our CEO Olli Kolehmainen. We talked about different sweeteners and what makes our sweetener superior. In the live session, I also cooked keto caramel sauce that we enjoyed, for example, with keto ice cream and fresh cranberries and cloudberries (yet another very Finnish berry!).
I also shot lots of product photos of our Ketokamu products to be used in our online store. We will sell, for example, baking kits containing our baking mix, sweetener, and Ketolla (our nut and chocolate spread).
Currently, I’m attending a fascinating seminar in a small Finnish town called Hyvinkää. The two-day seminar has some interesting lectures about the science of consciousness, intuition, nervous system, history, etc. The seminar also touches on some nutritional issues.