Skillet Cheesy Bread KETO (Carolyn)

 

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!

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Prep Time10minutes minutes

Cook Time16minutes minutes

Total Time26minutes minutes

Servings12 servings

Calories271kcal

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.

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:

Serving: 1slice = 1/12th of recipe | Calories: 271kcal | Carbohydrates: 6.6g | Protein: 10g | Fat: 24g | Fiber: 4g

Carolyn Ketchum of All Day I Dream About Food

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