Easy low carb skillet bread with a wonderful crust of cheddar cheese. This keto bread recipe is perfect with soups and stews, and makes the BEST low carb Thanksgiving stuffing!
- 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 lightly beaen
- 1/2 cup butter melted
- 3/4 cup almond milk
Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
In a large bowl, whisk together 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 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. Cheese on top should be nicely browned.
Remove and let cool 15 minutes.
Serves 10. Each serving has 7.2 g of carbs and 4 g of fiber. Total NET CARBS = 3.2 g.