Okay, let’s be real. When I first started watching my carbs, the thing I missed most wasn’t pasta or potatoes… it was bread. Not just any bread, but that warm, comforting, slightly cheesy kind that just makes everything better. I tried so many low-carb bread recipes that tasted like cardboard or just crumbled sadly. Then, through a bit of experimenting (and maybe accidentally using more cheese than intended the first time – oops, not oops!), this glorious skillet bread was born. And guys? It’s a total game-changer.

It hits all the right notes: savory, cheesy, satisfyingly dense, and incredibly easy to whip up. Whether you need a side for soup, a base for avocado toast, or just a delicious snack to curb those cravings, this Low-Carb Golden Skillet Bread has got your back. It’s become such a staple, I make it almost weekly!

Why This Recipe Totally Works

You’re going to love this skillet bread, and here’s why:

Seriously Simple: We’re talking minimal fuss. Mostly one bowl, mix, pour, and bake. Perfect for busy weeknights or when you just need bread, like, now.
Incredible Flavor & Texture: Thanks to almond flour and flax, this bread has a wonderful, hearty texture – not eggy or spongy like some low-carb breads. Plus, the cheese and garlic powder? Chef’s kiss.
Low-Carb Dream: It satisfies those carb cravings hardcore, all while keeping things keto-friendly and low-carb. You get all the comfort without derailing your goals.

Gather Your Ingredients

Here’s what you’ll need:

Butter (for the skillet): 2 tsp (9.5 g) – Don’t skip this! It creates that amazing crispy golden crust on the bottom and sides.
Fine Almond Flour: 1 1/3 cups (149 g) – Fine is key here for the best texture.
Ground Flax Seed (Flax Meal): 1/3 cup (53 g) – This adds structure, fiber, and a nice nutty note.
Baking Powder: 1 1/3 tsp – Gives our bread a little lift! Make sure yours is fresh.
Salt: 1/3 tsp – Essential for bringing out all the flavors.
Garlic Powder: 1/2 tsp – Because garlic + cheese = happiness. Feel free to add a pinch more if you’re a garlic fiend like me!
Shredded Sharp Cheddar Cheese: 1 cup (113 g), divided – Sharp cheddar gives a great punch, but Monterey Jack, Colby, or a Mexican blend work beautifully too! Using it divided (some inside, some on top) is crucial for cheesy goodness throughout AND that irresistible crispy top.
Large Eggs: 2 – These bind everything together and add richness.
Butter (melted): 3 1/2 tbsp (50 g) – More flavor and moisture! Unsalted is standard for baking, but salted is fine too.
Unsweetened Plain Almond Milk: 1/2 cup (125 ml) – Adds moisture without the carbs. Make sure it’s unsweetened and plain for the best results.

Let’s Bake Some Magic: Step-by-Step

Ready to make the easiest, cheesiest bread ever? Let’s do this!

Prep Oven & Skillet: Get your oven rack in the middle and preheat to 400°F (200°C). Pop those 2 teaspoons of butter into an 8-inch oven-safe skillet (cast iron is fantastic here!) and place the skillet in the oven while it heats up. Don’t skip preheating the buttered skillet—it gives the edges that amazing crispiness!
Mix the Dry Stuff: Grab a mixing bowl and whisk together the almond flour, flax meal, baking powder, salt, and garlic powder. Stir in about two-thirds (that’s roughly 2/3 cup or 75g) of your shredded cheese.
Add the Wet Stuff: Crack in the eggs, pour in the melted butter and the almond milk. Stir everything together until it’s just combined into a nice, thick batter. Mix until just combined; overmixing can make it tough. No need to go crazy here!
Get Skillet Ready: Carefully (use oven mitts!) take that hot skillet out of the oven. Give it a swirl and tilt to get that melted butter coating the bottom and a little way up the sides.
Pour & Top: Pour your yummy batter into the hot skillet and spread it out evenly. Sprinkle the rest of that cheese (about 1/3 cup or 38g) all over the top.
Bake Time!: Slide that skillet back into the oven. Bake for about 18 to 24 minutes. You’re looking for golden brown edges, a center that feels firm when gently pressed, and that cheese on top should be gorgeously melted and bubbly.
Cool Down Crucial: Patience! Once it’s baked, carefully remove the skillet. Let it cool in the pan for at least 10-15 minutes—this helps it set and prevents crumbling when you slice. Then, cut into 8 lovely wedges and serve warm.

A Few Handy Tips

Cheese Swap: As mentioned, feel free to play with the cheese! Pepper Jack could add a fun kick.
Herb It Up: Want to add more flavor? Toss in a teaspoon of dried rosemary or Italian seasoning with the dry ingredients.
Storing Leftovers: If you somehow have leftovers (it disappears fast here!), store them in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. It also freezes beautifully – just wrap it tightly!
Avoid Mistakes: Double-check that your baking powder isn’t expired for the best rise. Remember to use an oven-safe skillet! And mix just until combined – no need for an arm workout.

Serving & Pairing Ideas

This skillet bread is amazing all on its own, warm with a smear of butter. But here are other ways we love it:

Perfect alongside a bowl of steamy tomato soup, chili, or beef stew.
Use it to sop up sauce from saucy dishes.
Cut a wedge in half horizontally and make a mini low-carb sandwich!
Dip warm strips into marinara sauce for a pizza-bread vibe.
Top with avocado and everything bagel seasoning for a quick breakfast or lunch.

Low-Carb Golden Skillet Bread

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Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 8 servings

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Description

A quick almond flour and flax skillet bread baked in a hot, buttered pan, topped with melted Cheddar and sliced into wedges.

Ingredients

Scale

2 tsp (9.5 g) butter, for preparing the skillet
1 1/3 cups (149 g) fine almond flour
1/3 cup (53 g) ground flaxseed (flax meal)
1 1/3 tsp baking powder
1/3 tsp salt
1/2 tsp garlic powder
1 cup (113 g) shredded sharp Cheddar cheese, divided
2 large eggs
3 1/2 tbsp (50 g) butter, melted
1/2 cup (125 ml) unsweetened plain almond milk

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Instructions

Adjust your oven rack to the middle position and preheat the oven to 400°F (200°C). Place an 8-inch oven-safe skillet in the oven to heat while it preheats.
In a mixing bowl, whisk together the almond flour, flax meal, baking powder, salt, and garlic powder. Stir in about two-thirds of the cheese (2/3 cup or 75 g).
Add the eggs, melted butter, and almond milk. Mix just until a uniform batter forms. Do not overmix.
Carefully remove the hot skillet. Add the 2 teaspoons of butter and swirl to coat the bottom and slightly up the sides as it melts.
Pour the batter into the hot skillet and spread evenly. Sprinkle the remaining cheese (1/3 cup or 38 g) over the top.
Bake for 18 to 24 minutes, until the edges are golden brown, the center is firm, and a toothpick inserted in the center comes out clean. Optional: internal temperature should be about 95°C (203°F).
Remove from the oven and cool in the skillet for 10 to 15 minutes. Slice into 8 wedges and serve.

Notes

Storage: Cool completely, then store airtight in the refrigerator for up to 7 days. Room temperature storage is best limited to 24 hours, especially in warm weather. Freeze tightly wrapped for up to several months.
Skillet: An 8-inch cast iron or other oven-proof skillet works best for this recipe volume to achieve the intended thickness.
Doneness: Center should feel firm; a toothpick should come out clean.

Nutritional Information (Per Serving),Serving Size: 1 wedge (1/8th of recipe)

Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and brands used.

Nutrition

Calories: 274

Give It a Try!

Seriously, this Low-Carb Golden Skillet Bread is a staple in my kitchen now, and I bet it will be in yours too! It’s proof that eating low-carb can still be incredibly delicious and satisfying.

Give it a try and let me know what you think! Tag me if you share your delicious creation online – I’d love to see it! Happy baking!