Keto Skillet Bread

Elena Butuc

It's been almost 2 years since I discovered the low-carb diet or the LCHF diet (the more restrictive version is called 'keto'). I have lost a lot of weight but, most importantly, I can keep it under control, without constraining myself too much when it comes to my food pleasures. I admit I'm not permanently on this diet, I'm too much of a good eater ... but I easily come back to it and I feel okay again.

The most 'painful' is giving up bread and everything else involving flour, but for this, the keto diet has some extremely tasty solutions.

I have made this recipe with various low-carb flours and seeds, still, the almond flour version is the closest to the classic skillet bread taste, so I warmly recommend it.

You can add in seeds, olives, cheese, your favourite vegetables, it will be absolutely delicious.

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Ingredients

Metric US

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Egg

3 pieces

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Yoghurt

150 g

10% fat yoghurt or 30% sour cream

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Yellow cheese

125 g

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Psyllium husk

2 tbsp

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Almond flour

75 g

I make it myself, in the coffee grinder

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Baking powder

1 tsp

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Salt

0.5 tsp

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Vegetable oil

2 tsp

or a small dice of butter, to grease the skillet

Step by step

Step 1

In a big bowl, put together eggs, yogurt and yellow cheese after you grated it using the large holes side.

Mix the ingredients very well with a fork.

Step 2

Then stir in almond flour, psyllium fiber, baking powder and salt.

Step 3

Whip the mixture thoroughly using a whisk, until smooth and without any lumps.

Let rest for 10-15 minutes, for the psyllium fiber to expand.

Step 4

I recommend cooking the bread in a smaller skillet, 22-24 cm in diameter. You'll be able to flip it more easily if it's smaller.

Grease the skillet with some oil or butter, pour in half of the batter and spread it evenly using a spoon.

Step 5

Place the skillet over the lowest heat (the bread can become brown very quickly!) and let cook slowly on one side for 10-15 minutes.

You will notice it will grow bigger and make air bubbles on top.

Step 6

When the edges turn to golden brown, you'll know it's time to flip on the other side, using the spatula. Cook for another 5-10 minutes, until this side too turns to golden brown.

Step 7

Take out the bread, place it on a plate or cutting board and let cool completely. The same way prepare the second one.

Step 8

I usually cut each bread in 4-6 slices (I keep them in the fridge, covered in plastic wrap) and I have them at breakfast, or with some soup, or they can go very well with eggplant salad etc.

Enjoy!