Keto Skillet Bread

Keto Skillet Bread

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.


3 pieces
150 g
10% fat yoghurt or 30% sour cream
Yellow cheese
125 g
Psyllium husk
2 tbsp
Almond flour
75 g
I make it myself, in the coffee grinder
Baking powder
1 tsp
0.5 tsp
Vegetable oil
2 tsp
or a small dice of butter, to grease the skillet

Step by step


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. 


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


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. 


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. 


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.  


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. 


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


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. 



Quantity: 2 pieces
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:

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