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Home / Recipes / Savory Breads

Keto Bread - Pork Rind Nearly No Carb Bread

By Lisa MarcAurele · Jul 5, 2020 · 572 Comments

308.0K shares
Jump to Recipe
pork rind keto flatbread
pork rind keto flatbread
Near zero carb keto bread recipe
keto low carb flatbread
keto pork rind bread pinterest image
pork rind keto flatbread

A no carb bread is almost impossible to make. But, this low carb pork rind keto bread comes pretty close to being zero carb.

pork rind keto bread pinterest cover image
Article Index
  • The Best Zero Carb Bread
  • Pork Rind Nearly No Carb Keto Bread Recipe
  • Other Recipes To Try
  • Recipe

The Best Zero Carb Bread

I was on a quest to find another low carb bread recipe that didn't taste like eggs but would be super low in carbs. And, I was looking for something made with everyday ingredients.

There's a ton of recipes out there like cloud bread and Soul bread which are very close to being the ideal no carb bread. But, one is a bit eggy and the other requires expensive whey protein.

After seeing a comment about pork rind bread on a Facebook post, I decided to give it a try. Unfortunately, I couldn't find a good recipe for it so I developed my own keto bread recipe using crushed pork rinds.

The recipes I did see find were all flat breads so I made it that way as well. It may work in a loaf pan, but I haven't tested it that way yet.

You can never have enough low carb bread recipes and all my other ones are based on almond flour, coconut flour, or eggs. So, it's nice to have another option for bread on a restricted carb eating plan.

My first attempt was made with all mozzarella cheese and it was pretty dense and tasted like fried cheese. So, I added in a block of cream cheese to lighten things up.

keto bread dough ingredients in bowl

The method used is very similar to a Fat Head dough. The mozzarella and cream cheese are melted together first and then the eggs and flour are added.

Although I was aiming for a nearly no carb bread, this pork rind ketogenic bread does have about 2 grams of total carbs per slice. The carbs are from the cheese and eggs.

It's pretty much impossible to make a true zero carb bread. You can come close. But with recipes needing cheese and eggs, it's difficult to do.

There is a small amount of sugar in the bread which comes from the lactose in the cheese. It could be reduced by cutting back on the cheese. However, flavor and texture wouldn't be as good.

Since this is my first attempt at a pork rind based keto bread, I'd like to experiment with the recipe a bit more. I can see this being used as a base for a low carb pizza crust and bagels.

I'll try it as a low carb white pizza as I prefer the white sauce over tomato based sauces. And, bacon and spinach are my favorite toppings on white pizza.

baking and slicing keto bread

One slice of this nearly no carb bread recipe is super filling. I tried making a sandwich with two slices and could only eat a few bites. So for sandwiches, I recommend using only one slice cut in half.

You may be wondering if there's a strong pork taste. I didn't think so. And, if you use crushed pork rinds that have been stored in the freezer, it does eliminate most of the pork flavor.

Although I didn't use any, you can add in some herbs and spices to enhance the flavor of the bread. And, those would help cover up any pork taste.

I would think that the salt free garlic and herb would make this taste great. I love to use that spice for a lot of things. So next time I make this, I'll give it a try.

Since this is a flat keto bread, it's perfect for making a panini. Just keep the slices small or try to cut each into two thinner slices. It's pretty sturdy and thick enough to cut through the center.

I'm also thinking to try baking this in a thinner version for wraps. I just want to make sure the recipe doesn't depend on too many eggs so there's no eggy taste.

pork rind keto bread

I'm also thinking of trying a ham and cheese melt or a keto grilled cheese sandwich using this keto bread. It would also be a good base for a bruschetta appetizer.

Pork rinds are the best ingredient to use for a zero carb bread since there's no carbs in them. You can pretty much use them crushed as a flour substitute.

I'd like to try them in a sweet recipe too. I'm just not sure what kind of recipe to test them in first. Maybe a sweet cinnamon cereal?

My daughter loves cinnamon toast crunch so I'd love to find a low carb substitute for that. I just won't tell anyone there's pork rinds in it to see if they notice.

Have you tried using crushed pork rinds for making low carb bread? If so, how has it worked out for you? Do you prefer it over almond flour bread or coconut flour bread recipes?

Pork Rind Nearly No Carb Keto Bread Recipe

nearly no carb keto bread sandwich

Kitchen tools used in the recipe:

  • Baking sheet
  • Microwaveable bowl
  • Mixing spoon

Other Recipes To Try

Are you searching for more low carb breads to make at home? Try one of these favorites:

  • Keto Flax Meal Bread slices like regular bread and is incredibly filling. The flax meal gives it a boost of fiber.
  • Low Carb Burger Buns are the perfect rolls for holding juicy hamburgers.
  • Keto Coconut Flour Pumpkin Bread tastes like everything you love about fall and it only has 2 grams net carbs per slice.
  • Keto Zucchini Bread is flavorful, moist, simple to make, and gluten free.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

pork rind zero carb keto bread

Nearly No Carb Keto Bread

4.70 from 243 votes
A zero carb bread is almost impossible to make. But, this low carb pork rind bread comes pretty close to being zero carb.
Prep Time:10 minutes mins
Cook Time:21 minutes mins
Total Time:31 minutes mins
Course: Bread
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 12 people
Calories: 166

Video

Ingredients

  • 8 ounces cream cheese
  • 2 cups mozzarella cheese grated (about 210 grams)
  • 3 large eggs
  • ¼ cup parmesan cheese grated (about 27 grams)
  • 1 cup crushed pork rinds about 46 grams
  • 1 tablespoon baking powder

Optional:

  • herbs and spices to taste
US Customary - Metric

Instructions

  • Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
  • Place cream cheese and mozzarella cheese in large microwaveable bowl.
    mozzarella and cream cheese in bowl
  • Microwave cheese on high power for one minute, stir, then microwave for another minute and stir again. The cheese should be fully melted.
    melted cheese for pork rind bread
  • Add egg, parmesan, pork rinds, and baking powder. Stir until all ingredients have been incorporated.
  • Spread mixture onto parchment paper lined pan. Bake at 375°F for 15-20 or until lightly brown on top.
    pork rind keto bread dough spread on parchment paper
  • Allow pan to cool on rack for 15 minutes, then remove bread from pan and cool directly on rack.
  • Slice into 12 equal sized pieces. Can be eaten plain or used to make sandwiches.
    sliced keto bread

Notes

The recipe can be baked in a circle and used as a pizza crust. It can also be baked ahead and frozen for later. Vacuum sealing the cooled baked crust will prevent the crust from getting freezer burned. It should last at least 3 months in the freezer.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 166 | Carbohydrates: 1g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 294mg | Potassium: 158mg | Fiber: 0g | Sugar: 0g | Vitamin A: 465IU | Calcium: 189mg | Iron: 0.5mg

Additional Info

Net Carbs: 1 g | % Carbs: 2.5 % | % Protein: 22.9 % | % Fat: 74.5 % | SmartPoints: 6
Values
Array
(
    [serving_size] => 1
    [calories] => 166
    [carbohydrates] => 1
    [protein] => 9
    [fat] => 13
    [saturated_fat] => 7
    [cholesterol] => 86
    [sodium] => 294
    [potassium] => 158
    [fiber] => 0
    [sugar] => 0
    [vitamin_a] => 465
    [calcium] => 189
    [iron] => 0.5
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: September 4, 2017... Last Updated: September 30, 2020, with revised images and added recipe information.

« Chocolate Keto Frosty Low Carb Shake
Keto Pumpkin Pie (Low-Carb & Gluten Free) »

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Reader Interactions

Comments

  1. Wanda

    December 03, 2024 at 6:17 pm

    This is the second time that I have made this delicious bread, I rolled it out in a circle and placed though dough with parchment paper in a 12 inch cast iron skillet. This made the most delicious deep dish pizza! One piece is more than enough, but I had two as I had been missing pizza for so long. Thanks for the great recipe.

    Reply
  2. Lisa Cee

    September 26, 2024 at 5:30 pm

    5 stars
    I’ve really loved this recipe now & am sorry that I haven’t told you how great it is! It is in the “Go To” section of my personal cook book.

    Just reading through your comments again & you had said that you were thinking about trying to make a wrap out of it. Have you tried this yet?

    Thanks again for all your recipes - especially this one!

    Reply
  3. Michael

    September 18, 2023 at 12:14 am

    I saw your Nearly No Carb Keto Bread recipe earlier today and I had to try it. This was my first attempt at any keto bread recipe, so I was worried I would completely mess it up. Almost did at one point, but in the end it all worked, so this recipe if fairly bullet proof!

    Tips from my first go through:

    First, for easier melting and mixing I let the cream cheese to come up to room temperature. Then divided it into chunks by hand, and into the bowl.

    For the mixing of the dough I used a large, stiff plastic spoon. Then once the second microwave round was finished and I had added (almost) all of the remaining ingredients, including some Moroccan spices that I enjoy, I switched to a standard potato masher. That really made the final mixing effort fast and easy.

    I spread the dough out on the parchment paper, placed it in the oven, turned around and saw still on the counter the one ingredient that I had failed to add. The baking powder. Panic! Without the baking powder the recipe was going to fail. So … out of the oven. Before returning the dough to the bowl I distributed the baking powder evenly over the dough. Then scraped it back into the bowl for another mix.

    When I got the dough back onto the parchment it had thickened up so much that it was very difficult to get it spread evenly. Solution? I placed another sheet of parchment on top of the dough and rolled it out easy.

    Baked and cooled as directed. This bread came out beautifully! Seems like magic, light spongy texture inside, solid lightly browned outer layer. I would never know that this was not a standard bread recipe!

    I made two sandwiches. One was hard Italian salami. With the salt level already in the bread from the pork rinds, this made for a bit too much salt. I will avoid salted deli meats with this bread in future. Second sandwich was roast beef, in honor of Sarah’s choice in the video. Much better selection.

    Bravo on this terrific recipe!

    Reply
  4. Bonnie J Jacobs

    July 06, 2023 at 1:16 pm

    Hello, if you want to avoid any eggy taste you can use just the whites. I do that with chaffles. Can't wait to try this. I'm having a hard time finding a shredded mozz that doesn't have the carb non caking stuff. Blocks are expensive but I guess I will have to do that. Down 27 from 212 lbs so far. This is huge for me cuz I failed at keto 3 times but my bad I was just consuming way too much food. It's working now. Thank you for caring for all of us out here, LOVE all your recipes and videos. I wish you well. God Bless. From Cape Cod, Bonnie J Jacobs imasaj@gmail.com

    Reply
    • Avonda Williams

      February 25, 2024 at 4:15 pm

      Word from the learned. I too went the block mozzarella route but didn’t think to chop it up before melting. It was a mess! Next time I will chop it up into small blocks before microwaving. Otherwise it turned out great.

      Reply
  5. Janet French

    March 18, 2023 at 12:50 pm

    5 stars
    This bread has become one of my most requested when going to a party. I’ve tried Monterey Jack & Onion Jack and like them too. Italian herbs, garlic &onion are my favorite flavors. Definitely better to hand mix and you’re right, it takes a strong arm but worth it to get the mix right. Don’t add the eggs too soon after taking the cheese out of the microwave as you may coddle them! Great recipe

    Reply
  6. Sandy Brown

    March 04, 2023 at 1:43 pm

    I just made these. I used a muffin top pan to make 6 rounds then I used a half sheet pan and got 9 sections. Had enough dough to make two more in my mini griddle. So I got 17 out of this batch. I’m going to freeze some, use a couple tonight for a burger bun. I nibbled on one just to taste it and it tastes really great to me. Thanks for this super easy recipe!!

    Reply
  7. Lisa

    March 03, 2023 at 7:48 pm

    5 stars
    Goodness! Best bread ever!! Thanks so much for the recipe. Also, thanks to the Keto Twins who convinced me to try it! Keep pumping out your recipes, you are becoming a favorite creator for me!

    If you are ever able to make it into a hot dog bun, please let me know!

    Reply
  8. Amy G

    July 22, 2022 at 12:33 pm

    5 stars
    I just made this and it’s delicious! I will make with my unsalted pork rinds next time, but even with it being a little salty, it’s the best no carb bread I’ve made! I’m going to make meatloaf sandwich for lunch❤️❤️❤️

    Reply
  9. Domino

    June 09, 2022 at 12:30 am

    This looks like it would be an awesome pizza crust

    Reply
    • Lisa MarcAurele

      June 09, 2022 at 9:23 am

      Yes! Many people (including myself) use this as a base for keto pizza. It is perfect for that!

      Reply
    • Suzi

      July 04, 2022 at 1:16 pm

      5 stars
      Lisa, THIS is the kind of recipe i'd like to see more often - as a person who has reversed their T2 Diabetes with a combination of Ketovore/carnivore - It is vitally important to me that I keep carbs at a minimum. Instead, I see more and more recipes all over the web that are very high in carbs - yet, people are still calling them "keto". So I am very appreciative of you and this recipe. By the way there is an excellent almost zero carb bread that is the absolute most tasty bread i've had since coming into the low carb community. It came from this website (hope it's ok if i paste it in here. - I've done some modifications on it for myself and it is even more like real bread. The way I make it - it still only has .1 gr of carbs. Full recognition belongs to : https://www.ketokeuhnnutrition.com/keto-recipes/zero-carb-keto-bread/ I've used this bread for grilled cheese, french toast, bread pudding, bread crumbs. I hope you'll check it out.

      Reply
      • Lisa MarcAurele

        July 07, 2022 at 6:50 am

        I have not tried the bread made with eggs, meat, and pork rinds but I do think it needs a few modifications to be more like bread.

      • Shirley

        September 11, 2023 at 9:16 pm

        May I ask what changes you made?

      • Tanya Stephan

        May 20, 2024 at 6:14 pm

        5 stars
        Genius!

  10. Linda

    May 31, 2022 at 8:59 am

    3 stars
    Made this over the weekend. While it is similar to bread, it doesn't toast and it is extremely salty (I'm guessing from the pork rinds). Is there any solution to that? Otherwise, I love it but the salty taste is too much!

    Reply
    • Lisa MarcAurele

      May 31, 2022 at 9:05 am

      I have found that you have to use a good quality pork rind (I get great results with EPIC brand or similar) to get the best results. I look for pork rinds that are baked as they are less greasy and less salty.

      Reply
      • Linda

        June 01, 2022 at 1:29 pm

        3 stars
        There was nothing wrong with the quality of the pork rinds. Between the greasiness from the mozzarella and pork rinds and the fact that you can not toast this bread, and the salty flavor, the only way to eat this bread is out of the fridge perhaps with some turkey breast in between it. I won't be making it again and will look for a recipe that represents more of a bread texture and taste.

  11. Junkgrl

    March 22, 2022 at 12:58 pm

    The jump to the recipe buttons are crucial. Should be a jump to comments also. Lots of good tips there. All the in between so called “eye candy and blah blah” is just—food droppings. Why why why?

    But I am trying the recipe. Looks good. But page after page of waffling on is tedious. Just a hint. I assume all this is for monetizing the blog. Whatever. First place I go is recipe. Second comments. Rest is superfluous. Drives me nuts. Sorry.

    Reply
    • Lisa MarcAurele

      March 22, 2022 at 1:27 pm

      The posts have both "Jump To Recipe" button and jump to comment links. Both are at the very top of the page.

      Reply
    • Jodi

      August 29, 2022 at 5:33 am

      5 stars
      It's comments like yours that go on and on that drives me nuts lol. Specially since all you had to do was "jump to recipe" lol. And if you couldn't? Why go to blogs lol Isn't that what a blog is all about? Lastly I Liked her blog. Dont like it don't read it.. many others do

      Reply
  12. Teresa King

    January 21, 2022 at 11:28 am

    I have a similar recipe for cheddar bay biscuits. It is totally not necessary to melt the cheeses together. I just beat the cheeses together, add the eggs then everything else. I'm going to try this recipe both ways and see what the difference is

    Reply
    • Bev Rucks

      February 22, 2022 at 1:37 pm

      Did just beating the cheeses work ok in this recipe? It sure would make it easier.

      Reply
      • Lisa MarcAurele

        February 23, 2022 at 10:14 am

        It should be okay, but I do recommend Using a blender or food processor.

  13. Phyllis

    January 19, 2022 at 12:04 pm

    Could this be divided into portions like biscuits? Would they balloon too much? Thank you.

    Reply
    • Lisa MarcAurele

      January 19, 2022 at 5:32 pm

      You can definitely divide the dough and make smaller biscuit portions just like Fat Head dough.

      Reply
  14. Sue

    December 29, 2021 at 11:03 am

    Love, love, love this bread! One question though.... as it was baking the top layer ballooned up. Is that supposed to happen? Do I let it do that and just flatten back down as it cools or release the steam as it is baking?

    Reply
    • Lisa MarcAurele

      December 29, 2021 at 11:10 am

      You can poke it during baking to release any air bubbles in the dough if you don't want those. But I usually don't get them too badly with this recipe.

      Reply
  15. C Gollner

    October 23, 2021 at 3:19 pm

    5 stars
    Thank-you for this excellent recipe! I made 2 11x13 rectangles, baked them per instructions. We used one for flatbread pizza and part of the other for grilled cheese sandwiches. I can't wait to see what else I can use it for.

    Reply
  16. Melanie Macon

    June 14, 2021 at 12:03 pm

    This is quite good. Delish plain once cooled from the oven. I'm hoping it will stay just as yummy when I pull it out of the fridge to use later in the week. This could easily be my go to bread.

    Reply
    • Lisa MarcAurele

      June 15, 2021 at 11:14 am

      I reheat mine in the toaster oven and the leftovers are just as good as fresh.

      Reply
    • Lauren

      March 08, 2022 at 2:40 pm

      Could this be used on top of a pot pie? Do you think it would do better cooked first then layered on top or layered on top and baked with the pie?

      Reply
      • Lisa MarcAurele

        March 09, 2022 at 11:47 am

        You can use it to top a pot pie. Just add the dough on top of the pie before baking.

  17. Larrisa

    April 28, 2021 at 11:26 pm

    5 stars
    Best flavorful keto bread out there! I can eat this all day, goodbye regular bread, hamburger buns, flat bread, etc.

    Reply
  18. Lesley-Ann

    March 04, 2021 at 9:50 pm

    4 stars
    I tried this today thinking I was going to make a breakfast sandwich with it but I was so excited to eat a sandwich that I make a turkey and swiss instead lol I was stuffed after just one! Tomorrow I'll be making that breakfast sandwich with the leftovers!

    Reply
    • Jodi

      August 29, 2022 at 5:36 am

      5 stars
      Takes a min longer and worth it to melt first

      Reply
  19. Rach

    January 28, 2021 at 7:59 pm

    Ok this is not oopsie bread it more like a flatbread focaccia it’s great. Just make sure your cream cheese mixture is really melted before you add everything else. Like super melted or it’s hard to mix. I’d recommend mixing by hand because the cheese got all gummed up in the hand mixer. It was really good.

    Reply
  20. Kathryn Allen

    December 11, 2020 at 5:07 pm

    There are no amounts in the video and no where to find recipe. Also no oven temperature listed.

    Reply
    • Lisa MarcAurele

      December 11, 2020 at 5:15 pm

      If you click on the "Jump To Recipe" button near the top of the post it should take you right to the printable recipe where all the information is located.

      Reply
  21. Sandra

    November 10, 2020 at 1:10 pm

    5 stars
    Hi Lisa,
    Just made your Nearly No Carb Keto Bread. It was very easy and turned out really good. I used Hot and Spicy pork rinds that I had and Everything Bagel seasoning. I omitted the parmesan cheese because I didn't have it. My bread looks just like yours but it is a little orange. That has to be the Hot and Spicy pork rinds. Thanks for the great recipe!

    Reply
    • Robert Marshall

      March 02, 2023 at 2:05 pm

      Glad to mentioned the Hot & Spicy Pork Rinds. That is the only bag I have in the house right now, and wanted to try this bread out. 🙂

      One thing that's puzzling to me though. When I enter the ingredients in Cronometer it's telling me there are 2.5g Carbs per serving; which is nowhere near zero carbs. Granted different brand ingredients will give different results. But, that's a big difference.

      Reply
  22. Carolyn Griffin

    November 04, 2020 at 5:38 pm

    Make sure your stirring arm is strong, it is tough to get it to incorporate and then spread. LOL. In the oven now. I did sprinkle garlic powder on top. I will report back on how my husband and I like.
    Carolyn

    Reply
    • Carolyn

      November 04, 2020 at 6:54 pm

      5 stars
      It is very good. My husband hasn't tried it yet but I know he's going to like it. Thank you.

      Reply
  23. Michelle

    October 17, 2020 at 7:57 pm

    Made this tonight but pressed it out on my pizza stone. Baked til brown then covered it in pizza sauce and our favorite toppings. Baked til cheese was all melted. My hubby loved it. Awesome pizza crust!

    Reply
  24. Nick Padilla

    September 24, 2020 at 12:24 am

    I made this for my girlfriend and she loved it. I really didn't mesure out the pork rinds and added Italian seaoning. We used it as sandwich bread and put sun dried tomatoe turkey, mayonnaise, mustard, lettuce, and tomato.
    Delicious thanks

    Reply
  25. Sandy

    September 06, 2020 at 2:35 pm

    I'm so looking forward to trying your recipes. Wondering if anyone has tried making this bread recipe in an airfryer (basket type, no racks) and if so, hope they will share their experience. Thanks again for offering your many (and free) low carb and keto recipes! ????

    Reply
    • Lisa MarcAurele

      September 06, 2020 at 6:12 pm

      It should work in an air fryer, but the temp and time would likely need to be lowered. You also want to make sure it fits the air fryer so you may want to cut the recipe in half or a third.

      Reply
      • Sandy

        September 14, 2020 at 1:51 pm

        Lisa, thank you! Just might need to give it a try, especially for making in the RV. Oven just heats the space up too much, and I do not want to wait until winter. ????

  26. Rhonda L

    August 15, 2020 at 7:24 pm

    5 stars
    I've made this several times....I tweek it each time...the latest I used pepper jack cheese...OMG

    Reply
  27. Sonia

    August 05, 2020 at 4:02 pm

    Please sent me receipt
    Thanks!!

    Reply
    • Lisa MarcAurele

      August 05, 2020 at 9:25 pm

      The recipe is found above at the end of the post. You can jump right to it using the "Jump To Recipe" button.

      Reply
  28. Dana

    July 31, 2020 at 2:28 pm

    I LOVE THIS! Thank You So Much for the recipe. Has anyone added baking soda? Just wondering how to make it a bit crunchy. I've tried toasting it but it doesn't toast either.

    Reply
    • Lisa MarcAurele

      July 31, 2020 at 4:09 pm

      Maybe a low temp oven for a an hour or so to dry it out?

      Reply
  29. Astro

    July 12, 2020 at 9:27 pm

    Kiwi here, wondering what pork rinds are..... Are they like English pork scratchings found in the UK?

    Reply
    • Lisa MarcAurele

      July 13, 2020 at 8:10 am

      Pork Rinds are made from pig skin. they have no meat, no fat, no hair. Just the rind is fried which makes it 'puffs up'. They are usually salted and seasoned.

      Reply
      • Tari

        September 06, 2020 at 12:13 pm

        What temp do you bake on?

      • Lisa MarcAurele

        September 06, 2020 at 6:11 pm

        The recipes states 375°F.

  30. Karen

    July 05, 2020 at 1:44 pm

    Very good recipe. I used salt and pepper pork rinds. FINALLY, a bread that taste good!! Thank you!!

    Reply
  31. Aida C

    July 01, 2020 at 1:17 pm

    5 stars
    Omg this is my first time doing Keto bread is delicious

    Reply
  32. michael mcnaul

    June 24, 2020 at 11:26 am

    5 stars
    Lisa, first time making this pork rind bread it is so good i used pepper jack cheese instead of mozzarella... great recipe !!!

    Reply
    • Lisa MarcAurele

      June 24, 2020 at 7:37 pm

      Thanks Michael! Glad you enjoyed the bread!

      Reply
  33. Karen

    June 20, 2020 at 8:17 pm

    It turned out exactly as described for me. It has great texture and taste. I was worried about the thickness because it looked thin, but was surprised when I sliced it. Thanks!

    Reply
  34. Leslie Oorschot

    June 12, 2020 at 3:32 pm

    5 stars
    Loooved this recipe!

    Reply
  35. radah stanton

    May 27, 2020 at 1:30 pm

    when making these breads. what is the shelf life.

    Reply
    • Lisa MarcAurele

      May 27, 2020 at 2:21 pm

      It lasts at least a week in the refrigerator and at least 3 months in the freezer.

      Reply
  36. Sarah Christensen

    May 13, 2020 at 3:39 pm

    5 stars
    Made this today, got thumbs up from my picky husband! Really impressed, Lisa - tastes great, not eggy and not "porky" at all. I lined a 1/4 sheet pan with parchment and used damp hands to press the batter out to fill the entire pan, and sprinkled black salt and sesame seeds on top. Because it was a bit thicker than yours, mine cooked in 26 minutes, for anyone interested.

    I would like to clarify the amount of pork rinds. I absolutely weigh every ingredient when I bake, so thank you for including the weights!! However, there is absolutely zero chance that 1 cup of crushed pork rinds equals only 46 grams. I spooned the crumbed rinds into my 1-cup measure on the scale and in order to fill the measure I needed over double the amount of pork rind crumbs. 94 grams, to be precise. I was so surprised I dumped them back into the container, got a different 1 cup measure, and tried again - this time 92 grams. So...

    Your thoughts?

    Reply
    • Lisa MarcAurele

      May 13, 2020 at 5:34 pm

      Next time I make this, I'll weigh the pork rinds again. I do use the Epic brand which tends to be lighter than others.

      Reply
      • Sally

        July 11, 2020 at 4:44 pm

        Try crushing in food processor. It measures exactly 1 cup

  37. Megan Stevens

    May 07, 2020 at 10:56 am

    5 stars
    So great to have an alternative to almond flour!! Thank you for another great recipe!

    Reply
  38. Phyllis

    April 26, 2020 at 11:34 am

    5 stars
    Have made this many times in the last month and a half. Made today with different cheese a Colby Monterrey jack blend. Hoping it comes out near the same. Thanks for the post. Love making open face egg and sausage sandwiches.

    Reply
  39. Evelyn

    April 23, 2020 at 4:04 pm

    The bread was delicious. I liked that crushed pork rinds was use instead of almond flour. I have tried keto bread made with almond flour and it taste a bit heavy for me. I also added some garlic powder and parsley. My husband who loves bread said it tasted great. I will definitely make it again.

    Reply
  40. Phyllis

    April 23, 2020 at 1:13 pm

    Have made this several times. I love it. Just had a quick question. I've recently found an Italian blend cheese (2 1/4 cup) and deleted Parmesan. I guess my question is can I use other cheese blends to make this?

    Reply
    • Lisa MarcAurele

      April 23, 2020 at 3:05 pm

      Other cheese blends can be used in the bread to change it up. I've used cheddar in place of mozzarella.

      Reply
  41. Shanna

    March 27, 2020 at 7:39 am

    5 stars
    5 Stars! This is so good! It holds together so well. I used it for sandwiches and it makes an incredible pizza crust. I toasted mine in the oven with olive oil, garlic powder, and Italian spices. Then I melted buffalo mozzarella, Parmesan-reggiano with fresh basil red onions (planning to add prosciutto next time)! I even ate it with almond butter spread on top! Best recipe for bread! I will be making this again.
    I’d mix double the ingredients because you’re going to wish you had another batch when it’s gone!

    Reply
  42. Debra

    February 29, 2020 at 1:31 pm

    I think the crushed pork rinds could make a wonderful texture for cornbread or a wrap like tortilla?
    Thanks, Debra

    Reply
    • Lisa MarcAurele

      February 29, 2020 at 3:58 pm

      I think so too! Definitely something I'd like to experiment with.

      Reply
  43. Sam

    February 19, 2020 at 12:38 am

    Can egg substitute be used instead of real eggs?can’t eat them.

    Reply
    • Lisa MarcAurele

      February 19, 2020 at 2:06 pm

      I've used psyllium eggs with success in the recipe

      Reply
  44. Michelle

    February 03, 2020 at 1:55 pm

    How do you store it? In the fridge?

    Reply
    • Lisa MarcAurele

      February 03, 2020 at 3:01 pm

      I always keep it in the fridge although it's probably okay for a day or two on the counter.

      Reply
      • TB

        June 15, 2020 at 6:20 pm

        You store it in the frig how? Just in a container or layered in parchment paper?

      • Lisa MarcAurele

        June 16, 2020 at 8:45 am

        I just put the pieces in a covered container or a zipper bag.

  45. Micky

    February 03, 2020 at 12:51 pm

    5 stars
    Have you tried making bread with cassava flour? I use Ottos brand. Can't wait to try this with pork rinds.

    Reply
    • Lisa MarcAurele

      February 03, 2020 at 3:02 pm

      I've used cassava flour in the past, but it has more carbs than I like so I don't use it any more.

      Reply
  46. Karo

    January 28, 2020 at 6:14 pm

    I don’t have parm on hand what can I sub?

    Reply
    • Lisa MarcAurele

      January 29, 2020 at 7:24 pm

      I recommend a hard cheese like asiago or parmesan, but you can try using another cheese that you have.

      Reply
  47. Sou

    January 27, 2020 at 7:16 am

    I would like to make the recipe without the Pork, what can we substitute it for?
    Thank you

    Reply
    • Lisa MarcAurele

      January 27, 2020 at 8:55 am

      Try almond flour or a mix of almond and coconut flour.

      Reply
    • Trish

      February 01, 2020 at 2:58 pm

      I used ground pumpkin seeds and 1/2 c almond flour. I came out very good.

      Reply
  48. Caroline

    January 26, 2020 at 2:40 am

    Hi, first of all, the bread look absolutely delish. I'm just wondering, what's the purpose of the pork rinds in this recipe? Can it be substituted with psyllium husks for a vegetarian option? Thanks!

    Reply
    • Lisa MarcAurele

      January 26, 2020 at 8:41 am

      You can sub the pork rinds with almond flour. Crushed pork rinds are used like flour in this recipe. You can try psyllium, but I can't give you the amount as it would need to be tested and other changes may be needed.

      Reply
  49. Theresa

    January 21, 2020 at 3:13 pm

    5 stars
    This was the best keto bread and so easy to make. Turned out perfect and made my chicken salad sandwich so good. This will be the low carb bread I will continue to make.
    Thank you for a great recipe!
    Theresa

    Reply
  50. Claude

    January 19, 2020 at 3:20 pm

    5 stars
    Excellent Lisa, so far the best thing Ive made so far. I did play with it. I take recipes and tweek them, I’m from S. Louisiana. Cajun Country. I’m diabetic and had to change my diet. I added Minced Garlic and Garlic powder, Oregano and Basil. Sprinkled Parsley on top just before baking. This went with my Ribeye steak and a salad. Im not on a Keto diet just need to reduce carbs.
    Looking forward to other recipes on your site.

    Reply
  51. MK

    January 12, 2020 at 5:52 pm

    Very easy to make and we loved it. First keto bread that I've made and liked. Thank you for sharing. ????

    Reply
  52. Shannon

    January 09, 2020 at 2:21 pm

    Regarding the Mozzarella cheese, do you use Whole milk or
    Part Skim Low Moisture?

    Reply
    • Lisa MarcAurele

      January 10, 2020 at 8:26 am

      Either work in the recipe. The whole milk is preferable for keto.

      Reply
  53. Megan

    January 07, 2020 at 9:45 pm

    5 stars
    I added a little oregano to my batch and it was incredibly tasty! So glad I found this recipe!

    Reply
  54. Lauren

    December 15, 2019 at 7:24 pm

    5 stars
    This bread was fantastic! I actually found it to be tastier than fat head dough (and I LOVE fat head dough). It was much better for sandwiches and had more of a fluffy texture. I replaced the 1/4 cup of parm with 2 tbsp of nutritional yeast just because I was out, but I'd do this again in the future for the added nutrients! Definitely not thick enough to slice in half though, so not sure how I would accomplish that, but ~320 calories for a sandwich's worth of bread isn't bad at all on keto, so that didn't bother me. I wonder how this would be with flavored pork rinds - will definitely play around!

    Reply
  55. Keta Flowers

    December 11, 2019 at 6:51 pm

    Newly diagnosed with gluten intolerance and am looking for recipes that are easy and don't have lots of ingredients. This sounds so good and I have all ingredients on hand! Can't wait to try this. Store bought bread is expensive so this will be a staple for me. Thanks for posting the recipe.

    Reply
    • Lisa MarcAurele

      December 11, 2019 at 8:54 pm

      Hope you enjoy this simple flat bread!

      Reply
  56. Gabriele Ternes

    December 08, 2019 at 9:28 pm

    5 stars
    Absolutely delicious.

    Reply
  57. Gabriele Ternes

    December 08, 2019 at 12:57 pm

    This was absolutely delicious. Thanks for the great recipe.

    Reply
  58. Debbie

    November 24, 2019 at 2:27 pm

    How long will this keep?

    Reply
    • Lisa MarcAurele

      November 24, 2019 at 7:21 pm

      It keeps for a week or so in the refrigerator but you can freeze it for up to 3-4 months.

      Reply
  59. Abby

    November 15, 2019 at 2:14 pm

    Hi,
    i was wondering if I could use the parmesan cheese in the shaker bottle or does it have to be fresh grated ? this looks and sounds like what I've been looking for and can't wait to try it.
    thank you for a great recipe..

    Reply
    • Lisa MarcAurele

      November 16, 2019 at 10:32 am

      If you only have the kind in the can, that's fine to use.

      Reply
  60. Karen Davis

    November 12, 2019 at 7:56 pm

    5 stars
    Very, very good and easy. Next time will add some herbs. Keep up the good work.
    Happy Holidays!

    Reply
  61. Martha

    October 23, 2019 at 4:16 pm

    Oh my goodness I made this this morning and been eating on it all day lol So good will be making it again and again I added garlic powder and is wonderful...

    Reply
  62. Sandi

    October 22, 2019 at 11:05 am

    Thank You! These all sound and look wonderful! Now I have to try them all.

    Reply
  63. Renee

    October 21, 2019 at 12:08 am

    I’m super excited to try this new bread recipe. Thank you for the post.

    Reply
  64. Wilma

    October 16, 2019 at 9:38 am

    5 stars
    Made a double batch of this recipe. One wouldn't make it pass tonight. Family loves this bread and so easy to make. ?

    Reply
  65. Kyra

    October 08, 2019 at 1:23 pm

    Mine seems to be a bit dense and eggy. I may have to toast it before using it as bread for a sandwich.

    Reply
  66. Anne

    October 08, 2019 at 5:54 am

    If i was to use almond flour instead of pork rinds how much would i have to use and would i have to change the amount of any other ingredients?

    Reply
    • Lisa MarcAurele

      October 09, 2019 at 8:26 am

      I'd try the same amount and adjust as needed from there.

      Reply
  67. Melissa

    October 06, 2019 at 4:29 pm

    5 stars
    This is awesome as a breakfast or regular pizza crust as well. My family loves it!

    Reply
  68. Darcy

    October 02, 2019 at 7:16 pm

    I don't like parmesan. Any suggestions for substitutions?

    Reply
    • Lisa MarcAurele

      October 03, 2019 at 10:26 am

      You can leave it out, use nutritional yeast, or use almond flour.

      Reply
  69. Laura Trummer

    September 29, 2019 at 6:11 pm

    Just tried your pork rind bread. Can't believe how incredibly delicious it is. I believe I could eat it plain and be perfectly happy. Also, I think this wins a prize for being the easiest to make. Husband is happy too. Thanks so much.

    Reply
  70. Dee Ditmore

    September 22, 2019 at 4:07 pm

    Trying this today. Wondering? Does it have to be refrigerated?

    Reply
    • Lisa MarcAurele

      September 22, 2019 at 7:48 pm

      It should be okay left out for a day or so, but I keep mine stored in the refrigerator.

      Reply
  71. Christine

    September 19, 2019 at 2:14 am

    Look forward to trying this but was wandering if the pork rind is crackling from pork ,or a pork packaged pork rind

    Reply
    • Lisa MarcAurele

      September 19, 2019 at 1:46 pm

      I use packaged pork rinds.

      Reply
  72. Michelle

    September 14, 2019 at 1:58 pm

    5 stars
    I’m enjoying this for sandwiches. I’ll try it as pizza crust next!

    Reply
  73. Cie

    September 03, 2019 at 6:25 pm

    I tried baking the bread today. It came out really well. Thank you. I was skeptical but I am now a believer. It was SO nice to make a sandwich for lunch. I used one piece cut in half, wonderful!

    Reply
  74. Pat

    September 02, 2019 at 4:23 pm

    I've now baked my 5th batch of this flatbread. I really love it!
    I've tried other breads and this is by far my favorite. THANK YOU so much for sharing!

    Reply
  75. Jody

    September 02, 2019 at 4:22 pm

    I’m so looking forward to trying this; it sounds great. I’m allergic to almonds and many low carb bread recipes use almond flour. I've tried other recipes from your site and they’re always good. I have no doubt that this will be too!

    Reply
  76. Jolie

    September 02, 2019 at 1:46 pm

    I made this today and used it as my "bun" for a cheeseburger.
    It worked very well and as for flavor - it picked up the burger and onion nicely.
    Definitely going to make as a regular addition to my keto/ low carb lifestyle.
    Thank you for sharing this recipe!!

    Reply
  77. Faye Garrett

    August 31, 2019 at 6:56 pm

    4 stars
    Best bread recipe I've tried. Just made it for burgers. It held together and had a better texture than the keto rolls Ive used in the past. I wonder if you could use cheddar in stead of mozarello? I can't wait to try this recipe for pizza! Thanks for sharing.

    Reply
    • Lisa MarcAurele

      September 01, 2019 at 8:45 am

      Cheddar isn't as stretchy as mozzarella, but you can try and see how it works out.

      Reply
  78. Rula

    August 27, 2019 at 9:13 am

    What can I replace the pork rinds with ????

    Reply
    • Lisa MarcAurele

      August 27, 2019 at 11:16 am

      Almond flour should work.

      Reply
  79. Cindy

    August 23, 2019 at 6:52 pm

    5 stars
    It was delish! Both my husband and I enjoyed it. Great flavor and texture was great.

    Reply
  80. Sarah

    August 23, 2019 at 9:49 am

    I’d love to try this bread, however, I do not eat pork, therefore cannot use pork rinds, do you have any suggestions for a substitution?

    Reply
    • Lisa MarcAurele

      August 24, 2019 at 7:25 am

      Almond flour should work instead.

      Reply
    • Sherry

      August 27, 2019 at 3:53 pm

      Do you refrigerate to store the bread?

      Reply
      • Lisa MarcAurele

        August 27, 2019 at 9:55 pm

        I do.

  81. Sarah

    August 20, 2019 at 3:09 pm

    5 stars
    This bread is great! I made it today for the first time. I was just wondering how to store it? Refrigerator? I’m assuming with the eggs and cheese it shouldn’t be left out? I’m just curious if it is refrigerated, is it soggy when you take it out?

    Reply
    • Lisa MarcAurele

      August 21, 2019 at 9:28 am

      I keep it in the fridge. But it should also be okay out for a day or so.

      Reply
  82. Phyllis

    August 19, 2019 at 7:41 pm

    Made pork rind bread today. Great taste great. Been on keto diet for almost 3 weeks and been looking for more. Thanks

    Reply
  83. ALvie Kernells

    August 18, 2019 at 8:33 pm

    Just tried this and we loved it!! Followed the recipe as is then used it to make pizza. brushed the "crust" with olive oil with a little garlic powder then added the toppings. YUMMY!!!!! Great recipe!

    Reply
  84. Michelle

    August 18, 2019 at 1:53 pm

    How do you store this bread and how long will it stay fresh? First batch out of the oven now with Italian seasoning. Smells so good, can’t wait to try it with my keto tuna salad!

    Reply
    • Lisa MarcAurele

      August 19, 2019 at 9:06 am

      It can stay at room temp for a day or two, but I refrigerate to keep for a week. Freezing is also an option.

      Reply
  85. Nadine

    August 17, 2019 at 12:11 pm

    I made this and it was a great first bread attempt. Made cheesy garlic bread with it too. I will make this again for sure.

    Reply
  86. Marsha A Musselman

    August 16, 2019 at 2:30 pm

    Do you crush the pork rinds yourself? I've crushed them using a rolling pin when they are inside a bag, but even though many of the pieces are fine I don't know whether it gets fine enough to use like a flour for this keto bread recipe. Maybe you buy yours already crushed?

    Reply
    • Lisa MarcAurele

      August 17, 2019 at 8:34 am

      I crush them in a food processor.

      Reply
  87. Tara

    July 13, 2019 at 1:42 am

    3 stars
    Its a good cheese omelette, not exactly bread.
    I noticed during the preparation my dough was way watery after I added the eggs. I think because I grated my own fresh mozzarella it made it wetter than using pre-ground mozzarella? I have great luck with the rest of your recipes but not this one. I appreciate the commonly found ingredients and unlike other keto recipes, this is tasty even if not done right.

    Reply
    • Lisa MarcAurele

      July 13, 2019 at 11:16 am

      The pre-shredded cheese or the mozzarella slices work best in the recipe. I prefer the slices as they don't have the extra anti-caking starch.

      Reply
  88. Shellie

    July 04, 2019 at 11:17 am

    5 stars
    It was delicious ! Thank you

    Reply
  89. Betty

    July 02, 2019 at 10:38 am

    Don’t know if I’ve told you or not, but this recipe is delicious. I usually add herbs, but with or without, it’s really good. Thanks.

    Reply
  90. Barb

    June 29, 2019 at 6:03 pm

    I just made this, it's very good!

    Reply
  91. Carolyn Fox

    June 21, 2019 at 8:58 pm

    4 stars
    I haven’t tried this yet but looking forward to a non eggy tasting bread. When I enter this recipe into my Carb Manager app I come up with 3g carbs per slice. Am I calculating something wrong? Thank you.

    Reply
    • Lisa MarcAurele

      June 22, 2019 at 3:52 pm

      There are a lot of differences depending on the recipe calculator. I use WP Recipe Maker for my nutritional data.

      Reply
  92. Anne Walker

    June 21, 2019 at 6:43 pm

    5 stars
    I just made this bread and I thank you! It was delicious:) Using the pork rinds instead of almond flour made this bread very economical.

    Reply
    • Lisa MarcAurele

      June 21, 2019 at 7:45 pm

      Thanks for writing in! I'm so glad the pork rind bread worked out for you!

      Reply
      • JJ

        August 16, 2019 at 2:32 pm

        I use pork rinds as a breading as well so this is great!! I cant wait to try it. Please let me know if you try as a bread. Do you think it would work in a bread maker?

      • Lisa MarcAurele

        August 17, 2019 at 8:34 am

        If it works as a loaf, it should bake okay in a bread maker on a quick bread setting.

  93. Jennifer

    June 10, 2019 at 8:28 pm

    Can you freeze this bread?

    Reply
    • Lisa MarcAurele

      June 11, 2019 at 11:55 am

      You can freeze the bread either baked or unbaked.

      Reply
  94. Maureen

    June 04, 2019 at 3:35 pm

    5 stars
    I just made this a while ago and have only tasted the crumbs, but the crumbs impress me.
    Very, very good. I made it on a 11.25 x 7.50 cookie sheet ( same length of time) because that is all I had and it seems fine - obviously the bigger pan would make bigger slices . Even though I have only tasted the crumbs so far they taste amazingly "bready".

    Thanks for the recipe

    Reply
  95. Juan-Pierre

    June 01, 2019 at 1:21 pm

    I do believe this is a modified version of what is referred to as Fathead dough. I've been making a similar version without the baking powder, parmasan and pork rind for my pizzas. Im really interested in adding these extra incredients to experiment. Just for those curious, you can exchange the mozzarella for any cheese you can melt. I happen to have a large block of Gouda one day and used that instead. It makes a rather yellowish dough but extremely tasty.

    Reply
  96. Caroline bevill

    May 31, 2019 at 8:50 am

    Can’t wait to try this.

    Reply
  97. Shannon Clyde

    May 27, 2019 at 4:53 pm

    I love your web site and your recipes. We have really enjoyed them. I am not a fan of creamed cheese. I want to know if I can substitute Chevre goat cheese instead. I am wondering about the consistency as the goat cheese is much smoother in consistency. I am also wondering if Asiago cheese would work with the parmigiana or instead of it.

    Reply
    • Lisa MarcAurele

      May 27, 2019 at 7:19 pm

      Asiago should work well in place of parmesan. I'm not familiar with Chevre goat cheese but that's worth a try.

      Reply
  98. Meg

    May 17, 2019 at 7:20 pm

    I’ve been adding nutritional yeast to get more bread smell. Like 1-2 tsp. Will be trying this soon.

    Reply
    • Lisa MarcAurele

      May 17, 2019 at 10:13 pm

      I've heard that the nutritional yeast does give keto bread a better taste. I still haven't tried it myself, though.

      Reply
  99. ninth1

    May 17, 2019 at 12:59 pm

    5 stars
    Like it plain, like it with garlic, like it with some italian seasoning and garlic. There's just nothing to not like!

    Reply
  100. Marla

    May 01, 2019 at 7:03 pm

    5 stars
    This turned out great! I added some oregano and rosemary and garlic powder to the batter and spread it out in a 16 by 12 inch cookie sheet and used it as pizza crust!

    Reply
    • Lisa MarcAurele

      May 02, 2019 at 8:55 am

      It does make a great pizza crust and adding herbs and spices helps up the flavor.

      Reply
    • JJ

      August 16, 2019 at 2:35 pm

      Do you prebake before adding the toppings? If so how long and what are your steps? could this be used also for tortillas? or taco shells maybe or is it too soft?

      Reply
      • Lisa MarcAurele

        August 17, 2019 at 8:40 am

        I'd add toppings before baking.

  101. Kathy Hollar

    April 17, 2019 at 6:21 pm

    My husband and I are following the Keto Diet. We enjoy this bread better than other low carb breads I have made. I make sandwiches or just as a snack. Its very simple to mix up and bake in my oven.

    Reply
  102. Diana

    April 12, 2019 at 8:46 pm

    I just made this tonight to have an actual ham & cheese sandwich and am so glad I found your recipe. It is delicious and my husband and I have already started planning what else to eat it with!

    Thanks for the yumminess!

    Reply
    • Lisa MarcAurele

      April 13, 2019 at 8:59 am

      You're very welcome! Enjoy those keto sandwiches!

      Reply
  103. Purina

    March 15, 2019 at 5:19 pm

    3 stars
    This was so disappointing. Did anyone else think that 3 eggs sounds way too much? I used 2 and it was still a very wet mix, and had a wet texture and eggy taste when cooked. Shame, as I'd been looking forward to making this for weeks.

    Reply
    • Lisa MarcAurele

      March 15, 2019 at 7:46 pm

      Sorry it didn't work out. I do find that some of the less oily pork rinds make better crumbs for the recipe.

      Reply
    • Mike

      April 02, 2019 at 12:00 am

      46 grams is equivalent to 1/3 cup. So does the recipe call for a cup or 46 grams of crushed pork rinds?

      Reply
      • Lisa MarcAurele

        April 02, 2019 at 7:39 am

        The volume measurement is for crushed pork rinds. I'd have to weigh those to be sure.

      • Kathyhog

        April 23, 2019 at 3:37 pm

        Are you referring to the bag of pork rinds

      • Lisa MarcAurele

        April 24, 2019 at 6:58 am

        I do buy bagged pork rinds and then crush them.

  104. Donna

    March 09, 2019 at 4:03 pm

    5 stars
    Well I don't usually do reviews. BUT finally I can have a KETO sandwich!
    I love it. I pressed the bread as thin as I could and used two sandwich bags on my hands to make it easier to spread. I sliced it with a pizza cutter in half through the length. I cut it the other way in 6 pieces and ended up with 12 nice size pieces for a sandwich. So my first Keto sandwich! I am so happy with this recipe.
    I think I will try it next time with a little garlic & onion powder and maybe make something kind of like bread sticks.

    Reply
    • Nancy

      March 17, 2019 at 4:53 pm

      Thank you for the tip on the bags! ?

      Reply
  105. ELLEN

    March 09, 2019 at 2:55 pm

    Omgoodness, this is so good! Made it twice now. i wonder if you can make this into an stuffing as a side dish? Bakethe bread with a little onion and celery, and when cool, crumble and add chicken broth, a beaten egg and sage spice and bake. I’m going to try that.

    Reply
    • Lisa MarcAurele

      March 09, 2019 at 7:19 pm

      I've made stuffing out of pork rinds so this should work out too. I'd just cut it in cubes and toast them in the oven a little.

      Reply
  106. Cheryk

    March 05, 2019 at 5:38 pm

    5 stars
    Absolutely delicious for sandwiches, but great as a pizza crust too.

    Reply
  107. Melissa

    March 03, 2019 at 3:35 pm

    5 stars
    Love, Love, Love!

    This is my second time using your recipe. I cut the recipe in half and use only one large egg. I also added Mrs. Dash garlic and herb seasoning. I ran out of parchment paper, so I tried using foil and olive oil. Long story short, I made sure I had paper for the second patch. Thank you so much for this bread recipe.

    Reply
    • Lisa MarcAurele

      March 03, 2019 at 6:21 pm

      Seasonings are a great add to the keto bread. And a half batch is perfect for those cooking for only 1 or 2 people.

      Reply
  108. Debbie See Martin

    March 02, 2019 at 8:49 am

    I made this bread yesterday and I thought I was going to CRY!!! I had a small BLT and the bread held together BEAUTIFULLY!!!! I love the texture. The only modification I made was I did not melt the cheeses. I simply put everything in a food processor and blended it up. I used a 2nd sheet of parchment and rolled it out to cover my sheet pan.

    Reply
    • Lisa MarcAurele

      March 02, 2019 at 7:36 pm

      Good to know it's not really necessary to melt the cheese for the dough. Thanks for sharing that tip!

      Reply
  109. Julia

    March 01, 2019 at 7:52 am

    5 stars
    This keto bread is very tasty and easy to do.

    Reply
  110. Michele

    February 28, 2019 at 10:59 am

    The best keto bread recipe!

    Reply
  111. Pedrito

    February 22, 2019 at 1:13 am

    How long does this last at room temperature? How about in the fridge or freezer?

    Reply
    • Lisa MarcAurele

      February 22, 2019 at 7:56 am

      I keep mine in the freezer for about a week. It can be frozen for longer storage. I'd only keep it out at room temp for a day or two.

      Reply
      • Pedrito

        February 24, 2019 at 11:52 pm

        Thank you so much! I just made them and they were absolutely delicious! ☺

  112. Jeannie

    February 18, 2019 at 3:52 pm

    It’s one of the most delicious things I’ve tasted on or off the keto diet LOL thank you very much for sharing your recipes. This is my favourite website

    Reply
    • Lisa MarcAurele

      February 18, 2019 at 7:09 pm

      Thanks so much Jeannie! I'm happy to share the recipes.

      Reply
  113. Brenda

    February 14, 2019 at 1:03 am

    5 stars
    I cannot put into words how much I love this bread! Everyone who tries it loves it too! I have made ham and cheese paninis with it, used it as hamburger bun, ate in alone. I have perfected it to my liking with the herbs a d spices I love. I usually add rosemary, thyme, and oregono, plus onion and garlic powder. To cut down on egg taste I use 2 eggs and substitute the other with water, baking powder and oil or butter. To reduce saltiness from pork rinds I use only half a cup of it and substute the other half cup with almond flour and coconut flour. Absolutely delicious! Tonight I'm going to try a slighly sweeter version using shredded coconut, vanilla extract, monk fruit sweetener, and maybe a touch of cinnamon. Thank you so much for making my Keto journy tastier!

    Reply
    • Lisa MarcAurele

      February 14, 2019 at 8:11 am

      This is pretty much a Fathead dough so I bet it would make a great sweet dough. And thanks for the tip on reducing the saltiness!

      Reply
    • Net

      February 18, 2019 at 6:32 pm

      To replace one egg, how much water etc do you use?

      Reply
  114. Roberta

    February 12, 2019 at 4:02 pm

    On reading your post, I found this recipe for Cinnamon Toast Crunch cereal using pork rinds that you said you were interested in. I haven't tried this myself yet, but plan on doing so. https://mariamindbodyhealth.com/cinnamon-toast-crunch-pork-rind-cereal/

    Reply
  115. Cindy McKown

    February 11, 2019 at 4:35 pm

    5 stars
    I just made this! I’m so impressed! I made a ham sandwich and it was awesome!! The texture is perfect. The taste was great, I didn’t add any spices, and discovered it really didn’t need anything added to it for me. Love this recipe!

    Reply
  116. SV

    February 07, 2019 at 1:15 am

    5 stars
    I am in LOVE with this bread! Even if I had no reason to stay low carb, I would still eat this bread. I've used it for everything! Pizza crust, rolled very very thin and used as delicious tortillas, and added cheese on top and dunked in marinara for bread sticks! I've also used it for sandwiches and just for snacking on. It's addictive! Smells terrible while it's cooking, though... Thanks pork rinds! lol. Thanks for this fantastic recipe!

    Reply
    • Lisa MarcAurele

      February 07, 2019 at 8:48 am

      Wow! I had no idea it would work out for tortillas. Thanks for sharing that.

      Reply
  117. Susan Cannon

    February 03, 2019 at 1:10 pm

    5 stars
    I added garlic and basil and it was delicious!!!

    Reply
  118. Sheri P

    January 25, 2019 at 3:36 pm

    5 stars
    I have been living low carb for a year now and have had many MANY types of breads. THIS IS THE BEST bread I have ever made!!!!! I have had a burger, a grilled cheese sammy, egg sammy and even just eating it as it is! Makes my kitchen smell good too! 🙂 I am going to use it as a base for pizza too.

    It is everything I need! I have shared this with many people and they are amazed at how delicious this is.

    Thank you! You made me believe in bread again!

    Reply
    • Lisa MarcAurele

      January 26, 2019 at 7:08 am

      My pleasure! We all need a little keto bread in our lives!

      Reply
  119. Maria

    January 19, 2019 at 3:48 pm

    5 stars
    Thanks .. great recipe. I actually got this to work... so I totally forgot the parmesan cheese.. like it was right there on the counter!! Anyways it came out some what even when I tried to spread it I had a battle on my hands .. need to work on that but this is a keeper, I added a garlic spice blend to up the flavor. Thanks again

    Reply
    • Lisa MarcAurele

      January 20, 2019 at 8:44 am

      Glad you got it to work out despite the mistake.

      Reply
      • JoNel

        February 11, 2019 at 1:57 pm

        I didn’t use Parmesan but grated Asiago instead. Yummy!

    • Rhonda

      January 20, 2019 at 11:27 pm

      Can anyone tell me why my bread is sticking to the parchment paper. I made it twice and both times. I baked on 275 so could I have the heat too low being that it's cheese. Maybe I should cool on 375 like the recipe says?

      Reply
      • Lisa MarcAurele

        January 21, 2019 at 8:08 am

        You can grease the parchment paper if needed.

  120. Rachel

    January 18, 2019 at 5:50 pm

    5 stars
    Second time making it.. turned out great ! (Added Italian herbs both times ) ...I am curious how you suggest storing the extra and how long you think it would keep? Thinking of doing a double batch made up a head of time .

    Reply
    • Lisa MarcAurele

      January 19, 2019 at 7:13 am

      You can freeze it for longer storage. I keep mine in the fridge for about a week with no issues.

      Reply
  121. Vicky Worsham

    January 15, 2019 at 12:27 pm

    5 stars
    Just made this but I used 1 cup of almond flour instead of pork rinds. It rose like a cake so I probably could have cut back on the flour. Very easy to make and tastes great!

    Reply
    • Lisa MarcAurele

      January 15, 2019 at 2:06 pm

      Thanks for sharing your results with almond flour. It does sound like the flour should be cut back. It's supposed to be a flat bread, but I suppose a little extra rise wouldn't hurt.

      Reply
  122. Frances LaVine

    January 13, 2019 at 3:16 pm

    very simple to make. The taste is acceptable. I will try adding spices next time.

    Reply
    • Lisa MarcAurele

      January 13, 2019 at 7:43 pm

      Herbs and spices are a great add to the bread!

      Reply
  123. Marian

    January 11, 2019 at 5:59 pm

    4 stars
    I made this according to direction. It’s good but I think it’s still a little eggy tasting. I wonder if 2 eggs would be enough.

    Reply
    • Lisa MarcAurele

      January 12, 2019 at 8:23 am

      You can try that or try adding in some herbs and spices.

      Reply
      • Di Annesley

        February 04, 2019 at 5:27 am

        Just use an egg white instead of an extra whole egg....no egginess with egg whites

  124. Mary johns

    January 09, 2019 at 1:40 pm

    Hi! How many ounces of pork rinds do you need? I'm bad with measurements. Is it a cup crushed? Like crush it then fill up a measuring cup? I want to try this today

    Reply
    • Lisa MarcAurele

      January 09, 2019 at 3:21 pm

      It's a cup crushed and you don't need to be that accurate.

      Reply
  125. Traci

    January 08, 2019 at 11:07 am

    5 stars
    This is fantastic ! I only had nacho flavored pork rinds but I LOVED the flavor. Surprisingly not eggy tasting, very fluffy considering the ingredients, and totally took care of a little carb craving just by the texture. So far I had one piece to dip in my morning egg, I SO MISSED dipping toast in eggs, and another with rotisserie style chicken. At your reccomendation, I only used one slice each time and that’s more than enough. This is the first Keto bread I’ve tried as I’ve only been on the diet for 2 weeks. But 6 pounds already lost and this bread will help me stick to the program. Thank you so much!

    Reply
    • Lisa MarcAurele

      January 08, 2019 at 12:13 pm

      You're off to an amazing start on low carb. Wishing you much continued success!

      Reply
  126. Jody

    January 04, 2019 at 4:20 pm

    Super YUM! We added minced onion, dill and garlic! Reminded of the dill bread we used to make in our bread maker!! Winner!! ❤️✨

    Reply
    • Lisa MarcAurele

      January 04, 2019 at 9:31 pm

      That sounds really interesting. I've never had dill bread, but it sounds like a winning flavor combo.

      Reply
      • Sonflake

        January 07, 2019 at 6:06 pm

        4 stars
        Can you make this without cheese im ok with cream cheese but mozzerella etc not so much. Is there anything i can use to replace it.

      • Lisa MarcAurele

        January 08, 2019 at 8:41 am

        I have used So Delicious non-dairy cheese and it worked out. I'm not sure what else would work.

    • Tim

      January 24, 2019 at 2:22 pm

      Wes that garlic powder or salt or was it fresh garlic and dill. How much was used.

      Reply
  127. Courtney

    January 03, 2019 at 9:08 pm

    Seriously so good! I like this much better than the other Keto bread recipes I’ve tried plus it ends up being lower carb anyways. I used the food processor and added about 2 tablespoons of Italian seasoning to the recipe, perfect!

    Reply
    • Lisa MarcAurele

      January 04, 2019 at 8:47 am

      Italian seasonings are a great add! Thanks for sharing that.

      Reply
  128. Denise

    January 03, 2019 at 10:52 am

    5 stars
    Made this today, everyone loved it!! Thanks so much!!!

    Reply
    • Lisa MarcAurele

      January 04, 2019 at 8:47 am

      You're welcome! I'm glad the keto bread worked out.

      Reply
  129. Toni

    December 31, 2018 at 7:15 am

    Hi Lisa - slightly confused! I use the metric version (UK based) and noticed that in the US ingredient list the pork rinds equate to 46 g (at the end of their entry) but in the metric version it says 28 g (1 ounce) - almost half the quantity.
    Please, could you tell me which is correct? Many thanks. desperate to try this recipe. Bought packets of pork scratchings yesterday then notice this discrepancy...

    Happy New Year to all...

    Reply
    • Lisa MarcAurele

      December 31, 2018 at 7:38 am

      I'll fix that Toni. It should be 46g as that what I weighed. I believe the calculated value wasn't crushed which is why it's only about half.

      Reply
  130. Karen Moore

    December 17, 2018 at 7:07 am

    Does this have to be stored in the fridge?

    Reply
    • Lisa MarcAurele

      December 17, 2018 at 11:46 am

      It can be left out for a day or two, but for longer storage it's best to keep in the fridge.

      Reply
  131. Angela Brown

    December 15, 2018 at 3:13 pm

    5 stars
    This recipe is seriously great! I've never made keto bread before, but after making the recipe I don't think I need to look elsewhere! AND it super easy to make! I did add a little Italian seasoning to the second batch! Thank you!

    Reply
    • Lisa MarcAurele

      December 16, 2018 at 8:31 am

      Adding seasoning is always an option to up the flavor!

      Reply
  132. Debra

    November 28, 2018 at 1:22 pm

    5 stars
    This recipe is wonderful.love it.

    Reply
  133. Sylvia

    November 09, 2018 at 10:12 pm

    4 stars
    Tried this a couple weeks ago...I liked it. Thanks! I was rushing and even forgot the cream cheese but it still turned out good. I enjoyed it more than breads using almond flour. I plan on making a tray this weekend but was wondering, instead of just crushing the pork rinds...can I grind it up in a food processor? The tray I made the first time had a couple of chewy pork rinds.

    Reply
    • Lisa

      November 10, 2018 at 9:37 am

      The food process works well too, just be sure not to process them too much.

      Reply
  134. Linda

    November 09, 2018 at 8:20 pm

    My pork rinds are quite salty. Doesn't that make for too salty bread?

    Reply
    • Lisa

      November 10, 2018 at 9:34 am

      It might be if you find them too salty.

      Reply
  135. Ellie

    November 09, 2018 at 6:18 pm

    5 stars
    Omg. I was worried this would be too pork-y as I almost passed out from the smell when I opened the bag of pork rinds. But I can’t believe how good this bread is!! Thank you!

    Reply
    • Lisa

      November 10, 2018 at 9:35 am

      You're welcome! I'm glad it came out much better than expected. 🙂

      Reply
      • Shirley Childers

        January 17, 2019 at 7:28 pm

        5 stars
        I just fixed this bread and it is wonderful. I made a ham and mayonnaise sandwich and I am a happy camper. So glad it is so good bc I bought LARGE portions of the ingredients at COSTCO. Glad it is delicious so I'll continue making it. I'm on this new life style of eating for the long haul and these recipes can be "not so good", but this is a winner. The question I have is how to store the bread. Any idea how long it will keep?

      • Lisa MarcAurele

        January 18, 2019 at 9:26 am

        I store it in the refrigerator for a week or a little longer. But it should freeze well too.

  136. Diane

    November 06, 2018 at 7:02 pm

    Mine came out a bit greasy, did I do something wrong?
    Don’t get me wrong, it was delicious!

    Reply
    • Lisa

      November 07, 2018 at 2:26 pm

      Some pork rinds tend to be greasier than others so I don't think you did anything wrong. One of my favorites is the Epic brand of pork rinds as they have less fat, but are pricier.

      Reply
  137. Terri

    November 01, 2018 at 9:40 pm

    Hi Lisa, Thanks for sharing your recipe. Is this bread soft & similar to true bread made with regular flour or dry like bread made with almond & coconut flour? I've yet to find a low card bread that I truly like. I've made several with both af & cf, seperate & combined and it's so dry like a bad cornbread that I could barely choke it down. I also made cloud bread but it was eggy. I laugh when I see people putting eggs & bacon between eggy bread, LOL. I miss bread so much and I'm only 60 days in with keto. Blahhhh, any info is much appreciated. 🙂

    Reply
    • Lisa

      November 02, 2018 at 8:44 am

      This is more of a flat bread (think pizza crust) versus a soft loaf bread so it may not be what you're looking for.

      Reply
  138. Debra

    October 31, 2018 at 4:39 pm

    5 stars
    Can you substitute another kind of cheese in place of mozzarella? Like colby/cheddar?

    Reply
    • Lisa

      November 01, 2018 at 10:00 am

      It wasn't tested that way and those cheeses are less stretchy. It should work, but may lose some stretchiness in the bread.

      Reply
  139. Satie

    October 31, 2018 at 3:13 am

    Is there anything I could use instead of pork rinds? I love them, but where I live there are none. Best I can find are dried bacon, dried fish, dried mushroom, dried garlic...are any of these any good to act as a substitute? If so, the same quantity?

    Reply
    • Lisa

      October 31, 2018 at 5:43 am

      The other option would be to make a low carb bread and use toasted or dried cubes of it.

      Reply
  140. Arlene

    October 30, 2018 at 9:40 pm

    5 stars
    In the recipe you say use mozzarella and Parmesan cheese and then you refer to it as cream cheese in the directions. I’m confused. Can you clarify what kind of cheese you used. Thank you!

    Reply
    • Lisa

      October 31, 2018 at 5:42 am

      There are 3 types of cheese used in the recipe and are also in the instructions. Mozzarella, cream cheese, and Parmesan. The mozzarella and cream cheese are melted together then the Parmesan is added later with the egg and pork rinds.

      Reply
  141. Yvonne

    October 25, 2018 at 7:25 pm

    5 stars
    While making this I was not very convinced due to the smell of the pork rinds. But..... It turned out amazing.

    Reply
  142. Mema

    October 11, 2018 at 2:41 pm

    Any way to omit parmesan on This one

    Reply
    • Lisa

      October 11, 2018 at 4:46 pm

      You could leave it out and or use another cheese.

      Reply
      • Laura

        October 13, 2018 at 9:41 am

        Could you freeze to use as needed?

      • Lisa

        October 13, 2018 at 11:34 am

        Yes. This bread can be frozen in single servings if desired.

      • Ricky

        October 13, 2018 at 1:23 pm

        Hi I love the idea of this bread but when I made it it had an overwhelming taste of eggs. Can I substitute xanthan gum for the egg or cut the eggs to 1.

      • Lisa

        October 13, 2018 at 5:47 pm

        You can try cutting back on the eggs or use flax or psyllium eggs.

  143. Arlene Travnik

    October 01, 2018 at 4:18 pm

    5 stars
    And thank you as well for including both imperial measurements, and grams! It makes it so much easier to actually have a recipe succeed. Measuring a cup of grated cheese always confuses me...do I pack it in a little? A lot? And especially for the pork rinds. No question about measuring whole or in crumbs when it's by weight. Well done!

    Reply
    • Lisa

      October 02, 2018 at 10:06 am

      Metric measurements are certainly more accurate than US cups!

      Reply
  144. Arlene Travnik

    October 01, 2018 at 4:15 pm

    5 stars
    This bread is amazing!!! I'm so impressed! Thank you so much for sharing it, and making me so happy...I can have sandwiches again! It's such a great feeling to have such a low-carb option, AND to have it be higher protein! Win/win!! I love it!

    Reply
    • Lisa

      October 02, 2018 at 10:06 am

      You're welcome!

      Reply
  145. SANDRA SOFFE

    September 29, 2018 at 8:46 am

    5 stars
    Without a doubt the very best bread substitute I've found & tried so far & believe me I've tried a lot!
    Delicious and so easy, foolproof. Thank you ?

    Reply
    • Lisa

      October 01, 2018 at 8:51 am

      You're welcome Sandra! Pork rinds are my favorite flour sub.

      Reply
  146. cody

    September 27, 2018 at 10:10 am

    5 stars
    This was everything you promised, and a tad more. We made sandwiches tonight. We haven't had sandwiches in months, and have grown very tired of creamy rich sauces. This bread recipe was exactly what my partner and I needed to balance out our usual keto diet. This is definitely a go to for our house. THANK YOU

    Reply
    • Lisa

      September 27, 2018 at 2:41 pm

      My pleasure Cody! Glad you both enjoyed the bread and those sandwiches.

      Reply
  147. Jp

    September 22, 2018 at 12:10 pm

    5 stars
    Thank you so very much for this recipe!!! My husband is a sandwich fanatic and now he can eat them again!! He has lost about 30 pounds since June and is cutting down on his blood pressure so much! He was going crazy not eating tomato sandwiches and i found this recipe and oh wow!! He is a very happy camper now!! You are a God send to us!!

    Reply
    • Lisa

      September 22, 2018 at 2:46 pm

      Congrats to your husband on his recent weight loss success. So glad the recipe worked out for him. 🙂

      Reply
  148. Marcy

    September 22, 2018 at 9:29 am

    5 stars
    So, my fiance is having "issues" with using "pig skin", what measurement of almond flour would I use instead of pork rinds? I am new to keto way of eating and would really like him to join me as it would make meal prep so much easier!

    Reply
    • Lisa

      September 22, 2018 at 2:47 pm

      It's pretty much a one for one sub to use almond flour. But, I prefer to sub about 1/4 of the almond flour with coconut flour.

      Reply
  149. Andrea

    September 19, 2018 at 4:18 pm

    I dont eat pork rinds .. What can I use to replace them. I am on keto diet.
    Thank you

    Reply
    • Lisa

      September 21, 2018 at 8:06 am

      I like to use a blend of 3-4 parts almond flour and 1 part coconut flour.

      Reply
  150. scott p vickers

    September 14, 2018 at 9:43 am

    5 stars
    how long can I store it in the fridge

    Reply
    • Lisa

      September 15, 2018 at 8:56 am

      Mine keeps for at least a week.

      Reply
  151. Talon G. Hill

    September 10, 2018 at 10:35 pm

    5 stars
    You are a god send!

    Reply
    • Lisa

      September 11, 2018 at 11:20 am

      Thanks! 🙂

      Reply
  152. Mario

    September 08, 2018 at 3:09 am

    5 stars
    Just want to say THANK SO MUCH !!!! U make my keto life so easy with this bread !! I just love it and I use it every day !!

    Reply
    • Lisa

      September 08, 2018 at 6:30 am

      My pleasure! I'm so glad this recipe has helped you with your keto journey.

      Reply
  153. Ann

    September 08, 2018 at 12:02 am

    5 stars
    Can I substitute the eggs with the equivalent amount of liquid egg whites?

    Reply
    • Lisa

      September 08, 2018 at 6:39 am

      It should be okay but I haven't tested it like that.

      Reply
  154. Barbara

    August 19, 2018 at 8:29 pm

    5 stars
    This is fantastic! I decided to add oregano and garlic and it was delicious. I ate two pieces for dinner, and dipped them in Mid's pizza sauce, which is low cal and low carb. It was like pizza sticks. Yum! Mine browned beautifully, was cheesy and delish. Not sure how this would be eggy tasting for people with so much else in the bread. The only time I have eggy taste is with smaller recipes. Anyway, this is a keeper, and I will make again!

    Reply
    • Lisa

      August 20, 2018 at 6:16 am

      Thanks so much for the positive feedback. Seasonings like oregano and garlic are perfect add ins!

      Reply
      • Michael

        August 26, 2018 at 6:40 am

        5 stars
        Hi Lisa,
        Sorry about commenting here, can't find comment box.
        Question, How fine do you crush the pork rinds?

      • Lisa

        August 26, 2018 at 6:34 pm

        I try to get them as fine as I can. But it's no big deal if there's a few bigger pieces in the mix.

      • Denise

        September 29, 2018 at 8:11 pm

        5 stars
        Use a food processor.

      • Jane

        October 15, 2018 at 5:51 pm

        5 stars
        Put them in a plastic food bag and roll them with a rolling pin. Or roll over them in their original bag after you open it and let the air out.

  155. Deb

    August 17, 2018 at 8:44 pm

    5 stars
    Thank you Lisa for this amazing recipe! We can finally have a burger on a "bun." Makes great BLT's also!

    Reply
    • Lisa

      August 19, 2018 at 7:37 am

      I still haven't tried it with a burger as I typically eat them bunless. But good to know!

      Reply
  156. Ping

    August 16, 2018 at 7:23 pm

    Lisa, i made it and like the recipe. i am wondering any way to reduce the salts. all that sodium from the cheeses and pork rind seems no way to do so. May be different kind of cheese ?

    Reply
    • Lisa

      August 17, 2018 at 7:33 am

      Also try different pork rinds. Some are saltier than others.

      Reply
  157. Elaine Togeretz

    August 10, 2018 at 12:54 pm

    5 stars
    Worked with cheddar cheese instead of mozzarella! Delicious.

    Reply
    • Lisa

      August 11, 2018 at 6:30 am

      Good to know. Thanks for sharing that!

      Reply
    • Antoinette

      August 25, 2018 at 6:52 pm

      5 stars
      I also used cheddar cheese with Rosemary and garlic and the bread was fantastic! I am so impressed with this recipe. Even my mom likes it! It’s amazing. Where can I find more of your recipes?

      Reply
  158. Karen

    August 07, 2018 at 2:35 pm

    5 stars
    So good! It reminds me of the cheese bread I love at the grocery deli!! Makes a lot, so I’m set for the week! Thanks for this outstanding recipe!

    Reply
    • Lisa

      August 07, 2018 at 4:12 pm

      You're welcome Karen! Enjoy all that bread. 🙂

      Reply
    • Donna dfmenzies@aol.com

      August 13, 2018 at 4:17 pm

      5 stars
      I didn't have mozzarella so I used parmason cheese.. hope that's okay. It's in oven now and smells wonderful. I hope it works. Thanks for sharing your recipe.

      Reply
      • Lisa

        August 13, 2018 at 5:58 pm

        Mozzarella just gives more of a stretch to make up for not having gluten.

  159. Letitica

    August 04, 2018 at 9:58 pm

    5 stars
    Made it first time tonight and it's Awesome, my husband loves it!

    Reply
    • Lisa

      August 05, 2018 at 10:08 am

      Yay! 🙂

      Reply
  160. Kris M Boyd

    July 23, 2018 at 8:57 pm

    I'm just curious as to where you got all your ingredients from LMAO

    Reply
    • Lisa

      July 24, 2018 at 6:25 am

      For this recipe, the local grocery store. But, I order a lot of specialty items online because it's cheaper that way. I love Amazon Prime.

      Reply
      • Anna wright

        September 02, 2018 at 12:01 pm

        Lisa. what items do you order from amazin for the keto

      • Lisa

        September 02, 2018 at 5:26 pm

        I order anything I can't find locally from Amazon as I love the Prime shipping.

      • Robin

        January 07, 2019 at 3:03 pm

        5 stars
        Amazon also has crushed Pork Rinds....I am lazy & will spend the extra money not to crush them myself AND they stay around, hubby eats all the bagged pork rinds, he loves them but he cant do that if they are crushed!!! It's a win-win for me 🙂

      • Lisa MarcAurele

        January 08, 2019 at 8:35 am

        I have seen pork dust for sale and it is more convenient.

  161. pat

    July 20, 2018 at 12:44 pm

    4 stars
    made this today and added garlic powder...we had lettuce and bacon sandwiches.. yum

    Reply
    • Lisa

      July 20, 2018 at 3:04 pm

      Thanks for letting us know how the bread worked out for you!

      Reply
  162. betty

    July 13, 2018 at 9:31 am

    5 stars
    Not only is this recipe my favorite bread recipe for snacking, but it's super easy and quick to make. What's not to like? Thanks for sharing.

    Reply
    • Lisa

      July 14, 2018 at 7:47 am

      Thanks for the feedback Betty!

      Reply
  163. Kim Stonecypher

    July 12, 2018 at 7:16 pm

    5 stars
    Delicious! Used the stove top to melt the cheeses and added some herbs de Provence. Now I just have the control myself...

    Reply
    • Lisa

      July 13, 2018 at 7:44 am

      I just like the speed of the microwave, but stove top is always an option.

      Reply
  164. Holly

    June 30, 2018 at 7:07 pm

    2 stars
    Maybe I did something wrong, but I didn't like it. It came out greasy, thinner than pictured, and not bread-like at all. I didn't like the flavor either. My hubby agreed about it being greasy and not bread-like, but he does likes the cheese taste of it at least, and said he'll eat it. Thanks for the recipe though. It was worth a try.

    Reply
    • Lisa

      July 01, 2018 at 2:07 pm

      Did you measure the pork rinds crushed? A few people mentioned that they weren't sure if the pork rinds were measure before or after crushing so I fixed that in the recipe card.

      Reply
  165. Lana Manus

    June 30, 2018 at 4:40 pm

    I want to know how the 8 oz. of cream cheese and 2 cups of Mozzarella cheese in this bread can come out to 1 g. of carbs. per slice. it there are a total of 48 carbs in the batch. this just dose not compute. I really need an answer to this quandry please.
    Lana Manus

    Reply
    • Lisa

      July 02, 2018 at 12:01 pm

      It's what the recipe calculator is providing and it does depend on specific ingredients used.

      Reply
      • Suzanne M Same

        July 04, 2018 at 4:20 pm

        I agree but not at 48 g. Looking it up a number of times I get 8+g. Still really low and delicious. Do not make the mistake of adding salt. Enough salt already. I added fresh herbs. Ha Ha If it had the texture of bread you would be a miracle worker. But it is puffy and chewy especially if you refrigerate. I just cut each piece in half and have my 1 g and a treat. Nice job.

      • Lisa

        July 05, 2018 at 12:28 pm

        It is tough to get the same texture as bread, although psyllium breads do come the closest.

      • Lori

        July 06, 2018 at 7:14 pm

        48 divided by 12 slices is 4 per slice still LOW CARB

      • Suzanne Same

        July 14, 2018 at 9:05 pm

        I have tried a few other recipes since this one and this is the best! Seems to me the Chicharrons give it a nice rise. Today I made croutons out of the last 2 slices. So good. Thank you.

      • Lisa

        July 15, 2018 at 9:44 am

        Great idea of making croutons! I'd like to try using this bread for a stuffing.

    • Penny

      August 18, 2018 at 12:35 pm

      5 stars
      It came out right in fitness pal whole thing about 13 carbs yummmmm

      Reply
  166. Diane

    June 28, 2018 at 4:16 pm

    Apologies if this has already been asked - but do I measure the pork rinds THEN crush them? or crush then measure? Thanks!

    Reply
    • Lisa

      June 29, 2018 at 7:27 am

      I keep pork rinds pre-crushed in the freezer. It's measured when they are already crushed.

      Reply
      • Tanya

        July 07, 2018 at 8:52 pm

        What kind of pork rinds do we use? Flavor wise

      • Lisa

        July 08, 2018 at 7:39 am

        You can use any, but I always use plain flavor.

  167. Angela

    June 27, 2018 at 11:56 am

    5 stars
    Just made this, total game changer. So delicious, I used 1/2 cup regular cream cheese and 1/2 cup garlic and herb cream cheese. So, so, yummy.
    Had it with some egg salad.
    Thank you for the recipe.

    Reply
    • Lisa

      June 27, 2018 at 12:59 pm

      You're welcome Angela!

      Reply
    • Kim

      July 29, 2018 at 1:50 pm

      half a cup reg cream cheese and half a cup of the jalapeno cream cheese would be so yummy!!

      Reply
  168. Lori

    June 21, 2018 at 1:13 pm

    Want to make a pizza with this recipe. Do you bake the bread first and if so for how long, before putting on toppings? I guess you need to bake it again after the toooings go on? Sorry. New to this Keto lifestyle.
    Thanks!

    Reply
    • Lisa

      June 25, 2018 at 5:10 pm

      I'd bake the bread first, then top it with sauce and cheese, then put under the broiler to melt the cheese.

      Reply
  169. Michala

    June 21, 2018 at 10:23 am

    5 stars
    We absolutely love this recipe! We included it in our top Keto recipes article. Thanks again Lisa!

    Reply
    • Lisa

      June 21, 2018 at 1:13 pm

      Thank you for the include. I'll give it a share.

      Reply
  170. Jody

    June 16, 2018 at 10:12 pm

    5 stars
    I just made a pizza with this bread and my husband and I loved it! Thank you for this versatile recipe!

    Reply
    • Lisa

      June 17, 2018 at 7:15 am

      I agree! It's perfect as a pizza crust.

      Reply
  171. Amanda

    June 14, 2018 at 5:44 am

    I have horrible allergies. Can’t have nuts, tree nuts, or flax seeds. Every low carb/no carb recipe or ready made bread/pasta I’ve found has either almond/coconut flour or flax in it. I’m sooooo excited to try this!

    Reply
    • Lisa

      June 14, 2018 at 9:27 am

      Yay! I hope you love it as much as we do!

      Reply
  172. Tina

    June 13, 2018 at 1:59 pm

    5 stars
    Fantastic! Thank You! My son and I used it for burgers, it was delicious. While eating we talked using it for pizza, garlic strips and so much more. Definitely be making it regularly. So impressed and so easy too.

    Reply
    • Lisa

      June 13, 2018 at 8:11 pm

      It's a great pizza crust. I'm sure you guys will love it!

      Reply
  173. Debbie Scott

    June 13, 2018 at 1:17 am

    Can you use something different than pork rinds. my daughter is vegetarian >

    Reply
    • Lisa

      June 13, 2018 at 11:28 am

      You can use almond flour or a blend of almond/coconut flour. It's just a regular Fathead dough at that point.

      Reply
  174. Olga

    June 11, 2018 at 8:12 pm

    I'am new to the low carb eating so I was wondering is there a substitute for the eggs? This sounds good but can't have the egg.

    Reply
    • Lisa

      June 12, 2018 at 8:26 am

      I'm sensitive to egg white and I've been using gelatin eggs or psyllium eggs. For this recipe, psyllium eggs may be the better option. For each egg, you use 1 Tablespoon psyllium with 2 Tablespoons water. When using gelatin and water, the gelatin should be bloomed first and then whipped up into a fluffy mousse-like consistency. It's generally 1 part gelatin to 3 parts water but I've used more water and fluffed up with good results. I'd have to experiment to get it right for this recipe.

      Reply
      • Betty

        June 23, 2018 at 8:28 am

        I am anxious to see your results using gelatin or psyllium eggs for this recipe. Pork Rinds are at the top of my list for snacking or using as bread crumbs. Any recipes incorporating them would be of great interest. I cannot afford to do any experimenting on my own.

  175. Wendy

    June 09, 2018 at 6:08 pm

    Omg I came across this recipe looking for keto bread!
    I’m so glad I found this. So easy to make and so delicious.
    We made burgers tonight with it.
    I sprinkled Everything but the bagel by TJ and it tasted great!
    Thank you for sharing!
    This will be a staple in our low carb eating!

    Reply
    • Lisa

      June 10, 2018 at 9:55 am

      Thanks for sharing your experience with the recipe! The bagel topping sounds like an awesome add.

      Reply
  176. Renee Madden

    June 05, 2018 at 4:36 pm

    This is brilliant! I cannot wait to try. Then gotta figure out tortillas/taco shells

    Reply
    • Lisa

      June 06, 2018 at 8:48 am

      Have you tried the psyllium tortillas? They are my favorite because there's no eggs.

      Reply
    • Hope

      June 17, 2018 at 2:31 pm

      Use a muffin pan and fill the cup sides with cheddar shredded cheese and they make perfect taco cups!

      Reply
  177. Adelaid

    June 04, 2018 at 12:25 pm

    When you say 'Pork rinds"' what do you mean... I only know the chip kind

    Reply
    • Lisa

      June 04, 2018 at 2:42 pm

      Yes. It's the chip kind that has been crushed up.

      Reply
      • Hope

        June 17, 2018 at 2:33 pm

        I added garlic powder and herb and it made an awesome pizza!

      • Lisa

        June 18, 2018 at 8:24 am

        It definitely sounds delicious!

  178. Patrica Wolf

    June 02, 2018 at 12:41 pm

    OMG...made this today! Sooooo delish!!! I crushed up extra pork rinds for the next batch. Can’t wait to share with my low carbing friends. Thanks so much for an amazing recipe!

    Reply
    • Lisa

      June 02, 2018 at 2:30 pm

      You're welcome Patrica!

      Reply
  179. Melanie

    May 29, 2018 at 10:57 am

    I have a really really stupid question. Do you measure out a cup of pork rinds and then crush them, or do you crush enough pork rinds until you get a cup

    Reply
    • Lisa

      May 29, 2018 at 11:12 am

      I have pork rinds pre-crushed and then measure the crushed rinds.

      Reply
    • Lanae Thomas

      June 12, 2018 at 6:26 pm

      I don't think it's dumb, I have the same question. I was going to assume crushed.

      Reply
      • Lisa

        June 13, 2018 at 11:31 am

        Yes. Crushed!

  180. John Deno

    May 16, 2018 at 7:49 pm

    5 stars
    Made tonight for the first time my wife and I loved it so easy. Thank you Lisa.

    Reply
    • Lisa

      May 17, 2018 at 11:11 am

      You're very welcome John. I'm so glad you both enjoyed the bread.

      Reply
  181. Joyce

    May 15, 2018 at 9:51 pm

    5 stars
    I tried your pork rind bread tonight. It is delicious! I have been looking for a low carb bread recipe so I could make a sandwich. We had BLTs tonight and it was so nice to have a sandwich for a change. Thanks for sharing your recipe.

    Reply
    • Lisa

      May 16, 2018 at 7:03 am

      My pleasure! So glad you enjoyed the keto bread.

      Reply
    • Ej

      June 12, 2018 at 3:21 pm

      5 stars
      Tried all the recipes! This is by far the best!turkey reuben s are back in my life! Thanks for masterminding and sharing!,,,,

      Reply
      • Lisa

        June 13, 2018 at 11:34 am

        Now I'm craving a reuben! So glad the bread worked out for your sandwich.

  182. Cheryl

    May 15, 2018 at 4:33 pm

    Simply AMAZING!!!

    Reply
    • Lisa

      May 16, 2018 at 7:19 am

      Thanks Cheryl!

      Reply
  183. Lou Sanchez

    May 07, 2018 at 1:00 pm

    4 stars
    How do you go the bread from sticking to the parchment paper after baking?

    Reply
    • Lisa

      May 07, 2018 at 1:32 pm

      It's never stuck for me. You could use a silicone baking mat instead of parchment paper as it's a much better non-stick option.

      Reply
    • Georgy

      June 03, 2018 at 8:19 pm

      5 stars
      I spray my parchment paper with a little olive oil then place the dough on top. I spray the top of the dough with a little more olive oil before covering it with a sheet of plastic wrap. After I roll it out I take the plastic wrap off and pop it in the oven. No issues with removing the parchment paper after baking. Ps, I divide my dough in two before rolling it out, which gives me 2 thinner sheets of flat bread. Makes it easier to have a ‘two’ slice sandwich without having to slice it.

      Reply
  184. Anne Green

    May 02, 2018 at 8:40 pm

    If you don't eat meat, is there a substitute you would recommend for the pork rinds? If I left them out altogether would that alter the texture/taste of the bread?

    Reply
    • Lisa

      May 03, 2018 at 6:14 am

      You should be able to use almond flour or similar.

      Reply
  185. Karla

    April 17, 2018 at 12:01 am

    5 stars
    My son and i just started a keto diet/lifestyle a week ago. I'm slowly getting used to it. Reasons to want bread was a big downside until i finally made this pork rind bread! Omg game changer!! Now i just have to make sure i don't eat the whole thing! Lol I was also missing croutons in a salad then it hit me... Use pork rinds broken up. I can't wait to make more using bbq or hot and spicy for this recipe! Thank you!

    Reply
    • Lisa

      April 17, 2018 at 5:42 am

      Great idea for croutons!

      Reply
  186. BrandyCompton

    April 15, 2018 at 5:15 pm

    5 stars
    This bread is yummy! I added Mrs dash herb and garlic for extra spices.

    Reply
  187. Crystal

    March 28, 2018 at 5:56 pm

    5 stars
    I have absolutely no idea how I came across this recipe, but I am SO happy.

    I used bbq pork rinds bc that was all I had but I could not taste the bbq flavor at all.

    I used this as a base for a pizza (bc omg I miss pizza) and it was f#%king amazing!

    Thank you for devising this incredible recipe and for sharing!

    Reply
  188. Jamie Crisp

    March 25, 2018 at 9:30 pm

    5 stars
    I made this tonight. It looks just like the Photo. It is really good. Great recipe. I decided I needed to go gluten free.

    Reply
  189. Kathy

    March 18, 2018 at 9:28 pm

    5 stars
    I have oral allergy syndrome and as of the end of February , I can’t eat tree nuts (so no almond flour or coconut flour) or wheat. I made this tonight and loved it. Tomorrow, I’m having a sandwich for lunch! Thank you for the recipe!

    Reply
  190. Diane

    March 17, 2018 at 5:30 pm

    5 stars
    So happy to try this! ive been eating lettuce wraps with hamburger inside so Im very anxious to have a real hamburger. I hope its not soggy! 🙂 The only parm I have is the one in the jar for spaghetti will that work?

    Reply
    • Lisa

      March 18, 2018 at 1:35 am

      The sprinkle cheese in the jar should work too.

      Reply
  191. Jason Degan

    March 15, 2018 at 5:24 pm

    5 stars
    Thank you Lisa for posting this recipe ... I have recently gone to a Keto life style and had such bad cravings for bread and pizza ... thanks to you I can have both 🙂 yes I use this recipe to make kito pizza it is awesome ...

    Thank you again
    Jason

    Reply
    • Lisa

      March 15, 2018 at 8:00 pm

      You're welcome Jason! Wishing you much keto success!

      Reply
  192. Kenyetta

    March 14, 2018 at 7:44 am

    5 stars
    This bread is awesome!!! About to make my second batch, as well as making some for my mother! Its great for sandwiches or eaten alone! I even topped a slice with some SF preserves and almond butter for a rare sweet treat! Thank you so much for sharing!!

    Reply
    • Teresa Braud

      April 01, 2018 at 4:47 pm

      5 stars
      Yes IT IS AWESOME!! I used BBQ pig skins ......even better! It was moist and soft like fresh bread! Love love love it!! ???

      Reply
  193. Amy

    March 13, 2018 at 7:07 pm

    How long will it keep in the fridge after it's done..

    Reply
    • Lisa

      March 14, 2018 at 12:59 am

      It should last at least a week.

      Reply
  194. Nan

    March 11, 2018 at 8:55 pm

    5 stars
    Thank you for this recipe Lisa. I loved focaccia bread before going lchf and have to say this is really really close. All cheese based breads consumption is self limiting due to the fat content (which I am thankful for) and this is no exception but WOW what a treat!

    I can have cheese bread again - dipped in Rao's low carb sauce - this certainly kept me on track today. Thank you so much for all the work you put into your recipes - so far you are batting a 1000.

    I added Italian seasoning and garlic powder which just made this explode with great flavor.

    Great job and I look forward to trying other recipes from your site. The cream cheese cookies were great too.

    Peace and blessings to you and yours,
    Nan

    Reply
    • Lisa

      March 12, 2018 at 5:35 am

      Thanks for sharing your experience Nan!

      Reply
  195. Kyla Matton Osborne | 24 Carrot Diet

    March 05, 2018 at 10:26 pm

    When I read the title for this recipe, I was ready to be totally grossed out (not a huge fan of pork rinds!) But the bread looks really tasty! I'll have to make this for hubby and the kids. They all LOVE pork rinds!

    Reply
    • Lisa

      March 06, 2018 at 5:13 am

      There's enough cheese to make the bread unlike pork rinds. I think you'll be surprised.

      Reply
    • Sheri

      April 01, 2018 at 5:35 pm

      5 stars
      I used Pepper jack cheese instead of mozzarella and I used swiss instead of parmesan.
      Therefore, cutting the carbs more.
      It was absolutely delicious.
      You cannot taste the pork rinds at all.

      Reply
  196. Jamie Smith

    February 25, 2018 at 12:03 pm

    Thank you for this easy recipe, it's so nice to find one with easy ingredients, in which I actually understand what they are. Great job!

    Reply
  197. Amy

    February 23, 2018 at 10:40 am

    I've been on a no sugar/no starch diet which is even stricter than Keto, since I can't use nut flours in phase 1. So I was thrilled to find a keto bread that doesn't need nut flour--this turned out so good! Great to have something that mimics a carb with my eggs in the morning. And it does make great sandwiches and burgers as well! Thanks!

    Reply
    • Lisa

      February 23, 2018 at 12:46 pm

      You're welcome!

      Reply
  198. Melanie

    February 22, 2018 at 6:25 am

    5 stars
    This is a LIFESAVER! I feel like I can eat a sandwich and that I am not deprived! And it tastes amazing - of course, it’s basically baked cheese, so how could it be bad!

    Reply
  199. Mary

    February 17, 2018 at 1:53 pm

    How come when I put the recipe in My Fitness Pal, the calorie count is much higher? Like 244 per serving of 12

    Reply
    • Lisa

      February 17, 2018 at 2:54 pm

      MFP can be inaccurate if the wrong ingredients are selected.

      Reply
  200. Pete

    February 11, 2018 at 6:11 pm

    Do I need to refrigerate the bread to store it?

    Reply
    • Lisa

      February 13, 2018 at 7:46 am

      I keep mine in the refrigerator.

      Reply
      • Amanda

        June 05, 2018 at 7:12 pm

        Do you store the bread in a zip lock or is tupawear better? Also about how long does the bread last before going bad?
        Thank you

      • Lisa

        June 06, 2018 at 8:47 am

        I keep it in a zipper bag. It's goof for about a week or more in the fridge and a few months in the freezer.

  201. Linda Taylor

    February 06, 2018 at 9:55 pm

    5 stars
    Help!! I made this tonight and it has a wonderful taste but mine didn't look like yours. Mine had the burnt cheese sheen on top. Are the pork rinds 1 cup of rinds crushed or 1 cup of crushed rinds? In your video, it looks like you have more than I did.

    Reply
    • Lisa

      February 07, 2018 at 5:20 am

      I use 1 cup of crushed pork rinds.

      Reply
      • Susan

        February 14, 2018 at 9:26 am

        5 stars
        Thankyou, thankyou, thankyou! Just made this and loved it!!! Forgot to add the shredded parm and noticed one minute into cooking time....spread it over the top and it worked fine.?Also...that tip someone gave about using wax paper on top to spread the mix worked perfectly. You made my day!

      • Joyce

        March 29, 2018 at 12:47 pm

        I used 1 cup of pork rinds crushed and I absolutely positively LOVE this bread,,,,, thanks so much for the recipe

  202. Linda Adama

    February 02, 2018 at 1:38 pm

    5 stars
    I made this last week, thought I'd died and gone to Heaven! So glad to have a piece of bread!
    Added Italian seasoning and it was so flavorful. Thank you so much Lisa!
    Getting ready to make your soul bread today.
    Great low carb site!

    Reply
    • Lisa

      February 03, 2018 at 5:10 am

      Thanks Linda!

      Reply
      • Darnell

        February 27, 2018 at 9:26 pm

        Thanks
        I can't wait to make this.
        I don't use a micro wave
        How do I melt the cheese
        (I'm not a cook)

      • Lisa

        February 28, 2018 at 5:45 am

        You could try on the stove as long as you're careful not to burn it.

  203. David

    February 01, 2018 at 5:30 pm

    I love this bread. Slice a price in half and use to make a hamburger.
    Today I made some blueberry ice cream. Used Atkins vanilla shake and added crushed blue berries. Stir when gets slushy to mix, then freeze more.

    Reply
    • Lisa

      February 01, 2018 at 6:34 pm

      I need to try this as a hamburger roll!

      Reply
  204. Karen

    January 30, 2018 at 12:58 pm

    I just made this recipe, my house smells delicious!! Can’t wait to eat a piece?Thank you for sharing ?

    Reply
    • Lisa

      January 30, 2018 at 3:01 pm

      You're welcome

      Reply
  205. Heather

    January 27, 2018 at 2:36 pm

    Anyone try making this into croutons for stuffing?

    Reply
    • Lisa

      January 28, 2018 at 7:10 am

      I haven't, but it should work out.

      Reply
  206. Joanna Wilcox

    January 27, 2018 at 1:10 pm

    I just made this bread and love it. My only hitch was spreading it out evenly, the batter is sticky. I'm guessing, for a pizza crust, spray the pan, and do not use the parchment paper.

    Reply
    • Lisa

      January 28, 2018 at 7:12 am

      You'd probably still want to use parchment or a non-stick surface. When I make my pizza crust, I'll bake the crust on parchment, then remove the crust from the parchment paper before adding the pizza toppings.

      Reply
  207. Amy

    January 25, 2018 at 8:39 pm

    5 stars
    This bread absolutely changed my keto life! I first made it before Thanksgiving so I could enjoy leftover sandwiches (which is my favorite part of the feast) and I discovered this bread stands up to grilling! And it also makes a terrific pizza crust. I then used it to make a keto-friendly spinach-artichoke flatbread on New Year's Eve. When I need to carry a portable snack it's so convenient with salami, cheese, etc. And I LOVE that it's made with simple, inexpensive, commonplace ingredients that I can find in any store. I make a batch every weekend and it lasts the week....thank you!!!

    Reply
    • Lisa

      January 26, 2018 at 9:12 am

      You're welcome! Thanks for sharing all the fantastic ways to use the recipe.

      Reply
    • Linda

      January 26, 2018 at 3:09 pm

      How do you store the leftovers?

      Reply
      • Lisa

        January 27, 2018 at 5:42 am

        Either the fridge or freezer.

  208. Debbie

    January 24, 2018 at 10:49 pm

    5 stars
    Can’t wait to try this recipe, but I don’t care for Parmesan cheese at all. Could I use extra Mozzarella in place of it, or another type of cheese ? Would it still work out okay ? Thanks !

    Reply
    • Lisa

      January 25, 2018 at 7:33 am

      Another cheese should work fine, but I haven't tested it.

      Reply
    • Paula

      February 04, 2018 at 4:52 pm

      You won’t taste the parm

      Reply
  209. Lesa Macklin

    January 23, 2018 at 1:53 pm

    This is amazing!! The best bread substitute I have found yet. My husband and I have been eating low carb for about 2 years now and bread is the one thing we have missed the most. As much for convenience as for taste. Delicious and easy. I have shared this recipe with all the "low carbers" in my office and they are all thrilled as well. Thank you for sharing your talents with us all.

    Reply
    • Lisa

      January 23, 2018 at 2:47 pm

      You're welcome Lesa!

      Reply
  210. Regina

    January 22, 2018 at 8:18 pm

    May I share this recipe on a Facebook group in the Files section, along with a link to it on your blog?

    Reply
    • Lisa

      January 23, 2018 at 5:16 am

      I only give permission for photo and or list of ingredients without measurements along with a link back to full recipe.

      Reply
  211. Yasena

    January 21, 2018 at 7:38 pm

    5 stars
    This recipe popped on my Facebook feed and I thought "I have to try this NOW", looks good. But I didn't have just mozzarella, I isn't have shredded Parmesan and my park rinds were BBQ flavored. But I was so determined, so I went for it! It worked out great, used Italian cheese blend, some cheddar, BBQ flavored pork rinds and it was great. One bad thing is that pork rinds have MSG in them, so plain ones are a better choice for sure!

    Still to try the original and I have all the I gredients ready available now. Will be making it soon!

    Reply
    • Lisa

      January 22, 2018 at 5:37 am

      Good to know it worked with those alternate ingredients!

      Reply
  212. Ryan

    January 21, 2018 at 3:38 pm

    5 stars
    Mind blown! So happy to have made this today. I think I may add Jalapeños to a batch! Thank you!!!

    Reply
    • Lisa

      January 22, 2018 at 6:17 am

      Great idea on adding in the peppers!

      Reply
  213. Janet

    January 20, 2018 at 10:49 am

    I have never used pork rinds before and have no idea where to find this ingredient. Would you be able to send me a link as to where I could order it?
    Thank you!

    Reply
    • Lisa

      January 20, 2018 at 11:31 am

      If you're in the US, they are usually found with the chips. Here's a link to them on Amazon. If you can't find them, you can make your own which is sometimes called pork crackling.

      Reply
      • Mary Duer

        March 12, 2018 at 2:31 am

        Can you substitute anything else for the pork rinds?

      • Lisa

        March 12, 2018 at 5:28 am

        You can use almond flour or a blend of almond and coconut flour.

  214. Cynthia

    January 19, 2018 at 4:57 pm

    5 stars
    How do you store it and how long is it good for?

    Reply
    • Lisa

      January 20, 2018 at 4:42 am

      I keep it in the fridge for about a week. You can store in longer in the freezer.

      Reply
  215. Pam

    January 17, 2018 at 9:39 pm

    4 stars
    Mine didn't seem to rise and came.out really flat. Any ideas? The baking powder is still good. Thanks!

    Reply
    • Lisa

      January 18, 2018 at 6:31 am

      It could be due to elevation. I'm fairly close to sea level and I've heard that higher elevations often have to make adjustments. However, this is a flat bread so don't expect too much of a rise.

      Reply
  216. Ashley L.

    January 17, 2018 at 8:16 pm

    5 stars
    I have had this recipe saved for about a month now. We finally decided to make it last Saturday, as the recipe is written, for sandwiches. It is amazing! My husband was skeptical at first but hooked from the first slice. We used it all over the last few days to make breakfast sandwiches and grilled cheese. Tonight I modified it into a pizza crust and added extra seasonings to the dough. It worked great and the flavor was fantastic. My kids snarfed it right down and never once complained about the crust being so different than what they are used to. Once again Lisa you are amazing!

    Reply
    • Lisa

      January 18, 2018 at 6:33 am

      Can you believe I still haven't used it as a pizza crust? I'm so glad the kids enjoyed it too. Thanks for writing in.

      Reply
  217. Cynthia

    January 11, 2018 at 4:22 pm

    5 stars
    This is fabulous. I live at 7300’ so I’m need to to adjust the baking powder. On my first try I used 2 teaspoons plus a scant 1/4th. Also increased the temperature a little. It turned out well but if you have a high altitude suggestion for the best modification I’d like to know what you think. This is definitely a do-over recipe. I look forward to making it again at low altitude. Thank you for such an easy bread alternative. Can say enough good things about it.

    Reply
    • Lisa

      January 12, 2018 at 5:05 am

      I'm pretty close to sea level so I have noticed that others at higher elevation have had more trouble getting some of the low carb breads to rise. So, since I've never had elevation issues with baking, I really don't have a lot of experience using alternatives.

      Reply
  218. Jackie

    January 09, 2018 at 7:49 pm

    5 stars
    This was so yummy! The recipe came together perfectly! Thanks so much for sharing this!

    Reply
  219. Gail

    January 09, 2018 at 5:41 pm

    5 stars
    I just couldn't wait to try this - it was still warm when my husband and I gave it a try. Amazing!!!! I want to experiment next time adding a bit of my cinnamon and erythritol mix to make it a sweet treat to have with our coffee. You have a winner here for sure! Thanks for sharing your recipe.

    Reply
    • Lisa

      January 10, 2018 at 6:00 am

      Great idea to make it into a sweet bread!

      Reply
  220. Amy

    January 07, 2018 at 7:05 pm

    5 stars
    I made this tonight and everything turned or good! It tastes wonderful and I used everything as said, except it stayed stuck to the parchment paper. Why is that?
    It's cooked all the way through. It's still good, what I could save from the paper. Is there any other way I could bake this without the parchment paper?

    Reply
    • Lisa

      January 08, 2018 at 3:57 pm

      You could use a silicone mat or grease the parchment paper well.

      Reply
      • Barbara Dockery

        January 10, 2018 at 7:15 pm

        I made sure I cooled it in the pan on the rack for 15 minutes and then moved it on the paper straight to the rack until completely cooled. I didn't have any problems.

      • Elisa Manzella

        January 19, 2018 at 6:52 pm

        I made this tonight. I cooked it on my pizza stone. No sticking. Taste wonderful.

    • Kathy

      January 08, 2018 at 8:55 pm

      5 stars
      It was great!!! Looked exactly like the video when complete. Since I read that others had a sticking issue I used cooking spray (lots). It slid directly off of the parchment paper. The texture reminded me of foscosh bread. I do not consume flour. It was GREAT to eat a sandwich on this recipe rather than lettuce!!!!

      Reply
  221. Chris

    January 07, 2018 at 5:27 pm

    5 stars
    This was delicious! Only problem I had was parchment paper sticking to it. Can I bake it in a greased cookie sheet?

    Reply
    • Lisa

      January 08, 2018 at 3:57 pm

      You could try that.

      Reply
      • Crystal

        January 08, 2018 at 5:55 pm

        5 stars
        I made pizza with this crust today and it was delicious. Tasted like it could've come from a pizzeria. Thank you!! This is awesome.

      • Lisa

        January 08, 2018 at 6:12 pm

        Thanks for letting us know how good it turned out. I can't wait to try it too!

      • Ginger Roberts

        January 13, 2018 at 2:25 pm

        5 stars
        How do you store it?

      • Lisa

        January 13, 2018 at 4:55 pm

        I keep mine in the fridge.

    • Kiara

      January 08, 2018 at 10:04 pm

      5 stars
      I have had parchment paper stick when it's very old. Maybe it was the age of the paper.

      Reply
    • Amber

      January 14, 2018 at 6:21 pm

      5 stars
      This was absolutely delicious! Can’t wait to make it with pizza!! How do I store the bread?? Since there is eggs and cheese in it i assume the fridge but want to make sure

      Reply
      • Lisa

        January 15, 2018 at 7:39 am

        I keep it in the fridge.

  222. Olivia Caughey

    January 07, 2018 at 5:06 pm

    5 stars
    Okay, so I've literally never dieted before in my life. I'm 21 and have always been petite but my metabolism went down the drain once I hit my sophomore year in college. This is my first-day full keto and came across this recipe for bread. I LOVE carbs like they're my BFF. This morning I knew I was not going to make it through this without something carb like.

    I was skeptical about this bread because it's not really bread, and because of the pork rinds. But OMG this is so good. I would take this over real bread the majority of the time. It is a little spongy I guess would be the word. But I seasoned it with dried basil, Italian seasoning, pepper, garlic salt, and parsley. I would love to see how maybe a pepper jack cheese would be in this to give it some spice. I can't wait to put some avocado on this or just as a snack. Thank you so much!!

    Reply
    • Lisa

      January 08, 2018 at 4:11 pm

      Yes! Seasonings really up the flavor. And, I've been meaning to try it as avocado toast. Wishing you the best in your keto journey!

      Reply
  223. Laura

    January 07, 2018 at 12:57 pm

    5 stars
    Amazing recipe! Made this for some fellow low carbers. Used it as the base for mushroom melt spread, there were no leftovers , everyone raved about the "crust" Possibilities are endless with this scrumptious, easy to make recipe. Looking forward to making again very soon!

    Reply
  224. Jenny

    January 06, 2018 at 11:26 pm

    5 stars
    I like the texture. It tastes salty. Do you know what might have caused this? I added a little more Parmesan cheese because the consistency was a little running. I must have used extra large eggs.

    Reply
    • Lisa

      January 07, 2018 at 11:52 am

      Parmesan can be salty and so can other cheese. Pork rinds can have added salt too.

      Reply
  225. Samantha neal

    January 06, 2018 at 2:29 pm

    Can you make this without the pork rinds or will it not cook right?

    Reply
    • Lisa

      January 06, 2018 at 2:33 pm

      It was not tested with anything but pork rinds. You could try it with almond flour or a mix of almond and coconut flours.

      Reply
  226. ann

    January 05, 2018 at 12:47 am

    Would this work with lowfat cream cheese or fat free ?

    Reply
    • Lisa

      January 05, 2018 at 7:32 am

      It should.

      Reply
  227. Lisa

    January 04, 2018 at 1:48 pm

    5 stars
    Holy bread substitute, Batman! I am a true carb addict, and a REALLY picky eater as well but I'm committed to trying the keto diet with a friend who says it makes her feel fabulous so she told me about this recipe last night(she hasn't made it yet) and I ran right to the store this morning in the frigid cold to get the ingredients. I don't mind pork rinds, but I dont like eggs and I taste absolutely ZERO pork rind flavor and only a slight hint of egg in this bread. I literally just ate my first piece and to me, this tastes like some cheesy bread sticks I used to buy at the bakery years ago, just not quite as cheesy! My only issues making it were that I couldn't spread it very easily, so I used was paper on top of the dough to help spread it in the pan, and pretty sure I baked it alot longer than 15 minutes because I kept cutting a piece off and it didn't look done in the middle. I guess that's because of all the cheese? Now that it's cooled off, I can see a difference. I cannot wait to throw some back and cheddar cheese between two pieces....yessssss!

    Reply
    • Lisa

      January 04, 2018 at 4:44 pm

      You do need to work pretty quick with the melted cheese dough so that could have been why you had trouble spreading it.

      Reply
  228. Valerie S Richardson

    January 04, 2018 at 1:05 pm

    5 stars
    I made this today and I love it! It is perfect for what I need to be able to use for "bread" for lunches. I did make mine a little too thick, will take practice! Thank you so much for this recipe!

    Reply
  229. Krissy

    January 04, 2018 at 12:21 pm

    I was thinking about using flavored pork rinds. I know my hubby loves the Hot & Spicy ones. Wondering how that would turn out?

    Reply
    • Lisa

      January 04, 2018 at 4:40 pm

      It would definitely give the bread a kick!

      Reply
  230. Donna

    January 03, 2018 at 6:10 pm

    5 stars
    Hi I just made this recipe and I love the taste and texture of the bread I was wondering how to store it??

    Reply
    • Lisa

      January 04, 2018 at 8:04 am

      I keep it in the refrigerator because of the cheese. You may be able to freeze it too.

      Reply
  231. GHarkness

    January 03, 2018 at 5:20 pm

    5 stars
    I'm picky. Hard to please. Don't like bread substitutes because, well, they're not bread. Skeptical of every recipe that's supposed to be "just like" anything else.

    THIS WAS AWESOME!! Not only a great texture but the flavor is perfect. I think I'll make a grilled cheese sandwich tomorrow. And pizza soon. Today....it's just a great, flat bread.

    LOVE IT!

    Reply
    • EMcPeak

      January 04, 2018 at 10:42 am

      Awesome, I'm the same way and have had zero success with recipes attempting the same goal. Going to try this today!

      Reply
  232. Angela

    December 20, 2017 at 3:24 pm

    5 stars
    I am so happy to have come across this recipe. I've made it 4 times in the last two weeks and plan on using it as a staple in my low carb/keto diet. My husband and I love it as pizza crust and as flatbread for sandwiches. It holds up great to sauces and toppings, keeps a long time in the fridge, and grills/toasts nicely. Thank you for creating this!

    Reply
    • Lisa

      December 20, 2017 at 4:26 pm

      Thanks so much for writing in Angela to let us know how well the recipe has worked out for you and your husband!

      Reply
      • Callie Helms

        January 07, 2018 at 8:19 pm

        5 stars
        Can you please tell me if the leftovers needs refrigerated or can they be left out in an air tight container? We ABSOLUTELY loved it!!!

      • Lisa

        January 08, 2018 at 3:46 pm

        I'd keep them in the fridge to be safe since they have cheese.

      • Barbara Dockery

        January 10, 2018 at 7:20 pm

        This answers a question I had about storing it.

  233. Beth

    December 17, 2017 at 9:43 pm

    What might be a good substitute for the pork rinds? Thanks 🙂

    Reply
    • Lisa

      December 18, 2017 at 5:09 am

      This recipe was created to use pork rinds. You could try finely ground nuts or seeds instead.

      Reply
  234. Juanita Ulmschneider

    December 14, 2017 at 11:33 pm

    Going to try this for my daughter. She is diabetic and has changed her eating habits so this will be a surprise for her. Thanks for a change in life.

    Reply
    • Lisa

      December 15, 2017 at 10:13 am

      Hope she likes it!

      Reply
  235. Krystal

    December 11, 2017 at 11:20 pm

    4 stars
    I made this for the first time yesterday. I split the dough in half and used two cake rounds to make "pizza crusts." I did not enjoy it. It was very thick and tasted a lot like eggs. I guess next time I'll just go with the flat bread route or maybe split the dough into quarters. I did like the look of it though. I'm not giving up on it yet! 🙂

    Reply
    • Donna

      December 19, 2017 at 7:01 pm

      To cut the eggy taste in low carb bread I was told by someone to BEAT eggs & milk together, & it worked wonderfully.....BUT since there isn't any milk called for in this recipe you can't do that. So, I'm wondering if it would work to use 2 eggs, instead of 3, & then add about 1/4 cup heavy whipping cream to beat the eggs in before adding the other ingredients? The moisture content should be about the same, & the HWCwould be thicker than using water or milk. Might be worth a try.

      Reply
      • Lisa

        December 20, 2017 at 4:29 pm

        I think that should work. Thanks for that tip. I'll experiment with it.

    • KetoKitty

      January 20, 2018 at 9:39 am

      I was waiting for the dreaded E word. Eggy. I also saw the dreaded S word. Spongy. I was just about to head to the store...but now I'm nervous. I've spent a lot of time and money over the years on "breads" and I guess I'm just sensitive to the egginess. Everything I've ever made, and I mean EVERYTHING ,looks, smells and tastes like eggs. And it ends up in the trash. I have yet to try fat head dough, though. I'm very concerned about the level of salt in this recipe. I blow up like a balloon, and I'm also overly sensitive to the taste of salt lately. Wish me luck, I'd really like to try it.

      Reply
  236. Marie

    December 09, 2017 at 10:49 pm

    After it’s been refrigerated Do you reheat the “bread” before you eat it? If so, how?

    Reply
    • Lisa

      December 10, 2017 at 6:58 am

      You can pop it in the toaster on light or microwave for about 10 seconds.

      Reply
  237. Judy Rauls

    December 04, 2017 at 7:18 pm

    5 stars
    This is the best Keto bread i’ve tried hands down! My diabetic husband loves it! I went right by the recipe and it looked just like the pic and tasted soooo good! Will be making this a lot! Thanks so much for the recipe!

    Reply
  238. Opal Mobbs

    December 03, 2017 at 6:50 pm

    I love this bread made it tonight and it is so good. I am a bread person so trying to watch what I eat and not eat a lot refined enriched bread is hard to do, but this is going to hit the spot. My picky eater even ate 2 slices of it!

    Reply
  239. Maya

    December 02, 2017 at 5:54 pm

    5 stars
    Well, I made this, followed it to the letter. I would not call it bread. No. It doesn't taste bad tho. To me, it's more like a heartier version of when I make the cheese 'crackers' in the oven. But this I'll eat as part of a snack, like when I have slices of summer sausage, some veggies, THIS will pair well with it.

    Reply
  240. Sherry Barnard

    December 01, 2017 at 8:16 pm

    5 stars
    WOW!!! Lisa, I have made every keto bread that I have seen. I like eggs but I don’t like my bread to taste like eggs. I don’t know how I ran across your pork rind bread, but I just made it. I didn’t have mozzarella cheese although I thought I did so I started it before I realized I didn’t have it. So I used a combination of pepper jack and a white cheddar. I grow my own herbs so I also added tHume, oregano, basil and garlic. Farm fresh eggs, so hopefully me licking the bowl after putting it in the oven won’t get my stomach upset! LOL this was the best bread I’ve ever had in my life! I will make this and this only with different seasonings, or none, and use mozzarella cheese, from here on out! Thank you!

    Reply
    • Lisa

      December 02, 2017 at 8:50 am

      Yay! I don't always have mozzarella either so good to know other cheese blends work too.

      Reply
    • Blake

      December 04, 2017 at 9:22 pm

      Does anyone k ow how you should stote your leftovers

      Reply
      • Lisa

        December 05, 2017 at 7:55 am

        I store mine in the refrigerator.

  241. Dee

    December 01, 2017 at 7:16 pm

    5 stars
    Pure deliciousness! I added garlic powder and basil to the recipe. True bread consistency.

    Reply
  242. Jeanne

    November 29, 2017 at 11:54 am

    What can I use to track macros and net carbs ?
    Anyone ?

    Reply
    • Lisa

      November 30, 2017 at 5:49 am

      You could try Senza or MyFitnessPal or MyMacros+

      Reply
  243. Farrah

    November 25, 2017 at 3:41 pm

    2 stars
    This didn't work at all. Doesn't taste good either. I'll use it for my meal tonight, but this is not going to be a second try.

    Reply
    • Lisa

      November 28, 2017 at 6:59 am

      What went wrong?

      Reply
  244. Clayton

    November 25, 2017 at 12:55 pm

    5 stars
    Lisa, this is by far and away the best bread substitute we’ve made. My wife and I love this, thanks for sharing. We did notice that our total calories and macro break down differed from yours by a significant amount. Using the same measurements and same ingredients, we got a per serving (12 total serving per batch) of:
    168 cal
    12.4g Fat
    2g Carb
    11.5g Protein

    Reply
    • Lisa

      November 25, 2017 at 4:10 pm

      I'll run the numbers through another program that I use now.

      Reply
    • Jeff Harris

      November 26, 2017 at 3:49 pm

      Lisa, Thanks for the recipe. My wife and I made it today and it is awesome!
      As a side note: I'm not sure what the heck Clayton is talking about when he said that his nutrient breakdown was significantly different from yours. When I compared what he said his was to what you listed as yours, the numbers were almost exactly the same.... What the heck is he looking at?!? They're almost freaking identical...
      He says he used the same ingredients. Not sure how he did that since your recipe doesn't list the ingredients by brand or by name and just a cursory look at the foods listed in MFP's database and you'll quickly see that not all ingredients are alike. So, if he WAS able to somehow luck upon the exact same ingredients as you used, he needs to go buy a lottery ticket because the odds are probably about the same...and he's apparently got a knack for that sort of thing.
      My finished product, on the other hand, differs from yours, but only, IMO, by a small amount. After researching and oftentimes logging a completely new food item, MFP gave me these numbers:
      Calories per slice: 257 Yours: 166
      Fat: 20g Yours: 13g
      Protein: 15g Yours: 9g
      Carbs: 3g Yours: 1g
      Some of this difference in n umbers is because I cut mine into only 8 pieces, instead of 12, so my slices are almost the size of a regular piece of bread. And I actually went in and logged all my ingredients using the numbers straight from the label of each product so I'm fairly sure my final numbers are correct, assuming MFP's calculations are correct...

      Anyway, thanks for the recipe. Now we can have "bread" again!!

      Reply
      • Lisa

        November 27, 2017 at 8:34 am

        Thanks for checking up on the macros Jeff! 🙂

      • Lana Manus

        June 30, 2018 at 5:12 pm

        Lisa, I also come out with finished bread at 3.3 grams of carb per slice. BUt I make a full sheet and cut it into 15 slices. I am going to cut down on the amount of cream cheese next time. I didn't realize there are 2 carbs in each ounce od cream cheese. My totsal carb count came out to be 48 carbs. So each slice was 3.3 g. carbs per slice. I like my bread really thin.

      • Lisa

        July 02, 2018 at 12:01 pm

        Making it thinner and cutting back on cheese will help cut back carbs.

  245. Louise Durcan-Marsh

    November 20, 2017 at 11:59 am

    5 stars
    Oh my goodness Lisa, thank you so very much for creating this recipe, it is absolutely marvelous!! Made a batch for sandwiches and then made a batch that we made low carb pizza with and even the NON-low carbers in the family devoured this scrumptious bread. A million thank you's sent your way!!!

    Reply
    • Lisa

      November 20, 2017 at 8:35 pm

      That's great to hear Louise! I've been wanting to try this crust with pizza. Good to know it's a winner!

      Reply
    • Kim

      November 28, 2017 at 1:36 pm

      Please tell me i want to make this as pizza crust, do i follow this recipe and then add all the ingredients and put it in again just till cheese melts, also what temp

      Reply
      • Lisa

        November 28, 2017 at 6:07 pm

        It does make a good pizza crust. Just bake it, top it, then put in oven (can use the broiler) to melt the cheese.

  246. Wes Savage

    November 16, 2017 at 4:34 pm

    4 stars
    Why not add fiber to get it to net zero?

    Reply
    • Lisa

      November 17, 2017 at 4:01 am

      Carbs come from the cheese and eggs.

      Reply
  247. Cheryl

    November 14, 2017 at 6:36 pm

    5 stars
    Looks Great... One question before I try to make it... Does "1 cup pork rinds crushed" mean the 1 cup of pork rinds before grinding or 1 cup measure after the pork rinds are crushed??? Thank You...

    Reply
    • Lisa

      November 14, 2017 at 8:18 pm

      It's after grinding them down.

      Reply
  248. Barbara Grant

    October 24, 2017 at 10:54 am

    I am new to the keto diet and my mother and hubby are joining me on this quest for better health. I am looking forward to trying this as all 3 of us LOVE pork rinds. I also just bought a large pkg of almond flour from Costco, looking forward to trying that as well. Do you have any suggestions that can help us transition to low carb aince we are new to this?

    Reply
    • Lisa

      October 24, 2017 at 11:46 am

      I do provide some tips in my eBook that is free when you sign up for the blog newsletter (you can unsubscribe any time and it's free). I've found joining low carb groups has been a huge help. We do have an active Facebook group here --> https://www.facebook.com/groups/lowcarblchfketoeating/

      Reply
    • Xotomi

      October 28, 2017 at 12:02 am

      I am in my forth week. I read a few things of encouragement. One is you lose fat so fast, your fat cells then retain water which it will eleviate as the fat cells shrink over the course of about five weeks. You may not see extreme results at first, but it is happening. Next, is at about the third week you should be in ketosis consistantly. By that time, you are starving out any yeast you may have in the body, this can make you feel mentally off. It will end soon! Keto test strips measure the fat you are excreting, not what is actually burning. I love living without inflammation! Good luck! There are lots of food lists and recipes on the web, along with YouTube before and after bloggers to help encourage people. I am at the point now that I have lost six inches. Even just a small Sugary cheat treat makes me itch now!

      Reply
  249. Eric

    October 20, 2017 at 6:15 am

    5 stars
    Very good and flavorful. Kinda reminds me of an Italian cheese bread.. I will make this again!!!

    Reply
    • Lisa

      October 20, 2017 at 9:25 am

      Thanks for sharing your feedback on the bread Eric! I agree. It does kind of taste like that.

      Reply
  250. Catherine Hart

    October 02, 2017 at 10:56 pm

    5 stars
    Yummy! It tasted a little like I was eating grilled cheese. I added garlic and onion to up the flavor profile. Texture was nice. While, no, it's not "bread" it's flavorful, textured and looks appetizing. I look forward to trying it as a sandwich. Thanks for the recipe! It's fun to try these 'weird' concoctions that actually make tasty food for those of us trying to lower carbs! Bon Appetit!

    Reply
    • Lisa

      October 03, 2017 at 7:32 am

      You're welcome! I'm glad it worked out for you! I'm going to be using this recipe for my next pizza crust.

      Reply
      • Xenia Howard

        October 24, 2017 at 11:14 am

        Was wondering if I can make the bread with Monterey Jack cheese instead of mozzarella?

      • Lisa

        October 24, 2017 at 11:45 am

        You need the stretchiness of cheese. It may work, but mozzarella is usually best.

  251. Todd

    September 26, 2017 at 7:15 am

    So I've been looking for a bread replacement recently (like all low carb newbies) and thought I would give this a go. Taste wise it came out ok.... texture was acceptable and the taste was a slight mix between omlette and pork rinds, both things I like

    However the "bread" didn't fluff up at all like yours. It remained quite flat and came out ALOT darker. Not sure exactly where I got that wrong

    Still edible, but not something I'd crave

    Reply
    • Lisa

      September 26, 2017 at 12:02 pm

      I used double acting baking powder which helped give the rise. The pork rinds are the only thing that would darken the bread since all the cheese is white. Maybe you used ones that were cooked more than mine? I buy the Mac's brand of pork rinds at Walmart which are very light and airy.

      Reply
      • Todd

        September 26, 2017 at 11:08 pm

        I suspect that could be the case. Finding plain, unflavoured pork rinds in Australia isn't that easy. I might just resort to making my own in future

      • Lisa

        September 27, 2017 at 1:05 pm

        That's too bad they aren't more widely available.

    • Todd

      September 26, 2017 at 7:14 pm

      Answering my own question here... but I think the issue could have been because I used bi-carb soda instead of "baking powder". Struck down by the usual "they're the same thing right" mentality

      Reply
    • KetoKitty

      January 20, 2018 at 9:45 am

      Oh Lord. You lost me at pork rind omelet. Exactly what I was afraid of.

      Reply
  252. Angela

    September 24, 2017 at 1:48 pm

    5 stars
    Love this bread! I was so excited to find a keto bread recipe with affordable ingredients. I used Philadelphia original cream cheese which has fewer carbs than store brand and used 4 oz instead of 8 to cut out some calories and it still turned out delicious. On my first bake it didn't come off of the parchment paper properly, so I sprayed it with a little nonstick on the second bake and it came right off.
    Thanks so much, this recipe is amazing!

    Reply
    • Lisa

      September 24, 2017 at 1:50 pm

      Good to know that it works with half the cream cheese. I loaded up with cheese to try and cover any pork flavor.

      Reply
  253. Lisa

    September 18, 2017 at 5:11 pm

    Have you tried this in a loaf pan?

    Reply
    • Lisa

      September 18, 2017 at 7:06 pm

      I haven't yet, but I do plan to experiment with that.

      Reply
      • Melanie

        January 03, 2018 at 9:15 pm

        5 stars
        Just curious if you’ve had a chance to try this in a loaf pan? Love the flatbread...made it for the first time this week!

      • Lisa

        January 04, 2018 at 8:26 am

        I haven't had time to test that out. I'd probably try muffins first.

  254. Pat dalton

    September 13, 2017 at 10:02 pm

    Best low carb bread I have tried. Made it today and it is wonderful. Should I store it in refrig or freezer

    Reply
    • Lisa

      September 14, 2017 at 5:42 am

      If eating within a week or so, I'd keep in the refrigerator. Keep in the freezer for longer term storage.

      Reply
  255. sarah morehead

    September 13, 2017 at 8:18 pm

    I'meager to trey this, but I have a question, *before I mess up my wafile iron* do you think this will work in a waffle maker?

    Reply
    • Lisa

      September 14, 2017 at 5:44 am

      I don't see why not. You will need to use a non stick spray or oil first, but once cooked, it should come right off the surface.

      Reply
  256. Carleen Bruce

    September 11, 2017 at 3:39 pm

    How do I get it off the parchment paper? I just made some and I think its going to be a real mess to get it off.

    Reply
    • Lisa

      September 11, 2017 at 4:07 pm

      Once it's fully cooked, it peels right off the parchment paper.

      Reply
  257. Patricia merica

    September 08, 2017 at 2:19 pm

    4 stars
    How's the best way to store these?

    Reply
    • Lisa

      September 08, 2017 at 8:23 pm

      I keep mine in the refrigerator or freezer.

      Reply
  258. christine aiello

    September 05, 2017 at 9:23 pm

    Is parmesan necessary? Or can a replacement be used?

    Reply
    • Lisa

      September 06, 2017 at 9:01 am

      You can sub it out with another cheese or more pork rind or even almond flour. I just like the flavor it gives to the bread.

      Reply
  259. BettyAnne

    September 05, 2017 at 3:24 pm

    Does the recipe mean a cup of crushed pork rinds or is it a cup of pork rinds which are then crushed?

    Reply
    • Lisa

      September 06, 2017 at 9:04 am

      It's a cup of crushed pork rinds.

      Reply
  260. Dee

    September 05, 2017 at 11:53 am

    We don't eat pork - any suggestions for a pork rind substitute?

    Reply
    • Lisa

      September 05, 2017 at 12:19 pm

      Almond flour or sesame seed flour.

      Reply
  261. Barbara

    September 05, 2017 at 11:53 am

    Is this bread on the dry side? I haven't found a good low carb bread yet. The texture isn't good or it tastes like scrambled eggs. I have tried using almond flour, coconut flour and even cauliflower. I am diabetic and need to eat low carb.

    Reply
    • Lisa

      September 05, 2017 at 12:19 pm

      The large amount of cream cheese keeps this one from being too dry.

      Reply
  262. Vic

    September 05, 2017 at 11:46 am

    5 stars
    I am going to try it today! Wish me luck.

    Reply
    • Lisa

      September 05, 2017 at 12:19 pm

      Hope it works out for you!

      Reply
  263. Nicole Thomas

    September 05, 2017 at 11:25 am

    Great recipe! Step 3 seems to be missing a word or number. It says "microwave for another ?? minutes". How many minutes?

    Reply
    • Lisa

      September 05, 2017 at 12:21 pm

      It should say another minute. Will fix.

      Reply
  264. Gloria

    September 05, 2017 at 10:04 am

    This sounds so good but I was wondering where do you get the pork rinds please

    Reply
    • Lisa

      September 05, 2017 at 12:23 pm

      I buy pork rinds at Walmart. They sell them with the chips.

      Reply
  265. Renee Henderson

    September 04, 2017 at 7:06 pm

    Looks good!

    Reply
    • Lisa

      September 05, 2017 at 12:26 pm

      Thanks!

      Reply
      • MaryAnne

        August 17, 2019 at 7:22 am

        Getting ready to try this!! Just wondering if anyone has perfected a sweet version of this recipe to use for breakfast.

      • Lisa MarcAurele

        August 17, 2019 at 8:53 am

        I'd try adding sugar and cinnamon for breakfast, but I don't have any amounts as I haven't experimented with it.

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