A no carb bread is almost impossible to make. But, this low carb pork rind keto bread comes pretty close to being zero carb.
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 every day 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.
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.
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.
I’m also thinking of trying a ham and cheese melt or a grilled cheese sandwich using this keto bread. It would also be a good base for a brushetta 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? So you prefer it over almond or coconut flour based recipes?
Pork Rind Nearly No Carb Keto Bread Recipe
Nearly No Carb Keto Bread
Ingredients
- 8 ounces cream cheese
- 2 cups mozzarella cheese grated (about 210 grams)
- 3 large eggs
- 1/4 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
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.
- Microwave cheese on high power for one minute, stir, then microwave for another minute and stir again. The cheese should be fully melted.
- 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.
- 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.
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Nutrition
Note 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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Pedrito says
How long does this last at room temperature? How about in the fridge or freezer?
Lisa MarcAurele says
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.
Jeannie says
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
Lisa MarcAurele says
Thanks so much Jeannie! I’m happy to share the recipes.
Brenda says
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!
Lisa MarcAurele says
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!
Net says
To replace one egg, how much water etc do you use?
Roberta says
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/
Cindy McKown says
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!
SV says
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!
Lisa MarcAurele says
Wow! I had no idea it would work out for tortillas. Thanks for sharing that.
Susan Cannon says
I added garlic and basil and it was delicious!!!
Sheri P says
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!
Lisa MarcAurele says
My pleasure! We all need a little keto bread in our lives!
Maria says
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
Lisa MarcAurele says
Glad you got it to work out despite the mistake.
JoNel says
I didn’t use Parmesan but grated Asiago instead. Yummy!
Rhonda says
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?
Lisa MarcAurele says
You can grease the parchment paper if needed.
Rachel says
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 .
Lisa MarcAurele says
You can freeze it for longer storage. I keep mine in the fridge for about a week with no issues.
Vicky Worsham says
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!
Lisa MarcAurele says
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.
Frances LaVine says
very simple to make. The taste is acceptable. I will try adding spices next time.
Lisa MarcAurele says
Herbs and spices are a great add to the bread!
Marian says
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.
Lisa MarcAurele says
You can try that or try adding in some herbs and spices.
Di Annesley says
Just use an egg white instead of an extra whole egg….no egginess with egg whites
Mary johns says
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
Lisa MarcAurele says
It’s a cup crushed and you don’t need to be that accurate.
Traci says
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!
Lisa MarcAurele says
You’re off to an amazing start on low carb. Wishing you much continued success!
Jody says
Super YUM! We added minced onion, dill and garlic! Reminded of the dill bread we used to make in our bread maker!! Winner!! ❤️✨
Lisa MarcAurele says
That sounds really interesting. I’ve never had dill bread, but it sounds like a winning flavor combo.
Sonflake says
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 says
I have used So Delicious non-dairy cheese and it worked out. I’m not sure what else would work.
Tim says
Wes that garlic powder or salt or was it fresh garlic and dill. How much was used.
Courtney says
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!
Lisa MarcAurele says
Italian seasonings are a great add! Thanks for sharing that.
Denise says
Made this today, everyone loved it!! Thanks so much!!!
Lisa MarcAurele says
You’re welcome! I’m glad the keto bread worked out.
Toni says
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…
Lisa MarcAurele says
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.
Karen Moore says
Does this have to be stored in the fridge?
Lisa MarcAurele says
It can be left out for a day or two, but for longer storage it’s best to keep in the fridge.
Angela Brown says
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!
Lisa MarcAurele says
Adding seasoning is always an option to up the flavor!
Debra says
This recipe is wonderful.love it.
Sylvia says
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.
Lisa says
The food process works well too, just be sure not to process them too much.
Linda says
My pork rinds are quite salty. Doesn’t that make for too salty bread?
Lisa says
It might be if you find them too salty.
Ellie says
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!
Lisa says
You’re welcome! I’m glad it came out much better than expected. 🙂
Shirley Childers says
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 says
I store it in the refrigerator for a week or a little longer. But it should freeze well too.
Diane says
Mine came out a bit greasy, did I do something wrong?
Don’t get me wrong, it was delicious!
Lisa says
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.
Terri says
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. 🙂
Lisa says
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.
Debra says
Can you substitute another kind of cheese in place of mozzarella? Like colby/cheddar?
Lisa says
It wasn’t tested that way and those cheeses are less stretchy. It should work, but may lose some stretchiness in the bread.
Satie says
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?
Lisa says
The other option would be to make a low carb bread and use toasted or dried cubes of it.
Arlene says
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!
Lisa says
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.
Yvonne says
While making this I was not very convinced due to the smell of the pork rinds. But….. It turned out amazing.
Mema says
Any way to omit parmesan on This one
Lisa says
You could leave it out and or use another cheese.
Laura says
Could you freeze to use as needed?
Lisa says
Yes. This bread can be frozen in single servings if desired.
Ricky says
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 says
You can try cutting back on the eggs or use flax or psyllium eggs.
Arlene Travnik says
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!
Lisa says
Metric measurements are certainly more accurate than US cups!
Arlene Travnik says
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!
Lisa says
You’re welcome!
SANDRA SOFFE says
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 😘
Lisa says
You’re welcome Sandra! Pork rinds are my favorite flour sub.
cody says
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
Lisa says
My pleasure Cody! Glad you both enjoyed the bread and those sandwiches.
Jp says
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!!
Lisa says
Congrats to your husband on his recent weight loss success. So glad the recipe worked out for him. 🙂
Marcy says
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!
Lisa says
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.
Andrea says
I dont eat pork rinds .. What can I use to replace them. I am on keto diet.
Thank you
Lisa says
I like to use a blend of 3-4 parts almond flour and 1 part coconut flour.
scott p vickers says
how long can I store it in the fridge
Lisa says
Mine keeps for at least a week.
Talon G. Hill says
You are a god send!
Lisa says
Thanks! 🙂
Mario says
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 !!
Lisa says
My pleasure! I’m so glad this recipe has helped you with your keto journey.
Ann says
Can I substitute the eggs with the equivalent amount of liquid egg whites?
Lisa says
It should be okay but I haven’t tested it like that.
Barbara says
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!
Lisa says
Thanks so much for the positive feedback. Seasonings like oregano and garlic are perfect add ins!
Michael says
Hi Lisa,
Sorry about commenting here, can’t find comment box.
Question, How fine do you crush the pork rinds?
Lisa says
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 says
Use a food processor.
Jane says
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.
Deb says
Thank you Lisa for this amazing recipe! We can finally have a burger on a “bun.” Makes great BLT’s also!
Lisa says
I still haven’t tried it with a burger as I typically eat them bunless. But good to know!
Ping says
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 ?
Lisa says
Also try different pork rinds. Some are saltier than others.
Elaine Togeretz says
Worked with cheddar cheese instead of mozzarella! Delicious.
Lisa says
Good to know. Thanks for sharing that!
Antoinette says
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?
Karen says
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!
Lisa says
You’re welcome Karen! Enjoy all that bread. 🙂
Donna [email protected] says
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.
Lisa says
Mozzarella just gives more of a stretch to make up for not having gluten.
Letitica says
Made it first time tonight and it’s Awesome, my husband loves it!
Lisa says
Yay! 🙂
Kris M Boyd says
I’m just curious as to where you got all your ingredients from LMAO
Lisa says
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.
Anna wright says
Lisa. what items do you order from amazin for the keto
Lisa says
I order anything I can’t find locally from Amazon as I love the Prime shipping.
Robin says
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 says
I have seen pork dust for sale and it is more convenient.
pat says
made this today and added garlic powder…we had lettuce and bacon sandwiches.. yum
Lisa says
Thanks for letting us know how the bread worked out for you!
betty says
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.
Lisa says
Thanks for the feedback Betty!
Kim Stonecypher says
Delicious! Used the stove top to melt the cheeses and added some herbs de Provence. Now I just have the control myself…
Lisa says
I just like the speed of the microwave, but stove top is always an option.
Holly says
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.
Lisa says
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.
Lana Manus says
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
Lisa says
It’s what the recipe calculator is providing and it does depend on specific ingredients used.
Suzanne M Same says
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 says
It is tough to get the same texture as bread, although psyllium breads do come the closest.
Lori says
48 divided by 12 slices is 4 per slice still LOW CARB
Suzanne Same says
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 says
Great idea of making croutons! I’d like to try using this bread for a stuffing.
Penny says
It came out right in fitness pal whole thing about 13 carbs yummmmm
Diane says
Apologies if this has already been asked – but do I measure the pork rinds THEN crush them? or crush then measure? Thanks!
Lisa says
I keep pork rinds pre-crushed in the freezer. It’s measured when they are already crushed.
Tanya says
What kind of pork rinds do we use? Flavor wise
Lisa says
You can use any, but I always use plain flavor.
Angela says
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.
Lisa says
You’re welcome Angela!
Kim says
half a cup reg cream cheese and half a cup of the jalapeno cream cheese would be so yummy!!
Lori says
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!
Lisa says
I’d bake the bread first, then top it with sauce and cheese, then put under the broiler to melt the cheese.
Michala says
We absolutely love this recipe! We included it in our top Keto recipes article. Thanks again Lisa!
Lisa says
Thank you for the include. I’ll give it a share.
Jody says
I just made a pizza with this bread and my husband and I loved it! Thank you for this versatile recipe!
Lisa says
I agree! It’s perfect as a pizza crust.
Amanda says
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!
Lisa says
Yay! I hope you love it as much as we do!
Tina says
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.
Lisa says
It’s a great pizza crust. I’m sure you guys will love it!
Debbie Scott says
Can you use something different than pork rinds. my daughter is vegetarian >
Lisa says
You can use almond flour or a blend of almond/coconut flour. It’s just a regular Fathead dough at that point.
Olga says
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.
Lisa says
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.
Betty says
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.
Wendy says
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!
Lisa says
Thanks for sharing your experience with the recipe! The bagel topping sounds like an awesome add.
Renee Madden says
This is brilliant! I cannot wait to try. Then gotta figure out tortillas/taco shells
Lisa says
Have you tried the psyllium tortillas? They are my favorite because there’s no eggs.
Hope says
Use a muffin pan and fill the cup sides with cheddar shredded cheese and they make perfect taco cups!
Adelaid says
When you say ‘Pork rinds”‘ what do you mean… I only know the chip kind
Lisa says
Yes. It’s the chip kind that has been crushed up.
Hope says
I added garlic powder and herb and it made an awesome pizza!
Lisa says
It definitely sounds delicious!
Patrica Wolf says
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!
Lisa says
You’re welcome Patrica!
Melanie says
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
Lisa says
I have pork rinds pre-crushed and then measure the crushed rinds.
Lanae Thomas says
I don’t think it’s dumb, I have the same question. I was going to assume crushed.
Lisa says
Yes. Crushed!
John Deno says
Made tonight for the first time my wife and I loved it so easy. Thank you Lisa.
Lisa says
You’re very welcome John. I’m so glad you both enjoyed the bread.
Joyce says
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.
Lisa says
My pleasure! So glad you enjoyed the keto bread.
Ej says
Tried all the recipes! This is by far the best!turkey reuben s are back in my life! Thanks for masterminding and sharing!,,,,
Lisa says
Now I’m craving a reuben! So glad the bread worked out for your sandwich.
Cheryl says
Simply AMAZING!!!
Lisa says
Thanks Cheryl!
Lou Sanchez says
How do you go the bread from sticking to the parchment paper after baking?
Lisa says
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.
Georgy says
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.
Anne Green says
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?
Lisa says
You should be able to use almond flour or similar.
Karla says
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!
Lisa says
Great idea for croutons!
BrandyCompton says
This bread is yummy! I added Mrs dash herb and garlic for extra spices.
Crystal says
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!
Jamie Crisp says
I made this tonight. It looks just like the Photo. It is really good. Great recipe. I decided I needed to go gluten free.
Kathy says
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!
Diane says
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?
Lisa says
The sprinkle cheese in the jar should work too.
Jason Degan says
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
Lisa says
You’re welcome Jason! Wishing you much keto success!
Kenyetta says
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!!
Teresa Braud says
Yes IT IS AWESOME!! I used BBQ pig skins ……even better! It was moist and soft like fresh bread! Love love love it!! 😘😍😘
Amy says
How long will it keep in the fridge after it’s done..
Lisa says
It should last at least a week.
Nan says
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
Lisa says
Thanks for sharing your experience Nan!
Kyla Matton Osborne | 24 Carrot Diet says
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!
Lisa says
There’s enough cheese to make the bread unlike pork rinds. I think you’ll be surprised.
Sheri says
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.
Jamie Smith says
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!
Amy says
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!
Lisa says
You’re welcome!
Melanie says
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!
Mary says
How come when I put the recipe in My Fitness Pal, the calorie count is much higher? Like 244 per serving of 12
Lisa says
MFP can be inaccurate if the wrong ingredients are selected.
Pete says
Do I need to refrigerate the bread to store it?
Lisa says
I keep mine in the refrigerator.
Amanda says
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 says
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.
Linda Taylor says
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.
Lisa says
I use 1 cup of crushed pork rinds.
Susan says
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 says
I used 1 cup of pork rinds crushed and I absolutely positively LOVE this bread,,,,, thanks so much for the recipe
Linda Adama says
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!
Lisa says
Thanks Linda!
Darnell says
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 says
You could try on the stove as long as you’re careful not to burn it.
David says
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.
Lisa says
I need to try this as a hamburger roll!
Karen says
I just made this recipe, my house smells delicious!! Can’t wait to eat a piece😋Thank you for sharing 😋
Lisa says
You’re welcome
Heather says
Anyone try making this into croutons for stuffing?
Lisa says
I haven’t, but it should work out.
Joanna Wilcox says
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.
Lisa says
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.
Amy says
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!!!
Lisa says
You’re welcome! Thanks for sharing all the fantastic ways to use the recipe.
Linda says
How do you store the leftovers?
Lisa says
Either the fridge or freezer.
Debbie says
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 !
Lisa says
Another cheese should work fine, but I haven’t tested it.
Paula says
You won’t taste the parm
Lesa Macklin says
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.
Lisa says
You’re welcome Lesa!
Regina says
May I share this recipe on a Facebook group in the Files section, along with a link to it on your blog?
Lisa says
I only give permission for photo and or list of ingredients without measurements along with a link back to full recipe.
Yasena says
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!
Lisa says
Good to know it worked with those alternate ingredients!
Ryan says
Mind blown! So happy to have made this today. I think I may add Jalapeños to a batch! Thank you!!!
Lisa says
Great idea on adding in the peppers!
Janet says
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!
Lisa says
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.
Mary Duer says
Can you substitute anything else for the pork rinds?
Lisa says
You can use almond flour or a blend of almond and coconut flour.
Cynthia says
How do you store it and how long is it good for?
Lisa says
I keep it in the fridge for about a week. You can store in longer in the freezer.
Pam says
Mine didn’t seem to rise and came.out really flat. Any ideas? The baking powder is still good. Thanks!
Lisa says
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.
Ashley L. says
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!
Lisa says
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.
Cynthia says
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.
Lisa says
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.
Jackie says
This was so yummy! The recipe came together perfectly! Thanks so much for sharing this!
Gail says
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.
Lisa says
Great idea to make it into a sweet bread!
Amy says
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?
Lisa says
You could use a silicone mat or grease the parchment paper well.
Barbara Dockery says
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 says
I made this tonight. I cooked it on my pizza stone. No sticking. Taste wonderful.
Kathy says
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!!!!
Chris says
This was delicious! Only problem I had was parchment paper sticking to it. Can I bake it in a greased cookie sheet?
Lisa says
You could try that.
Crystal says
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 says
Thanks for letting us know how good it turned out. I can’t wait to try it too!
Ginger Roberts says
How do you store it?
Lisa says
I keep mine in the fridge.
Kiara says
I have had parchment paper stick when it’s very old. Maybe it was the age of the paper.
Amber says
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
Lisa says
I keep it in the fridge.
Olivia Caughey says
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!!
Lisa says
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!
Laura says
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!
Jenny says
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.
Lisa says
Parmesan can be salty and so can other cheese. Pork rinds can have added salt too.
Samantha neal says
Can you make this without the pork rinds or will it not cook right?
Lisa says
It was not tested with anything but pork rinds. You could try it with almond flour or a mix of almond and coconut flours.
ann says
Would this work with lowfat cream cheese or fat free ?
Lisa says
It should.
Lisa says
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!
Lisa says
You do need to work pretty quick with the melted cheese dough so that could have been why you had trouble spreading it.
Valerie S Richardson says
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!
Krissy says
I was thinking about using flavored pork rinds. I know my hubby loves the Hot & Spicy ones. Wondering how that would turn out?
Lisa says
It would definitely give the bread a kick!
Donna says
Hi I just made this recipe and I love the taste and texture of the bread I was wondering how to store it??
Lisa says
I keep it in the refrigerator because of the cheese. You may be able to freeze it too.
GHarkness says
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!
EMcPeak says
Awesome, I’m the same way and have had zero success with recipes attempting the same goal. Going to try this today!
Angela says
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!
Lisa says
Thanks so much for writing in Angela to let us know how well the recipe has worked out for you and your husband!
Callie Helms says
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 says
I’d keep them in the fridge to be safe since they have cheese.
Barbara Dockery says
This answers a question I had about storing it.
Beth says
What might be a good substitute for the pork rinds? Thanks 🙂
Lisa says
This recipe was created to use pork rinds. You could try finely ground nuts or seeds instead.
Juanita Ulmschneider says
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.
Lisa says
Hope she likes it!
Krystal says
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! 🙂
Donna says
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.
Lisa says
I think that should work. Thanks for that tip. I’ll experiment with it.
KetoKitty says
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.
Marie says
After it’s been refrigerated Do you reheat the “bread” before you eat it? If so, how?
Lisa says
You can pop it in the toaster on light or microwave for about 10 seconds.
Judy Rauls says
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!
Opal Mobbs says
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!
Maya says
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.
Sherry Barnard says
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!
Lisa says
Yay! I don’t always have mozzarella either so good to know other cheese blends work too.
Blake says
Does anyone k ow how you should stote your leftovers
Lisa says
I store mine in the refrigerator.
Dee says
Pure deliciousness! I added garlic powder and basil to the recipe. True bread consistency.
Jeanne says
What can I use to track macros and net carbs ?
Anyone ?
Lisa says
You could try Senza or MyFitnessPal or MyMacros+
Farrah says
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.
Lisa says
What went wrong?
Clayton says
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
Lisa says
I’ll run the numbers through another program that I use now.
Jeff Harris says
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!!
Lisa says
Thanks for checking up on the macros Jeff! 🙂
Lana Manus says
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 says
Making it thinner and cutting back on cheese will help cut back carbs.
Louise Durcan-Marsh says
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!!!
Lisa says
That’s great to hear Louise! I’ve been wanting to try this crust with pizza. Good to know it’s a winner!
Kim says
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
Lisa says
It does make a good pizza crust. Just bake it, top it, then put in oven (can use the broiler) to melt the cheese.
Wes Savage says
Why not add fiber to get it to net zero?
Lisa says
Carbs come from the cheese and eggs.
Cheryl says
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…
Lisa says
It’s after grinding them down.
Barbara Grant says
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?
Lisa says
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/
Xotomi says
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!
Eric says
Very good and flavorful. Kinda reminds me of an Italian cheese bread.. I will make this again!!!
Lisa says
Thanks for sharing your feedback on the bread Eric! I agree. It does kind of taste like that.
Catherine Hart says
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!
Lisa says
You’re welcome! I’m glad it worked out for you! I’m going to be using this recipe for my next pizza crust.
Xenia Howard says
Was wondering if I can make the bread with Monterey Jack cheese instead of mozzarella?
Lisa says
You need the stretchiness of cheese. It may work, but mozzarella is usually best.
Todd says
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
Lisa says
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.
Todd says
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 says
That’s too bad they aren’t more widely available.
Todd says
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
KetoKitty says
Oh Lord. You lost me at pork rind omelet. Exactly what I was afraid of.
Angela says
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!
Lisa says
Good to know that it works with half the cream cheese. I loaded up with cheese to try and cover any pork flavor.
Lisa says
Have you tried this in a loaf pan?
Lisa says
I haven’t yet, but I do plan to experiment with that.
Melanie says
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 says
I haven’t had time to test that out. I’d probably try muffins first.
Pat dalton says
Best low carb bread I have tried. Made it today and it is wonderful. Should I store it in refrig or freezer
Lisa says
If eating within a week or so, I’d keep in the refrigerator. Keep in the freezer for longer term storage.
sarah morehead says
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?
Lisa says
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.
Carleen Bruce says
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.
Lisa says
Once it’s fully cooked, it peels right off the parchment paper.
Patricia merica says
How’s the best way to store these?
Lisa says
I keep mine in the refrigerator or freezer.
christine aiello says
Is parmesan necessary? Or can a replacement be used?
Lisa says
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.
BettyAnne says
Does the recipe mean a cup of crushed pork rinds or is it a cup of pork rinds which are then crushed?
Lisa says
It’s a cup of crushed pork rinds.
Dee says
We don’t eat pork – any suggestions for a pork rind substitute?
Lisa says
Almond flour or sesame seed flour.
Barbara says
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.
Lisa says
The large amount of cream cheese keeps this one from being too dry.
Vic says
I am going to try it today! Wish me luck.
Lisa says
Hope it works out for you!
Nicole Thomas says
Great recipe! Step 3 seems to be missing a word or number. It says “microwave for another ?? minutes”. How many minutes?
Lisa says
It should say another minute. Will fix.
Gloria says
This sounds so good but I was wondering where do you get the pork rinds please
Lisa says
I buy pork rinds at Walmart. They sell them with the chips.
Renee Henderson says
Looks good!
Lisa says
Thanks!