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