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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Nutrition
Additional Info
- Net Carbs 1g
- % Carbs: 2.5%
- % Protein: 22.9%
- % Fat: 74.5%
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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.
Meg says
May 17, 2019 at 7:20 pmI’ve been adding nutritional yeast to get more bread smell. Like 1-2 tsp. Will be trying this soon.
Lisa MarcAurele says
May 17, 2019 at 10:13 pmI’ve heard that the nutritional yeast does give keto bread a better taste. I still haven’t tried it myself, though.
ninth1 says
May 17, 2019 at 12:59 pmLike it plain, like it with garlic, like it with some italian seasoning and garlic. There’s just nothing to not like!
Marla says
May 1, 2019 at 7:03 pmThis 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!
Lisa MarcAurele says
May 2, 2019 at 8:55 amIt does make a great pizza crust and adding herbs and spices helps up the flavor.
Kathy Hollar says
April 17, 2019 at 6:21 pmMy 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.
Diana says
April 12, 2019 at 8:46 pmI 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!
Lisa MarcAurele says
April 13, 2019 at 8:59 amYou’re very welcome! Enjoy those keto sandwiches!
Purina says
March 15, 2019 at 5:19 pmThis 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.
Lisa MarcAurele says
March 15, 2019 at 7:46 pmSorry it didn’t work out. I do find that some of the less oily pork rinds make better crumbs for the recipe.
Mike says
April 2, 2019 at 12:00 am46 grams is equivalent to 1/3 cup. So does the recipe call for a cup or 46 grams of crushed pork rinds?
Lisa MarcAurele says
April 2, 2019 at 7:39 amThe volume measurement is for crushed pork rinds. I’d have to weigh those to be sure.
Kathyhog says
April 23, 2019 at 3:37 pmAre you referring to the bag of pork rinds
Lisa MarcAurele says
April 24, 2019 at 6:58 amI do buy bagged pork rinds and then crush them.
Donna says
March 9, 2019 at 4:03 pmWell 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.
Nancy says
March 17, 2019 at 4:53 pmThank you for the tip on the bags! 😀
ELLEN says
March 9, 2019 at 2:55 pmOmgoodness, 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.
Lisa MarcAurele says
March 9, 2019 at 7:19 pmI’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.
Cheryk says
March 5, 2019 at 5:38 pmAbsolutely delicious for sandwiches, but great as a pizza crust too.
Melissa says
March 3, 2019 at 3:35 pmLove, 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.
Lisa MarcAurele says
March 3, 2019 at 6:21 pmSeasonings are a great add to the keto bread. And a half batch is perfect for those cooking for only 1 or 2 people.
Debbie See Martin says
March 2, 2019 at 8:49 amI 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.
Lisa MarcAurele says
March 2, 2019 at 7:36 pmGood to know it’s not really necessary to melt the cheese for the dough. Thanks for sharing that tip!
Julia says
March 1, 2019 at 7:52 amThis keto bread is very tasty and easy to do.
Michele says
February 28, 2019 at 10:59 amThe best keto bread recipe!
Pedrito says
February 22, 2019 at 1:13 amHow long does this last at room temperature? How about in the fridge or freezer?
Lisa MarcAurele says
February 22, 2019 at 7:56 amI 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.
Pedrito says
February 24, 2019 at 11:52 pmThank you so much! I just made them and they were absolutely delicious! ☺
Jeannie says
February 18, 2019 at 3:52 pmIt’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
February 18, 2019 at 7:09 pmThanks so much Jeannie! I’m happy to share the recipes.
Brenda says
February 14, 2019 at 1:03 amI 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
February 14, 2019 at 8:11 amThis 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
February 18, 2019 at 6:32 pmTo replace one egg, how much water etc do you use?
Roberta says
February 12, 2019 at 4:02 pmOn 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
February 11, 2019 at 4:35 pmI 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!