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Keto Bread – Pork Rind Nearly No Carb Bread

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Last updated on: October 21, 2018

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

Pork rind low carb keto bread

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

How to make no carb keto bread

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.

No carb keto bread - pork rind flat bread

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

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

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

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

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

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

Easy no carb keto bread recipe

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

No carb keto bread sandwich

No carb keto bread sandwich
Print Pin Review
4.87 from 97 votes

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.
Course Bread
Cuisine American
Keyword keto bread, low carb bread
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 12 people
Calories 166kcal

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
US Customary - Metric

Instructions

  • Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
  • Place cream cheese and mozzarella cheese in large microwaveable bowl.
  • 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

Nutrition Facts
Nearly No Carb Keto Bread
Amount Per Serving (1 slice)
Calories 166 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 86mg 29%
Sodium 294mg 12%
Potassium 158mg 5%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 9g 18%
Vitamin A 9.3%
Calcium 18.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Lisa

Lisa at Low Carb Yum
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:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

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Comments

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

    Reply

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

    Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

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

    Reply

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

    Reply

  14. Without a doubt the very best bread substitute I’ve found & tried so far & believe me I’ve tried a lot!
    Delicious and so easy, foolproof. Thank you 😘

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

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

    Reply

      • 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.

        Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

      • 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.

        Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

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

      Reply

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

    Reply

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

    Reply

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

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

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

    Thank you for devising this incredible recipe and for sharing!

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Thank you again
    Jason

    Reply

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

    Reply

    • Yes IT IS AWESOME!! I used BBQ pig skins ……even better! It was moist and soft like fresh bread! Love love love it!! 😘😍😘

      Reply

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

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

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

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

    Peace and blessings to you and yours,
    Nan

    Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

      • 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!

        Reply

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

        Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

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

    Reply

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

    Reply

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

      Reply

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

    Reply

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

    Reply

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

      Reply

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

    Reply

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

    Reply

      • 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.

        Reply

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

      Reply

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

    Reply

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

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

    Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

  100. I’m picky. Hard to please. Don’t like bread substitutes because, well, they’re not bread. Skeptical of every recipe that’s supposed to be “just like” anything else.

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

    LOVE IT!

    Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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

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

      Reply

        • Lisa, 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.

          Reply

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

    Reply

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

    Reply

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

    Reply

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

      Reply

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

    Reply

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

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

    Still edible, but not something I’d crave

    Reply

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

      Reply

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

      Reply

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

    Reply

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

    Reply

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

    Reply

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

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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