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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.
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? Do you prefer it over almond flour bread or coconut flour bread recipes?
Pork Rind Nearly No Carb Keto Bread Recipe
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Nearly No Carb Keto Bread
Recipe Video (Click on Image to Play)
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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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.
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Aida C
Omg this is my first time doing Keto bread is delicious
michael mcnaul
Lisa, first time making this pork rind bread it is so good i used pepper jack cheese instead of mozzarella… great recipe !!!
Lisa MarcAurele
Thanks Michael! Glad you enjoyed the bread!
Karen
It turned out exactly as described for me. It has great texture and taste. I was worried about the thickness because it looked thin, but was surprised when I sliced it. Thanks!
Leslie Oorschot
Loooved this recipe!
radah stanton
when making these breads. what is the shelf life.
Lisa MarcAurele
It lasts at least a week in the refrigerator and at least 3 months in the freezer.
Sarah Christensen
Made this today, got thumbs up from my picky husband! Really impressed, Lisa – tastes great, not eggy and not “porky” at all. I lined a 1/4 sheet pan with parchment and used damp hands to press the batter out to fill the entire pan, and sprinkled black salt and sesame seeds on top. Because it was a bit thicker than yours, mine cooked in 26 minutes, for anyone interested.
I would like to clarify the amount of pork rinds. I absolutely weigh every ingredient when I bake, so thank you for including the weights!! However, there is absolutely zero chance that 1 cup of crushed pork rinds equals only 46 grams. I spooned the crumbed rinds into my 1-cup measure on the scale and in order to fill the measure I needed over double the amount of pork rind crumbs. 94 grams, to be precise. I was so surprised I dumped them back into the container, got a different 1 cup measure, and tried again – this time 92 grams. So…
Your thoughts?
Lisa MarcAurele
Next time I make this, I’ll weigh the pork rinds again. I do use the Epic brand which tends to be lighter than others.
Megan Stevens
So great to have an alternative to almond flour!! Thank you for another great recipe!
Phyllis
Have made this many times in the last month and a half. Made today with different cheese a Colby Monterrey jack blend. Hoping it comes out near the same. Thanks for the post. Love making open face egg and sausage sandwiches.
Evelyn
The bread was delicious. I liked that crushed pork rinds was use instead of almond flour. I have tried keto bread made with almond flour and it taste a bit heavy for me. I also added some garlic powder and parsley. My husband who loves bread said it tasted great. I will definitely make it again.
Phyllis
Have made this several times. I love it. Just had a quick question. I’ve recently found an Italian blend cheese (2 1/4 cup) and deleted Parmesan. I guess my question is can I use other cheese blends to make this?
Lisa MarcAurele
Other cheese blends can be used in the bread to change it up. I’ve used cheddar in place of mozzarella.
Shanna
5 Stars! This is so good! It holds together so well. I used it for sandwiches and it makes an incredible pizza crust. I toasted mine in the oven with olive oil, garlic powder, and Italian spices. Then I melted buffalo mozzarella, Parmesan-reggiano with fresh basil red onions (planning to add prosciutto next time)! I even ate it with almond butter spread on top! Best recipe for bread! I will be making this again.
I’d mix double the ingredients because you’re going to wish you had another batch when it’s gone!
Debra
I think the crushed pork rinds could make a wonderful texture for cornbread or a wrap like tortilla?
Thanks, Debra
Lisa MarcAurele
I think so too! Definitely something I’d like to experiment with.
Sam
Can egg substitute be used instead of real eggs?can’t eat them.
Lisa MarcAurele
I’ve used psyllium eggs with success in the recipe
Michelle
How do you store it? In the fridge?
Lisa MarcAurele
I always keep it in the fridge although it’s probably okay for a day or two on the counter.
TB
You store it in the frig how? Just in a container or layered in parchment paper?
Lisa MarcAurele
I just put the pieces in a covered container or a zipper bag.
Micky
Have you tried making bread with cassava flour? I use Ottos brand. Can’t wait to try this with pork rinds.
Lisa MarcAurele
I’ve used cassava flour in the past, but it has more carbs than I like so I don’t use it any more.
Karo
I don’t have parm on hand what can I sub?
Lisa MarcAurele
I recommend a hard cheese like asiago or parmesan, but you can try using another cheese that you have.
Sou
I would like to make the recipe without the Pork, what can we substitute it for?
Thank you
Lisa MarcAurele
Try almond flour or a mix of almond and coconut flour.
Trish
I used ground pumpkin seeds and 1/2 c almond flour. I came out very good.
Caroline
Hi, first of all, the bread look absolutely delish. I’m just wondering, what’s the purpose of the pork rinds in this recipe? Can it be substituted with psyllium husks for a vegetarian option? Thanks!
Lisa MarcAurele
You can sub the pork rinds with almond flour. Crushed pork rinds are used like flour in this recipe. You can try psyllium, but I can’t give you the amount as it would need to be tested and other changes may be needed.
Theresa
This was the best keto bread and so easy to make. Turned out perfect and made my chicken salad sandwich so good. This will be the low carb bread I will continue to make.
Thank you for a great recipe!
Theresa
Claude
Excellent Lisa, so far the best thing Ive made so far. I did play with it. I take recipes and tweek them, I’m from S. Louisiana. Cajun Country. I’m diabetic and had to change my diet. I added Minced Garlic and Garlic powder, Oregano and Basil. Sprinkled Parsley on top just before baking. This went with my Ribeye steak and a salad. Im not on a Keto diet just need to reduce carbs.
Looking forward to other recipes on your site.
MK
Very easy to make and we loved it. First keto bread that I’ve made and liked. Thank you for sharing. 👍
Shannon
Regarding the Mozzarella cheese, do you use Whole milk or
Part Skim Low Moisture?
Lisa MarcAurele
Either work in the recipe. The whole milk is preferable for keto.
Megan
I added a little oregano to my batch and it was incredibly tasty! So glad I found this recipe!
Lauren
This bread was fantastic! I actually found it to be tastier than fat head dough (and I LOVE fat head dough). It was much better for sandwiches and had more of a fluffy texture. I replaced the 1/4 cup of parm with 2 tbsp of nutritional yeast just because I was out, but I’d do this again in the future for the added nutrients! Definitely not thick enough to slice in half though, so not sure how I would accomplish that, but ~320 calories for a sandwich’s worth of bread isn’t bad at all on keto, so that didn’t bother me. I wonder how this would be with flavored pork rinds – will definitely play around!
Keta Flowers
Newly diagnosed with gluten intolerance and am looking for recipes that are easy and don’t have lots of ingredients. This sounds so good and I have all ingredients on hand! Can’t wait to try this. Store bought bread is expensive so this will be a staple for me. Thanks for posting the recipe.
Lisa MarcAurele
Hope you enjoy this simple flat bread!
Gabriele Ternes
Absolutely delicious.
Gabriele Ternes
This was absolutely delicious. Thanks for the great recipe.
Debbie
How long will this keep?
Lisa MarcAurele
It keeps for a week or so in the refrigerator but you can freeze it for up to 3-4 months.
Abby
Hi,
i was wondering if I could use the parmesan cheese in the shaker bottle or does it have to be fresh grated ? this looks and sounds like what I’ve been looking for and can’t wait to try it.
thank you for a great recipe..
Lisa MarcAurele
If you only have the kind in the can, that’s fine to use.
Karen Davis
Very, very good and easy. Next time will add some herbs. Keep up the good work.
Happy Holidays!
Martha
Oh my goodness I made this this morning and been eating on it all day lol So good will be making it again and again I added garlic powder and is wonderful…
Sandi
Thank You! These all sound and look wonderful! Now I have to try them all.
Renee
I’m super excited to try this new bread recipe. Thank you for the post.
Wilma
Made a double batch of this recipe. One wouldn’t make it pass tonight. Family loves this bread and so easy to make. ?
Kyra
Mine seems to be a bit dense and eggy. I may have to toast it before using it as bread for a sandwich.