A no carb bread is almost impossible to make. But, this low carb pork rind keto bread comes pretty close to being zero carb.
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The Best Zero Carb 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 everyday 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 keto grilled cheese sandwich using this keto bread. It would also be a good base for a bruschetta 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
Kitchen tools used in the recipe:
Other Recipes To Try
Are you searching for more low carb breads to make at home? Try one of these favorites:
- Keto Flax Meal Bread slices like regular bread and is incredibly filling. The flax meal gives it a boost of fiber.
- Low Carb Burger Buns are the perfect rolls for holding juicy hamburgers.
- Keto Coconut Flour Pumpkin Bread tastes like everything you love about fall and it only has 2 grams net carbs per slice.
- Keto Zucchini Bread is flavorful, moist, simple to make, and gluten free.
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Recipe
Nearly No Carb Keto Bread
Video
Ingredients
- 8 ounces cream cheese
- 2 cups mozzarella cheese grated (about 210 grams)
- 3 large eggs
- ¼ 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
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First Published: September 4, 2017... Last Updated: September 30, 2020, with revised images and added recipe information.
Michael
I saw your Nearly No Carb Keto Bread recipe earlier today and I had to try it. This was my first attempt at any keto bread recipe, so I was worried I would completely mess it up. Almost did at one point, but in the end it all worked, so this recipe if fairly bullet proof!
Tips from my first go through:
First, for easier melting and mixing I let the cream cheese to come up to room temperature. Then divided it into chunks by hand, and into the bowl.
For the mixing of the dough I used a large, stiff plastic spoon. Then once the second microwave round was finished and I had added (almost) all of the remaining ingredients, including some Moroccan spices that I enjoy, I switched to a standard potato masher. That really made the final mixing effort fast and easy.
I spread the dough out on the parchment paper, placed it in the oven, turned around and saw still on the counter the one ingredient that I had failed to add. The baking powder. Panic! Without the baking powder the recipe was going to fail. So … out of the oven. Before returning the dough to the bowl I distributed the baking powder evenly over the dough. Then scraped it back into the bowl for another mix.
When I got the dough back onto the parchment it had thickened up so much that it was very difficult to get it spread evenly. Solution? I placed another sheet of parchment on top of the dough and rolled it out easy.
Baked and cooled as directed. This bread came out beautifully! Seems like magic, light spongy texture inside, solid lightly browned outer layer. I would never know that this was not a standard bread recipe!
I made two sandwiches. One was hard Italian salami. With the salt level already in the bread from the pork rinds, this made for a bit too much salt. I will avoid salted deli meats with this bread in future. Second sandwich was roast beef, in honor of Sarah’s choice in the video. Much better selection.
Bravo on this terrific recipe!