Comments on: Keto Bread - Pork Rind Nearly No Carb Bread

By: Amy

Amy — Wed, 14 Jan 2026 17:06:52 +0000

In reply to Wanda. I haven't made this in awhile as I switched to higher protein chicken-based crusts for pizza...but I always loved this recipe and want to make it again...do you think it would work with reduced fat cream cheese?

By: Wanda

Wanda — Tue, 03 Dec 2024 23:17:18 +0000

This is the second time that I have made this delicious bread, I rolled it out in a circle and placed though dough with parchment paper in a 12 inch cast iron skillet. This made the most delicious deep dish pizza! One piece is more than enough, but I had two as I had been missing pizza for so long. Thanks for the great recipe.

By: Lisa Cee

Lisa Cee — Thu, 26 Sep 2024 21:30:46 +0000

I’ve really loved this recipe now & am sorry that I haven’t told you how great it is! It is in the “Go To” section of my personal cook book.

Just reading through your comments again & you had said that you were thinking about trying to make a wrap out of it. Have you tried this yet?

Thanks again for all your recipes - especially this one!

By: Tanya Stephan

Tanya Stephan — Mon, 20 May 2024 22:14:23 +0000

In reply to Suzi.

Genius!

By: Avonda Williams

Avonda Williams — Sun, 25 Feb 2024 21:15:01 +0000

In reply to Bonnie J Jacobs. Word from the learned. I too went the block mozzarella route but didn’t think to chop it up before melting. It was a mess! Next time I will chop it up into small blocks before microwaving. Otherwise it turned out great.

By: Michael

Michael — Mon, 18 Sep 2023 04:14:09 +0000

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!

By: Shirley

Shirley — Tue, 12 Sep 2023 01:16:35 +0000

In reply to Suzi. May I ask what changes you made?

By: Bonnie J Jacobs

Bonnie J Jacobs — Thu, 06 Jul 2023 17:16:13 +0000

Hello, if you want to avoid any eggy taste you can use just the whites. I do that with chaffles. Can't wait to try this. I'm having a hard time finding a shredded mozz that doesn't have the carb non caking stuff. Blocks are expensive but I guess I will have to do that. Down 27 from 212 lbs so far. This is huge for me cuz I failed at keto 3 times but my bad I was just consuming way too much food. It's working now. Thank you for caring for all of us out here, LOVE all your recipes and videos. I wish you well. God Bless. From Cape Cod, Bonnie J Jacobs imasaj@gmail.com

By: Janet French

Janet French — Sat, 18 Mar 2023 16:50:28 +0000

This bread has become one of my most requested when going to a party. I’ve tried Monterey Jack & Onion Jack and like them too. Italian herbs, garlic &onion are my favorite flavors. Definitely better to hand mix and you’re right, it takes a strong arm but worth it to get the mix right. Don’t add the eggs too soon after taking the cheese out of the microwave as you may coddle them! Great recipe

By: Sandy Brown

Sandy Brown — Sat, 04 Mar 2023 18:43:53 +0000

I just made these. I used a muffin top pan to make 6 rounds then I used a half sheet pan and got 9 sections. Had enough dough to make two more in my mini griddle. So I got 17 out of this batch. I’m going to freeze some, use a couple tonight for a burger bun. I nibbled on one just to taste it and it tastes really great to me. Thanks for this super easy recipe!!

By: Lisa

Lisa — Sat, 04 Mar 2023 00:48:53 +0000

Goodness! Best bread ever!! Thanks so much for the recipe. Also, thanks to the Keto Twins who convinced me to try it! Keep pumping out your recipes, you are becoming a favorite creator for me!

If you are ever able to make it into a hot dog bun, please let me know!

By: Robert Marshall

Robert Marshall — Thu, 02 Mar 2023 19:05:05 +0000

In reply to Sandra. Glad to mentioned the Hot & Spicy Pork Rinds. That is the only bag I have in the house right now, and wanted to try this bread out. :-) One thing that's puzzling to me though. When I enter the ingredients in Cronometer it's telling me there are 2.5g Carbs per serving; which is nowhere near zero carbs. Granted different brand ingredients will give different results. But, that's a big difference.