Keto Skillet Bread (Sweet or Savory)
August 24, 2021

Keto Skillet Bread (Sweet or Savory)

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Are you trying to watch your sugar and carb intake, but still crave baked goods? This keto skillet bread recipe is perfect because you can make it either sweet or savory, depending on how you want to enjoy it! (Find the recipe edits for the savory option at the end of the post.)

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I have been watching my carb and processed sugar intake since the beginning of June—and have lost 30 lbs! I attribute much of my weight loss to this change in the way I eat. I’m not following keto, but I have been taste testing several recipes that are keto approved, including this keto dutch baby pancake.

When I first made the recipe, it didn’t really remind me of a dutch baby pancake, but instead, it had kind of a cake or dense bread texture. Friends, this got me really excited because I could definitely use some cake or bread in my life right now. I’m especially happy to have found something I will be able to dunk in my hot soups this winter—I was sad about cutting bread out for that reason. You’re going to want to try one of my favorites—Cheeseburger Soup.

The cool thing about this keto skillet bread is that you can add or subtract from the ingredients to make it either sweet or savory. I’m sharing the sweet recipe with you below, but will share at the end of the post how to tweak it to make it savory, as well as a few ideas for add-ins!

One note on the add-ins, is that anything you put in the batter that has extra moisture, will affect the outcome of the bread, so be sure to blot off or remove as much of the excess as you can.

I hope you find this bread to be helpful to your own eating plan, whether you’re intentionally watching carbs and sugar or even if you just like to make healthier swap outs here and there.

I use my Caraway Cookware Fry Pan to bake the skillet bread and it works like a charm every time. I love the Caraway pans because they are toxin free ceramic cookware, designed so you don’t have to use much cooking oil at all, and are so easy to clean! The beautiful Marigold color of Caraway Cookware is back in stock right now and, to celebrate, Caraway is offering $100 on a full set! There is no code needed—click here for savings!

What You’ll Need:

-4 large eggs

-1/4 cup butter (melted), plus 1 TBSP butter (to grease the pan)

-1/3 cup unsweetened almond milk

-3/4 cup almond flour (I use Kirkland Almond Flour)

-2 TBSP coconut flour (Bob’s Red Mill Organic Coconut Flour is a good option)

-2 TBSP Monkfruit in the Raw

-1 tsp vanilla extract

-1/2 tsp baking powder

-1/4 tsp sea salt


1. Pre-heat oven to 425°

2. Place Caraway Cookware Fry Pan into the oven to preheat as well.

3. Blend all ingredients together (except for the 1 TBSP butter used to grease the pan). Let batter sit for 15 minutes. (I use the Nutri Ninja Personal and countertop blender—it works like a charm.)

4. Once oven gets to temperature, remove pan. Add 1 TBSP to bottom and sides of pan, then pour in the batter.

5. Bake for 18-20 minutes, depending on your oven.

6. Remove from oven and turn out onto a cutting board to cool. Slice and enjoy!

I cut the skillet bread into wedges, but it could easily be cut into slices or more of a breaddstick shape as well—for easy dipping! Store the bread in an air-tight container in the refrigerator for up to a week or in the freezer. To reheat, pop the skillet bread into the microwave for 30 seconds to a minute or into a 325° oven for a few minutes to warm through.

The sweet Keto skillet bread is perfet for breakfast, a snack, or even dessert! It’s the perfect amount of yummy to help satisfy your sweet tooth—in a healthy way!

Keto Skillet Bread Recipe from | H. Prall & Co. Interior Decorating + Virtual Design | Des Moines, IA

Additional sweet mix-in + topping ideas:






-Whipped topping

-Sugar free chocolate chips

-Sugar free syrup

-Sugar free caramel

-Ricotta cheese


If you decide that you want to experiement a bit with the recipe and make it savory instead of sweet, you’ll leave out the Monk Fruit in the Raw, the coconut flour, and the vanilla.

In the savory option I made today, I added 2 TBSP garlic powder and 2 TBSP of dried parsley to the mix to be blended. After the ingredients were blended, I mixed in 1/2-2/3 cup of shredded cheddar cheese. Once the batter was poured into the pan, I pressed in halved cherry tomatoes into (with seeds removed to eliminate any extra moisture).

Additional savory mix-in ideas:



-Sauteed onions

-Diced peppers






I hope you love this healthy keto skillet bread recipe! I’m so excited to add it to my low-carb lifestlye and to continue experimenting with different flavor options! Also, I can’t wait to have something delicious to dip into all the soups and stews I’ll be eating this fall and winter!

If you decide to make the bread, I would love to see which you choose—sweet or savory! Share it in your Instagram story and tag me so I can see. You can find me on Instagram at @hilaryprall.

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