After sharing my mother’s Low Carb Bread Recipe a few weeks ago, many variations have been discussed both in the comments and on Facebook. And they all sounded delicious!
The great thing about this bread, versus other low carb bread recipes, is that it’s super easy to make and only takes a few minutes to cook.
And you know me – I’m no Betty Crocker 😉 – so this is super easy to make, will only take a few minutes of preparation, and it cooks quickly as well. Depending on your oven, and how you shape the bread, it could be 5-10 minutes, or as long as 15-20. That’s it!
It’s more like a “guilty snack” (minus the guilt) with the crispy, cheesy, sinfully good taste. I usually make them into low carb garlic cheese sticks and dip them in caesar dressing:
But today I decided to try something a little different…
I started with Mom’s original low carb bread recipe:
1 8 ounce bag Sargento parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
…and I like to add Garlic Salt 😀
I only had a 6oz bag of parmesan, so I added in a handful of shredded colby jack too. I had some chopped spinach left over from my breakfast the day before, so I added in several heaping spoonfuls and mixed it in real well.
I preheated the oven to 350, and then shaped them into small round flat pieces. There’s no need to grease the pan because they don’t stick. You want to keep a close eye on them and you may want to flip them after 5 or 10 minutes (depending on your oven). Just to make sure both sides get browned well:
They came out slightly browned, crispy on the outside and soft on the inside, with a great cheesy flavor:
I topped them with Tuna Salad for an easy low carb dinner last night. YUM! 😀
I still had plenty of batter left over, so today I made them the same way again, but topped them with mayo and slices of turkey. They made yummy little “sandwich bites” with crisp cheesy bottoms, the spinach baked in, and the mayo just added a nice touch:
I’m going to have some fun with different low carb bread recipes. My next twist will be to add chopped ham to the mix, bake it, then top it with an over-medium egg. 😉
Great work. I have always avoided these types of foods for the most part because of my diet. I do need to try more baked goods. I have also been interested in making my own trail mix nut bars. It is so hard to find a snack on the go. Thanks for the recipe. I do like the medium egg idea on the bread. I instantly think of eggs benedict…
Thanks Mark π You should try Quest Bars. I just tried them myself and LOVE them. I am about to order the Vanilla Almond Crunch and more of the Mixed Berry Bliss. Fabulous!!
I am trying out a lot of new products & recipes this month – including an easy low carb bread mix I got from http://www.holdthecarbs.com (coupon code LCTRAVEL will get you a free mix with your order, btw).
I was thinking today that I may try crumbled sausage in the mix instead of ham. I’m also going to use the Almond Meal to make low carb sausage balls this weekend π
Great to meet you!
Thank you so much for this… I picked up a bag of Almond Flour last night and served these to company for brunch. Thumbs up all the way around. π
Glad to hear everyone liked them! π Did you use spinach in your recipe, or make them plain?
Spinach and the ham topper – I’ve been craving bread and this was perfect! My company thought it was so good for brunch. π
It could have been served with an egg and Bertoli cheese and red pepper sauce on top – much like an easy (just open the jar and pour) Alfredo sauce and bacon on the side. That will be next.
No one wanted mayo – so we tried a shmear of artichoke and spinach dip – yep that worked!
We use the cheese sauce on our steamed broccoli – delish.
That sounds fabulous! π
Lynn G. on Facebook said, “This is the most amazing recipe yet!! I added rosemary, oregano and garlic powder and they are delicious!! Thank you!!” – which sounds great too!
Another variation my mother tried, and said was really good!, is to add sausage to the mix and bake them in patties. It comes out like a “sausage and biscuit” treat. I love this idea, and think I would like it with a little sugar free blackberry preserves on the side (Palamer brand). π
Lot’s of great variations & new low carb bread recipes to test out with all these great comments!!
I see you have discovered almond meal + eggs. That is about the best available substitute for toxic wheat gluten/gliadin/lectin. I have looked at some of your other recipes, and I think I should warn you about some potentially serious pitfalls:
1) Many “low-carb” bread mixes aren’t really low-carb, and if you want easier weight loss and good health, you should avoid anything that lists either gluten or wheat (aka “wheat protein”) in the ingredients. Especially if the manufacture makes any claims about “net carbs”, “safe carbs”, “slow carbs”, or uses any other modifier on ‘carbs’ that signifies that the carbs contained are somehow different.
2) Most prepared sausages and cold cuts have either added gluten/wheat, or high-fructose corn syrup (which the corn growing industry is trying to disingenuously re-brand as “corn sugar”). HFCS is something that normal people can tolerate in small quantities, but if you have a weight problem, you should regard HFCS as extremely toxic. Note that many manufacturers are starting to try to hide total sugar content by listing sugars under dozens of different names in the ingredients list. Note also that federal law does NOT require accurate reporting of carbs in the “nutrition facts” — because of the pervasive disinformation that “carbs==healthy”, the law permits seriously understating the actual carb counts.
3) Using synthetic lubricants (e.g. veggie oils) in the place of healthy, animal-derived saturated fats is a BIG problem because even moderate heat will convert a significant portion of said synthetic lubricants into trans-fat. Trans-fat will do long-term damage to your metabolism, and will make it much harder to lose weight. Trans-fat is also implicated in several types of cancer.
Thank you Howard! I do love my almond meal bread & cookie recipes π So simple, and such great ingredients! Appreciate the warnings too. SO much to learn about low carb, and food in general. THANK GOODNESS I didn’t have to know all of that to get started or it would have had me deer-in-headlights and stalled from starting LOL.
I am pretty much at my right weight (Thanks to lo-carb eating) so I make a bread which has two parts almond meal and one part unbleached flour. Baking soda and baking powder make it rise and the half the oil is replaced with splenda sweetened applesauce. After that, the spices, flavoring, and adds like pumpkin, dried plums, chopped pecans are all up for grabs. Give it a try! Thank you for all your great blog posts!!
Congrats on reaching your ideal weight, Chris! π Your low carb bread recipes sound fabulous. I may have to try the applesauce in my almond meal cookies – would be great with nuts & pumpkin I bet!
I am so glad that I found your site. I made both the peanut butter cookies and this bread and thoroughly enjoyed them both. I did substitute egg whites and Cabot 75% reduced fat cheese as low carbing has ran my cholesterol sky high. I am trying to make it work though.
That’s really odd, as most people experience the opposite – lower cholesterol, lower blood pressure, etc. Did the recipes come out okay with the replacements?
The bread was delicious! I couldn’t finish the last piece because I have since gone on a fast. Low carbing put my cholesterol over 600 and I don’t want to have a heart attack. I am the only person I know with this problem. Plus, I have been constantly gaining weight so I figured that I need to hit the reset button. I put both my cookies and bread in the freezer. I hope to start again at maintenance. Everytime I go over 20 carbs I pile on weight and I can’t get it off no matter what I do.
What does your doctor say about both of those issues??
Great recipe. Thank you. I’m all for easy, uncomplicated recipes. Thanks much. So glad I found you!
You’re welcome, Joyce – glad you joined us here! π
Hi Lynn,
I’m really learning so much from you and our group since following you and joining your Low carb challenge. Thank you for all the info and especially your sweet disposition. So many personalities and issues and you are patient and kind with everyone.
I was wondering how you calculate carbs in a recipe like the one above.
Btw. You look great! So pretty and love that pic in the boat with our dog. Xo erin
Thank you Erin. π Ironically “Sweet Disposition” is one of my favorite songs!!
I mentioned the carb count on the original recipe at: http://www.travelinglowcarb.com/680/low-carb-bread-recipe/ but basically I look at the labels for each ingredient, based on the amount of that item I use, and get a total for the whole batch. Then I break it down by dividing the number of “pieces” the batch makes.
Looks so yummy! Quick question though, does it have a bread like texture? Thanks!
It does, Bee! π And SO much better than store-bought “low carb bread” – which tastes like grass and dirt to me, and very dry crumbly texture lol. This is the easiest, best, most versatile recipe ever. You’ll love it. π
Is there a bread/biscuit recipe without Parm cheese? I’m not a cheese lover!
Hi Chakait,
I use cream cheese in my peanut butter cookie recipe. It’s the same base, so you could make it with something besides peanut butter of course: http://www.travelinglowcarb.com/1712/low-carb-cookie-recipe/ It’s a very simple and forgiving recipe so have a little fun with it!
Here’s another variation, but you could try subbing the parm for cream cheese: http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/