Cheesy Skillet Bread

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I am so excited to introduce to you the best addition EVER to your Low Carb Thanksgiving Dinner! Stuffing!
The recipe I am going to share with you today is the “bread” part of the stuffing. To tell you the truth, I am more excited about the “bread” than anything else. Who needs stuffing … I am just so very happy to have this hearty bread recipe to enjoy anytime, especially with winter soups, stews or chili.
So this is what I suggest; to use it for stuffing, make a batch of this a couple days in advance so you will have time to dry it out for your stuffing recipe and then make sure to make a fresh batch for your Thanksgiving dinner too!!
First of all, you will need a 10 inch cast iron skillet or equivalent. Oh man, I hope I haven’t lost half of you right there. For some of you this is just way too serious of hardware to handle, I mean with all the seasoning and care instructions. I am here to put your mind at ease. There are some amazing affordable ones out there already seasoned for you so all you have to do is start cooking as soon as you get it. The new one I just bought is a $19 – 10 inch “Emeril” brand from Bed Bath and Beyond. Make sure to use your 20% off coupon and it is a steal of a deal. This is the one I used for this recipe and it is awesome! Cooking with cast iron may take a little getting used to but once you get the hang of cooking with it, you will love it.
So below you will find the recipe for Cheesy Skillet Bread which I found on the website “All Day I Dream About Food”. I think this is one of the best sites for delicious low carb recipes. I usually test them out and make my own minor alterations for what I think makes it even better and I will be sharing those with you.
For today, I will just give you the instructions on how to prepare this recipe for stuffing and then you can use it in any of your favorite stuffing recipes.
Tomorrow I will be sending you a stuffing recipe that I tested using this “bread”.
Instructions for using the Cheesy Skillet Bread for your stuffing.
You will follow the instructions of the recipe below. You can let it sit for a day before slicing the whole recipe up into ½ inch cubes. If you don’t have a day, than just make sure it is cooled before attempting to slice it. Arrange on two baking sheets and bake at 200 degrees for 2-3 hours. I baked it for 3 because I wanted it really dried out so it can soak up the flavors of the stuffing recipe without turning into mush. This worked perfectly. Then once cooled, you can use immediately in your stuffing recipe or even leave it out over night. Once I made these “croutons” I realized how amazing these would be on a salad, something that is normally forbidden on a low carb menu. These would be awesome. I will be making another batch tomorrow just for croutons.
Once you have tried making this bread, please let me know what you think. I would love to hear from you!
Cheesy Skillet Bread

1 tbsp butter for the skillet2 cups almond flour1/2 cup flax seed meal2 tsp baking powder1/2 tsp salt1 & 1/2 cups shredded Cheddar cheese, divided3 large eggs, lightly beaten1/2 cup butter, melted3/4 cup almond milk
Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven. Leave in the oven until your batter is ready, this gives a nice crust.In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.Stir in the eggs, melted butter and almond milk until thoroughly combined.Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.Bake 16-18 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.Remove and let cool 15 minutes.
Serves 10
Each serving has 7.2 g of carbs and 4 g of fiber. Total NET CARBS = 3.2 g.

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