Cheesy Skillet Bread


Quick, easy and delicious!

Cheesy Skillet Bread
Recipe type: Side Dish
  • 1 tablespoon butter for the skillet
  • 2 cups LC-Blanched Almond Meal Flour
  • ½ cup LC-Golden Milled Flax
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1-1/2 cups shredded Cheddar cheese, divided
  • 3 large eggs, lightly beaen
  • ½ cup butter, melted
  • ¾ cup almond milk
  1. Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top.
  6. Sprinkle with remaining ½ cup cheddar.
  7. Bake 16 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.
  8. Remove and let cool 15 minutes.

2 reviews for “Cheesy Skillet Bread

    • Questions About Nutritional Label
      Thank you for your question. The nutritional statement and serving size for our products are for the mix only, and not for the finished product. Some of our products have a 2nd line indicating how much the serving size makes into a finished product once you add your wet ingredients and prepare the product by the instructions. The ingredients that you add should be adding mostly only fat and protein to your mix, and not significant carbohydrates, that is what are products are all about. We cannot predict the nutritional values of a customer’s added ingredients that they purchase, because for example all heavy cream or sour cream are not created equal. You want to choose these products with the least amount of milk sugar added and read your labels. There is sour cream for example made purely from cultured cream and others that are part cultured cream and part milk product, and even some with added sugar. Whether milk is skim or whole it usually contains the same sugar/lactose/carbohydrates in it. In the same way for example heavy cream or whipping cream can be pure cream which is without sugar/lactose/carbohydrates and others made more like a half and half adding milk of some kind. The dairy producer does this to save money, because to most consumers as long is it whips up into cream they are happy. Another example in variances is eggs. Twenty years ago an egg in a carton labeled “large” today look like a small egg if you notice, and there is a big difference in protein and fat between a small egg and a real honest to goodness large egg. So you will need to add in the nutritionals’ for your added ingredients, and divide by your number of serving per the package. Thank you for writing to us about this. I hope this helps you.

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