Bacon-Cheese Bread

click to enlarge

Bacon-Cheese Bread

I’ve been wanting to try out the Paleo Bread recipe on Elana’s Pantry blog and finally got around to it.  But of course, I tweaked it up front, as I always do bread recipes, adding 3 flavor ingredients that turned it into a delightfully tasty breakfast!  Hubby and I both liked this new morning treat.  I did eliminate the honey in the original recipe, as I didn’t want any sweetness to the bread at all.  I also increased the baking soda slightly and eliminated the salt, as cheese and bacon have enough in them I felt.  Otherwise, the basic batter was the same as her version.  Adding the peppered bacon and cheese makes this so delicious.  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is suitable for Primal diners, if you eat occasional cheese.   Omit the cheese to make this suitable for Paleo.  This batter cooks up nicely as as biscuits or muffins, as the crust is particularly nice on this bread.  Muffins or biscuits will only take about 15-20 minutes to cook.

You’ll find many more delicious bread recipes to try in Low Carbing Among Friends , a series of cookbooks by Jennifer Eloff and other talented low-carb kitchen gurus.  You can order from Amazon or direct.  DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because these chefs have brought together a marvelous collection of easy, tasty recipes for you.


1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. grated cheese

4 oz. lean bacon, chopped

Coarse black pepper

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan and set aside.  I use a non-standard size non-stick loaf pan that is 4½” wide, 2½” deep and 12″ long.

Click to enlarge to see my abnormally long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Chop bacon and brown in skillet with black pepper shaken all over it (I didn’t measure the pepper, but I’d guess about ¼ tsp. total).  When bacon is done, set aside to cool a few minutes.  While it cools, add all liquid ingredients to the mixing bowl and stir to blend.  Add cooked bacon and stir one last time to blend bacon evenly throughout batter.  Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Mine took an additional 5 minutes to get done in the center.  Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and tip out onto a cutting board. Slice into 10 servings and serve warm.

NUTRITIONAL INFO:  Makes 10 large slices, each contains:

293.6 calories

26.0 fat

6.16 g  carbs, 3.18 g  fiber, 2.88 g  NET CARBS

11.24 g  protein

481 mg sodium

106 mg potassium

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30 comments on “Bacon-Cheese Bread

    • It’s an Italian import I found at Ross or Marshall’s. The brand isn’t stamped on the bottom, but I remember it started with a “T”. I’ve not seen them anywhere else, so they may not be available anymore. Ross and Marshalls carry a lot of “discontinued” stuff.

  1. I am impressed that you experiment until you get it right. That can be very expensive with these ingredients – definitely not in my budget (retired).

    • It can get pricey doing it, and I’m aretired, too. :) But luckily, I’ve finally gotten comfortable enough with how these ingredients cook and interact with each other now, that I can test and trial with som knowledge and rarely have to toss the final product in the trash can, like I did my first year of low-carb bread making. I’ve made plenty an inedible bread “brick” learning. :)

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