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 powder

1 c. grated cheese

4 oz. lean bacon, chopped (I used peppered bacon)

Coarse black pepper (or just use peppered bacon)

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


67 thoughts on “Bacon-Cheese Bread

    1. I think it would, but I confess I have never frozen it before. I simply refrigerate my breads and they keep nicely for me until consumed. Just remember, bread should never be frozen for over a month. It dries out and gets freezer-burned if left frozen longer.

    1. Why thank you, Kelly! How sweet of you. I’ve been at this blog for 7+ years now and have tried to come up with low-carb version of most of our favorite comfort foods now. Enjoy browsing them at your leisure. Over 1100 here now. 🙂

  1. lorelei torino

    Aloha! I am interested in trying a bread type recipe that will toast nicely without all the wet spongy eggy taste.. how does it toast?

    1. You’ll look a very long time to find a low-carb bread that toasts like regular bread, Lorelei. That’s because ground up coconut and nuts, which is what low carbers use, just simply don’t toast like flour-breads. Never will. Only real flour toasts that way, period. Must say I miss it, too. That said, this particular bread, although it will get a little toasty for you, has cheese and bacon in it and those will retard toasting in and of themselves. They add moisture to the bread. The bread I have that toasts better on the edges (but not in the center) more like real bread is my Einkorn English Muffin recipe, but Einkorn flour is REAL WHEAT flour……….so that’s why.

      1. Dianna

        Butter both sides and toast in skillet like a grilled cheese sandwich… works great! (medium heat…spray skillet with “Pam”).

  2. Jackie

    This was great! Used a 9×5 loaf pan and it took exactly 30 minutes. I actually think it may have been a little over done. But it cut nicely into 8 slices so that would be 3.6 carbs per slice. I think next time I might add some chives or green onion to it to give it a little more flavor but otherwise it was excellent!

    1. If by “matter” you mean does it cook right using either one………yes. If by “matter” you mean quality and healthy, unrefined is healthiest. I only use the refined, like LouAnna, which has no coconut odor or taste, when I want no taste of coconut in the final dish.

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