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. Sorry Pauline, but I’m only willing to calculate numbers for a recipe one time. I’m sure you understand. Just cut your loaf into exactly 10 equal slices and the numbers will be the same. Your slices will just be different in shape, thickness and volume than mine were. 🙂 Another option is to move the decimal point 1 place to the right on all my numbers, which will give you the counts for each nutrient for the entire loaf and just divide by the number of slices you cut yours into for the count for one of YOUR slices. Either way will work.

  1. Mot

    I made this and I’m new to low carb cooking so maybe my taste buds need adjusting because I was certainly missing the salt and sweetness. I put a bit of salted butter and raw honey on it. It had a little aftertaste to me. I may try the original recipe to see how it compares.

    1. As I mentioned in the recipe, this is tastier on day two. Don’t know why. That said, there may be an ingredient in this that your palate just does not like, Mot. For me, it’s anything with soy flour in it. For you, it may be the coconut flour or the flax meal. You can always play around with the “flours” to see if you can get rid of the “aftertaste” you’re not liking. Any of those could be causing it for you.

        1. I don’t know why this bread behaves better on the second day. But I consistently don’t like it on day 1 and do on day 2. Total mystery to me. I think it’s the coconut flour in combo with jalapeno personally, but just can’t put my finger on that day-one aftertaste, Mot. Like I said, tinkering with the balance of those “flours” might be a solution, but I just haven’t gone there yet. 🙂 Glad it was a success with your friend at work. 🙂

  2. Nicole

    Hi Peggy,
    How important is the apple cider vinegar? Can I use white vinegar instead, or something else I may have at home? Thanks, Nicole

    1. In the world of baking, 2 T. of anything can make a real difference. The balance of ingredients is more delicate in breads than anything else IMO. Almond flour alone bakes poor bread IMO, so I include some flaxmeal. But with flaxmeal and the soft fluffiness THAT brings, there is a “grassy” haylike taste I really don’t like, so the bit of coconut flour is added to ameliorate the flax taste, basically. All that said, you can probably omit it and up the flax and almond flour 1 T. each, but I don’t know what your results will be or whether you will like them as well. That’s what kitchen testing is all about. Have fun testing! 🙂

    1. 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.

  3. Maddy

    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).

    1. 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. 🙂

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s