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Table Of Contents hide
- Why You’ll Love My Keto Bread Recipe
- How To Make Keto Bread
- Important Recipe Tips
- Ways To Use Keto Bread
- Storage Tips
- More Keto Bread Recipes
- My Tools For This Recipe
- Keto Bread Recipe (Easy, Fluffy, 5 Ingredients!)
Probably the most common question that my readers on a keto diet often ask meis for the best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture?It depends on what you are looking for. I have many delicious bread recipes here on Wholesome Yum, including my most popular ones before this one, low carb bagels and 90 second bread. But when I want a classic keto friendly white bread for sandwiches that can satisfy those cravings, I turn to this one more than any other. It has since become my most popular one of all, so it’s also included in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Low carb breads are notorious for being dense or crumbly, but not this one, thanks to a special technique I’m sharing below.
- Light and fluffy – Complete with a delicate crumb and air pockets! Air pockets are probably my biggest challenge in developing keto bread recipes, and I’m pleased that this one has them.
- Justa littlechewiness –Just like real bread! If air pockets are the #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – But be aware that it might take a bit longer than regular bread.
- No eggy taste – Don’t be concerned with the amount of egg whites in this recipe. It’s the yolks that create an eggy taste, and we aren’t using those here.
- Neutral flavor – It tastes like white bread and goes with anything.
- Not too heavy – Only 82 calories and 1 gram of net carbs per slice!
- Easy to make – This super easy keto bread needs just 5 simple ingredients (okay, there are a few optional ones, too ;)) and just 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – There’s also a dairy-free option below if you need it.
This is actually the secondlow carbbread recipe that I made with almond flour.My firstalmond flour bread recipehas been well received, but that one is more like a wheat bread in taste and color, and requires psyllium husk powder which can be tricky to find.
This time, my goal was to create a recipe for keto bread that you can make using ingredients found at any grocery store (though I do highly recommend my Wholesome Yum super fine blanched almond flour and coconut flour for the best consistency). I wanted it to taste like a “real” white bread, and the combination of both flours together worked best. Now it’s one of my favorite keto recipes ever!
Ingredients & Substitutions
This section will explain how to choose the best ingredients for keto friendly bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Required Ingredients:
- Almond Flour – Be sure to use a super fine blanched almond flour like this. Using almond meal or a coarser brand can make a gritty result, or bread that is more reminiscent of cornbread. Unfortunately, there isn’t a good substitution option for almond flour in this recipe. (If you don’t want to use any specialty ingredients, you might like my light and airy cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so keep in mind I use and recommend this coconut flour. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with 3/4 cup almond flour (yes, triple the amount).
- Baking Powder – I prefer this clean brand. Make sure it’s fresh, so that it rises well. Don’t confuse it with baking soda, which is different and will leave an aftertaste.
- Butter – Use unsalted butter. If you want to make your recipe for keto bread dairy free (and also make this a paleo bread), substitute the same amount of unrefined coconut oil instead. Do not use oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! You can use carton egg whites if you like, but then you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
TIP: Need ideas to use up the egg yolks?
Try low carb creme brulee,keto flan, oralmond milk ice cream.
Optional Ingredients (Recommended):
While the above ingredients are the only ones absolutely necessary, I’ll go over what each of the optional ingredients does, so that you can decide whether you want to include them. My recommendation is to use them all if you can, for the best keto bread.
- Sweetener – This bread is not sweet, but adding sweetener balances out the salt and makes it taste neutral, like a regular white bread. I highly recommend Besti sweetener, because it has a clean sweet taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use the conversion calculator and my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewyandmore sturdy. Only 1/4 teaspoon in the entire loaf makes a big difference.
- Cream Of Tartar – This is an acid found in the baking aisle that stabilizes the egg whites, helping them form stiff peaks more easily. You can skip it if you don’t have any, but then you’ll want to avoid carton egg whites and it’s extra important for your egg whites to be at room temperature.
How To Make Keto Bread
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine the dry ingredients. Place the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt into a food processor. Pulse until uniform.
- Whip the egg whites. Use a hand mixer or stand mixer with a whisk attachment to whip the egg whites (and cream of tartar, if using) to stiff peaks.
- Add the whites to food processor. Add half of the whites to the food processor and pulse briefly until just combined. (Do not mix too much, so that all the whites don’t break down.)
- Fold together. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. Transfer to a parchment lined loaf pan (this is the right size).
- Bake the keto bread. Bake until the top is golden first, then tent the top with foil and bake again until the top is firm and doesn’t make a squishy sound when pressed.
- Let it cool. Let the bread cool completely before slicing. This allows the texture inside to set properly.
Important Recipe Tips
After making this recipe many times over the years and getting feedback from readers, I’ve assembled a list of tips to help you make this keto bread a success:
Beat the egg whites to very stiff peaks.
It’s important to get the egg whites to very stiff peaks before combining them with any other ingredients. Follow the tips below to get the right peaks:
- Egg whites at room temperature will whip more easily.
- Use cream of tartar to help achieve stiff peaks. While not required, it makes the recipe more foolproof.
- Tilt the bowl. Whites beaten to stiff peaks will not move or fall out if you tilt the bowl over (do this slowly).
- Look for streaks. Stiff peaks will leave noticeable streaks from the whisk attachment on the mixter.
Fold the batter, don’t stir.
After mixing the first half of the egg whites into the batter in the food processor, you’ll fold that mixture into the remaining egg whites. It’s important not to break them down completely at this step. Otherwise, your bread will be dense and flat! Just keep folding gently until you don’t have chunks or streaks.
A few people have complained about the batter being too thick to fold in the egg whites. If this happens, just pulse in a little more egg white into the food processor to make the main batter a little thinner, then fold that into the egg whites.
Round the top upfront.
Like most keto breads, this one doesn’t rise much, so the height will be similar before and after baking. To reduce the chance of sinking and for a more familiar bread shape, round the top before placing it in the oven.
Don’t under bake.
The biggest mistake people make is removing it from the oven too soon. The result will be a fallen middle at best, and a wet, gummy center at worst.
It takes a LONG time to cook through the center, long after the top is golden. This is why we tent the top with foil in the middle of baking – to prevent the top from burning.
The most common reason thatanybread falls is that it needed to bake for longer. That being said, I’ll be brutally honest, sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t ahugedeal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
Don’t use the toothpick test.
Donot use a toothpick to test for doneness. This bread will seem like it’s done before it actually is! Instead, check that it does not make a squishy sound when you press on the center, and theinternal temperature should reach at least 200 degrees F.
Know what to expect.
This is not a crusty baguette like you’d find in Paris. It’s a soft, fluffy, airy bread… which I think is awesome! But, if you’re looking for a bread with a crust, I recommend you try my other low carb bread recipeinstead.
I hope these tips help if you run into any issues, but if you have any others, please leave a comment below and let me know. I’ll try my best to help! I want this keto bread recipe to work for you.
Ways To Use Keto Bread
You can use keto bread in the same ways you could use any white bread! Here are a few ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, homemade mayo, and maybe a couple strips of crispy bacon.
- Toast it and serve with olive oil, chimichurri sauce, creamy grass-fed butter, or nut butter. It’s also perfect for making avocado toast!
- Make keto grilled cheese… need I say more? 😉
- Top it with creamy salad — think egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping it in egg beaten with cinnamon and sweetener. (See my full instructions for keto French toast, and you can swap out the bread for this one.)
- Enjoy it on the side with low carb dinner recipes of all kinds, salads for a light meal, or keto soups for comfort.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out. And if you find other ways to use this keto bread, tell me! I love hearing your ideas.
Storage Tips
- Store: Unlike most breads that quickly go stalein the refrigerator, this one is best refrigerated and will last 1 week in the fridge. Wrap the keto friendly bread in parchment paper and place in an airtight container, or store in a parchment paper bag. Slice it as you need it, rather than all at once.
- Freeze: Keto white bread keeps well in the freezer for up to 6 months. I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster. Line with parchment paper between slices to prevent sticking.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, storing the bread in anything that traps moisture, like plastic bags or plastic wrap, is not recommended. Condensation will form if you do this. If it still becomes a little “wet” over time, you can recover it by toasting it in the toaster.
More Keto Bread Recipes
Looking for a different kind of keto bread? Here are some of my other popular ones:
Chaffles
Protein Bread
Keto Banana Bread
Keto Bagels
Are you a fan of shortcuts like me?
I’ve created a keto bread mix that’s even easier to make! It can also be used as a base to make keto yeast bread. (People have asked if you can use yeast with the recipe in this post, but I don’t think it will work.)
- Food Processor – This is the one I use for this bread, and for so many other things every week.
- Hand Mixer – It comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks.
- Loaf Pan – This is the size I use for this keto bread recipe, and it’s on the smaller side. A larger size makes the bread too flat, and I found that if I increased the amount of batter, it took forever to bake.
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Recipe Card
Keto Bread Recipe (Easy, Fluffy, 5 Ingredients!)
Make the BEST keto bread recipe! This fluffy, easy white keto friendly bread has just 5 basic ingredients + 1 net carb per slice.
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 18 (adjust to scale recipe)
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Ingredients
Tap underlined ingredients to see where to get them.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
Combine the almond flour, coconut flour, baking powder, Besti, xanthan gum, and sea salt in a large food processor. Pulse until combined.
Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain.Do not stir. Fold gently to keep the mixture as fluffy as possible.
Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
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Related Easy Recipes
Almond Flour Keto Pumpkin Bread
Low Carb Bread (Almond Flour Bread)
Cloud Bread
Low Carb Keto Flatbread (Pita Bread)
Recipe Notes
Serving size: 1 slice, 1/2″ thick
- This recipe was slightly updated in June 2018 to reduce baking temperature to 325 degrees, increase cook time, and better describe signs of doneness. These changes reduce the chance of having an undercooked center.
- Check the post above the recipe card for crucial tips!
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories82
Fat7g
Protein4g
Total Carbs3g
Net Carbs1g
Fiber2g
Sugar1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Breakfast, Main Course, Side Dish
Cuisine:American
Keywords:keto bread
Calories: 82 kcal
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Easy Keto Bread Recipe
