Keto Bread
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Learn how to make the best keto bread recipe ever that tastes like real deal bread! Made with almond flour, it’s light, fluffy, and grain-free! 2 grams of net carbs per serving.
If you’ve been dying to bring sandwich bread back into your life since boarding the keto diet train, you’ve come to the right place.
My keto-friendly bread recipe is light, fluffy, and ready for anything, be it keto sandwiches, keto avocado toast, or the ultimate keto grilled cheese.
I originally posted this recipe back in 2021, but retested it to make it even easier, tastier, and just like a classic loaf of bread. Seriously, my partner and sister reckon this tastes just like the real thing.
Table of Contents
Why I love this recipe
- Simple ingredients. No curve balls here! Just keto baking staples you likely have in your kitchen right now.
- Naturally gluten-free. Like most keto recipes, this one is also gluten-free. It’s a win-win!
- Minimal prep time. There’s no yeast, no kneading, and no rising time.
- Versatile. It looks, tastes, and feels exactly like regular bread, so use it the same!
★★★★★ REVIEW
“Seriously, the best keto bread recipe ever. Followed it to a T, and looks like yours!” – Andie
Ingredients needed
- Almond flour. You want to use blanched almond flour, not almond meal. The latter will typically yield a heavier and denser loaf, which isn’t the most enjoyable.
- Salt. You must add a pinch of salt. Otherwise, the loaf will be too bland.
- Baking soda. The leavening agent that gives the bread some rise and fluffiness.
- Eggs. Room-temperature eggs are a must. I know 5 eggs might sound like a lot, but it makes all the difference, especially when skipping the yeast.
- Extra virgin olive oil. My original recipe called for butter, but after retesting, I found the oil yielded a preferred bread-y texture.
- Maple syrup. While syrup on its own is not keto-friendly, the amount used for my recipe is very negligible and won’t kick you out of ketosis. You can use my keto maple syrup, but the loaf won’t be as tender or fluffy.
- Apple cider vinegar. Reacts with the baking soda to give the bread some extra rise. DO NOT OMIT! Sorry for the block letters, but skipping this will yield a flat loaf.
How to make keto bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×4-inch loaf pan with parchment paper.
Step 2- Make the bread dough. In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Add the dry to the wet ingredients and mix until combined and thick.
Step 3- Bake. Transfer the batter to the pan and bake for 35-40 minutes or until a toothpick comes out clean.
Step 4- Let the bread cool in the pan completely before slicing.
Arman’s recipe tips
- Minimize the egg flavor. This recipe has a somewhat ‘eggy’ flavor because of the number of eggs used. If this bothers you, remedy it by using 6 egg whites and saving the yolks to make keto mayo. This will give the bread a ‘white bread’ flavor.
- Use the proper-sized pan. Avoid using a loaf pan bigger than 8×4 inches, or the bread won’t rise and develop its signature dome shape.
- Leave some parchment paper sticking out of the pan. 1-2 inches on all sides should do the trick, making it much easier to lift the bread from the pan.
- Keep an eye on the bread. Oven makes and models differ. Mine took about 35 minutes to bake, but I’d recommend checking around the 30-minute mark, then every 3-4 minutes until it’s done.
- Make a double-batch. This bread freezes like a dream, so I like to make two loaves and freeze one for later.
Ways to use this bread
I love a good slice of toast with a bit of melted butter, but there are certainly more creative ways to use your low carb bread! Here are some ideas:
- On toast with cream cheese, sugar free jam, almond butter, or healthy Nutella.
- As a side dish to keto chicken soup or keto lasagna.
- Crisped up and turned into croutons.
- Made into an egg sandwich with air fryer bacon and over-medium eggs.
- Whipped up into bread pudding or keto French toast.
Storage instructions
To store: Keto bread should always be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks.
To freeze: Leftover slices of bread can be stored in a freezer bag and frozen for up to six months. Let them thaw overnight.
Frequently asked questions
This recipe can only be made with almond flour. Do not substitute it for coconut flour or another flour, as the texture will not be correct. You can try my coconut flour bread instead.
This recipe makes a full loaf of bread, and each loaf yields 12 slices. The entire loaf yields 24 net carbs, which works out to be 2 grams of net carbs per slice.
More keto bread recipes
- Keto flatbread
- 90 second bread
- Keto English muffin
- Keto pumpkin bread
- Keto naan bread
- Keto tortillas
- Keto buns
- Keto rolls
Keto Bread (No yeast)
Video
Ingredients
- 1 3/4 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 5 large eggs
- 1/4 cup + 1 tablespoon olive oil
- 1 tablespoon maple syrup * See notes
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
- In a small bowl, add the almond flour, baking soda, and salt and mix well. In a large mixing bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Gently stir through the dry ingredients until combined.
- Transfer the batter to the lined pan. Bake the bread for 35 minutes, or until a skewer comes out clean.
- Let the bread cool in the pan completely, before slicing and serving.
Notes
Nutrition
Originally published July 2021
I just tried another variation turning your loaf into a cheese “bread“. All I did was add about 3/4 of a container of grated Parmesan cheese. Quite similar to the cheese bread you would buy at the bakery in flavor.
The first variation I tried was making Jewish rye bread out of your recipe. I added about a tablespoon of dill weed, 3/4 of a cup of dehydrated onion and plenty of caraway seeds. You could use as many or as little of those as you like. The secret is using the dillweed which makes it taste like authentic Jewish rye. My bread recipe calls for substituting the liquid for dill pickle juice. Since this recipe uses eggs for liquid, the dill weed is the perfect addition.
Hi James, that all sounds very delicious! Thanks for taking the time to share this, I know there will be many interested readers. I think I might have to give this a try myself!
HI!!!!! I have been in Keto Hell. LOL Been trying tons of Recipes I have made great bricks lol Even the squirrels Aren’t having it I am going to try this one today:) I am thinking this might be it I Wanted to use a bread machine. but I am to the point I WANT KETO BREAD !!!!!!
Oh gosh, Robin- that made me laugh. Yes, a bread machine works for this but I do prefer using the oven. Let me know what you think- I promise it will NOT turn out like a brick and if squirrels eat it, they will ask for more 😉
LOl I didn’t use a bread machine And IT TURNED OUT!!!!!! YAY! I have been trying to get the right recipe for about a year The last few ones I made could have been used in filling pot hole in the roads Its been very discouraging to say the least THANK YOU! I been on Keto for 3 years in the last 6 months I have fallen off the keto wagon. I am getting back on I been feeling crappie And I am ready to get back To it Thank you again
Robin
Robin, I’m SO glad to hear you enjoyed my keto bread. I worked SO hard to develop a recipe that looked and tasted like real bread (even ones that squirrels would enjoy lol). I’m glad you ate this and didn’t need to fill a pot hole with it 😉
Thanks for sharing your feedback and lovely review! 🙂
This is my go to keto bread! I get so many compliments when I make it! We aren’t keto but it just feels good to eat clean. I also liked the other way with the flax but my husband prefers the recipe without and compares it to pound cake. It is perfect for a peanut butter and jelly! I have also used to make the best French toast. And plus so easy to make!! My loaf doesn’t seem to rise but that’s ok. I usually bake with foil covering it and was wondering if that is why it doesn’t rise.
Hi Crystal! I’m so glad you enjoy this keto bread and I love it even more that you aren’t keto and still enjoy it!
It does make really food French toast, doesn’t it! Covering the baking dish is a great idea, especially if your oven is prone to browning things more quickly. It can impact the rise but it shouldn’t be super significant 🙂
Made this bread yesterday… Doubled the recipe to use my 11″ round bake pan. Used 12 eggs since small and I separated the eggs, whipping the whites prior to adding to yolks and other liquids. I also used ‘blackstrap molasses’ (didn’t have maple syrup). I used 1 Cup real butter and 1 T of the olive oil. It’s so easy, fast and so lovely with shiny top, especially being ‘gluten free’ as my son has Celiac. Wish I can share the pics I took, but there’s no way to. Amazing recipe, Thank you so much!! Keep up the great work Arman 🙂
Love that you used an 11-inch round pan for it- good thinking on doubling it! Please send through pictures- We’re working on getting it as an option in the blog post itself, but I’d love to see them if you want to email them over 🙂
Can i use a regular vinegar ?
Yes, you can. It just can be a little more evident, but should still work fine!
Sorry but this does not look, taste or feel like regular bread by any stretch of the imagination. Quick bread, yes. With butter instead of olive oil, a few tablespoons of sweetener and some vanilla this would have made a respectable dessert quick bread, but as-is, with extra virgin olive oil, this is just a savory quick bread. I tried it with jam and that only highlighted the olive oil flavor. It will probably be good for grilled cheese sandwiches or toasted with butter. Three stars because it is moist and tender with a nice texture for a quick bread, but definitely not regular bread.
Hi Lilly- Sorry you didn’t enjoy it. I’m wondering if you swapped out any ingredients or changed something? We’ve had thousands of readers love it and no one has mentioned it tasting like a cake or sweet bread. It will never be exactly like traditional sandwich bread but works well for toast and any other way you use bread.