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 melted
- 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
Can flax eggs be used instead of eggs
Hello Alicia- unfortunately not for this recipe. My team and I worked hard when recipe testing to provide an egg-free option, but no matter which we tried (flax, chia, and Bob’s Red Mill egg replacer), the bread crumbled. If we do find a lower carb and egg-free bread recipe, I’ll email you!
I really like this recipe, my husband recently went on keto so I’ve been on the hunt for different recipes. I have made it twice so far, I just wish I could make mine fluffier like in your pictures. My loaves are shorter and golden with almost a shiny top. I wonder if I should add a little more baking soda? Thank you 🙂
Hi Sheila, so glad you’re enjoying the recipe. There’s a few things you can try to get a fluffier crumb for your bread. You could try beating your eggs a little longer (2-3 minutes) until they are noticeably lighter and foamy, this will help the batter hold more air. You could also add a little baking powder (in addition to the baking soda) to the recipe as this wont change the carb count very much. I’d start with 1/4 to 1/2 tsp mixed in with the dry ingredients. You can also try to use a superfine almond flour as this holds air a bit better too. Be careful not to overmix the batter aswell. Hopefully this helps! Let us know how you go 🙂
I just made this bread and sliced it sandwiches. I was very pleasantly surprised and thrilled. My daughter and I both have restrictive diets, her more so than me. We actually use oat flour too though, so I used a combination of almond and oat flour. We can’t have maple syrup or honey, but I recently found a zero sugar maple syrup and used that. Thanks for this recipe!! We haven’t had a ‘sandwich’ in years until today! Beats eating quinoa all the time.
Aw, Ginger- this means so much! I’m so glad my keto bread is something you’ve been able to enjoy again for yourself and your daughter. It works so well for sandwiches and toast 🙂
Hi I have made Leto bread from lots of other recipes never really satisfied with them then I came across the big man’s site site and that was it this recipe is so straightforward with no frills its wonderful thank you Big man
Mavis, that means so much! Thanks for the lovely comment!
I don’t like maple syrup. Can I substitute another sugar for the syrup?
Hi Rozna- can you tolerate honey? It will increase the carbs but a teeny bit but still work 🙂
I need to make keto bread crumbs for sage and onion stuffing. Would this bread work to make bread crumbs for stuffing?
Yes! I have used stale slices of bread and turned them into breadcrumbs.
Could this be made into French bread? I need la ow carb French bread for a Christmas breakfast casserole.
Hi Karen- I can’t say I’ve tried that, but feel free to experiment and see!
Hi,
Just wondering if I can substitute avocado oil for olive oil?
Hi Kathleen! Yes, avocado oil will work. It’s one of the oils I tested this bread recipe with. The only ones I don’t recommend are the more generic seed oils.