Keto bread is a low carb sandwich or toast style loaf made with almond flour and baked to perfection. Tender on the outside, fluffy on the inside, this truly is the BEST keto bread. 2 grams net carbs per slice.
If I could start a keto bakery, I would do so in a heartbeat. If you go and scan your most mainstream supermarket or grocery store, you’ll find it increasingly difficult to find a no carb or low carb bread…let alone one that is keto friendly!
Many of my friends who follow a keto diet have been begging me to make a keto bread recipe because the few that they HAVE been able to find are ridiculously expensive. Not only that, but they contain some strange ingredients, like root fibers and other things that aren’t great for your digestive system.
This bread though… it is a keeper. I have made this bread over 20 times already, and don’t see myself EVER buying bread again. It’s tender on the outside while being nicely soft and firm on the inside. While it is delicious on its own, it tastes even better once toasted! The almond flour gives it that perfect lightness, without being heavy.
No yeast and no fancy kitchen mixers needed, you have NO excuses not to whip up a loaf or ten. Traditional bread contains around 25-30 grams of carbs per slice. This bread, however, contains a mere 2 grams of net carbs!
How do you make keto bread
- Almond flour– You want to use blanched almond flour, not almond meal. Almond meal will typically yield a heavier and more dense loaf, which isn’t the most enjoyable.
- Ground flaxseed– Works with the eggs as a binding agent, while also giving some added texture to the loaf.
- Salt– You must add a pinch of salt, otherwise the loaf will be too bland.
- Baking soda– Works with the apple cider vinegar to help the loaf rise and leaven out.
- Eggs– Room temperature eggs are a must.
- Keto maple syrup– Typically many yeast free bread call for honey, to add a dash of flavor. I opted to use a keto alternative, but if you can tolerate a little honey, you can use that instead.
- Olive oil– You won’t taste the olive oil, but it gives the bread the necessary texture and ensures it does not turn out gummy.
- Apple cider vinegar– Works with the baking soda, to give the bread some rise.
- Sesame seeds– Optional, but I just sprinkled some on top of the loaf before baking it.
Start by mixing together your dry ingredients, until combined. In a separate bowl, whisk together your eggs, syrup, olive oil, and apple cider vinegar, until combined. Combine the wet and dry ingredients until fully incorporated. Transfer into a lined 9 x 4-inch loaf pan and sprinkle with sesame seeds on top. Cover the pan with tin foil and bake at 180C/350F for 40 minutes, or until the center is mostly cooked. Remove from the oven and let cool in the pan for 20 minutes, before carefully removing and transferring to a wire rack to cool completely.
Tips to make the best almond flour bread
- You must cover the bread with aluminum tin foil before placing it in the oven. As the ingredients are extremely delicate, we don’t want to risk it browning too quickly.
- Ensure there are 1-2 inches of parchment paper overhanging the sides of the loaf pan. This makes removing the bread from the pan so much easier.
- Oven makes and models differ. Mine took 40 minutes to make, but I’d recommend checking up at the 35 minutes mark. Don’t stress if it takes up to 45 minutes to bake.
- For a parmesan bread, add some parmesan cheese into the batter. Also, mixed herbs give it a lovely savory flavor.
Ways to use keto bread
- Toast– The classic way! Toast a slice or two and slather on some homemade almond butter or Keto Nutella!
- Sandwiches– Fill two pieces of bread with your favorite sandwich fillings, like a keto egg salad.
- Side dish– Stews, curries, or even some soup.
- Croutons– Make some keto croutons with them!
- Bread pudding– Whip up some keto bread pudding.
Storing and Freezing Bread
- 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 the freezer, in a ziplock bag, for up to 6 months.
More keto bread recipes you’ll enjoy
Keto Bread (No yeast!)
- Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
- In a large mixing bowl, add your almond flour, ground flaxseed, baking soda, and salt, and mix well. In a separate bowl, whisk together your eggs, maple syrup, apple cider vinegar, and olive oil.
- Combine your wet and dry ingredients and mix until combined. Transfer to the lined pan. Sprinkle with sesame seeds. Cover the pan completely in tin foil.
- Bake the bread for 40 minutes, removing the foil 10 minutes before it is cooked.
- Let the bread cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.