Keto Bread

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5 from 2902 votes
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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. 

Need more keto bread recipes? Try my keto tortillas, keto banana bread, keto buns, and keto cheese bread next. 

keto bread.

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

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto bread
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More low carb breads to try
  8. Keto Bread (No yeast) (Recipe Card)

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 also happens to be 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 more dense 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 through re-testing 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. Let the bread cool in the pan completely before slicing. 

low carb bread.

Arman’s recipe tips

  • Minimize the egg flavor. This recipe has somewhat of an ‘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 and make lifting the bread from the pan so much easier. 
  • 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 little melted butter, but there are certainly more creative ways to use your low carb bread! Here are some ideas:

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.

keto friendly bread.

Frequently asked questions

Can I use coconut flour instead of almond flour? 

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 right. You can try my coconut flour bread instead.

How many carbs are in homemade keto bread?

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 low carb breads to try

keto bread

Keto Bread (No yeast)

5 from 2902 votes
Learn how to make keto bread that is perfect for sandwiches, toast, and more! Made with almond flour, it's easy to make and no one will tell it is low carb! Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Video

Ingredients  

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

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. 
* Straight keto syrup is not keto-friendly but I’m using just one tablespoon for the entire recipe, which yields less than 0.6 grams of carbs per slice. 
This recipe was revamped to taste even better and be even easier. I omitted the ground flaxseed and changed the butter to olive oil. 

Nutrition

Serving: 1servingCalories: 177kcalCarbohydrates: 5gProtein: 8gFat: 15gSodium: 180mgPotassium: 56mgFiber: 3gVitamin A: 113IUCalcium: 64mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published July 2021, updated and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I have tried many keto bread recipes. This is by far the best. It is delicious. I would not eat any other bread now. It is inexpensive to make, easy, and delicious. The trifecta of a perfect recipe.

      1. 5 stars
        I have been looking for a good tasting keto bread and finally this recipe fit the bill! It is truly delicious bread and very easy to make. It will be a staple in our house from now on. Thank you so much for the recipe!

  2. 5 stars
    This is the absolute BEST keto bread I have ever tasted. Easy recipe, lasts in fridge, can be toated or used for grilled cheese. I will not try any other bread recipes. This is definitely my go to.

  3. 5 stars
    This turned out really well. Much better than store-bought Keto bread. Been doing Keto for two weeks now and was craving toast and butter. I loved this bread! It really felt like a treat, spread with some crunchy almond butter. Would be fantastic baked with some seeds on top – I’ll try that next time! Thanks for the recipe 👍🏻

  4. 5 stars
    I made one batch just as written, and immediate after a second loaf substituting extra virgin olive oil for the butter and both loaves turned out equally excellent! As I am reducing saturated fat, I will probably use just EVO in the future. Thanks for such an awesome recipe. It’s almost like an unsweetened pound cake, rich and satisfying even without anything on it.

  5. 5 stars
    This is very good bread, and especially welcome if you’ve been missing bread a lot. After baked and cooled, I think the taste is eggy, but I like that. I like it toasted. Note for people new to some concepts with Keto baking: ground flax seeds, when mixed with any liquid, form a jell, which is what helps give the bread some form. Chia seeds do this as well, and can be used as thickeners, but I don’t know if chia seeds can be subbed for flax seeds 1:1. I like flax seeds. Once you’ve mixed up the eggs, if the melted butter is quite hot, cool it down by adding the half cup of cool water to it before combining with the eggs – if the butter is too hot, your eggs could scramble (cook). I think this bread will be super as french toast, or broiled with garlic and cheese for a nice snack.

  6. 5 stars
    I’ve tried tons of keto bread recipes and this is hands down, the BEST. It bakes beautifully and toasts really well too. I do think you need a super sharp knife to slice.

  7. 5 stars
    Fabulous recipe – though my bread turned out bright yellow as my eggs were super rich yolk variety from a farm in Cornwall. I wasn’t sure if the UK version of baking powder was different so I put in 2 level dessert spoons and half a teaspoon of baking soda. It turned out amazing and I had a slice with butter and cheese just because I could and then a slice with my keto dinner spread with garlic cream cheese. I had that lovely full up feeling you get with eating carbs and I slept like a baby and lost 2lbs the next day! Thank you so much for such an amazing, easy recipe!