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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.
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
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.
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:
- 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 right. 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 low carb breads to try
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, updated and republished June 2024
Just like ordinary bread but keto friendly.
A great alternative.
Moist,tasty and easy to make.
I added ground linseed and a teaspoon of psyllium and sprinkled pumpkin and chia seeds on top.
This is really great keto bread. Takes only a few minutes to whip up, and then bake. It slices beautifully, toasts well and does not crumble or fall apart. We used it for sandwiches as well as toasted with Arman’s Keto Strawberry Jam recipe. Delicious! I was able to slice it thin (it is much more dense than standard white sandwich bread), and it held together and toasted perfectly. The only thing not ideal is the size of the loaf. While mine did rise some and made a pretty loaf, each slice is only about the size of half a piece of standard sized bread loaf. I know another person had inquired about doubling the recipe and using the same pan to get a more “sandwich-sized” slice. I did not see a reply, but I plan to try it tomorrow, since we ate the whole loaf today! Very nice recipe!
I used 2 tspns of baking powder as well as a teaspoon of dried yeast.It rose to a three quarter size of normal sandwich bread slicing without crumbs.
Amazing.First keto / gluten free bread that I really love.Turned out great.Thank you.All your recipes are great.If this site was a recipe book it would be well worn.
I just made this. OMGoodness!! This bread actually rose, and did not crumble or taste eggy. This is my go to keto bread recipe for now on. Thank you so much for sharing this wonderful recipe.
Fantastic flavor and enjoyable density. I made the recipe exactly, except I used sugar free maple syrup. It not only is delicious, but most importantly does not spike my blood sugar like retail “keto” bread items. THANK YOU! I honestly would choose this bread for breakfast , over any bread out there.
Quickest, easiest, tastiest keto bread I have EVER made/tasted. THANKYOU
Really interesting bread. I am not keto but I love to try new things.
Husband and I started keto a few weeks ago and we both missed bread but I found this recipe and I now make about 2 loaves a week.
It’s a quick and easy recipe that I can whip together in a few minutes and get in the oven.
Getting the eggs to room temperature takes longer than mixing it up and cleaning up afterwards.
Hi, I did try your recipe and it is very good. Just, I would like for the slices of bread to be taller to make a good sandwich. Any idea what can I do? Can I double this recipe in the same pan or a medium pan? What do you think?
This was really good. I could not find my loaf pan so I ended up making muffins. I baked them for 25 min. I think I try 20 mins next time as these were slightly dry, but put some butter on and oh so good. Going to make these for Thanksgiving Dinner instead of biscuits. Looking forward to making this as a loaf of bread.
This keto bread is amazing! 🤩 very tasty!
Thanks for the recipe!
Love this bread! Quick & easy. Just starting to experiment with keto. Held together well, even when I cut a hot slice minutes after baking. Will try more of your recipes. Thanks, Arman!
This bread is incredible as well as your other recipes. I was skeptical at first because I’ve never made a loaf before, but now I completely trust you. I also made the oatmeal and banana bread recipe with peanut butter and it’s perfect. You are very talented, especially with those few ingredient recipes! Thank you for posting your wonderful recipes.
easy and fast to make.love it!
I keep seeing flaxseed in other comments but see no reference to them in the recipe. Could you please provide some clarification. Thanks.