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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
First time making this. Pretty darn good! Thank you for sharing this.
Just made your Keto Bread recipe today. Super easy and taste good even though I goofed and added too much apple cider vinegar. Not sure if that may have been the reason my loaf didn’t rise as much as I thought it should?
If I double the recipe should it be a taller loaf like a regular loaf of bread?
Will definitely make again.
What can I say except OMG. My 1st try at Keto bread and wasn’t sure but, I decided to add cheddar cheese and chives in to the mix and topped off with Chia and flaxseed. (Thought I may taste the baking soda and wanted to mask it).
This bread is absolutely amazing, so soft and great flavour. I cut a slice straight away and spread with soft cheese. Just had to have a 2nd slice. Glad I stumbled across your page.
The recipe is good. It had the usual bread texture. My only issue was that it doesn’t rise much. I added instant yeast and doubled the baking powder and had a small amount of success. Not sure if it’s me or the recipe. I won’t give up. It’s good and it’s easy!
Great recipe, easy to make, spongy and toasts well. It is a bit eggy in taste so I will try it with just the egg whites, and also it turned a bit green, not sure why but the taste and texture was much better than expected.
The best, I’ve ever heard!
Thank you💖🙏🏻❤️
Very good bread!
Can you double the recipe and make in 9 x 12 baking loaf pan?
Whoa! This is really delicious. It was my first attempt at making keto bread (other than cloud bread) and it turned out so perfect. Thank you for this great recipe!
Arman, this recipe is amazing. I switched out the maple syrup with honey and added 1 tsp instead of 1/2 tsp of the baking soda. Got confused after looking at several recipes. 🤦🏻♀️ It ended up being quite dense but tastes delicious. Could I add seeds to this or will they sink to the bottom? Could I use butter instead of the oil? Mash up a banana and make a banana bread version? Sorry for all the questions but you made my dream come true, lol!! 😃
I will help you although its a little late. I added seeds to the top of mine, and didn’t mix in. I don’t use oils, and added butter. I am sure you could use very ripe banana and just add extra almond flour.
Yum! Thank you for a great recipe. My husband was glad to eat some bread again!
Very easy to make, raises better than I thought it would. I feel it’s a bit oily so next time I will leave the 1TBSP out and see how it does. Holds together great.
Easy and excellent tasting! Thanks for allowing me to find this new staple for me!
This turned out better than i thought it would. thanks for the video too. super easy!
Will this be crunchy after toasted and cooled down or soft? I love my toast cold and I miss the crunch. I really hope this works out but I’m nervous for sure.
Fantastic! Just made a keto grinder and it is bussin’!
What is the original flaxseed recipe?
Would like to try without the eggs.
Great recipe! I made one with butter and that had a better flavor than the olive oil but the olive oil version had a better consistency.
Thanks sooooo much for sharing this recipe!