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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
I would like to try this recipe but I don’t see the apple cider vinegar in the list of ingredients however going through the comments more than one person mentioned it. So do I have to add it and if yes how much?
Hi Diana! The recipe has been updated to reflect new changes 🙂 The vinegar is not needed anymore
hi there can this be made in a bread machine.thanks
Not that I’ve tried.
Made this recipe today and I didn’t get the rise that your photos show. Any ideas?
Hi Eva! Did you use a smaller loaf pan? That is key to achieve the high dome 🙂
Very tasty bread. Surprisingly little egg flavor.
Followed the recipe closely, but my loaf is very flat (baking powder is new, used flax seed not powder) and very moist (have to handle it carefully so it doesn’t break, even though it baked until a skewer came out dry), and yellow rather than brown.
I’d like some feedback as to how I might be able to improve it. My family likes it too, which is a plus, but they’d like to use it for sandwiches, and that wouldn’t be possible with the texture as it is.
Thanks for the recipe and the help.
Hi Patti 🙂 Did you use a smaller loaf pan? This is key to achieving the high dome 🙂
Flax seed in place of ground flax would likely cause this imo. I grind flaxseed or chia seed in an old coffee grinder. Instant yeast added might help too
I’m dairy free. Can the butter be substituted?
Yes. Dairy free butter (from a block, not a tub) should be okay!
Could this be made substituting coconut oil or avocado oil for the butter?
You could try!
I have not tried this recipe because I have an allergy to eggs and a food sensitivity to flax seed. Are there any ingredients I could sub for those two? Thank you!
Those two ingredients are needed for this bread.
I’d love to see the video but can’t seem to find it. Back in July you said “I’ll be adding a video soon to show how to guarantee a big rise each time with the bread” Where can I find the video please?
Hello, have not tried recipe yet but would like to know if I can sub butter for oil? Thanks
Not that I’ve tried
I’m so happy that I found your bread recipe I added a little xanthan gum for texture and a package of instant yeast for flavor oh, this is the best bread I have ever had since doing Keto 2 years ago, thanks again I love it!
Thanks Arman for the recipe. I’ve followed everything but it turned out to be quite dense like a brownie texture. What could I done wrong? The taste is quite good though.
I love this bread recipe. So close to regular carb. It was firm, moist, tasty, and held together extremely well sliced thick or thin. I refrigerated my leftovers uncut wrapped well in parchment paper for about a week (slicing some off each day as needed) and it’s remained fresh until all used up. For those who like it a little sweeter, they can add a bit more keto syrup or even some powdered lakanto. The recipe will still hold up. And for those who want more of a rise, they can fluff up all the dry ingredients with a fork to separate all the clumps. They can also beat the eggs well for a minute or two in a stand mixer to introduce some air. Then gently mix the dry into the eggs until well blended. Also, maybe use a smaller pan. Mine rose and was bumping up against the foil a bit while baking so I just refolded the foil to give it some space. Your ingredient choices in this recipe really made the texture awesome! It was springy. Thanks again!
So good. Thanks Arman. I can slice it really thin. It doesn’t crumble. Just fabulous.
Fabulous- Thanks Liz!
This bread turned out so nice I nearly cried. Only thing I changed was to sub two eggs for chia. Thanks it’s perfect!
This bread recipe is delicious, surprisingly not as eggy tasting as I thought would 5 eggs. Like the reviewer named Cindy, my bread does not get the same rise as your loaf in the pic above. I have made this recipe 3 times. The third time yielded a better rise, but I am not sure what I did differently to achieve this. I look forward to seeing your video!
Thank you for sharing the recipe! We live in Danmark and our measures are metric. I am trying to convert cups to grams. When you write cup is it EU or USA cup?
Thanks!
Marina
US cups 🙂
2 Cups=500 ML
1/2 Teaspoon=2.46 ML
1 Tablespoon=14.79 ML
3 Tablespoon= 44.36 ML
1/2 Cup=56.7 Grams