Keto Bread

5 from 1384 votes

Learn how to make perfect keto bread that is perfect for sandwiches, toast, or any other way you enjoy sliced bread! Made with almond flour, there is no yeast and no grains needed! 2 grams net carbs per serving. 

keto bread

Keto Bread

Everyone has their baking staples that they make over and over again. For me, my favorite recipes to make are keto banana bread, keto naan, and this classic keto bread. 

When I first embarked on a keto diet, I was nervous that my diet would be completely transformed. I was under the assumption that many of my favorite foods would now be off limits and my meals would be protein, dairy, and vegetables. Luckily, those fears were quickly dismissed when I realized I could mimic my pre-keto diet verbatim…but with low carb alternatives!

These days, many staple foods have keto options. This includes ice cream, cakes, and my absolute favorite- bread! 

What is keto bread? 

As the name suggests, keto bread is a low carb alternative to a traditional sandwich and toast bread. Unlike the traditional kind, it doesn’t contain any white or wheat flour. Instead, it’s made with almond flour and often doesn’t require any yeast. I’ve been making my own version for years, ever since I started a keto diet and didn’t want to give up my favorite sandwiches! 

I’ve been meaning to share a keto bread recipe for quite some time. Every keto dieter NEEDS to have a go-to bread to make whenever the carb cravings strike, or when you just want a classic sandwich or some toast for breakfast! Now, any kind of bread can be intimidating to make, but I promise you that this one is a game changer!

No yeast and no carbs are needed, but you’d never tell. The texture of the bread is soft and fluffy in the middle and has a lovely tender crumb. It slices and toasts beautifully, and has no almond flavor whatsoever!

Even though plenty of grocery stores now stock low carb bread, this homemade recipe is so much better. It’s much cheaper and something you’ll be baking at least once a week!

How do you make low carb bread?

The Ingredients.

  • 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 powder- Leavening agent used to give the bread some rise and fluffiness. 
  • Ground flaxseed- Adds texture to the loaf and helps with the binding process. 
  • Eggs- room temperature eggs are a must. 
  • Butter– Unsalted and melted. 
  • Water

The Instructions.

Start by whisking together the almond flour, baking powder, and salt in a small bowl. In a mixing bowl, add the ground flaxseed, eggs, melted butter, and water and, using a hand mixer, beat everything together until frothy and bubbles form. Slowly add in the dry ingredients and mix until combined.

Now, transfer the batter into a greased 8 x 4-inch (or smaller) loaf pan and bake for 40-45 minutes, or until a skewer comes out clean. Let the bread cool in the loaf pan completely, before slicing. 

low carb bread

Tips to make the best recipe

  • Do not use a loaf pan bigger than 8 x 4-inches, or else your bread will lack the rise and dome shape. 
  • 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.

FAQ

Can you eat bread on keto?

Technically, you can eat most things on a keto diet. The big question is how much of your daily net carb allowance you want to use up on just one food or a variety of foods. 

Bread is something that IS suitable for a keto diet. There is plenty of commercial keto bread available (both in grocery stores and online), and, as this recipe proves, you can make your own. 

Where to buy keto bread? 

Most mainstream grocery stores now stock at least one or two kinds of keto friendly bread. Aldi is perhaps the most well known and affordable keto bread available. The L’oven Fresh’ bread Keto friendly bread comes in both wheat and multiseed, and boasts zero net carbs. It’s also vegan friendly, so can be used as multipurpose bread.

Is Ezekiel bread keto? 

Unless you have plenty of carbs to spare, Ezekiel bread is NOT recommended on a keto diet. Per slice, it contains 15 grams of carbs, with a whopping 12 grams of net carbs. Unless this was the only carb source you’d consume in a day, it’s best to stick with Aldi keto bread or Dave’s killer bread

Can I use coconut flour instead of almond flour? 

This recipe can only be made with almond flour. Do not substitute it out for coconut flour or another flour, as it will not work. 

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 net carbs per slice

Ways to use this bread

Use this bread exactly like you would with classic white or wheat bread. Here are some simple ideas to get things started! 

  • Toast– The classic way! Toast a slice or two and slather on some keto jam, homemade almond butter, or Keto Nutella
  • Sandwiches– Nothing beats a classic keto sandwich.
  • 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. 

keto friendly bread

More keto bread recipes to try

keto bread

Keto Bread (No yeast!)

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!
5 from 1384 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 Slices
Calories: 177kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a 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 powder, and salt and mix well. In a large mixing bowl, use a hand mixer to beat together the flaxseed, eggs, butter, and water until frothy and bubbles appear. Gently stir through the dry ingredients until combined.
  • Transfer the batter to the lined pan. Bake the bread for 40 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. 
 

Nutrition

Serving: 1Slice | Calories: 177kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Sodium: 180mg | Potassium: 56mg | Fiber: 3g | Vitamin A: 113IU | Calcium: 64mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

98 thoughts on “Keto Bread

  1. 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

  2. 5 stars
    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!

  3. 5 stars
    This bread turned out so nice I nearly cried. Only thing I changed was to sub two eggs for chia. Thanks it’s perfect!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 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?

  8. 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!

  9. 5 stars
    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.

  10. 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?

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