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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 made this last night, and just had a slice with dinner. Very, very good. Sliced clean, no crumbling issues, and browned beautifully when toasted. The flavor was excellent too! Thank you
The best keto bread recipe I’ve ever made.
That’s what I like to hear!!
I made this bread and it turn out great!
That is what I like to hear!
turned out even better than non-keto bread.
That’s what I like to hear!
Can you cook this keto bread in a bread machine?
I haven’t tried but several readers mentioned doing it successfully!
Can I replace the 4 eggs with something else?
Not that I’ve tried
I made the bread. I didn’t have flaxseed but had Kia seed. It turned out good. Could I put Italian seasoning or other stuff in it ? I think I tasted the baking powder. Thanks
Jennie I made the bread but I used only 1/4 of a cup of water the recipe calls for 1/2 a cup of water, but with 1/4 of a cup of water it hold the bread much better
Excellent tasty results! My loaf isn’t quite as beautiful as yours but it’s very acceptable. I followed the recipe to a T, weighing all ingredients except my 4 (room temperature) eggs.
What can I alter to make it hold together better?
MyFitnessPal macro calculations:
(Per each of 12 slices)
217 Calories
19.3 G Fat
1.5 G NET Carbs
6.4 G Protein
Thank you. I appreciate you and look forward to your reply and I will also be exploring any other keto recipes you have.
Have you experimented with this recipe in a bread machine? Not sure how to adapt it but willing to experiment.
I love this recipe! Will definitely be making it again. I do have one question about adjustments though, if you leave out the flaxseed should you use less egg? Mine came out with an almost scrambled egg kind of consistency.
Such a good low carb bread recipe. Toasts really well, too!
I made this bread last night. It was very quick to put together. I accidentally left out the salt, but it’s stilll very good. So often I’ve found breads made with almond flour to taste too sweet, but even without the salt, it has very good flavor. I apparently used too large a loaf pan so it is thin but still works great for open faced sandwiches. I’m going to make another batch today. I’m going to turn this batch into melba toast so I have something crunchy to eat with my lunches. Thank you, Thank you, Thank you
Flavor and texture are excellent. As with all keto baked goods, the bread doesn’t hold form well for sandwiches very well. It is simply how most keto baked goods turn out since they are not wheat products with development of gluten for strength and stretch.
I use Dollar Tree baking pans for better height and browning. Also do a great job radiating heat for baking better than glass pans. These pans are durable and cheap and smaller width for more rise. I use the square pans for baking more dessert recipes. Almond flour dessert crusts need good heat to make more crunchy. Bread also got a crust using this type of pan.
Arman, are the table spoon sizes US (15ml) or Australian (20ml)?
Thx.
15 mls : )
I just baked this bread, although it looks good it didn’t raise much, what did I do wrong?