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! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 177kcal

Author Arman Liew

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.

Video

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.

* Straight keto syrup is not keto-friendly but I'm using just one tablespoon for the entire recipe, which yields less than 0.6 grams of carbs per slice.

This recipe was revamped to taste even better and be even easier. I omitted the ground flaxseed and changed the butter to olive oil.

Nutrition