Keto Bread

Keto Bread

This post may contain affiliate links. For more information, see my disclosures here.

Best Keto Bread Recipe

Prep time: 15 min + 40 min cooking time
2 slices: Carb: 2g, Protein: 7g, Fat: 23g 

Making Keto bread that tastes good and has texture somewhat similar to wheat-based bread is not easy! It took me quite a lot of research and many failed attempts to finally find what I think is the best keto bread recipe. If you’re finding it hard to give up carbs, this Keto bread can help make the switch easier by allowing you to still have sandwiches and toast. Keto bread doesn’t taste exactly like real bread – it tends to be more ‘eggy’ in taste…rather like French Toast. While it won’t please everyone, I think it will satisfy your craving for bread while keeping you Keto.

Ingredients (1 loaf = 16 slices)

1/2 cup melted butter (melted, but not hot)
2 TB coconut oil (melted, but not hot)
7 eggs (at room temperature)
1 tsp baking powder
2 cups almond flour, Check prices on Amazon
1/2 tsp xantham gum, Check prices on Amazon
1/2 tsp salt


best keto bread recipe ingredients

Step 1 : Preheat oven to 355F. Combine almond flour, xanthan gum, baking powder and salt together into a small bowl. Mix well with a fork until there are no lumps.
best keto bread recipe step one

best keto bread recipe step 2

Step 2: Crack all 7 eggs into a bowl and beat for 1-2 mins on high. Add coconut oil and melted butter to egg mixture, and continue beating.

Step 3: Add the dry ingredients to the egg mixture, a little at a time, until well blended. Do not overmix.

Step 4: Pour into a bread pan lined with parchment paper (or greased), smoothing out the top surface of the bread with a spatula.

keto bread recipe

Step 5: Bake for 40-45 mins (time will vary between different type of bake pans and ovens), checking with a toothpick until the toothpick comes out clean. Cool for 10 minutes on a cooling rack before slicing. Bread will keep in the fridge for about 5 days. Freezes well.


Leave comment

Your email address will not be published. Required fields are marked with *.