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I have so many people asking me how to make paleo bread or keto bread that actually tastes good. There are already several delicious bread recipes on the blog, including the most popular recipe ever, low carb bagels. But, one thing we didn’t have yet is a true white bread to use for sandwiches.
Recipe requests are my favorite way to choose what to make, so I was happy to give it a try!
This is actually the second low carb bread recipe that I made with almond flour. My first almond flour bread recipe has been well received, but that one is more like a wheat bread in taste and color.
That other recipe also uses psyllium husk powder, which helps with texture but can be a little challenging to track down for some people. Often times, you need to order it online.
If you’re looking for a bread recipe that doesn’t use any type of flour, you might like this light and airy keto cloud bread recipe.
This time, my goal was to create an easy paleo bread that you can make using ingredients found at any grocery store. At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I really wanted it to be closer to “real” white bread.
The Best Keto Bread Recipe
I went through several iterations on this recipe. Simple dinner recipes like salad and stir fry usually turn out on the first try, but low carb baking is an iterative process. And with something like bread, it was important to make sure that it turns out well repeatedly!
All I can say is, it was totally worth it. If you’re looking for how to make paleo bread, this is your answer. And, it’s definitely the best keto bread recipe I’ve ever had.
It’s sturdy, but still has a delicate crumb and air pockets. It even has just a little chewiness, like real bread. And, it toasts well, too.
Up until this point, I never had a recipe that really felt like an adequate replacement for white bread. This one does!
It’s also not too heavy, with only 82 calories and one gram net carbs per slice. And, since there are no egg yolks, it does not taste egg-y. The combination of taste and nutrition makes it the best paleo bread in my book.
How to Make Paleo Bread
So, how do you make it? There are only five basic ingredients, plus some optional ones that I recommend for best results.
The base of this keto bread recipe consists of almond flour, coconut flour, baking powder, butter, and egg whites.
(If you’re wondering what to do with all the yolks you have left over, try low carb creme brulee.) There’s also salt, but that is not included in the ingredient count by convention.
You can find all of these ingredients at pretty much any grocery store, though it’s often cheaper to buy the flours online. I usually use this almond flour and this coconut flour, but occasionally get other brands that are on sale.
The process for making this bread is very simple:
- Combine the dry ingredients in a food processor, then add the melted butter.
- Beat the egg whites to stiff peaks, pulse in half, then fold in the remaining half. (Beating the egg whites this way makes the bread fluffy with air pockets.)
- Transfer to a baking pan and bake. That’s it!
Optional Ingredients for Keto Bread
The optional ingredients include erythritol, xanthan gum, and cream of tartar. I’ll go over what each one does, so that you can decide whether you want to include them. My recommendation is to use them all if you can, for the best keto bread.
The erythritol is there to add a hint of sweetness to the bread, which white bread typically has. Many people include it in a paleo diet anyway since it’s natural, but if you’d rather not, or you don’t like it for any other reason, that’s okay. You can use any granulated sweetener you like. Coconut sugar is a common paleo one.
If you’re low carb but can’t find erythritol at the grocery store, you can use pretty much any sugar-free sweetener they have. Check this sweetener conversion chart if you use something else.
Next, we have the xanthan gum. I know, I know. Yes, I realize that some people prefer to avoid it and many people eating paleo would rather not consume it. I really wanted to skip it, too. But, if you’re willing to use just a tiny amount, it makes this keto bread so, so much better.
The purpose of the xanthan gum is to make the bread more chewy and more sturdy. It still works without it, but is even better if you include it. You decide!
The last optional ingredient is cream of tartar. All this does is make it easier and faster to beat egg whites to stiff peaks. Use it if you have it, skip it if you don’t. No big deal.
Tips for Making White Keto Bread Perfectly
After making this keto bread recipe several times, and getting feedback from readers, I’ve assembled a list of tips to help you make sure it’s the best keto bread (or at least best keto white bread) you’ve tried!
Beat the Egg Whites to Very Stiff Peaks
It’s important to get the egg whites to very stiff peaks before combining them with any other ingredients. It will be a little challenging for them to mix, so having them start out super stiff and fluffy is the only way you’ll stand a chance at not having them fall when you fold them with the rest of the batter.
Here is what the whites should look like when done – notice that trail left from the whisk!
Speaking of folding…
Fold the Batter and Egg Whites, Don’t Stir
After mixing the first half of the egg whites into the batter in the food processor, you’ll need to fold that mixture into the remaining egg whites. It’s important not to break them down completely at this step. Otherwise, your bread will be dense and flat! Just keep folding gently until you don’t have chunks or streaks.
A few people have complained about the batter being too thick to fold in the egg whites. Most likely this was a difference in measurements or ingredients, but if this happens, you can salvage it. Just pulse in a little more egg whites into the food processor to make the main batter a little thinner, then fold that into the egg whites.
Line the Pan with Parchment Paper
I don’t recommend a non-stick pan, because the bread will likely still stick. Use parchment paper and make sure that it covers all sides, not only the bottom.
If you really want to be on the safe side with avoiding sticking, you can also grease the parchment paper. I usually don’t, and find it doesn’t stick to the paper too much.
Here is what the bread looks like before baking:
Round the Top Upfront
This keto bread doesn’t rise much. Most of the volume comes from the egg whites, so the height will be similar before and after baking.
To reduce the chance of sinking and for a more familiar bread shape, round the top before placing it in the oven.
Use a Low(er) Oven Temperature
This paleo bread recipe was originally written to be baked at 350 degrees F, but I no longer recommend this. Instead, bake it at 325 degrees.
A lower temperature means baking it for longer, which prevents you from ending up with a dreaded mushy or wet center when the top is already browned. I know it’s annoying that the newer version takes longer, but it’s worth the wait! Promise.
Bake Paleo Bread for Long Enough
The biggest mistake people make when making this keto bread is removing it from the oven too soon. The result will be a fallen middle at best, and a wet, gummy center at worst.
It takes a LONG time to cook through the center, long after the top is golden. This is why we tent the top with foil in the middle of baking – to prevent the top from burning.
The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
So, how do you know it’s cooked through? There’s a right way to test for doneness for this specific type of bread – and it’s not the toothpick test…
Don’t Use the Toothpick Test
This will come as a surprise for many people, and it’s a change from my original keto bread recipe. Do not use a toothpick to test for doneness. It will seem like it’s done before it actually is!
Instead, use these markers of doneness for this white paleo bread:
- The top should be firm and not make a squishy sound when you press down on the center.
- The internal temperature should reach 200 degrees F.
Know What To Expect
Just to avoid any confusion, this keto bread is not a crusty loaf like you’d find in Paris. It’s a soft, fluffy, airy bread. Which I think is awesome! It’s fantastic for sandwiches.
But, if you’re looking for a paleo bread with a crust, I recommend you try my other low carb almond flour bread recipe instead.
I hope these tips help if you run into any issues, but if you have any others, please leave a comment below and let me know. I’ll try my best to help! I want this paleo bread recipe to work for you.
Ways To Use Keto Bread
How do you use paleo bread? The same way you could use any white bread! It’s that versatile.
Here are a few ideas:
- Make sandwiches, of course! My fave is turkey, lettuce and homemade avocado mayo.
- Toast it and serve with chimichurri sauce, butter, or nut butter.
- Make grilled cheese… mmm!
- Dip it in egg beaten with cinnamon and sweetener for French toast!
- Use it in any recipe that involves bread. I truly can’t think of any where it wouldn’t work.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out.
If you find other ways to use this paleo keto bread beyond sandwiches and toasting, tell me! I love hearing your ideas.
How To Store Keto Bread
As for storage, it’s similar to regular bread in some ways and different in others. Like any bread, it will go stale if it sits out in the open too long. It doesn’t happen as quickly, though, due to the fat content and egg whites. You can store it in a bread box, but it does seem to go bad faster than regular bread at room temperature.
Unlike most bread that goes stale more quickly in the fridge, refrigerating this one is fine. It will last about a week this way, maybe a few days past that. If you refrigerate it, just slice it as you need it, rather than all at once.
To store, it’s best to wrap this keto bread in parchment paper or even place in a parchment paper bag. Storing in anything that traps moisture, like plastic bags, is not recommended.
Paleo bread is prone to absorbing moisture. If it becomes a little “wet” with storing over time, you can recover it by toasting it in the toaster.
Can You Freeze Keto Bread?
Yes, you can freeze keto bread! Freezing it for long term storage will work, so you can keep it for months if you want to.
I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster.
Easy Paleo Keto Bread Recipe - 5 Ingredients:
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Tools To Make Keto Bread:
Click the links below to see the items used to make this recipe.
- Food processor – This is the one I use for this bread, and for so many other things every week.
- Hand mixer – For whipping the egg whites to stiff peaks.
- Loaf pan – For this keto bread recipe, you need a smaller one like this.
RECIPE CARD
Easy Paleo Keto Bread Recipe - 5 Ingredients
If you want to know how to make the BEST keto bread recipe, this is it! It makes fluffy white paleo bread that's quick & easy. Just 5 basic ingredients!
RECIPE VIDEO
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Basic Ingredients
- 1 cup Blanched almond flour
- 1/4 cup Coconut flour
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/3 cup Butter (or 5 tbsp + 1 tsp; measured solid, then melted; can use coconut oil for dairy-free)
- 12 large Egg white (~1 1/2 cups, at room temperature)
Optional Ingredients (recommended)
- 1 1/2 tbsp Erythritol (can use any sweetener or omit)
- 1/4 tsp Xanthan gum (for texture - omit for paleo)
- 1/4 tsp Cream of tartar (to more easily whip egg whites)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22x11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
- Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined.
- Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
- In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
- Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
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Recipe Notes
Serving size: 1 slice, 1/2" thick
- This recipe was slightly updated in June 2018 to reduce baking temperature to 325 degrees, increase cook time, and better describe signs of doneness. These changes reduce the chance of having an under cooked center.
- Check the tips above the recipe card for tips on how to make this the best keto bread recipe for white bread!
Video Showing How To Make Keto Bread:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Bread!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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582 Comments
Lisa
Best keto bread I’ve made. I added all optional ingredients.
Anna
Your instructions are so clear and easy to follow! I have confidence that I can successfully make keto bread instead of paying ten dollars a loaf at the health food store! Thank you for the tips!
Linda Inness
This bread was very good. I have made many keto breads over the past 18 months and I liked the taste, texture and crumb of this one. I did include one big change in making it, though. I always keep powdered egg whites in the pantry to reduce having to find uses for dozens of yolks not utilized in keto recipes. I used a half cup of powdered whites, 1 tsp cream of tartar and 3/4 cup of warm water in my stand mixer. Beat at low speed until all the lumps are dissolved and then at high speed for 6 to 8 minutes. This produced a large bowl full of very stiff whites perfect for standing up to folding into a stiff batter. I buy the powdered eggs online for about $15. A one pound package is the equivalent of 90 non-GMO, USDA certified, USA raised eggs and always on hand. I have found over the years that these are less expensive than fresh eggs with no waste from unused yolks. They are great for meringues, puddings, cakes, etc and can be stirred into batters without reconstituting – and no separating eggs or worrying about errant yolk in the whites. My bread also cooked quicker. I placed it in a preheated 325F oven and it was light brown at 37 minutes. I tented it and 18 minutes later the interior temp was 206F. It was great toasted for breakfast the next morning and I am looking forward to French toast this week, too. Thanks for the recipe!
Kristi Choutka-Dykstra
I am not much of a baker, and just started the keto diet. This recipe was easy to follow, I used all the optional ingredients and it turned out great.. I’ve also made the fathead pizza crust… this is my go to site for recipes.. thank you!!
Zoe Horvath
This was so yummy! Great for sandwiches. I’m a total amateur when it comes to baking and I was so sure I’d messed this up. The instructions seem a little intimidating- I usually avoid all recipes that even involve separating eggs. I don’t have a hand mixer so used my immersion blender in too wide/flat of a bowl for fluffing the eggs, so they didn’t get thoroughly “fluffed.” But despite that, the consistency of the bread was great. It was just shorter than I’d have expected. So happy I tried this! Great instructions and tips.
Also, lol @ everyone asking what to do with the yolks. Didn’t think I’d ever be one to suggest this- but I actually tried adding them to bulletproof coffee & tea in a desperate attempt to not waste them and it was SOOO GOOOOD. 10/10 recommend.
Tama
Pretty good bread! Best so far in my quest. It did take an hour to brown at 325. Then I tented it for 30 min and it was perfect. Thanks for the recipe.
Lucy
This bread is truly excellent! Like so many have commented, this does NOT have an egg-y taste or after taste. I never leave on-line comments, but wanted everyone to know how good this is. Have you tried adding rosemary or herbs to the bread? Thank you for perfecting this recipe for the rest of us! I can’t wait to try your other recipes.
Lindsay
Hi there! I am about to get the ingredients for this amazing recipe. I would just like to know if it has to be ‘blanched’ almond flour? As there are a lot that are not blanched as well. Thanks! Looking forward to your reply!
Kind Regards,
Linz.
Wholesome Yum A
Hi Lindsay, blanched is best for flavor and texture.
Stwphanie
So…soooo….sooooooooo good. Doesn’t taste like egg AT ALL! Thank you so much for the recipe!
Lesley
Hi there,
Can you use all almond flour instead of coconut flour?
Wholesome Yum A
Hi Lesley, you can’t make that substitution here (or generally). You can try this bread recipe instead if you want to use only almond flour.
Maria V
I just tried this recipe for the first time and I loved it! It was a definite hit at out house. Even the non keto kids liked it. This is a game changer for me. Thank you so much for sharing this recipe.
Javier Rojo
Hi Maya:
I like egg yolks, both for nutrition and flavor. I am planning to make this bread recipe and was wondering if you can integrate some of the egg yolks into this recipe and what would the result be.
Thank you.
Wholesome Yum A
Hi Javier, adding the yolks might make your bread too wet, plus it will have an eggy taste. If you prefer whole eggs, you might like one of my other bread recipes with coconut flour or almond flour. You can also use leftover yolks for creme brulee!
Paty
This recipe is easy and I’ve done it a couple of times. Easy, delicious and great tips! Thank you!
Jodie H
I made this bread and enjoyed it for many different uses.
How many Keto eaters miss breakfast casseroles? I found this made a wonderful broccoli, ham and cheese breakfast casserole!
I’m making another batch of this amazing bread today! The first one was great, but I’m adding Xanthan gum this time for even more body.
Carole
YOU DID IT!!!! I have been baking failed loaves of keto and paleo bread for YEARS, and had few expectations for this recipe. BUT YOU DID IT! I am practically dancing for joy. Bacon and avocado sandwiches, HERE I COME! Thank you!
Linda
Can you use gelatin instead of xanthan gum and what is is the ratio?
Wholesome Yum A
Sorry Linda, I haven’t tested that so I’m not sure.
Lou Myers
I have looked and looked for good recipes (especially easy bread) I’m just starting my keto friendly diet. All l kept running into was someone selling a cookbook with not much information on the recipes. I Abosolutely loved yours and your resentation. Can’t wait to start on your oopsie bread. Thank you
Danielle Pellerin
Ce pain est absolument délicieux Merci!!!
Mike L
I have an EXTREMELY ignorant question…. Does tenting mean you just cover it? Or do you actually make it look like a little tent and keep the ends open so the air can get it? I just made this, and just covered it. The bread looked AWESOME after the first 40 minutes but then after covering it it came out a lot flatter. First slice was still pretty yummy, even though I probably should have cooked it a little longer. THANKS!!
Wholesome Yum
Hi Mike, make a little tent and leave room for air to circulate. 🙂 Glad you enjoyed it!
Dan
You say this bread doesn’t rise much but mine rose about 3 inches at least. What do you think happened?
Wholesome Yum A
Hi Dan, did you let your batter rest before baking? That might have given the baking powder more time to work.
Jeffrey P.
I’ve made this recipe twice. The first batch, the “dough” looked a little runny, but it turned out great. The next time, I slightly packed the almond flour, which gave it a more firm consistency. It was even better.
If I did not know that this was not bread made from wheat flour, I would not have known the difference – taste-wise. I added all of the ‘optional’ ingredients. Now, this loaf is not nearly the size of a regular loaf of bread. But it is incredibly filling. I slice it a touch thinner than 1/2 inch to make, what looks like, a finger sandwich. It satisfies my love for sandwiches and fills my up.
Thank you for a wonderful recipe! I will be making many more of these in the future.
Beth Jones
I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread.
Paty
Great and easy recipe! Thank you!! I did have to leave it in the oven for more time. I baked it for 1hr35min but it was delicious! My husband and I started the keto diet and we missed bread so much, so I decided to bake some. I never bake so I was scared of it not coming out the way it was supposed to. It was easier than I thought and we loved it.
Donald M Johnson
Was it one of your recipes for bread that had the list for ingredents to use in a Bullet Blender? I found that recipe a couple days ago but didn’t save it. Darn if I can find it now.
Wholesome Yum
Hi Donald, you can find all my bread recipes on this page: https://www.wholesomeyum.com/category/low-carb-bread/ I use a food processor to prepare many of them!
Holly Cope
Awesome and this is the first time ever making Keto bread and gluten free to boot. Wish I could post a picture of the three loaves I made. And I tripled the recipe to do it. Oh and the outside of my loaves is crusty!!!
Este Kat
Should you add the cream of tartar to the egg whites as you mix them or add it directly to the dry mixture in the food processor? Thanks!
Maya | Wholesome Yum
Hi Este, You’d add the cream of tartar to the whites before beating them. This helps them whip up and form peaks.
Eryn
So loved this recipe… Didn’t get the bake quite right but from reading others comments (thanks!) I think I know what I did wrong. Either way, it was still delicious and my husband who normally turns up his nose at things like this even enjoyed it.
I want to transform this into other shapes like hamburger buns, sandwich rolls, etc and bake them that way. Every “keto bun” recipe out there that claims to be fluffy has cheese in it and I don’t tolerate dairy. Any thoughts on how well this might work and/or how best to go about it before I waste a dozen free range eggs?
Wholesome Yum L
Hi Eryn, thank you! Maybe try using bun molds? I haven’t but maybe it’ll work.
Rena
My husband was just put on a low carb diet for a health issue he is having. He was really missing bread so I made this for him. He is super, super picky and LOVED this bread. I made two loaves at the same time and froze the second. Just thawed it to eat and it takes the same as when it came out of the oven. The hubs eats a slice, toasted with avocado with breakfast every morning. Thanks for this recipe!
Sue
I love this recipe! The bread is so good! I have used it for French toast, sandwiches and just as a snack. The recipe is easy. I have told several friends about this. Thank you so much for sharing!
Mango Mama
I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.
Marissa Mullin
This is the best keto bread I have ever made! I am relatively new to the keto diet and this bread has satisfied my cravings! Thank you!
Tracy
Made this today started doing Keto. It was light and yummy…..husband loved it too! It’s a keeper recipe! I am looking forward to learning a new way of eating healthy.
Olga
What can I do with all the yolks?
Maya | Wholesome Yum
Hi Olga, You could make keto creme brulee!
Connie
I read everything and for the extras I can add I don’t see any measurements. Can you please give me the measurements I would like to do all three. I will be using Swerve.
Wholesome Yum L
Hi Connie, the measurements for the optional ingredients are listed on the recipe card. I hope this helps.
Gregg
I just signed up after making the Easy Keto Bread. I truly believed my efforts were an epic failure when I set the pan in the oven to bake. What a huge surprise when the bread came out as advertised. We are super happy to have bread as we begin the second week of our keto journey. This bread is wonderful and easy to make. Looking forward many more great recipes, hints, and guidance as we proceed. Thank you!
Denise
EXCELLENT plain ole white bread. Perfect for sandwiches, toast, french toast, grilled cheese. I’m really enjoying it. Your instructions and additional comments were spot on. I did add half of the recommended sweetener, I used Swerve, but omitted the xanthan gum and cream of tartar. Perfect consistency and taste. Trying the lemon, blueberry, zucchini bread in the next couple of days. Also will look through your recipes for a good keto seeded bread loaf. Can’t wait!
Jacob
Hi and thanks for the bread recipe. Really enjoy simple, but delicious recipes! Have you tried guar gum (or more ideally, but possibly less likely to be helpful) partially hydrolyzed guar gum (PHGG) instead of xantham gum? I think these would be healthier alternatives if they work. Curious to hear your thoughts.
Maya | Wholesome Yum
Thank you, Jacob! I haven’t tried different kinds of gum. They might work, but you may need a different amount.
Cindy H
Made this bread yesterday. I was very sceptical whether it would seem like bread. I do not have a food processor. So I mixed the dry ingredients by hand. And folded the first half into them. Then I folded the ingredients as per the recipe and I was very pleasantly surprised. It turned out great and I will make it again. As for the egg yolks I made scrambled eggs and had them with my new bread for breakfast.
Many thanks!
Carol G
Maya, thanks for the recipe. Cindy, thanks for saying the recipe worked without a food processor–that is very helpful. I’m not rating the recipe because I have not made it yet.
Jill Alcock
I love this recipe and use it all the time. I always have lots of egg whites left over from making low carb ice cream.
It is very light and toasts well. Keeps well in the fridge. Delicious!
Jo Ann Buchholz
I have tried several recipes for what I thought was the right one, I believe I have finally found it. I loved this bread
Nasima
Hi Maya,
Do you think this recipe might work with aquafaba instead of egg whites?
If yes, do you know how much to use?
Thanks,
Nasima
Wholesome Yum
Hi Nasima, I don’t work with aquafaba much so I can’t say for sure. Let me know if you try it!
Dawne
I havie tried MANY bread recipes and they are all so eggy. They taste like burnt eggs! I LOVE the recipes on this site. You can tell she has tried them until they work. I make her bread recipes I. my breadmaker and they are fabulous. They do not rise quite as much as a regular loaf but taste fantastic. I do add 1 1/2 tsp yeast and a 1/2 tsp of sugar to activate the yeast; I put these in with a 1/4 cup of hot water and userhe quick bread setting. It is the only low carb bread I have tried that actually smells like bread when it comes out of the bread machine! My family was home for a visit and they all loved it. I had just told my husband that I wished this woman would come out with a recipe book….I got on this morning and what do you know!! We have loved most of her recipes. Her cream cheese pancakes made in a waffle maker with a few blueberries added in, along with sugar free syrup are FANTASTIC! I felt like I was eating at cracker barrel:)
Tami Berger
Dawne – I want to do this in my bread maker. What setting did you use?
Honey Bee
She uses the “quick bread” setting
Mary
This was delicious! Just wondering, I wasn’t able to yield the exact amount of slices, do you know how many calories each slice is by grams? It would help me to figure out the calories better if I could weigh the slices.
Thanks! Mary
Wholesome Yum
Hi Mary, unfortunately I only measure serving sizes by volume. You can get a more accurate measure next time by weighing the whole loaf in grams and dividing by the number of servings.
Pam Meyers
I do not have a food processor, can I use a stand mixer?
Wholesome Yum L
Hi Pam, I haven’t tried this particular recipe with a stand mixer so I’m not sure if it will work but I think it would.
Kaylee
This looks amazing and I am keen to give it a go. What else can I use other than Almond Flour because we cannot have almonds. Also with eggs being $10 a dozen this is going to be an expensive bread and my daughter eats a lot of bread.
Better buy some chickens lol
Soch
Hi Kaylee, I’ve substituted raw sunflower seeds ground dry in my bullet for almonds. I found it to taste better. Expect the color to be similar to the color of the seeds. I sub 113g sunflower seeds for every 1 cup of almond flour. As for eggs, shop around. I get pastured eggs for berween $4 to $6.50. Usually, on sale. Like this week, sprouts has buy 1get one free so that’s 2 dozens for $6.50. Even Publix to my surprise will mark down their pastture raised eggs to $3.50/dozen.
Kat
You say cook to internal 200… how do we know the temp without sticking a thermometer in it? it will work just like a toothpick, that you advise not to do? i am a wee bit confused here…
Maya | Wholesome Yum
Hi Kat, Yes, stick a thermometer in. I say not to use a toothpick because it will pass the toothpick test but might still be a bit wet inside even if the toothpick comes out clean.
Sheila
I am new to keto, I find your site wonderful. Thank you! Your recipes, visuals and notes are so helpful to a newbie. This is next one to try. Thank you!!
Emily L Currie
Make this bread for our diet at least every other week. I use a wire whisk as I don’t have a big enough food processor to do the initial blending of egg whites and it works wonderfully. Bread dipped in egg yolks is my favorite and this satisfies that craving.
McShel
In the video it says bake the bread for 40 to 45 minutes. In the recipe it says bake for 40 minutes until the top is golden brown then tent the top with aluminum foil and bake another 30 to 45 minutes.
Which is correct?
Maya | Wholesome Yum
Sorry about that! The recipe card is correct.
Beta
I’m not a fan of almond flour. Its a texture! Can I use all coconut flour?
Wholesome Yum L
Hi Beta, yes, I think that should work. You may also want to check out this Coconut Flour Bread recipe.
Elise
Would I be able to use a substitute for the butter?
Maya | Wholesome Yum
Hi Elise, Coconut oil should work.
Jackie
Can you use the egg whites in the carton that would be wonderful I’m thinking it would work
Maya | Wholesome Yum
Hi Jackie, Yes, you can. You’ll want to include the cream of tartar so that you can beat them to stiff peaks.
Dave
Unfortunately when I read the egg white carton at the store the box said that they were pasteurized and will not whip. So I got organic eggs and started cracking
I’m making this recipe now, will let you know how it turns out!
Maya | Wholesome Yum
Hi Dave, Egg whites in a carton will still whip, you just need to let them come to room temperature and whip them with some cream of tartar.
Kristy
This was delicious! I made a grilled cheese sandwich with it. I think I’ll try doubling the recipe for a bigger loaf.
Lisa
I followed he directions to on the letter including all 3 add-ons and the loaf was perfect and delicious. THis will be a recipe that gets a lot of use. Thank you for perfecting it for us!
Dawn
I’m a little late to comment but I had to say how amazing this bread tastes. It has a chewy crust and light a fluffy inside. I’ve been keto for over two years and trust me I’ve tried every bread recipe out there. My husband and two kids, 10 and 7 years old, are also full keto and it’s unanimous that this was their favorite. I made this recipe adding 1/2 more of all the ingredients and ended up with a nice sized loaf. Thank you. Will definitely keep trying all your recipes. You certainly hit this one out of the park.
Shelley
With so many eggs in this recipe, does it taste “eggy”?
Maya | Wholesome Yum
Hi Shelley, No, it doesn’t. It uses only the whites.
Danna Baker
When you add half more of the ingredients and make a larger loaf how long does it need to cook?
Arline
What can I do for this bread if I don’t have food processer?
Maya | Wholesome Yum
Hi Arline, You could try doing it by hand, it’s just a careful balance between mixing well enough and not breaking down the egg whites too much.
Cindy Emerick
Can you use Paleo baking flour as a substitute for almond and coconut flour? The Paleo blend has both almond, coconut flour with arrowroot starch & tapioca flour
Maya | Wholesome Yum
Hi Cindy, Probably not. A flour blend will have a different moisture absorption ratio than the blend in the recipe.
Kathy
Hi, could I use almond meal instead of blanched almond flour. . It’s easier to find in Australia. Also if I wanted to try and substitute psyllium husk for the xanthan gum, how much would I use. Thankyou so much
Maya | Wholesome Yum
Hi Kathy, I don’t recommend almond meal as the bread will likely come out gritty. I also think psyllium would be difficult to substitute in this recipe, but you can try this psyllium almond flour bread instead.
Sara June Veltri
I am so impreased with this recipe!! The bread was incredible and even my pickist eater gobbled it right up! You’re a life saver!! I sub the erythritol for raw cane sugar because this loaf was for my GF kids. I’ll be making a second loaf for myself today with erythritol. Delicious!!
Cat
I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?
Maya | Wholesome Yum
Hi Cat, 8 ounces of almond flour is not 1 cup. A cup of almond flour is about 3.3 ounces. You don’t have to weigh it to make this recipe, but you do have to use the right amount, either by measuring or by converting the same volumes to the right weights.
Tammy
Hi Maya! Do you think I could use sunflower seed flour in place of almond flour?
Maya | Wholesome Yum
Hi Tammy, That’s a common swap but I’m not 100% sure if it would work in this recipe. I suspect it would to some extent, but you wouldn’t have the “mild white bread” flavor that the original recipe has. I would still try it if almond flour isn’t an option for you.
Christy
Hello! My bread fell and even after cooking for 15 minutes longer than suggested it is still very wet. What did I do wrong?
Maya | Wholesome Yum
Hi Christy, Sorry to hear that. Did you watch the video? Did your batter look like that? It could be that the egg whites collapsed if they were over-mixed, or it could be the opposite problem if you didn’t fold them enough with the other ingredients.
Shawn
Hi there, I am using egg whites from the carton. The ration of egg white is quite a bit different for each egg white on the carton. Should I still strictly follow the 1 1/2 cups you have listed for the egg whites? I guess they might differ somewhat because of the consistency but I wanted to make sure.
Maya | Wholesome Yum
Hi Shawn, Are you looking at the ratio for *eggs* or for *egg whites*? Cartons typically list both. An egg white is 2 tablespoons no matter which carton brand you get or if you get it from an egg, whereas a whole egg would be 3 tablespoons. Often times the cartons emphasize the conversion for whole eggs.
Kristie
Just made this and as a normal bread lover, I am very impressed! But do have a question. Can you over cook this? Mine seems a bit light inside, like a teenie bit mooshy, and can’t see it holding up in a sandwich. The temp was at 200 inside but I had already had it in for like 50 minutes longer than the posted time and I could still hear a little squish but didn’t want to over cook.
I mean it tastes awesome and looks great though!
Maya | Wholesome Yum
Hi Kristie, In theory you probably could but I’ve never been able to overcook it. I think the squish varies a bit depending on humidity and how well mixed the batter is. If it tastes awesome and looks great, then sounds like it turned out as intended!
Krista Braaten
It did take a long time to bake. But it was so good!! Thank you!!
Colleen
I made this bread today according to directions used all ingredients except cream of tartar. I haven’t cut it yet but the bottom of the loaf is very moist. Is this normal!
Maya | Wholesome Yum
Hi Colleen, No, it sounds like it either didn’t bake for long enough or the batter wasn’t folded in well enough.
DD
Can you put in a bread machine??
Maya | Wholesome Yum
No, sorry, this recipe is not designed for a bread machine.
Cine
Hi, can I add cream cheese on the mixture, I tried this once and it is so delicious, I’m just wondering if it will be more breadlike if there is cream cheese?
Patricia Murillo
Thank you for posting what looks like a super easy good tasting bread. I have been searching for a good recipe. This looks like it. I will be making this. Want to use for grilled cheese sandwiches. Yummmm.
Michelle
Made this bread yesterday and baked it as stated but still had to add lots of additional time. I finally just let it cool and found it to be extremely moist, almost wet. But it looked done is it suppose to be like this? What can I do to avoid “wet” bread? The taste is great but just seems to moist
Maya | Wholesome Yum
Hi Michelle, It’s possible that it still needed more time, or that it wasn’t mixed well enough when folding the ingredients. It’s not supposed to be wet.
Aamash
I’m trying to beat the eggs to get stiff peaks and no matter how long I beat them using a hand mixer they won’t get stiff. I’m using kirkland egg whites.
Maya | Wholesome Yum
Hi Aamash, Sometimes egg whites from a carton are more difficult to beat to stiff peaks, though I do use those all the time myself. Usually it’s best to add some cream of tartar when beating especially if you are using the whites from a carton. This will help them come to stiff peaks. Having the egg whites at room temperature also helps, versus cold from the fridge.
Jen
This bread is very good and easy to make
Danielle
Can you use the egg whites in the carton? instead of real eggs?
Maya | Wholesome Yum
Hi Danielle, Yes, you can as long as you can beat them to form peaks. I’d recommend using cream of tartar with them.
Danielle
OMG So good Made it today and yes with the carton eggs whites came out great and sooo tasty Thank You!!! any special way to store it??
Maya | Wholesome Yum
Thank you so much, Danielle! Storage instructions are in the post above.
Johanna
I just made this bread today and MAN, IS IT GOOD!!!! I realized I used salted butter and pink sea salt and maybe that gave it an added boost too. It was super hard for me to try and fold in the almond flour mixture to the egg whites, but now that I watch the video, I see I could have mixed the food processor part more first. I was so scared to collapse my egg whites. I also see your bread was the same size as mine, so I must have done ok. I will say again, WOW it is sooo good! I already ate two pieces with butter, just because. oops! Good thing it was only 1 carb each. =)))) Thank you, thank you!
Abby
Can’t wait to try this. I don’t have a good processor though. What else could I use?
Wholesome Yum L
Hi Abby, you could probably use a stand mixer or hand mixer to achieve the same result. Let me know if you try it and how it turns out.
Devan S
Awesome awesome awesome recipe!! My main craving for Keto has been bread and this definitely satisfied it. I have tried so many other recipes and they have been too eggy, too sweet, or just too unlike bread and this was the closest I’ve found. THANK YOU!
Kim
Do you have to use food processor to be able to make this? I only have hand mixer and really want to try this.
Maya | Wholesome Yum
Hi Kim, You could use the hand mixer to whip the whites, but it wouldn’t work well for the pulsing batter part because it would break them down too much. You could try it by hand for that step.
Helen
I hate the coconut taste. Will I taste the coconut flavor from the coconut flour? Is there a replacement?
Maya | Wholesome Yum
Hi Helen, No, you shouldn’t taste the coconut flour in this recipe, as it’s not the majority.
Elizabeth
Hello! I was wondering if there is something you can substitute for the coconut flour?? I can’t have anything coconut. Maybe more almond flour?
Thanks! Can’t wait to try this!
Maya | Wholesome Yum
Hi Elizabeth, I haven’t tested it, but you *might* be able to replace the coconut flour with an additional ~3/4 cup of almond flour (yes, that’s a lot more than the coconut flour amount – they act differently). Let me know if it works out for you.
Rabia
Can we store it in aluminium foil containers?
Maya | Wholesome Yum
Hi Rabia, Yes, you can, but this bread absorbs moisture easily so I recommend also wrapping in parchment first.
Christina Lyon
What if I don’t have a food processor?
Maya | Wholesome Yum
Hi Christina, You can try mixing and folding by hand, but it’s a delicate balance between not mixing enough and breaking down the egg whites. If you break down the whites too much, it won’t work. A food processor just makes this easier.
Alicia
I am so glad I joined. The recipes are GREAT!
Courtney Lake
Salted or unsalted butter?! Please n ty
Maya | Wholesome Yum
Hi Courtney, It’s unsalted butter, or you could use salted and omit or reduce the salt.
Ellen
You are a genius! Finally a bread that doesn’t fall apart in the toaster and stays sturdy during French toast dipping. Very delicious as well. Thank you for your delicious and inventive recipes
Alisa Fleming
Wow, what a creation! I can’t believe how “traditional” this looks despite being made without flour! I love baking bread without added sugars too.
Joanne Madigan
Can I add yeast? I miss the yeast taste of bread.
Maya | Wholesome Yum
Hi Joanne, Yeast required sugar to feed off of. Some low carb bread recipes do have it, as the yeast actually “eats” the sugar so it’s not left in the final product. However, it wouldn’t work well for this particular recipe. You could try it in this low carb bread recipe instead.
Naomi
I just made this using all suggested ingredients and it’s way too sweet! 1 1/2 TBSP of sweetener seemed like a lot but I followed the recipe anyway. Did I read the recipe wrong??
Maya | Wholesome Yum
Hi Naomi, Which sweetener did you use? Different ones have varying levels of sweetness, so if it was a different kind than the one on the recipe card, it could be too much.
Leslie
The texture of this bread is really appealing. Can you use dehydrated egg whites in this recipe? I usually have that on hand.
Maya | Wholesome Yum
I love the texture of it! I haven’t tried it with dehydrated egg whites. Are you able to beat those to stiff peaks after re-hydrating? If so, they should work.
Lynda
Just made this, it is cooling now. My husband looked at me strangely and asked “what are you doing?”. Answer, “listening if my bread squishes”.
Hmmmmmm
Mily Damian
Can you make it without having to use the food processor?
Maya | Wholesome Yum
Hi Mily, You can try mixing by hand. Watch the video to make sure the consistency at each step is similar to the food processor, and be careful not to break down the whites too much.
Cheryl
This was wonderful. THANK YOU
Jane Henderson-Forrest
Hi
I cooked this bread and the first time it came out it was fantastic. Today I did it again and it sank in the middle and tasted of ammonia what did I do wrong? 🙁
Maya | Wholesome Yum
Hi Jane, Did you use baking soda instead of baking powder the 2nd time? That is likely what happened based on the taste you mention.
Rose
I have not had the chance to execute the recipe I’m very excited however my question is what are the measurements for the optional ingredients if I use them
Maya | Wholesome Yum
Hi Rose, The measurements are on the recipe card above, including the optional ingredients.
Deb Kreilein
This bread is AMAZING!!!!
I had been searching for a really good keto bread recipe… and I have finally found it!! It is sooo satisfying in every way!
Celeste Noland
5 ingredients??? Sign me UP! Once again, love all the helpful info you put into your post.
Maria
This bread is delicious!!! What’s the best way to store it? Countertop, fridge or freezer?
Maya | Wholesome Yum
Thank you, Maria! I have a section on how to store this keto bread recipe in the post above. The short answer is refrigerate wrapped in parchment paper, but I go into more detail above.
Jess Lane
I made this bread and I am in heaven, I followed the instructions except did not use cream of tartar and turned out perfectly !
Libby
Have you doubled this and baked 2 loaves at the same time? If so, how does that affect the baking time?
Maya | Wholesome Yum
Hi Libby, I haven’t but you definitely can! Baking time should be about the same as long as you use the same size pans and have them side by side in the oven.
Janette
Could I use store bought egg whites instead? Would it yield a different result?
Maya | Wholesome Yum
Hi Janette, Yes, you can! Sometimes they are more difficult to whip to stiff peaks, so use cream of tartar with them to help with this.
Melissa
I really want to make this but I don’t have a food processor. Can I use my blender instead?
Maya | Wholesome Yum
Hi Melissa, Possibly, but you’d need a large blender and have to be really careful not to break down the egg whites too much.
Al
Just to clarify, I cooked in a Bread Machine, SKIPPING the kneading/mix/rest cycle to just straight bake the bread.
So I’m assuming thats almost identical to baking in an oven minus the temperature controls, and as long as I stiff up and fold the whites in correctly, the bread should not be flat?
Maya | Wholesome Yum
Hi Al, I think what you’re saying makes sense, but haven’t tried it in a bread machine to confirm.
Al
Hey Maya, this bread tasted AMAZING. I was just blown away. Wifey was amazed. This is the first time ever I’m commenting on a recipe.
One thing though, my bread was pretty fat, so I was wondering:
– I cooked in a Bread Machine, which cooks I think at a higher temperature than 325. Would this cause it to not rise?
– As you said above, I didn’t really FOLD the stiff egg whites into the batter, so this was likely why it was flat.
– Is it OK to add the egg yolk if people like me LOVE the egg taste? And if so, I would add the yolk to the batter, NOT the egg white stiff right?
Maya | Wholesome Yum
Hi Al, I’m glad you liked the taste and am honored you chose my site for your first ever comment! 🙂 I haven’t tried this recipe in a bread machine. Most likely the biggest issue with your bread being flat is that you didn’t fold the egg whites in – breaking them down would definitely make the bread flat. I haven’t tried adding yolks as most people want their bread less egg-y, not more. I’d have some concerns about the bread being too “wet” by adding them though, even if you like an eggy taste. A better option might be to brush the top with yolks for color.
Cassidy
This looks like REAL bread – and that crumb!!!! I NEED to make this, thanks so much for the recipe – pinning for later!!!
Shirley
I made this bread hoping it would come out as well as everyone said. But it didnt cook thoroughly and was very squishy in the middle. Anything I could’ve done wrong? I really want this recipe to work for me.
Maya | Wholesome Yum
Hi Shirley, Yes, it sounds like you didn’t bake it for long enough. Hope you’ll try again, baking for longer. Depending on your oven, if it starts to brown too much before it’s cooked through inside, you can tent the top with foil and continue baking.
Yifat Cohen
What do you do with the remaining 12 egg yolks?
Seems such a waste.
Also, someone mentioned in the comments that they used just 8 eggs. Is that enough or do we really need a full carton?
Maya | Wholesome Yum
Hi Yifat, I definitely wouldn’t waste them! You can make hollandaise or creme brulee with them. Yes, you need the amount stated in the recipe. You could use egg whites from a carton if you prefer.
Jill Stitely
I made this and it was so easy and the closest to “real” bread that I’ve had. I did the basic recipes with none of the extras you can add. Definitely will be making this again.
Hannah
This was my first time baking anything EVER and it turned out perfectly! I do find that the bread does taste a tad “eggy” but it’s soft and a perfect replacement for sandwich bread. I can finally have grilled cheese sandwiches again!! Next time around, I’ll double the recipe because the bread was smaller than expected. Thanks for this amazing recipe!
Gail
I just put this loaf in the oven to bake and I am now looking at a dozen egg yolks sitting in a bowl on my counter. Any suggestions on how to use these up “keto” fashion?
Maya | Wholesome Yum
Hi Gail, You could use them to make hollandaise sauce or sugar-free creme brulee.
Kathy Clark
I just took this bread out of the oven but my bread went completely flat. What could I have done wrong? Thanks!!!
Maya | Wholesome Yum
Hi Kathy, It either needed to bake for longer or you broke down the whites when folding.
Theresa
This is now my go to for lo-carb bread recipe. It is SO EASY! I made it last weekend, Instead of Xanthan gum I used konjac root powder, it worked just fine, my baking time was more like 50 minutes and I did cover the top loosely with foil for the first 15 minutes so the top wouldn’t brown so quickly (maybe why my cooking time was so long?) I also added a pinch of Bakers yeast (brewers yeast is NOT gluten free) just for flavor and stevia 3/4 T. This bread makes really good grilled cheese or avocado toast! Very yummy! Thanks for this recipe!
Leah
This looks delicious! Can’t wait to try it!
Will it work in a bread maker with a paleo bread option?
Maya | Wholesome Yum
Hi Leah, This recipe isn’t good for a bread maker, but you can make this one in a bread maker.
Shirley
So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?
Maya | Wholesome Yum
Hi Shirley, Sorry to hear that. It sounds like the batter wasn’t folded in well enough. Check the steps and how it looks in the post above.
Carla
Absolutely love the recipe! Taste great but for some reason my loaf doesnt rise like I would want so my slices come out too small. Any suggestions?
Maya | Wholesome Yum
Hi Carla, This bread does not rise a whole lot. It relies on the whipped egg whites for height, so if they fell as you mixed them, that would make a shorter loaf. If you want it super tall, you could also multiple the recipe by 1.5 and bake for longer.
Chinne
Can I use liquid egg whites from a carton instead of 12 eggs? Will that change anything?
Maya | Wholesome Yum
Hi Chinne, Yes, you can, as long as you can get them to stiff peaks. I recommend including cream of tartar especially when using carton egg whites.
Shri
Thank you for this recipe. It turned out great. Just wish to know if I can include some garlic powder & herbs to convert the same into a garlic bread?
Maya | Wholesome Yum
Thank you, Shri! I haven’t tried that but you definitely could!
Jamie
Great recipe! My mom and I both love this, so delicious!
We’ve been on the Keto journey since the end of February last year and this is my favourite bread recipe so far, I just made a loaf and it turned out great. I don’t have a food processor so I did use my blender and for ingredients I only used the almond flour, coconut flour, baking powder, butter, salt, 8 egg whites (all I had left in the fridge) and the only optional ingredient I added was stevia. The texture was still really nice without the extra ingredients which is a nice option and this tasted like a regular loaf of bread, I’ll definitely be making this again!!
I have to say, these recipes are all amazing…they’re so easy to follow with the step by step instructions and ingredients listed. I also love that you add the nutritional information for each one, this site is so helpful and has made meals a lot more fun!
Maya | Wholesome Yum
Thank you so much for sharing, Jamie! So glad to hear it still worked for you with those modifications and that you like the site.
Amber G Matukonis
I saw this recipe today and went out and bought the ingredients. I made it exactly like the instructions state. Mine actually did rise while it baked. But there is no yeast in this. Was it the baking powder and egg whites? It’s still fluffy and light. But all I taste is egg whites and coconut from. The coconut flour. I could definitely see how this will be an amazing bread… But I’m not sure what I did wrong. I used 12 egg whites just like the recipe called for. I also used the suggested items. Any idea on what I did wrong? I had to have messed up something…
Maya | Wholesome Yum
Hi Amber, Yes, the baking powder and egg whites do help it rise a bit, just not as much as regular bread. It’s hard to say what went wrong, if anything. Everyone’s palate is a little different, so it’s possible you just didn’t like it, or maybe something didn’t go as it should have. It could be that the batter and whites weren’t folded together quite enough?
Linda
This bread is WONDERFUL! I did not have xanthene gum on hand. It was great without. My husband liked this so much I had to cut him off at 3 pieces. He is not following a KETO diet, just eating the goodies I cook.
NOTE: I could not see how I could get 18 pieces out of the loaf. i cut 12 pieces.
Paula
Hello,
Are the Nutrition Facts provided for the Easy Paleo Keto bread recipe based on just the main 5 (6 including the salt) ingredients?
Or does it include using the 3 optional ingredients as well?
Going to try to make it today!
Thank you!!
Maya | Wholesome Yum
Hi Paula, The nutrition info is the same with and without the optional ingredients.
Connie
I noticed that you use egg whites in this recipe and whole eggs in your other almond-flour bread recipe. Can I use whole eggs in this recipe?
Maya | Wholesome Yum
Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
Donna
Is the coconut flour necessary? I really dislike the taste.
Maya | Wholesome Yum
Hi Donna, Yes, it’s necessary. It’s for texture and is not the majority in the recipe, so you can’t really taste it.
Shanta
I have tried few keto bread recipe my fear is the eggy taste. Do your keto bread has an eggy taste?
Maya | Wholesome Yum
Hi Shanta, I don’t think it tastes eggy. This is one of the reasons this recipe doesn’t use yolks, which contribute to an eggy flavor.
Lisa
I am sorry, did I miss something, when was butter considered Paleo?
Maya | Wholesome Yum
Hi Lisa, The recipe card states that you can use coconut oil for dairy-free, you’d use that for strict paleo as well. Some people choose to include grass-fed butter in a paleo diet, but you don’t have to if you don’t want to – just use coconut oil instead. Thanks for asking!
Lee D.
Just made my 3rd loaf. My technique has been improving each time so I am getting a better result! I had never baked anything before like this and there is an art involved. But the deliciousness has never been absent… the mixture of these ingredients has been amazing. Just going from Salvador Dali bread to Leonardo Divinci for style is the new goal!
Prachi
Thank you so much for your recipe. This is the best keto bread recipe I have come across. There is only one suggestion it’s better to use medium size 8X4 inch pan to get perfect size slices. There is one question., can we replace coconut flour with almond flour completely? If yes what is the quantity for almond flour in this case? Thank you once again.
Maya | Wholesome Yum
Thank you so much, Prachi! It would definitely work in a smaller pan for taller slices. I don’t recommend getting rid of the coconut flour, as blending the flours makes for the best texture. You could possibly try replacing the 1/4 cup coconut flour with about 3/4 cup additional almond flour, but I can’t say for sure if it would work.
Sharon
I don’t have a food processor, will it work with a regular stand mixer?
Maya | Wholesome Yum
Hi Sharon, I haven’t tried it but that should work. Just take a look at the tips to make sure the whites don’t break down too much.
Tiara
I didn’t have a processor, and I used a hand mixer that has the bread attachments made specifically for bread. It came out perfect the first time I made it!
Tina
Really really great!!! Best keto bread I’ve had in 6 months!!
Ashley
I am a little confused about beating the egg whites with a hand mixer. I used 12 large egg whites as the recipe says. However, I did not add cream of tartar as I have none. I have been beating these egg whites for almost 40 minutes with an electric hand mixer and I still have not yet come to the consistency as your photo shows for stiff egg whites. So my questions are, is this amount of time normal for beating the egg whites? And what amount of time would you recommend if this is not the normal amount of time?
Maya | Wholesome Yum
Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
April
Finally a bread recipe that tastes delicious AND is guilt free! Love it!
Missy
If you don’t have cream of tartar lemon juice or citric acid can be used – this bread is made like an angel food cake. Don’t over mix and don’t use Pam or oil in the pan it could cause flat bread. Use parchment only. Fold whites in from bottom to top or Google mixing Angel food cake to see what I mean.
Tayler Ross
There is nothing better than homemade bread, (except maybe HEALTHY homemade bread!) Can’t wait to try this!
Marsha
This bread looks absolutely perfect and delicious!
Mari
This bread is great. I’m gluten free and have tried many bread recipes. I did use the xanthan gum and cream of tartar, but no sweetener and it turned out perfect.
Elaine Gusoff
I’m about to make this bread but, I have a question about egg whites from a carton. All Whites – says, 3/4 cup whites of approx. 4 large eggs.
This would mean to use 2-3/4 cups of their whites for the 12 whites required for your recipe. Does this sound like too much? Can’t wait to make this bread..
Maya | Wholesome Yum
Hi Elaine, The conversion on the carton refers to converting whole eggs, not just the white part. This recipe needs the whites only, so the conversion for this recipe would be 12 egg whites = 1.5 cup All Whites.
Vivian
Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
Maya | Wholesome Yum
Hi Vivian, It sounds like it needed to bake for a bit longer. Watch the video to see how it should look, too!
Dell
Is there a way to make low carb rolls using this recipe? I’m having a hard time finding a good low carb roll recipe for the holidays…
Maya | Wholesome Yum
Hi Dell, This bread would probably work better for rolls.
Brittany
Dies this recipe work in a bread maker? If not I will try the almond “wheat-like” bread. Our oven is not functioning right now. When we get it fixed I’ll be sure to try this too but I would love to make it in the bread maker.
Maya | Wholesome Yum
Hi Brittany, I’m not sure about this one in a bread maker, but I know this low carb bread does work in a bread maker.
Alyssa
Hi! This bread looks great and I would really like to make it – however, I don’t have a food processor. Can I still make it without one? Thanks!
Wholesome Yum L
Hi Alyssa, I think it is definitely worth a shot. Let me know how it turns out without the food processor!
Stephanie
Could someone tell me what this bread tastes like? I don’t like the flavor of almond or coconut but I can’t find anything low carb that doesn’t use those. Does it taste very similar to store bought white bread or does it have an almond/coconut flavor?
Maya | Wholesome Yum
Hi Stephanie, I can’t detect any almond or coconut flavor in this. It tastes similar to a soft, fluffy white bread, not a crusty one.
Aleta AQUINO Abejero
This is our all time fave white bread! My 10 year old loves it. We use this a lot now as garlic bread and as keto ensaymada. Love it!!!
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Ann
This bread is delicious and satisfying. I only had 7 eggs and it came out great anyway. Thank you for giving me a way to enjoy toast and lots of butter.
Maya | Wholesome Yum
I am so happy you liked the bread, Ann! Thank you!
Stephen
This recipe is fantastic works great I’ve added cinnamon and walnuts to them making it more of a delicious breakfast bread and using the erythritol to add some sweetness I’m sure there’s a lot of other things I will experiment with especially as the holidays get closer . Thank you for posting this great Keto bread recipe .
Maya | Wholesome Yum
I am so happy you liked the bread, Stephen! Have a great day!
Sue Juncal
I’m making your Easy Keto Bread recipe -5 ingredients. Instead of using 12 egg whites, will it turn out the same using organic liquid egg whites?
Maya | Wholesome Yum
Hi Sue, Yes, you can do that! I’d recommend the cream of tartar with them to help them come to stiff peaks.
Angela Brockington
I made this bread for the first time today. Love it! The taste and texture was more than i hoped for. My husband who isn’t eating Keto was also very impressed! Thank you!
Maya | Wholesome Yum
I’m so glad you both love it, Angela! Enjoy!
Janis Long
Hi…..just going do try making this bread. Just wondered if anyone has add psyllium husk to this recipe. Can’t wait for it to come out of the oven
Maya | Wholesome Yum
Hi Janis, This one doesn’t need psyllium husk and it would probably be too heavy for it. If you want a psyllium bread, try this one instead.
Janis Long
Hi…..thanks to all you recipe gurus out there that make it so easy for the rest of us to stick to our food regimes…..it is so appreciated I did make this recipe today and it turned out very well. Not the dense and flavourless breads that I associate with being GF. My next bread will be the psyllium loaf.
Maya | Wholesome Yum
I am so happy you liked it, Janis!
Debbie
…oh, and I did not use any sweetener or xanthan gum.
Maya | Wholesome Yum
Thank you!
Debbie
We used to have an organic bakery, and still consider ourselves bread snobs. Since going GF and paleo, we have been challenged to find or make some good bread-like options. We love this bread and our gluten eating friends do too! I slice it, put a bit of butter on both sides and grill it. So yummy… thanks so much for the recipe.
Maya | Wholesome Yum
Wow! I am so happy you liked it, Debbie! Have a great day!
Nicole
Thank you so much for this bread recipe! I’ve been doing keto for the past almost 2 months without any kind of bread and I started missing it so much. This bread is life changing and has filled the bread hole that was in my heart!! My husband is a bread snob and he loves it!! Thank you, thank you and thank you!! 🙂
Maya | Wholesome Yum
I am so happy to hear that, Nicole! Thank you!
Cristina
Hi, can I use olive oil instead of butter and coconut oil?
Maya | Wholesome Yum
Hi Cristina, I haven’t tried, so not sure if it would work. Sometimes changing from a fat solid at room temperature (before melting), like butter or coconut oil, to one that’s liquid at room temperature, like olive oil, can change the result of a recipe. Let me know if it works for you with this one.
Althea
This is the best bread I have made since starting the Keto WOE. Thank you for the recipe. Is it possible to use the egg whites that come in a carton rather than fresh eggs I have to separate?
Maya | Wholesome Yum
Thank you so much, Althea! Yes, you can use egg whites in a carton as long as you can get them to stiff peaks. Cream of tartar helps with that.
Faith
What a gorgeous loaf! The texture looks perfect, I can’t wait to try this one. I bet it would be fantastic made into French toast – yum!
Maya | Wholesome Yum
I am so happy to hear that, Faith! Thank you!
Lee Massi
I love love the flavor of this keto bread. We all enjoyed it, keto or not.
However, the whipped egg whites did not give the mixture its fluffiness because it was too dense. I did double the recipe and hand mixed. I use an electric mixer to whip the egg whites. I think next time I’ll increase the butter to loosen it up more.
Thanks for the recipe.
Can I share my photo of my yummy loaves?
Maya | Wholesome Yum
Yes, please share pictures, Lee! Thanks for stopping by!
Pamela S. Wilson
Excellent! Great texture too. I did not use the xanthan gum, I used the organic stevia blend, and cream of tartar in the egg whites. I love this recipe!
Maya | Wholesome Yum
I am so happy to hear that, Pamela! Thanks for stopping by!
Becky
Thank You So Much! Made this bread for the first time. Had to taste it warm from oven. Is awesome! My husband will be so happy when he gets home from work! He is on the Keto diet and really misses his bread! Will be baking this often!!!!!
Maya | Wholesome Yum
I am so happy you and your husband like it, Becky! Thanks for stopping by!
JoAnne
Hi Maya! Just made the Paleo bread – I live above 6000 ft and made no adjustments and it turned out great! I also used the carton egg whites with creme of tartar. No problems! The texture is great and the flavor is perfect! Just wondering how to store the bread in the freezer after slicing it. Will it be OK in a zip lock bag?
Maya | Wholesome Yum
Thank you, JoAnne! Good to know that it works well at higher elevations. Yes, you can store the slices in a freezer bag. Depending on how long you’ll be storing it, you could also wrap the individual slices to prevent freezer burn.
Brenda
I love this bread, but didn’t like how tiny the slices were (not very tall). I made the recipe at 1 1/2 times the amount and it turns out great. Still not “full sized” slices, but better. I may try it at double and see how that works. It is an amazing recipe for Keto bread! Thanks Maya!
Maya | Wholesome Yum
Thank you, Brenda! I’m glad the bigger size works well for you.
Helen Wang
Hi Maya,
Thank you so much for sharing this recipe. Really like the taste and texture of the bread!
The only thing is that when I bake it, it rises really well, but after it is done baking and cools down, it flatted quite bit. Is this the way it is supposed to be or am I doing something wrong?
I usually make 2 loafs because I use both food processor and mixer, too much to clean for one loaf 🙂
Another use of the bread is for dipping. I mix good olive oil with balsamic vinegar or nut mixtures and the bread absorbs the mixture really well and it tastes great without guilt! Thanks again for the recipe!
Maya | Wholesome Yum
I am so happy you liked it, Helen! Thanks for stopping by!
Paul Yates
Wow, What a great recipe. Easy and delicious. Love the textural feel and bite to the bread. Ready to try more of your recipes. THANKS!
Maya | Wholesome Yum
I am so happy you liked it, Paul! Thanks for stopping by!
Therese
I can not download on my I-phone
Any ideas on how to get recipes
Thank you
Maya | Wholesome Yum
Hi Therese, No downloading necessary! You can read the recipe right on the website on your phone. Just scroll to the recipe card.
Tanya
OMG! I love this! I’ve been on Keto for 7 days and have been missing bread SO much.. I usually had toast with peanut butter for breakfast with my coffee, so now I have a great alternative! Thank you soo much!
I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?
So excited that I started thinking of alternatives, like maybe dropping a few blueberries in as I put it in the pan? Or maybe a sprinkle of cinnamon.. Would be delicious when toasted. If I experiment next time I’ll let you know!
Maya | Wholesome Yum
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!
Christy
Can I make this without a food processor? Surprisingly, I do not have one!
Maya | Wholesome Yum
Hi Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.
Brenda
I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!
Maya | Wholesome Yum
Thank you so much for sharing, Brenda! That dressing sounds amazing!
Amy
THANK YOU for this comment. I am wanting to make a panzanella salad and I am wanting to use this bread for the croutons but wasn’t sure if it would stand up to a dressing. I am so glad it will. I will assemble the salad right before we eat it but so glad this makes great croutons!
Brenda
I use my hand mixer because I, too, do not have a traditional food processor. It works fine that way.
Carol
Thanks for notes on making without a food processor. I was thinking I might have to use the curved tined tool with a handle my mom used. She would use it with flour and butter to get to pea size probably for pie dough.
I have not tried the recipe yet but give it 5 stars for ease of recipe and anticipation
Apurva
This is wonderful! Second weekend in a row making this bread. This makes breakfast planning so easy and satisfying! Thanks again!
Maya | Wholesome Yum
I am so happy you liked the bread, Apurva! Have a great day!
Niki
I made this tonight and I am very pleased!! The bread is delicious!! It took me awhile to make – I wanted to make sure I took all the suggestions and go slowly. Now that I’ve tried it – I will be making this again and gain. Thank you!!
Maya | Wholesome Yum
I am so happy you liked the bread, Niki! Have a great day!
Mindy
I was so excited about making this bread. I recently cut all grains out of my life and I’m also in the process of going gluten free because i have a lot of digestive issues. I followed the recipe precisely. Checked the temp before taking it out of oven. It looked amazing nice and golden brown. I cut into it and i couldn’t wait for that first bite. I was so disappointed it has an odd flavor I just couldnt stomach and it was very salty to me. I tried a few tiny bites with different condiments and couldn’t eat it. After reading some comments, I see it is supposed to be unsalted butter. I used salted, but why did it seem to have a bitter sour taste to it?
Maya | Wholesome Yum
Hi Mindy, That sounds very odd. The salted butter is probably why it was too salty, but I think one of your ingredients must have gone bad, because the bread shouldn’t have a bitter or sour taste at all. Or did you use baking soda instead of baking powder? That would taste both bitter and sour, so that could be it. It needs to be baking powder, not baking soda. Hope you’ll try again!
Tanya
Thank you for this recipe! Its AMAZING!!!
Maya | Wholesome Yum
I am so happy you liked the bread, Tanya! Thanks for stopping by!
Tina
Oh my goodness! I made the 5 ingredient Keto Bread and I am amazed. Yummy and just one carb per slice! You Rock!
Maya | Wholesome Yum
I am so happy that you liked the bread, Tina! Have a great day!
Kathy
Should the batter be “pourable” or stiff like normal bread dough?
Maya | Wholesome Yum
Hi Kathy, It’s neither. It’s light, white, and fluffy. I have a picture in the post above of what it looks like, and you can also check the video.
Brenda Santiago
Don’t have a food processor so had to use my blender. Came out good… I think. Just could taste much of the almond. It was very spongy!!!
Maya | Wholesome Yum
Hi Brenda, The texture and almond taste could be the result of using the blender. Did your batter end up looking the same way as the process shot in the post above, and in the video? I’m glad you still thought it was good, though.
Christina
Has anyone tried to make a smaller amount? Like maybe rolls in a cupcake tin? I want to make a smaller batch for the first try… To see if we like it! Thanks!
Maya | Wholesome Yum
Hi Christina, I haven’t tried it but that’s a great idea! You’d need to reduce baking time. Let me know how it goes!
Pamela D Thompson
I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.
Maya | Wholesome Yum
Thanks for sharing with us!
Sabrina
I just made this recipe. It looks like bread but it taste a lot like eggs. And I use all the ingredients.
It’s ok. I don’t know if I made something wrong.
Thank for sharing anyway
Maya | Wholesome Yum
Hi Sabrina, Just checking did you use the whole eggs? It should be only the whites.
Connie
This is my first comment on any of the many, many keto recipes I’ve tried. This is absolutely the best bread I’ve made so far. Lots of egg whites, but I have chickens:) Thank you so much for the recipe!
Maya | Wholesome Yum
Thank you so much, Connie! I’m glad it was your favorite.
Jodi
Can you put any yeast in the mixture? And if you did, would it help it rise more in addition to tasing more “yeasty”? I have been making (with great results) a browner, wheat colored bread from a recipe called Diedre’s For Real Low Carb Bread. It uses yeast and only has one rise after kneading with my dough hook attachment on my mixer. I would like to try some white bread.
Maya | Wholesome Yum
Hi Jodi, I haven’t tried that, but don’t think it would work well for this recipe. First, yeast needs sugar (for it to consume – it’s not typically in the end result), so you’d need to add that. But also, just with how we are making the bread fluffy with beaten egg whites, I don’t think yeast would work. If you want to try adding yeast to a low carb bread, I would do it with this low carb bread recipe instead.
Tina Evans
Would I be able to use all almond flour instead of the coconut flour?
Maya | Wholesome Yum
Hi Tina, You need both for this recipe.
Tammy
Is there a butter replacement being that dairy is not permitted in Paleo?
Thanks
Maya | Wholesome Yum
Hi Tammy, Some people do eat grass fed butter on paleo, but you can use ghee or coconut oil instead.
Rose
It looks amazing! Any substitutions for eggs?
Maya | Wholesome Yum
Thank you, Rose! Eggs are required for this recipe.
Carolyn Simpson
We have a nut allergy in this house is there a substitute for the almond flour?
Maya | Wholesome Yum
Hi Carolyn, I haven’t tried a nut-free version of this recipe, but you might be able to use sesame seed flour instead of almond flour. Let me know if that works for you!
Johnna
My first loaf, delicious! I will definitely make more. This helps me so much. I love sweets, breads, and pastas. I have sweet teeth, not just a sweet tooth. I want to be successful with Keto and this made my day. Thank you!
Maya | Wholesome Yum
I love to hear that, Johnna! Thanks for stopping by!
Radha
I am making bread today. I am confused. When I’m baking another 30-45 min what you mean by internal temp should be 200, after cooking for 40 min on 325 temp, then I should reduce temp to 200?
Maya | Wholesome Yum
Hi Radha, No, you should keep the oven temperature at 325 degrees the whole time. Just use a thermometer (like a meat thermometer) to check the temperature in the center of the bread and it’s done when the bread is 200 degrees F inside. Hope that helps!
Pearlina Garrett
O.M.G we (my daughters and I) absolutely LOVE this bread! Good thing I’m crafty in the kitchen. I already had plans for those egg yolks. Now I just need a real full-size food processor. THANK YOU FOR SHARING!!
Maya | Wholesome Yum
I am so happy to hear that you and your daughters liked the bread, Pearlina! Thanks for stopping by!
Scott Brooks
Made this today and loved it! Forgot to take the eggs out of the fridge so they could be at room temp before mixing, but it still turned out great. Will definitely make again. Thanks!
Maya | Wholesome Yum
I am so happy to hear that, Scott! Please come back again soon! Have a nice day!
Patricia
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?
I can’t wait to try this bread. And while I’m at it your little window showing the assembly of your different recipes is driving me NUTS! I’ve seen a million things that I’m going to try! Strawberry pie, margaritas, pancakes, donuts, chocolate chip cookies, scones and on and on! I think I’m going to get addicted to your site!
Maya | Wholesome Yum
I really hope you like the bread, Patricia! Have a great day!
Stephanie
Can you toast this bread in a pan after making? Thank you!
Maya | Wholesome Yum
Hi Stephanie, Yes, you can!
Brenda
What are the measurements?
Maya | Wholesome Yum
Hi Brenda, The measurements are on the recipe card above.
Cynthia Perry
We’re excited to try this. But we don’t have xanthan gum, could I possibly use corn starch or arrowroot powder instead? Thank you!
Maya | Wholesome Yum
Hi Cynthia, You can skip the xanthan gum if you’d like, it will still work. It does improve the texture, though. Unfortunately, arrowroot powder or cornstarch won’t work for this purpose.
April
Excellent recipe. First try at Keto Bread. Very good. Thank you!!!
Maya | Wholesome Yum
I am so happy you liked it, April! Thanks for stopping by!
Diane
For dairy free how much coconut oil would be used?
Thank you!
Diane
Maya | Wholesome Yum
Hi Diane, It would be the same amount of coconut oil instead of butter – 1/3 cup.
Seandhi
Is the butter salted or unsalted?
I’m so excited about making this
Maya | Wholesome Yum
Unsalted, but you can just reduce the salt a bit if you have salted butter.
Howard
Very good flavor and texture . But, it hardly rose. Maybe good for finger sandwiches.
Maya | Wholesome Yum
Hi Howard, You’re right that this bread doesn’t rise much – the volume comes mostly from whipping the egg whites. If the whites fell too much, the bread might not be tall enough. But even if they didn’t, it might still be shorter than some other tall bread loaves. Feel free to multiply the recipe by 1.5 if you prefer a taller loaf. I’m glad you liked the flavor and texture!
Pamela
Maya I have tried a few of your recipes and absolutely love them. Each time I need a keto recipe now I only have one place to go. Thanks for sharing these amazing recipes
Maya | Wholesome Yum
Thank you so much, Pamela! Please come back again soon!
Alysa
Guys….this is AMAZING! I just started keto and I’m not one for substitutes, I like real deal and all else is gross to me. But this…this is legit tasty bread!! I followed the recipe and bam! I’m so excited I could cry lol Thank you sooo much! All your recipes have been consistently what I hoped they’d be!
Maya | Wholesome Yum
I am so happy to hear that, Alysa!
Tammy
How do I get the bread to rise more?
Maya | Wholesome Yum
Hi Tammy, This bread doesn’t rise a whole lot on its own, it’s the whites that give it lift. Make sure you aren’t breaking them down as you fold them with the rest of the ingredients before baking.
Helen
OMG! DELICIOUS My husband was craving a BLT ok he wanted BREAD! I researched on line I read comments and went to baking!
We almost didn’t have any bread left for his BLT! My bread didn’t rise as high but I think it was my mixing but try again I will as good as this tastes it will be fun perfecting my rise! THANK YOU 10 STARS!
Maya | Wholesome Yum
Yay! I am so happy to hear that, Helen! Thank you!
Alana
I’m on my third time making this bread. It’s a life saver and is SOO yummy toasted or even better making French toast with. My question is how long is the loaf good for in the fridge? Thank you!
Maya | Wholesome Yum
Thank you so much, Alana! French toast with it sounds amazing. It keeps in the fridge for about a week wrapped in parchment paper.
Shelle
This is really exceptional low-carb bread! I’ve started offering it as a Keto option in my restaurant and customers are snapping it up faster than I can make it. Well done!
Maya | Wholesome Yum
That is awesome, Shelle! Thank you!
Lynn Rice
I am not supposed to have eggs. Really missing bread. Have any recipes for a bread that is vegan?
Maya | Wholesome Yum
Hi Lynn, I’m sorry, I don’t have a bread recipe without eggs right now. You might be able to try flax eggs in some of them, but not sure how it would turn out. Definitely wouldn’t recommend it for this particular one, though.
Madi
Have you tried fava water? I came across it when looking for vegan macarons recipe. I can’t tell you the exact measure, but I know fava (chickpeas) water is used as substitute for egg whites.
Maya | Wholesome Yum
Hi Madi, I haven’t tried it, so can’t say if it would work. But, fava water is not super low in carbs (about 12g net carbs in 1/2 cup), so that’s something to keep in mind if that matters to you. If you do try it, let me know if it works!
Anna
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
Maya | Wholesome Yum
Hi Anna, The pale yellow color was because of the honey. You’d have to use a white sweetener to make it white in color. I hope you liked it otherwise!
Dorbi Sherwood
Is it possible to use the egg white that comes in a milk like container?
Maya | Wholesome Yum
Hi Dorbi, Yes, you can. You almost definitely would need the cream of tartar to make them come to stiff peaks. It would also make it easier if you have the carton at room temperature first.
Kerstin
I tried it, tonight, with the egg whites that come from the carton. I used cream of tatar too. No matter how long I whipped them they were still on the liquidy side. Not too terrific.
But I continued anyway. Hopefully it won’t be flat like a pancake. I hate to waste ingredients though.
We will see. Dying for bread. But all those yolks…
Maya | Wholesome Yum
Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
Kerstin
Maya,
Thanks for your response. They came out okay, very low. They really didn’t rise, but otherwise came out golden brown on the outside…aka crust.
Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.
So far your recipes are so on point. AND always come out the way they should. I’m sure with egg whites from eggs it would have been A++. What I love best are the VIDEOS. Can’t live without those.
Thanks
C
What about high altitude adjustments? I live at 6000 feet above sea level
Thank You
Maya | Wholesome Yum
I’m sorry, I don’t live at high altitude so can’t say for sure. You might need to adjust oven temperature and time, and/or reduce baking powder.
Lakshmi Jayaraman
Hi there! I was so excited to make this, and did. But there’s such a strong acidic aftertaste! Now I have a whole loaf to power through! Should I just get used to such aftertaste for keto eggy recipes?
Maya | Wholesome Yum
Hi Lakshmi, No, it definitely should not be acidic. Did you use baking soda instead of baking powder? That could be it. Otherwise, I’d double check if one of your ingredients had spoiled.
Cindy
I made this yummy bread tonight. My bread came out more of a corn bready type of texture (not sure if bready is a word lol). It tasted great but not sure about the texture. What could I have done wrong. I didn’t add the extra ingredients didn’t have them on hand.
Maya | Wholesome Yum
Hi Cindy, I’m not sure if I’m understanding the texture you’re describing as far as “corn bready”. If the texture seemed like it was “wet”, it wasn’t cooked for long enough. I updated the post to adjust the oven settings and add tips, so hope those will help.
Lisa
This bread is absolutely amazing!! It tastes so good…not like eggs. Extremely easy to make. Thanks so much!!
Maya | Wholesome Yum
I am so happy you enjoyed the bread, Lisa! Thanks for stopping by!
Cindy
Hi, I just made this recipe. In fact I just pulled it out of the oven! It looks great!! I followed the recipe exactly as written including the optional ingredients. It was fairly easy! My question is how long before it is “completely cooled” before I can have a slice?! I’m dying to try it already
Maya | Wholesome Yum
I hope you already cut a slice, Cindy! And I hope you liked it! Thanks for stopping by!
John Napkin
Maya, I do not have a food processor, but I do have one of the old fashioned mixing bowls! Will that work? I have wanted to make this bread for two weeks, but just got all the things I need! I need help!
Maya | Wholesome Yum
Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.
Ofe
I have made 3 loaves if this bread and it is amazing. I used cage free liquid egg whites and it worked perfectly. Thank you
Maya | Wholesome Yum
I bet those 3 loaves went fast! I am so happy you liked them!
Diane L Manley
What about using a Vitamix instead of food processor?
Maya | Wholesome Yum
Hi Diane, That would probably work if your Vitamix container is large enough.
Robin Medina
Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!
Maya | Wholesome Yum
Yay! I am thrilled to hear that, Robin! Have a great day!
Hope
I love this recipe, and would like to share it to my keto group on FB, but I can’t find a link. Please put a link in the reply to me. Thanks!
Maya | Wholesome Yum
Thank you so much for wanting to share! Here is the link to share: https://www.wholesomeyum.com/recipes/easy-paleo-keto-bread-recipe/
Brenda Anderson
I am wondering why Keto breads have so many eggs or egg whites in them. It seems to make them more dry and dense. Is there a way to get around this to get a more fluffy bread that is lighter and less dense and moister?
Maya | Wholesome Yum
Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
Stacey
I really love the bread, it’s very easy to make & the recipes very forgiving. My biggest issue is how do I store the bread? I find after 4 days it starts to get very moist and then turns into mush. I currently store it in foil, I tried a ziplock bag with no air. Any help would be great. Thank you.
Maya | Wholesome Yum
Thank you Stacey! I’m so glad you like it. I do find that the bread traps moisture over time. I find it helps to wrap it in paper towels, and if you have any of it pre-sliced, between the slices too. In general it’s best to toast it if using after storing, that also helps to dry it out.
Tiffany
Hi, I’ve made this recipe twice and LOVE the taste. However, both times the bread would rise so high in the oven, but as soon as I take it out to cool it deflated and middle sink down. What could’ve gone wrong? Over mixing? I did switch coconut flour to all almond flour instead. Could that be a problem? Please help as I’m anxious to make another batch. Thank you.
Maya | Wholesome Yum
Hi Tiffany, There are a few reasons the bread can fall and I just updated the post to address some possible issues. But, coconut flour and almond flour are not interchangeable, so I’m almost positive that also contributed to the issue in this case. Hope you’ll try again with the recipe as written.
Melody
Oh my goodness!! This bread is amazing!! My daughter and I have begun the Keto journey and we were desperate for bread. This was exactly what we needed to make a small sandwich. Thank you so much!!
Maya | Wholesome Yum
Thank you, Melody! I’m so glad you liked it.
Yonette
I found your recipes and was eager to try them! This morning I made the almond and coconut flour bread, blueberry muffin and the pancakes for family breakfast. They were all delicious!! I was amazed at how moist they were. However, even thought the bread was light, it did not achieve the height shown with the recipe. I need advice on how to achieve a higher loaf. My family was delighted at the healthier version of our Sunday morning breakfast. Thank you, Maya, for the time and effort spent in perfecting and sharing your recipes.
Maya | Wholesome Yum
Thank you so much, Yonette! I’m so excited you made and liked so many of my recipes. With the bread, I think the biggest trick is not breaking down the egg whites when folding, which I know can be a little challenging. Make sure your baking powder is fresh, too.
Sharon Bonds
Do you have to use a dozen eggs? Every bread recipe I’ve tried tastes too eggy. Including this one. Or is there a different white bread?
Maya | Wholesome Yum
Hi Sharon, For this recipe you need the amounts that are listed. Usually egginess comes from the yolks, which is why I omitted those. I couldn’t tell from your comment if you tried this bread or if you were wondering about the eggs before you try it. If you make it, make sure it’s cooked through, as it can taste eggy if it isn’t “done”.
Elvis S
What if i want to cut the eggs in half ? Any substitute for eggs ?
Maya | Wholesome Yum
Hi Elvis, No, sorry, this recipe needs the number of eggs as written. But, you only need the whites.
Laura
I made the bread it didn’t rise to much and was very light in color not sure if it is just a thinner loft.
Maya | Wholesome Yum
Hi Laura, This bread doesn’t rise very much on its own, and the egg whites provide most of the volume. It does turn out pretty white as shown in the pictures, but if the top isn’t golden then it needed to be baked for longer most likely. I added some tips to the post to help determine it’s done.
Jennifer Hernandez
My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
Maya | Wholesome Yum
Hi Jennifer, I’m glad you still liked it! French toast sounds amazing with this.
Susan
Well I was so impressed with this bread!! I followed the directions to a “T” and even used the xanthan gum and it was delicious!
Maya | Wholesome Yum
Hi Susan! I am so happy you loved the bread! Have a great day!
Angela Yost
Can you please tell me how much xanthan gum to use please? Thank you!
Maya | Wholesome Yum
Hi Angela, Yes, the amount is on the recipe card – 1/4 tsp.
Pam
My first attempt at keto bread and I was pleasantly surprised! Tastes yummy and toasts up great (with a little bit of butter in a skillet). Sure to be a life saver when I’m craving bread on my ketogenic diet! Thank you!
Maya | Wholesome Yum
I am so happy you liked the bread, Pam! Thanks for stopping by!
Martin
Do you have any suggestions on what I might do with 12 egg yolks once I’ve made the bread?
Maya | Wholesome Yum
Hi Martin, Low carb creme brulee is one of my favorite ways to use them!
Tricia
I love this bread!! This time I doubled my recipe and now I’m wondering if I can freeze or refrigerate half until I need it. Any idea if that will work or how long it will last?
Maya | Wholesome Yum
Thank you so much, Tricia! Yes, you can do either. Just store it lined with parchment paper between slices if you sliced it. Sometimes it absorbs moisture, so toasting afterward can help. It does take longer to toast than normal bread, so keep that in mind too.
Kristi
I made this today. It tastes great but didn’t rise. Any ideas? My baking powder is new.
Maya | Wholesome Yum
Hi Kristi, I’m glad you liked the taste! Sorry it didn’t rise for you. It’s hard to say what happened without being in the kitchen with you. Were the peaks in the egg whites not firm enough, or did they fall too much when folding with the rest of the batter? That is the main culprit I can think of, as the egg whites are a big part of what creates the volume in this bread.
Robyn
Any suggestions for the use of the 12 egg yolks?
Maya | Wholesome Yum
Hi Robyn, I like to make creme brulee! Hollandaise sauce would be another good one, but don’t have a recipe for it yet.
James Jellicoe
My best advice is grease the hell out of the parchment paper, This cost a fortune in ingredients, and I ended up destroying it trying to remove the paper.
This is my first experience of keto bread so I have nothing to compare it to. However, if this is supposed to be so great, what on earth are all the other variations like? I found it very cake-like with no crust at all. Hardly worth the hassle. I only used the xanthan gum, with no sweetener or tartar.
Maya | Wholesome Yum
Hi James, Thank you for sharing. Most likely this wasn’t fully cooked if it stuck to the parchment paper, as I never have to grease it, but I did add a note to the post that you could do that to be on the safe side. I think the previous recipe and post were not clear enough on how to make sure that it’s done, so I updated them and hope that will help. I’d love to know if that made a difference if you try it again. But, this bread is more similar to fluffy pre-sliced white bread than a crusty bread, so I still would not expect a crust. If you are looking for a crusty bread, try this almond flour bread instead.
Melissa
Okay, I’ve made this bread 3 times now and it is FAR from easy. I don’t know what on Earth I’m doing wrong but I cannot get my eggs to have stiff peaks and then, of course, my bread is left super dense and not very good. I cook and bake all the time and I cannot figure out why this recipe is not working.
Maya | Wholesome Yum
Hi Melissa, Are you beating the whole eggs? It needs to be egg whites only. Whole eggs will never form peaks. Adding a little cream of tartar helps, as well as making sure you start with a very clean bowl (preferably not plastic if you’re having issues). Having the egg whites at room temperature can be a little easier, too, though I usually don’t need to. Hope this answers your question!
Melissa
Yes, I only used egg whites and in a metal bowl. I tried it again today and after following some tricks from someone on YouTube, I got the egg whites to stiffen and they looked great, but as always, the bread ended up sinking and was so dense in the middle that it was mushy goop. I have no idea what is going on.
Maya | Wholesome Yum
I’m glad you got the egg whites to work. Sinking and a mushy center are signs that the bread didn’t bake for long enough, even if the top looks golden. I updated the recipe very slightly to adjust baking time and temperature, and added tips to the post to help with this.
Isabel
Hi, I just made this bread today.. I also have tried multiple other keto breads. This is a really good bread. I toasted it for dinner tonight but it was good fresh as well. I added all the ingredients but omitted erythritol as it usually leaves baked goods tasting cool. I added about 1tbs of swerve instead. Thank you so much for sharing!
Maya | Wholesome Yum
I am so happy you liked it, Isabel! Thanks for stopping by!
Uxia
Is it necessary to use coconut flour or could you choose a different paleo flour?
Maya | Wholesome Yum
Hi Uxia, Coconut flour is necessary for this recipe. You can try one of my other low carb bread recipes instead without coconut flour.
Sunshine
Can you use a bread maker with this bread?
Maya | Wholesome Yum
I haven’t tried that, but I think it might cause the fluffiness to collapse since it’s held up by the beaten egg whites.
Carrie
Should I use salted butter or unsalted butter?
Maya | Wholesome Yum
Hi Carrie, I used unsalted. You can use salted and omit the added salt.
Mary
I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
Maya | Wholesome Yum
I love to hear that, Mary!!
JP
I made this twice. Looked good in the oven for a half hour and then fell in on itself.
Maya | Wholesome Yum
Hi there, I added some tips to the post and hope that will help with this issue!
Mary
Maya, this is a beautiful looking bread. I’m going to try it, but before I do, I’d like to know if you have ever tried doubling the recipe. It seems that it would work–based on the fact that my almond flour bread that I have made for years uses 3 1/4 cups flour, and turns out pretty well. (I’m pretty content with my recipe, but admit that yours looks better due to the whiteness and it appears to have more air bubbles, indicating it’s probably lighter.) If I don’t hear from you, I’ll probably go ahead and double it, and use a 9×5 pan–wish me luck.
Maya | Wholesome Yum
Hi Mary, Yes, you can double it. You’ll just need to bake it for longer, and cover it for some of the time to avoid burning the top before the center is done.
Stephanie
Can I use powdered egg whites for this?
Maya | Wholesome Yum
Hi Stephanie, I haven’t tried but think you can as long as you can beat them to form peaks.
Carol
My daughter in law is allergic to nuts. What can I substitute for the almond flour?
Maya | Wholesome Yum
Hi Carol, I haven’t tried, but sunflower seed meal might work.
Sharon
Maya, I do not have a food processor, but I do have one of the old fashioned mixing bowls! Will that work? I have wanted to make this bread for two weeks, but just got all the things I need! I need help!
Maya | Wholesome Yum
Hi Sharon, You can try with a hand mixer instead.
Lisa
Can I use a glass loaf pan? And I don’t have parchment paper…help! I’m in the middle if making it…lol
Maya | Wholesome Yum
Hi Lisa, Yes, you can use a glass pan. The baking time might vary a little since glass heats a bit differently than other types of pans. Parchment paper just makes it easier to release the bread. I haven’t tried without, but you can try just greasing the pan very well and see if it still works. It might stick though, I’m not sure.
Anita
Love your recipes. I’m getting ready to make this bread using carton egg whites. But I’m confused on how much to use. The recipe calls for “12 large Egg white (~1 1/2 cups, at room temperature.” Yet, on my carton it says 3/4 cup equals 4 large egg whites; that would mean 2 1/4 cups to equal twelve large egg whites, not 1 1/2 cup.
Maya | Wholesome Yum
Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
Jennifer
1 large egg white = 1oz by weight. a large egg weighs 1.6 oz. (one of the things that stuck with me from culinary school)
Carla Perez
is there an alternative if i dont have a food processor? can i just use nutribullet or blender? or just a hand mixer? thanks!
Maya | Wholesome Yum
Hi Carla! You can use a blender or a hand mixer. I hope you like it!
Carla
It works! Yay! I think this is the best low carb bread I made!! Thank you sooooo much! I will make a sandwich using this then I’ll post it on IG, this is sooooooo good!
Maya | Wholesome Yum
I am so happy you liked it, Carla! Thanks for stopping by!
Zoe
Hey! Is the butter necessary in this recipe? Will it work without it?
Maya | Wholesome Yum
Hi Zoe, It won’t work to simply omit the butter, but if you want to, you can use coconut oil instead.
James
Thanks for sharing your recipe!
I used a carton of egg whites and the bread still came out very well. I am going to try it with true egg whites to see how much that improves it. For the leftover yolks, I’m going to combine them with egg whites from a carton and make an omelette.
I may try this recipe with whey protein powder in place of the coconut flour, as protein powder is also supposed to absorb moisture. I feel confident that it will still be edible.
Maya | Wholesome Yum
Hi James! Thanks for sharing your tips!
Kerri
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
Maya | Wholesome Yum
Thank you, Kerri! I’m so glad you liked the bread and hope it will help you with starting keto. The sweetener is definitely not required, the result of it is very subtle and it’s good both ways.
Don Drawbridge
Hi hi just like to say I made this today and absolutely phenomenal the best keto type bread I’ve been able to make or try that actually really really good that being said the only thing I wish would be better if it made a little bigger loaf it just didn’t seem very fact but the texture everything was great
Maya | Wholesome Yum
Hi Don! I am so happy you liked the bread! Thanks for stopping by!
Tiiu
Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me.
Thank you again!
Maya | Wholesome Yum
Hello Tiiu! I am so happy you liked it! Have a great day!
Lisa
Thank you! I really enjoy trying your recipes. This bread one I’ve made twice and it has been great both times. I use a hand mixer and it works fine. I also let the bread bake longer. Thanks again!
Maya | Wholesome Yum
Hi Lisa! I am so happy you liked it, Lisa! Thanks for stopping by!
Alyssa
What am I doing wrong! ? I can’t get the eggs to stiffen. I had no yolks and added cream of tartar. I had an electric beater and after 10 min they were only foamy. I’m baking it anyway now so I’ll let you know how it turns out but I’m not optimistic. 🙂
Maya | Wholesome Yum
Hi Alyssa, Sorry you had trouble with the egg whites. Did you have them at room temperature? That makes it easier to beat them to stiff peaks.
Jenn
To whip egg whites, your bowl has to be very clean.
Patricia
Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing.
Nicole
Alyssa, also make sure you are not using a plastic bowl. Fat particles can get into the small scratches of a plastic bowl and will prevent the egg whites from whipping properly.
Patricia
Alyssa, I’m sorry you are having problems. Maya and Nicole are correct, even the tiniest bit of oil or egg yolk will make it impossible to beat your egg whites to stiff peaks. Because you describe them as “foamy” I suspect there was just a little bit of yolk in the whites.
When you are separating the eggs if you use the method of pouring the egg from one half of the shell to the other you have to be extremely careful because the sharp shell can easily break the yolk. There are tools that you can purchase that will cradle the yolk and let the white run into a separate bowl. Or, you can use your hands. You need to make sure that your hands are extremely clean and fresh from being washed. Break the egg into one hand and let the white slip between your slightly separate fingers. The yolk will settle into your hand and the white will slip off into the bowl.
ABIGAIL
I do not have a food processor can I combine manually. I was thinking of using a hand blender to whisk the egg whites.
Maya | Wholesome Yum
Hi Abigail! That should work, please let me know how you like the bread!
Nicole
I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
Maya | Wholesome Yum
Hi Nicole, So sorry about the delay. I re-tested this recipe a couple more times and added some tips to the post to help address some of the issues you had. I hope these help and that you’ll try it again!
Kathi
Do you have a low carb bread recipe for bread machine?
Maya | Wholesome Yum
Hi Kathi, I don’t have a bread machine so have not been able to test any of my recipes in one. Please let me know if you try any of them in a bread machine – I’d love to hear how it goes!
Jen
Hi! I followed your recipe to the letter, and while the flavor is good and it rose beautifully in the oven, when I took it out it had sunk and was still moist in the middle (even though my tester came out clean).
Where did I go wrong? Why did it sink?
Maya | Wholesome Yum
Hi Jen, It sounds like it needed to bake for longer – this is why it sunk and was still moist. The timing varies by ovens and even different pans. I hope you’ll try it again and just keep it in there for longer. You can cover the top if it starts to brown too much. For the one you made, depending on how moist it was in the middle, you may be able to salvage it somewhat by pan frying the slices.
Donna Norris
I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?
Maya | Wholesome Yum
Hi Donna, So sorry about the delay. You’re absolutely right, the cooking time needed to be increased, and the temperature actually needed to decrease. I updated the recipe card to reflect that and added some tips to the post to help avoid what you experienced. Hope you’ll try again!
Lisa
I’ve only made this twice,but I baked mine at least 15minutes longer. Seems to do the trick.
Denise
Anyone tried making English muffins with this? DH misses his homemade egg sandwiches.
Maya | Wholesome Yum
Hi Denise, This recipe is too soft for English muffins, but I do have a recipe for English muffins here.
Patricia
Love this! Just started the Keto diet and was in need of a bread fix. Thank you!!!!
I see you’re in Minnesota! I live up by Duluth. It’s beautiful here when it’s not below zero 🙂
Maya | Wholesome Yum
Hi Patricia! I am happy you liked the bread. I am looking forward to warmer weather 🙂
Heather
Is there a reason I couldn’t use whole eggs instead of just egg whites?
Maya | Wholesome Yum
Hi Heather, Whole eggs will not form stiff peaks when beating. If you are asking why you can’t fold in the yolks separately, the reason is that many yolks would make it taste very egg-y. That is a common complaint with low carb bread recipes, which I wanted to avoid.
Danielle
I just found this recipe and am so excited to try it! I unfortunately can not eat baking powder even if it is gluten free (I can’t have any type of starch and baking powder has potato starch or corn starch). Will this recipe still be delicious without baking powder or will it not work if I do not use it?
Thanks so much! I love your recipes! 🙂
Maya | Wholesome Yum
Hi Danielle, The bread will not rise without the baking powder, but you could try it if you don’t mind that. Some people make homemade baking powder with baking soda, cream of tartar, and arrowroot powder. But, arrowroot is still a very small amount of starch. Divided among the slices, it’s actually fewer carbs than some of the other ingredients (e.g. almond flour has a small amount of carbs also).
Sharon
Hi. I don’t have a food processor. What can I use instead?
Maya | Wholesome Yum
Hi Sharon! Do you have a high speed blender?
Nicole M Girard
Wow I just found your website and I am so eager to try your recipes. Here is my question: my husband takes warfarin for his heart valve and any coconut ingredient falsifies INR resultats from the lab. Can you replace coconut flour with something else? Thank you
Maya | Wholesome Yum
Hi Nicole, I’m so glad you’re here! This recipe would need other modifications if you omit the coconut flour, but you can find others in my recipe index here.
Meg
Would doubling the recipe to make a taller loaf work?
Maya | Wholesome Yum
Hi Meg, Yes, you can. You’d need to bake it for longer, which would probably require having the top covered for a longer time to avoid burning the top.
Susie
This was an easy and delicious white bread alternative! To think I can make grilled cheese again is wonderful.
Maya | Wholesome Yum
Yay for making grilled cheese again! Thank you, Susie!
Meg
Hey!
I’m really wanting to try it, but curious if everyone here who has had success with this recipe has only used the almond flour you’ve linked in your recipe? I don’t have that on hand, but would love to try this ASAP 🙂
Maya | Wholesome Yum
Hi Meg, It doesn’t have to be that brand, it just needs to be blanched and finely ground almond flour.
Meg
Thank you so much!! 🙂
Maya | Wholesome Yum
You are welcome, Meg!
Bill
Is it possible to substitute ghee for butter in this recipe? The paleo protocols, as I understand them, precludes butter but I can use ghee.
Maya | Wholesome Yum
Hi Bill, I haven’t tried it, but it would probably be pretty similar. The texture and flavor might be just slightly different, as ghee has a higher fat percentage. Let me know how it goes if you try! That being said, many people on the paleo diet do find grass-fed butter to be acceptable.
Jackie Blankenberg
The keto bread sounds delicious but I don’t have a food processor. Can I use anything else?
Maya | Wholesome Yum
Hi Jackie! Do you have a high speed blender? That would also work. Thank you!
Denise
Would the cartons of packaged egg whites work? There’s an organic brand at my store that I’ve used for other things. Can’t wait to try this.
Maya | Wholesome Yum
Hi Denise, Yes, they should work, as long as you can get them to beat to stiff peaks. Sometimes that’s a little harder with the cartons. It will help to use the cream of tartar and let the carton come to room temperature first.
Denise
FYI, I used a carton of Simply Organic egg whites from Roundy’s/Mariano’s (Midwest) and they whipped up fine. Even started to thicken before adding the cream of tartar. Bread is still cooling. Looks great!
Maya | Wholesome Yum
Thank you, Denise! Yes, sometimes the carton egg whites work fine for me and sometimes they are a little challenging. With cream of tartar they are almost always fine, though. I hope you liked the bread!
Robert
Hello! Can I make this using a breadmaker?
Maya | Wholesome Yum
Hi Robert, I haven’t tried it. Let me know how it goes if you do!
Sandra Harrison
Have you ever tried to make bread sticks with this? I’d like to make “bread” sticks for my next spaghetti and zoodles dinner.
Maya | Wholesome Yum
Hi Sandra, I haven’t tried that with this recipe, but would not recommend it. Many people have used this fathead pizza crust recipe to successfully make breadsticks, though. Enjoy!
Heidi Montes
Hi Maya,
This way of eating has made me feel better in so many ways. I just had such a craving For the texture of cake or bread last night that I had a piece of cake and a sandwich wrap! I knew I had to find a way to satisfy that craving and considered eating a sandwich once a week. Now I can do it without too many carbs. Thanks for taking the time to make it come out right. No more carb BINGES for me.
Maya | Wholesome Yum
Thank you, Heidi!
Karen
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!!
Maya | Wholesome Yum
Thank you, Karen!
Kimberly Brown
Hands down, the absolute best low carb bread recipe ever!!! I made it last night and I am blown away!!! I’ve tried a lot of low carb bread recipes trying to find something close to the “carby” bread I once loved, and you have solved my dilemma. This bread is better than the carb-laden kind (in my opinion) and I am so happy to be able to enjoy toast, sandwiches and any other idea that comes to my mind for utilizing this bread. I can’t wait to make another batch because I didn’t leave this one in quite long enough, but I am certain of it’s potential! God bless you.
Maya | Wholesome Yum
Thank you, Kimberly!
Anita M Claiborne
Thanks for sharing the recipe. I am looking forward to trying it. I wonder if this would work for a bread bowl? Temperature still <0 here and am craving some chili in a bread bowl.
Maya | Wholesome Yum
Thank you, Anita! I haven’t tried that yet but it might work. Let me know how it goes if you do!
Nicole
I feel like if you used half of a sphere pan it could give it the shape! I’m making my first loaf now so I’m not sure the texture but I think this could work! I got so excited reading your comment
Sean
Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.
Maya | Wholesome Yum
Thank you, Sean! I’m glad you were still able to enjoy it even though the bread wasn’t as tall as you wanted. That was probably due to the size pan you used. As long as it tastes good, though! 🙂
Nikki
I had the same effect but I used the same pan. The issue I had was the egg whites. I beat them with a mixer for 2 minutes with the cream of tartar and still couldn’t get them whipped. I’d say they were half whipped. I gave up and put them in the loan pan anyway. The bread looked the same and tasted great but it was somewhat spongy. I’m wondering if the egg whites really wouldn’t whip because I didn’t realize they had to be room temp. The bread is great but it won’t hold up for sandwiches. Any tips on egg whipping? I felt egg defeated today!
If it also helps, I used my own eggs from my chickens. Maybe they were just too fresh?
Maya | Wholesome Yum
Hi Nikki, If the bread was spongy it might have needed to bake for longer. Regarding the whites, one big reason for having them at room temperature is to make them easier to whip, so try that next time! Also watch for any traces of yolk in there, because they won’t whip if that is present.
Edna Weddell
Maya, in your list of ingredients you have gluten-free baking powder. My question is, will ordinary baking powder do the same job? I do not need to be gluten-free. I am a diabetic controlling it by eating low carb. No sugar. Looking anxiously for your reply as I am waiting for your answer before making the recipe. Miss my bread. Thank you, Edna.
Maya | Wholesome Yum
Hi Edna, regular baking powder will work just fine!
Hilario Chaves
This bread is dynamite! My daughter is hard to please when it comes to her bread but she is now a believer! Hallelujah!
Maya | Wholesome Yum
Thank you!
Mary
What is xanthan gum, And where would I find it at Walmart?
Maya | Wholesome Yum
Hi Mary, Xanthan gum is a binding and thickening agent. In gluten-free baking, it helps create a texture that is closer to “real” bread. I’m not sure if Walmart carries it, but if they do, it would probably be in the baking aisle next to the gluten-free flours. Otherwise you can buy it online using the link on the recipe card.
Kalie
Any ideas if using the ener-g egg replacer would work here? Thanks!
Maya | Wholesome Yum
Hi Kalie, I haven’t tried it. You’d have to be able to whip it to stiff peaks, then it might work. Let me know how it goes if you try!
Pia Molina (Maria Pilar Teresa) Bejar
I tried it and had the best bread ever! Thank you!!!!!
Maya | Wholesome Yum
Thank you so much!!
Eva
Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.
I don’t have a food processor so would this recipe work better with a good blender that has several buttons that does everything from blend to puree, or would it be better to use a hand mixer?
Also, any other suggestions for using the egg yolks? I’m not a great fan of brulee.
Maya | Wholesome Yum
Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs.
Jackie
Make hollandaise sauce! Eggs Benedict with this bread vs English muffins would be amazing!
Maya | Wholesome Yum
That’s a great idea, Jackie!
Lyda
Try a lemon curd. Delicious!
Lisa
Wow! That really worked! Delicious and surprisingly close to regular wheat-based bread texture. Thanks for helping me satisfy my BLT craving. Tomorrow, a ham sandwich. It’s the little things that make me happy. 🙂
Maya | Wholesome Yum
Thank you, Lisa! I’m so glad you can enjoy sandwiches again!
Lillian
Thanks so much for this! My younger brother is diabetic and I needed to find something for him to use in place of regular bread. I just pulled the bread from the oven a half hour ago and it came out great!
Maya | Wholesome Yum
Thank you, Lillian!
Renee
This was really good. Thank you for the recipe. I used the optional ingredients and it came out well, even with egg whites from the carton.
Maya | Wholesome Yum
Thank you, Renee!
Lisa
What are your thoughts on replacing the coconut flour with maybe protein powder or oat fiber?
Maya | Wholesome Yum
Hi Lisa, The recipe would require other modifications if you wanted to replace the coconut flour. Coconut flour absorbs a lot of moisture, much more than anything else. The batter would be very watery without it.
Donna Rose
What can I use instead of the coconut flour? I am allergic to coconut.
Maya | Wholesome Yum
Hi Donna, you might like this almond flour bread recipe better. Just use ghee instead of coconut oil.
Pam
Would the addition of some nutritional yeast make any difference? I miss the yeast smell.
Maya | Wholesome Yum
Hi Pam, I haven’t tried that. Let me know how it goes if you do!
Nicole
Hi Maya, I have made this twice and the first was actually closer than the second! The second one was raised really well when I put the foil on for the last 10-15 mins of cook time and when I took it out 12 mins later it had completely fallen! Now it is almost wet in the center though there are air pockets in it, it’s very odd. The first loaf was pretty flat the whole time and I am pretty sure that was because I didn’t have my egg whites whipped enough but they were spot on for the second loaf. I am also thinking it might be my baking powder after reading some of the comments. I plan to try again and just use a baking soda/cream of tartar mix rather than the baking powder. Any other suggestions? Anyone? LOL!
Maya | Wholesome Yum
Hi Nicole, It sounds like the second one was not cooked through enough if it rose and then fell after taking it out. I’d try a longer baking time next time, and if it starts to brown too much on top you can cover the top toward the end.
Jenny
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!
Maya | Wholesome Yum
Hi Jenny, Thank you! Good to know it worked by hand. Mine usually cracks off to one side too, but to be honest I’m not really sure how to prevent that. If you find a way, let me know!
Melissa
I would try turning off the oven and cracking the oven door so that the temperature change from hot to cool is more gradual. This has worked for me with other high egg baked products, like cheesecake.
Maya | Wholesome Yum
Great tip, thank you Melissa!
Luanne Schulz
This was a little more work than I anticipated but WOW! I’m blown away at how good it is. I might make two loaves next time and freeze one. Thanks for the recipe Maya!
Luanne
Maya | Wholesome Yum
Thank you, Luanne!
Reigan
Thanks for sharing this recipe! I’m a bread lover and the only thing I’ve missed since starting keto has been bread. Can you clarify the carbs per serving? I see total carbs in the nutrition facts is 3g but below it says net carbs 1g per slice. Thank you!
Maya | Wholesome Yum
Hi Reigan, some people count total carbs and some people count net carbs for their diet so I give both in the nutrition info. Net carbs are calculated by subtracting fiber from the total carbs. Hope this helps!
D F
I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle.
Do you have more detailed advice as to how you accomplish the blending and folding process? Do’s and don’ts? A video maybe? I’m a fairly decent cook, and I just don’t see how to make this work with such a heavy mixture mixed into egg whites.
Maya | Wholesome Yum
Sorry that you had issues with it. Some of the egg whites do fall during the pulsing and folding process, but shouldn’t fall completely. It’s hard to say exactly what went wrong without being in the kitchen with you, but I do have a video now that shows the recipe as well. Hope you will try it again, or another one of my bread recipes!
Kim Gibson
I am new to all of this and would love to try this bread but what could I use the yokes for? Maybe a stupid question. I love so many of your recipes.
Maya | Wholesome Yum
Thank you, Kim! I think that this Keto Low Carb Creme Brulee Recipe would be a great way to use the remaining egg yolks!
Kim
Thank you, really appreciate that.
Maya | Wholesome Yum
You’re welcome! 🙂
Jenn
I’m curious to know what the texture is like. Is it more like a banana bread texture than a sandwich bread?
Maya | Wholesome Yum
Hi Jenn, No, it’s not like banana bread. The texture is like a soft white bread.
Sarah
How would I make this in a bread machine?
Maya | Wholesome Yum
Hi Sarah, I don’t have a bread machine so haven’t tried that. Let me know how it goes if you do!
Janice Haas
Has anyone tried using this for french toast? Looks like it might work.
Maya | Wholesome Yum
Hi Janice, I haven’t tried that yet but it probably would work! Let me know how it goes if you try it!
Chuck
I appreciate your low carb approach and recipes since I am the cook in our household. This helps me keep our diet healthy and relatively simple. Thank you.
Maya | Wholesome Yum
Thank you, Chuck!
BettyAnne
Can you use the pasteurized egg whites from a carton?
Maya | Wholesome Yum
Yes, that should be fine. It may be a little harder to get them to whip to stiff peaks, so you’ll need the cream of tartar.
Debra
Could this recipe be used for making biscuits? Wondering if anyone has tried. I have used Carbquick but the taste is not appealing to me.
Maya | Wholesome Yum
Hi Debra, It won’t work for biscuits. The texture is not at all like a biscuit, and the batter will spread. If you want biscuits, try almond flour biscuits or garlic and parmesan biscuits.
Esther
The bread tasted really good. Finally, one that doesn’t get stuck in my throat. But it didn’t rise like yours, it’s about half the size. It didn’t have the air bubbles you have in yours. Anyway, it was delicious. I could finally make myself a nice tasting sandwich. Thank you!
Maya | Wholesome Yum
Thank you, Esther! If it doesn’t have air pockets, the egg whites probably broke down too much. You want the batter to stay light and fluffy. I’m glad it was still good!
Sharon
Going to try this bread tomorrow. Do you have a low carb bread recipe using coconut flour? My granddaughter needs nut-free lunches. Thanks for all your hard work at creating yummy recipes.
Maya | Wholesome Yum
I hope you like it! Unfortunately I don’t have a recipe that uses just coconut flour for bread at this time.
Abrune892
You may be able to get away with swapping the almond flour for home made “sunflour” (sunflower seed flour). I’ve been experimenting with swapping them and so far it seems to work pretty good.
Maya | Wholesome Yum
Yes, that’s a great idea! I haven’t tried it but in theory it should work. You’ll probably be able to taste the sunflower seed flavor just a bit. Also, don’t be alarmed if it turns green – sunflower seed flour sometimes does this during baking, which is due to a reaction to the baking powder and is safe to eat.