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People often ask me what the best keto bread recipe is, or in general, how to make keto bread (and occasionally paleo bread as well) that actually tastes good and has the right texture. I often say it depends on what you are looking for. There are already several delicious bread recipes on the blog, including the most popular one ever, low carb bagels. But, one thing we didn’t have yet is a true keto friendly white bread for sandwiches — until now.
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, and required psyllium husk powder that can be tricky to find for some people. (If you’re looking for a keto friendly bread recipe that doesn’t use any type of flour or specialty ingredients, you might like my light and airy cloud bread recipe instead.)
This time, my goal was to create an easy keto bread that you can make using ingredients found at any grocery store (though I do highly recommend my Wholesome Yum super fine blanched almond flour and this coconut flour for the best consistency). At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I wanted this keto white bread to taste like a “real” one.
What Is Keto Bread?
Keto bread is simply bread made with keto friendly ingredients — in this case, almond flour and coconut flour. Low carb breads are notorious for being dense or crumbly, but not this one, thanks to a special technique I’m sharing below.
Can you eat bread on keto?
Traditional breads made with wheat or other grains are not keto friendly, but you can still eat bread on keto by making your own or buying one that uses low carb ingredients.
TIP: For those looking for a shortcut, I’ve created a keto bread mix. It can also be used as a base to make keto yeast bread.
If you’re looking for how to make keto bread at home yourself, this recipe is your answer. And other than my bread mix mentioned above, this is definitely the best keto bread recipe I’ve ever had.
Why you’ll love this keto friendly bread recipe:
- Sturdy enough to be a keto sandwich bread
- Light and fluffy, with a delicate crumb and air pockets
- Just a little chewiness, like real bread
- Toasts well (but might take a bit longer)
- Not eggy (since there are no yolks)
- Neutral flavor
- Not too heavy – only 82 calories per slice
- 1 net carb per slice
- Just 10 minutes active prep time (it’s a super easy keto bread!)
The combination of taste and nutrition makes it the best keto bread in my book.
Ingredients For Keto White Bread
This section will explain how to choose the best ingredients for keto friendly bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
This easy keto bread recipe has 5 required ingredients (plus salt), and a few highly recommended ingredients to make the best result.
Required ingredients:
- Almond flour – Be sure to use a super fine blanched almond flour like this. Using almond meal or a coarser brand can make a gritty result, or bread that is more reminiscent of cornbread. Note that unfortunately, there isn’t a good substitution option for almond flour in this recipe.
- Coconut flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so keep in mind I use and recommend this coconut flour. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with 3/4 cup almond flour (yes, triple the amount).
- Baking powder – I prefer this clean brand. Make sure it’s fresh so that it rises well. Don’t confuse it with baking soda, which is different.
- Sea salt – Helps balance the flavors. Table salt works fine as well.
- Butter – Use unsalted butter. If you want to make your keto bread dairy free (and also make this a paleo bread), substitute the same amount of unrefined coconut oil instead. Do not use oils that are liquid at room temperature, such as olive or avocado oil.
- Egg whites – You’ll need a lot of these! You can use carton egg whites if you want to, but then you’ll almost definitely need the cream of tartar from the optional ingredient list below.
TIP: Need ideas to use up the egg yolks? Try low carb creme brulee, keto flan, or almond milk ice cream.
Optional ingredients, but recommended for the best keto bread:
While the above ingredients are the only ones absolutely necessary, I’ll go over what each of the optional ingredients 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.
- Sweetener – The bread is not sweet, but adding sweetener balances out the salt and makes it taste neutral — so that your keto white bread is just like a regular white bread. I highly recommend Besti sweetener, because it has a clean sweet taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use the conversion calculator in my guide on keto sweeteners if you use something else.
- Xanthan gum – 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!
- Cream of tartar – This is an acid found in the baking aisle that helps stabilize the egg whites, helping them achieve stiff peaks better. If you don’t have it, you can skip it, but then you’ll want to avoid carton egg whites and it’s extra important for your egg whites to be at room temperature.
How To Make Keto Bread
This section will show you how to make keto bread with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Combine dry ingredients. Place almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt into a food processor. Puree until uniform.
- Whisk egg whites. Use a hand mixer or stand mixer with a whisk attachment to whisk the egg whites to stiff peaks.
- Add whites to food processor. Add half of the whites to the food processor and pulse briefly until just combined. (Do not mix too much so that all the whites don’t break down.)
- Fold. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. Transfer to a parchment lined loaf pan (this is the right size).
- Bake. You’ll bake until the top is golden, then tent the top with foil and bake again until the top is firm and doesn’t make a squishy sound when pressed.
- Cool. Let the bread cool completely before slicing.
Tips For The Best Keto Bread Recipe
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!
1. 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. Follow the tips below to get the right peaks.
- Egg whites at room temperature will whip more easily.
- Use cream of tartar to help achieve stiff peaks.
- Tilt the bowl: Whites beaten to stiff peaks will not move or fall out if you tilt the bowl over (do this slowly).
- Look for streaks: Stiff peaks will leaf noticeable streaks from the whisk attachment on the mixter.
2. Fold the batter, 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.
3. 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.
4. Use a lower oven temperature.
This keto friendly 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.
5. Don’t under bake.
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.
6. 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 keto white bread should not make a squishy sound when you press on the center.
- The internal temperature should reach at least 200 degrees F.
7. Know what to expect.
Just to avoid any confusion, this keto sandwich bread is not a crusty baguette like you’d find in Paris. It’s a soft, fluffy, airy bread. Which I think is awesome!
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 keto bread recipe to work for you.
Ways To Use Keto Bread
How do you use keto bread? The same way you could use any white bread! Here are a few ideas:
- Use it as keto sandwich bread, of course! My fave is turkey, lettuce, homemade avocado mayo, and maybe a couple strips of crispy bacon.
- Toast it and serve with chimichurri sauce, butter, or nut butter.
- Make grilled cheese… mmm!
- Top it with creamy salad – think egg salad, chicken salad, or avocado tuna salad.
- Make French toast by dipping it in egg beaten with cinnamon and sweetener. (See full instructions for keto French toast here – you can swap out the bread for this one.)
- Enjoy it on the side with low carb dinner recipes, salad, or soups.
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.
Storage Instructions
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.
To store, it’s best to wrap the keto friendly bread in parchment paper or even place in a parchment paper bag. Slice it as you need it, rather than all at once.
Storing in anything that traps moisture, like plastic bags or cling wrap, is not recommended. Condensation will form if you do this.
FYI: Keto white 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.
More Keto Bread Recipes
Looking for a different kind of keto bread? Here are some others to try:
- 90 Second Bread – If you want a super quick keto bread recipe, this is it.
- Chaffles – Also known as cheese waffles, they are not actually bread, but people often use them as a low carb sandwich bread. Try it with the plain version and see what you think!
- Keto Yeast Bread – Many people have asked if you can add yeast to the keto white bread recipe in this post, and I don’t think you can because of how the whipped egg white batter comes together. So go make this other recipe instead if that’s what you’re looking for.
- Keto Flatbread – Soft and light, this is perfect for wraps, dipping, and more.
Tools To Make Keto Friendly Bread
- Food processor – This is the one I use for this bread, and for so many other things every week.
- Hand mixer – It comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks.
- Loaf pan – For this keto bread recipe, you need a smaller one like this.
Easy Paleo Keto Bread Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Easy Keto Bread Recipe – White & Fluffy, 5 Ingredients
Learn how to make the BEST keto bread recipe! This fluffy, easy white keto friendly bread has just 5 basic ingredients and 1 net carb per slice.
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PrintIngredients
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Basic Ingredients
Optional Ingredients (recommended)
Try My New Fluffy, Chewy Keto Bread Mix!
GET KETO BREAD MIXInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
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Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined.
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Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
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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.
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Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
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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.
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Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
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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 post above the recipe card for crucial tips on how to make this the best keto bread recipe for white bread!
Video Showing How To Make Keto Bread:
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,068 Comments
Dianne
Oh my gosh….never made bread before and even forgot to add butter but still is so pretty and really good. Thank you.
Jackie
Do I have to use a food processor?
Wholesome Yum D
Hi Jackie, I recommend a food processor to get the dough to the right texture. I have not tested the recipe without a food processor.
Deborah
Could you use the whole eggs instead of just the egg whites? That’s just a waste of the eggs!
Thanks
Deborah
Wholesome Yum D
Hi Deborah, In this recipe, you cannot use the whole egg because you need to whip the egg whites into stiff peaks. You cannot achieve stiff peaks with a whole egg. Feel free to use carton egg whites if you want to avoid wasting any egg yolks.
Debby Brunet
This bread is absolutely wonderful. Fluffy and delicious. I like sandwiches and couldn’t find a bread that was low carb that was any good or not super expensive. I love it and highly recommend this recipe.
Devin
The bread was really good, thank you! Mine did come out a little flat. Just wondering if there is something I’m doing wrong or if I should add anything? It’s about 1/2 – 2/3 the height of yours in the photos.
Wholesome Yum M
Hi Devin, Make sure you are whipping the egg whites into stiff peaks and that you are using fresh baking powder. These two ingredients play an important role in the final height of the bread. I hope this helps!
Anne C.
I have been on keto diet for one week and was really exited to test out a new bread recipe. So tasteful bread! Really liked it!
Cheri
I give it a 5 star rating based on how good it looks. I don’t have a food processor. Would it work if I used a blender? I want to try this recipe out.
Thank you,
Cheri
Wholesome Yum M
Hi Cheri, I have not tried this recipe in a blender. It may work, but be careful not to overmix the batter.
Cheryl
I’ve made this bread twice. Both times my family and I really enjoyed it. We used it for PB and J sandwiches, toasted with butter and keto cinnamon sugar, for a lunchmeat sandwich and toasted with eggs. Although it is fairly easy, the time consuming part for me is separating the eggs. We have fresh duck and chicken eggs. I have used the duck eggs both times. I do have a question regarding the eggs. The duck eggs are larger than my chicken eggs. Should I be using the chicken eggs instead?
Wholesome Yum M
Hi Cheryl, This recipe was created using chicken eggs, so that is my recommendation. If you are lucky enough to have duck eggs, then you can use them, but you may want to use 1 less in the recipe.
Jess Walls
Does this bread freeze well? I’m not sure how quickly we will eat it.
Wholesome Yum M
Hi Jess, Yes, absolutely! This bread freezes very well.
Louise Lauzon
“Wow” is the only word to describe this bread! I have tried many many others and, well, let’s just say goodbye to those! Lots of hugs to you from me !
Janette
I made this recipe twice and this is my take. The first time I made it with carton egg-whites and baked at 325 degrees, the bread almost burnt (even after putting foil on top) and it didn’t rise much… but it tasted good so we ate it. The second time I made it with real egg whites, 12 of them which btw is about 2 cups, and baked it at 300 degrees it came out PERFECT! I have an electric convection oven so this might be why I had to bake it so low…. I love this recipe… I am making it again this weekend… thank you!!!
Beth L
I made this today except instead of making a bread loaf I put it into a hot dog and hamburger bun mold. They came out beautifully and tasted great!!! Thank you! Just adjusted the cooking time a bit. 🙂
Sandy
I really like this bread. So good! Made it once and next time I will mix the egg whites and base much longer than “just combined”. Maybe bake it a bit longer for a darker color. The best part is toasting it. The outside has a great crispness while the inside is soft and fluffy. I added the Xanthum Gun and Cream of Tarter too. Just a touch of sweetness from the Stevia packet and it was great! Will no longer miss bread or toast!
Linda E
This recipe is amazing. My husband has joined the keto journey with me but has missed toast. He says he’s hooked for life! I’ll definitely be making this weekly! Thanks for sharing.
Margie
Can I make the yeast version of bread with out buying your bread mix? Do you have a recipe that makes it totally from scratch?
Thanks for any help.
Wholesome Yum M
Hi Margie, I have several “from scratch” bread recipes. Check out this one for Almond Flour Bread, Easy Keto White Bread, and this recipe for Flaxseed Bread.
mary carlson
can you toast this bread?
Wholesome Yum M
Hi Mary, Yes! This bread toasts nicely.
A.C.
I was really wanting to try this bread…. I love bread, and my body does well on low carb eating. But, I am allergic to almonds , tree nuts and peanuts. It is difficult to make the conversions for other flours
Wholesome Yum M
Hi A.C., Maybe you would prefer to try Keto Coconut Flour Bread Recipe, which doesn’t include any nuts.
shirley
what can I substitute in keto bread something for flax meal ..I do not like flax meal.
Wholesome Yum M
Hi Shirley, This recipe doesn’t contain any flaxseed meal, so you are good to go!
Jennifer
I’ve just made this recipe for the second time! It’s great-tastes good, toasts nicely, I even made a grilled cheese sandwich with it! My only issue: how do you get the whipped egg whites to fold in thoroughly with the much stiffer flour mixture, without losing the fluffiness? The egg whites were stiff peaks (turned the bowl upside down!), and I did blend in half of them first. But I always end up with lumps that just won’t blend. Any suggestions? I’m afraid to beat it up too much. Even lumpy, it still tastes good but if I can get it smooth, even better.
Wholesome Yum M
Hi Jennifer, Your batter won’t be perfectly smooth, it will have lumps. You want to fold enough to incorporate all the ingredients with the egg white, stirring or mixing too much would cause your egg whites to lose air and will result in deflated bread.
Gayle
I just made this today and all I can say is WOW just WOW! By far the best keto bread I have tried. I added the sweetner(monk fruit) , the xantham gum and the cream of tartar. It made the load so fluffy. I halfed the recipe. It came out great
Gayle
I like how it uses egg whites it makes the loaf so fluffy and not ‘eggy’
Sandra
Great recipe! Stiff peaks is most important step!
Arden
The bread turned out well although I don’t care for the taste of coconut flour. Next time I will use golden flexseed meal instead. Also, I didn’t have any eggs in the house so I used Meringue powder instead. It all worked together.
I have tried your other Keto bread recipes and have enjoyed them. Thank you.
Jill
Use this recipe a lot. I make ice cream using 6 egg yolks, so I very quickly get to the 12 egg whites needed for this recipe.
Keeps and cuts very well. Eat it just as a snack with cheese sometimes.
Gabby
I used a standing mixer and that was a total pain but the bread turned out delicious
dennis allen
i’ve tried a couple of your bread receipes and have the same problem with all them. i have trouble trying to cut them into slices. they fall apart, partly because i don’t cut straight and partly because they are not firm enough . aso a couple of them had the consistency of corn bread.what am i doing wrong?
Maya | Wholesome Yum
Hi Dennis, It’s hard to say what the issue is without knowing which recipe you are refering to. This recipe shouldn’t fall apart, provided that you wait for it to cool, did you make this specific one and if so, did you make any changes? Most of my bread recipes should not have the consistency of cornbread, unless you are making keto cornbread. If you had an issue with a different recipe, feel free to ask on that page, happy to help!
jessy
I can’t find the recipe. When I tap jump to recipe at the top, it brings to somewhere, that says pin recipe now and then I still dont’ see it. I scroll and scroll, get many many pop ups and full of advertising.
Wholesome Yum M
Hi Jessy, Please scroll down just a tiny bit more after using the ‘Jump to Recipe’ button. It will give you the tools you need list and then goes right into the recipe.
Beth Armstrong
I had reservations about this recipe because I’ve never had success with other keto bread recipes in the past. I endeavored one more time with this recipe and it came out fantastic! I’ll admit it is a bit laborious whipping up the egg whites to perfect peaks, but the finished bread far surpassed my expectations, and my husband’s as well, which is no small feat. Stay the course, it’s worth it if you would like bread on a keto diet.
Anna Bofill
Would this work in a bread machine like your wheat alternative bread?
HOW TO MAKE LOW CARB BREAD IN A BREAD MAKER:
To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer instructions. Make sure to choose the “quick bread” setting!
Wholesome Yum M
Hi Anna, No, this recipe will not work in a bread maker. This recipe requires the egg whites to be whipped into stiff peaks, which cannot be done with a bread machine.
SagK
I was determined my son was going to eat a BLT on ‘real’ bread. He’s got some food allergies and when I came across your recipe I thought it was worth the effort. Talk about luck…first time baking and it turned out PERFECT! I was convinced I did everything wrong…plus the batter seemed runny to me. I used tartar and gum. After 40 minutes, the top still looked pale so I didn’t open the oven to tent it. I baked it another 40 minutes and it came out golden, cooked clear through and about 4 inches high!! I’ll be baking bread and frying bacon for the foresee able future….and I thank you for that, as does my son!
Chuck
My wife and I were very surprised at how close to real bread this was. Very tasty and yummy.
Shawanda
I was a little worried at first because my batter did not seem like the video, but OMG. This was exactly what I was looking for. Right texture and right flavor goes a long way. It was smaller than a regular slice of bread, but that’s minor. Thanks for this.
Pamela Wake
What’s the proper way to tent? Should I made an A- line roof tent or lay flat over the bread? My first loaf is cooking now. Looking forward to trying it.
Wholesome Yum M
Hi Pamela, Make a rounded U shape over the top of your bread pan.
Karen
My batter came out thin. What did I do wrong
Wholesome Yum M
Hi Karen, There are two possibilities here: 1. The egg whites were not whipped to the stiff peaks phase, or 2. The whipped egg whites were stirred and not folded into the recipe. Be sure to whip the egg whites to stiff peaks before incorporating into the recipe. When folding in the egg whites, make sure you are gently folding them in and not stirring and breaking down the structure. I hope this helps!
Peggy D
This bread is top shelf. I made it yesterday. It has excellent taste, not eggy, a bit sweet and delicious. She is correct in that you need to pile the batter in the middle to make it like a real loaf. I leveled off the batter and it appeared to sink in the middle. I’ll pile it different next time!
EmK
My batter was pretty watery going into the oven, I’m not sure why. I think I need to whip the eggs stiffer next time and mix the dry ingredients better with the first half of the eggs. Due to this, the loaf came out pretty short (maybe 2″ tall), but it is DELICIOUS! I used a tablespoon of Lakanto monk fruit sweetener instead of erythritol, and in the future I’d probably use a little less, but the hint of sweetness really adds to the classic white bread feel. I’ll definitely be making this again!
cae12108
can you make this without food processor?
Wholesome Yum M
Hi Cae12108, This recipe can also be done with a stand or hand mixer as well. Enjoy!
Joy Holmes
This is the only bread recipe I use! So light and fluffy, just like white bread!
john p cappadona
hi
I followed your recipe to the tee,did not use Stevia, I dont know what happened but the taste was not good and I just thru it away.
Thanks
John
Wholesome Yum M
Hi John, Which recipe are you referring to? This recipe does not call for stevia.
Cassandra Jenkins
It tastes like you are eating scrambled eggs. So I thought I should store it in the fridge. But then it got really soggy and inedible. I’m not sure what I did wrong!
Wholesome Yum M
Hi Cassandra, Sorry this recipe didn’t turn out as expected. How did you wrap the bread before storing it in the fridge? This recipe does best wrapped in parchment paper, it does not do well when wrapped in plastic or stored in a plastic bag, as it retains moisture and will get soggy.
Maria
I can’t believe it turned out so good ! I did a double batch and I was thinking I was going to mess something up… it raised up and looks and tastes like bread (my son is now having a sandwich with it!.) I have one loaf cut in slices in the freezer and one in the fridge both wrapped in parchment paper (Am I a good student ? . Thanks very much for the detailed recipe!
Rebecca
If I use your bread mix ( not available in Canada at the moment) it call for milk. I’m curious as to why milk is not one of the ingredients in the above recipe. Can milk be used and the amount of egg whites be reduced? Thanks
Wholesome Yum M
Hi Rebecca, You cannot use milk in place for egg whites in the recipe. The two recipes are not the same and call for different ingredients.
Leigh Barnett
I can’t believe how well this turned out. I’m a beginner cook and I was sure this was going to be a disaster but it worked perfectly. I used all the ingredients except for cream of tartar. Thanks!
Li
I just made the bread and it did come out fluffy! What a treat! I’m not a fan of coconut though and even a quarter cup is very prominent. Is there something else you can suggest? I’ve use psyllium husk powder in other recipes but I also find it has a very distinct flavour. Looking for something that might not feel as after-tasty. Any suggestions?
Wholesome Yum M
Hi Li, Coconut flavors can vary depending on the brand of coconut flour. This is the brand of coconut flour I use and feel it has a great neutral flavor in baked goods.
Li scout
Is there any non-coconut suggestion?
Wholesome Yum M
Hi Li Scout, This recipe needs the coconut flour to turn out correctly. If you are interested in a recipe that does not contain coconut, check out this recipe for Almond Flour Bread and this one for Flaxseed Bread.
mike
can i use the egg whites from a carton for this recipe?
Wholesome Yum M
Hi Mike, Yes. I recommend using a fresh carton of egg whites for the best results.
Joy Somero
I make this bread more than any other. It’s the only one my adult have asked me to make for them after having it for Thanksgiving. There was a selection of breads. This is the ONE.
Kiara
My step brother is has a rare type of diabetes called mody so he can’t have sugar or carbs. He’s also lactose intolerant. I made him this bread to try and he loved it! He’s really happy to be able to eat bread and have it taste good too!
Rachel
I made this bread and it was really good! I see you have a lot of recipes for bread. Which one tastes closest to regular bread to you?
Wholesome Yum M
Hi Rachel, This recipe for Keto White Bread is the closest to regular white bread.
Ava McWilliams Ellington
This made me believe that Keto bread can actually be moist and fluffy. I was so tired of bread that tasted like cardboard or had the consistency of johnny cakes, neither of which proved satisfying or sustainable. This recipe has renewed my strength to stay with the Keto lifestyle because I don’t feel deprived. Made with no deviation and it came out perfectly. Thank you for sharing!
Kay Patrick
I made this recipe hoping to have a substitute for bread for sandwiches or something to toast. It is not worth the time to make or the money spent on the few ingredients.
Wholesome Yum M
Hi Kay, Sorry this recipe didn’t turn out as expected. I am happy to help troubleshoot if you don’t think it turned out as it should have.
Carolyn Quinn
I crave bread on my keto way of eating more than sweets (of course I enjoy your sweets) and this bread fills the desire. It is simply marvelous and not stiff or crumbly like other recipes I’ve tried. My question, what do I do with all those egg yolks?
Wholesome Yum M
Hi Carolyn, This Keto Coconut Pie uses egg yolks and this Keto Flan recipe does as well. Enjoy!!
Ava McWilliams Ellington
I made creme brûlée with my leftover egg yolks. Delicious and decadent and, of course, Keto!
Jenniffer LaCroix
Hi, Do I have to use a food processor? I don’t have one right now so is there anything else I can use to make this? thanks.
Wholesome Yum M
Hi Jenniffer, This recipe can also be made with a stand mixer. Best wishes!
Laura
Delicious white keto bread! You’ll need strong shoulders to fold in the egg whites. And fold, and fold and fold….whew! My family likes the bread with sweeter toppings, we used keto Strawberry and Raspberry sauce and keto Nutella! Yum! I especially liked the crunchy crust, I whipped those egg whites until they were spilling over my large mixing bowl. Thank you so much for sharing this delicious recipe with all of us! I cannot wait to try your recipe for keto pasta, the dough variety.
My son’s birthday is coming up, he asked for your Christmas Yule log cake on wholesomeyum.com <3 I will rate as I make! Thanks again! You've taken the hard part out of cooking, the recipe. Xoxoxo
Mariam
Hi…I don’t know what went wrong ,but it didn’t turn out to b fluffy and soft ,it didn’t rAise enough bit it taste fine …any suggestions
Wholesome Yum M
Hi Mariam, Fresh baking powder is important. Please make sure your baking powder is within its expiration date. Also, if you use carton egg whites, I suggest opening a fresh carton for this recipe.
Tina
I was afraid that keto bread would taste like cardboard but not this bread! It tastes good and it was easy to make