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People often ask me what the best keto bread recipe is, or in general, how to make keto bread that actually tastes good and has the right texture. 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 that can satisfy those cravings for you… until now.
What Is Keto Bread?
Keto bread is simply bread made with keto friendly ingredients, like almond flour, coconut flour, and eggs.
Low carb breads are notorious for being dense or crumbly, but not this one, thanks to a special technique I’m sharing below. This recipe has been so popular that it’s also included in my Easy Keto Carboholics’ Cookbook!
Can You Eat Bread On Keto?
Traditional breads made with wheat or other grains, as well as most gluten-free breads, are not suitable for a keto diet, but you can still eat bread on keto by making your own or buying one that uses low carb ingredients.
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 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)
- No eggy taste (since there are no yolks)
- Neutral flavor
- Not too heavy – only 82 calories per slice
- 1 gram of net carbs per slice
- Just 10 minutes active prep time (it’s a super easy keto bread!)
- Naturally gluten-free
The combination of taste and nutrition makes it the best keto bread in my book.
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 requires psyllium husk powder which can be tricky to find. (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 a recipe for 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 coconut flour for the best consistency). I wanted this keto white bread to taste like a “real” one, and the combination of both flours together worked best. Now it’s one of my favorite keto recipes ever!
Ingredients & Substitutions
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.
- 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. 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.
- Butter – Use unsalted butter. If you want to make your recipe for 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 like, but then you’ll also need the cream of tartar from the optional list below.
Optional Ingredients (Recommended):
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 – This keto bread is not sweet, but adding sweetener balances out the salt and makes it taste neutral, 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 and my guide on keto sweeteners to learn more.
- Xanthan gum – Makes the bread more chewy and more sturdy. Only 1/4 teaspoon in the entire loaf makes a big difference.
- Cream of tartar – This is an acid found in the baking aisle that stabilizes the egg whites, helping them form stiff peaks more easily. You can skip it if you don’t have any, 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, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine the dry ingredients. Place the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt into a food processor. Pulse until uniform.
- Whisk the egg whites. Use a hand mixer or stand mixer with a whisk attachment to whisk the egg whites (and cream of tartar, if using) to stiff peaks.
- Add the 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 together. 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 the keto bread. Bake until the top is golden first, then tent the top with foil and bake again until the top is firm and doesn’t make a squishy sound when pressed.
- Let it cool. Let the bread cool completely before slicing.
Tips For The Best Keto Bread Recipe
After making this 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 can make:
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. 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.
Fold the batter, don’t stir.
After mixing the first half of the egg whites into the batter in the food processor, you’ll 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. If this happens, just pulse in a little more egg white into the food processor to make the main batter a little thinner, then fold that into the egg whites.
Round the top upfront.
This keto bread doesn’t rise much, 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 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.
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 brutally 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.
Don’t use the toothpick test.
Do not use a toothpick to test for doneness in this recipe for keto bread. It will seem like it’s done before it actually is! Instead, check that it does not make a squishy sound when you press on the center, and the internal temperature should reach at least 200 degrees F.
Know what to expect.
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 keto 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 Friendly Bread
You can use keto bread in the same ways 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 mayo, and maybe a couple strips of crispy bacon.
- Toast it and serve with olive oil, chimichurri sauce, creamy grass-fed butter, or nut butter. It’s also perfect for making avocado toast!
- Make keto grilled cheese… need I say more? 😉
- 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, and you can swap out the bread for this one.)
- Enjoy it on the side with low carb dinner recipes of all kinds, salads for a light meal, or soups for comfort.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out. And if you find other ways to use this keto bread beyond sandwiches and toasting, tell me! I love hearing your ideas.
- Store: Unlike most breads that quickly go stale in the fridge, this one is best refrigerated and will last 1 week in the fridge. Wrap the keto friendly bread in parchment paper and place in an airtight container, or store in a parchment paper bag. Slice it as you need it, rather than all at once.
- Freeze: Keto bread keeps well in the freezer for up to 6 months. 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. Line with parchment paper between slices to prevent sticking.
FYI: Keto white bread is prone to absorbing moisture.
Unless you are freezing it, storing the bread in anything that traps moisture, like plastic bags or plastic wrap, is not recommended. Condensation will form if you do this. If it still becomes a little “wet” over time, you can recover it by toasting 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.
- Protein Bread – An easy flourless option.
Easy Keto Bread Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Keto Bread Recipe (Easy, Fluffy, 5 Ingredients!)
Learn how to make the BEST keto bread recipe! This fluffy, easy white keto friendly bread has just 5 basic ingredients + 1 net carb per slice.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Optional Ingredients (recommended)
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
Combine the almond flour, coconut flour, baking powder, Besti, 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.
Last Step: Leave A Rating!
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 undercooked center.
- Check the post above the recipe card for crucial tips on how to make this the best keto bread recipe!
Recipe from The Easy Keto Carboholics’ Cookbook.
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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