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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. And now it’s one of my favorite keto recipes ever!
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
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:

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.
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.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
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!
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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1,135 Comments
Rosangel Palma
Can you use eggs whites from a carton?
Wholesome Yum D
Hi Rosangel, 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.
Diane
12 egg whites is a lot. Is there anyway that I can use half whole eggs and less egg whites?
Maya | Wholesome Yum
Hi Diane, No, sorry, that won’t work. I have ideas for using up the yolks in the post above if that is your concern, or you can try my keto yeast bread, which uses whole eggs (and fewer of them).
Merrrrr
I just tried this bread for the first time and I gave it 4 stars because it is the closest I’ve come to white bread since being on Keto for the past 3 years. I’ll list the pros and cons of my experience:
Overall..I liked the bread. FYI if your bread falls which mine did…it is because it is undercooked which mine was even though I used a thermometer which read 200 as per instructions.
Pro – It was not rubbery like bread made with Psyllium Husk so for that alone, I will make the bread again. Neither was it crumbly on the white part….the crust was a bit crumbly but not too bad.
Pro_toasts well.
Pro-Holds up well to cutting slices and keeps its shape. It doesn’t fall apart.
Con – It tasted quite a bit like the cream cheese which isn’t bad at first but it gets old sandwich after sandwich.
Con-It was expensive to make. I buy organic grass fed eggs because the chicken egg industry cruelty is off the charts. 8 eggs is a lot of food for the size bread it makes plus all of the other ingredients are added to this so conservatively this bread is at least 10 bucks to make, possibly more. However if you bought the ready made stuff at the store, it is more like 15 which is crazy especially since they are all terrible.
Con- Mine fell, I understand it was because it was under-done however…the con is because it is impossible to tell for certain when it is done. I used a thermometer and measured the temp until it reached 200 and I pushed on the top as directed and it did not sound or look raw. I took it out and cooled it off and it fell and by the time it cooled off, you can’t put it back in without completely ruining it so….for me and my oven. I will max out the time next time I make it.
Con- The next day I made a sandwich and it was damp from the fridge and that exacerbated that eggy sponginess that is a result of all the whipped egg whites…it was not just like…. but still reminiscent of cloud bread in that respect. (still better than psyllium husk) Right out of the oven this bread is pretty darn good and great for hot dinner bread even for the non-keto Hubby. 🙂 The next day it is closer to “the best option that is ok but still better than the rest” which I tried most of them and they are all AWFUL! So for keto bread 4 stars is pretty high praise for bread. LOL Kudos Wholesome Yum…you da bomb baby!
Nola Harris
Trying to make your keto white bread, what do we do with the egg yolks?
Wholesome Yum D
Hi Nola, You can find more suggestions in the post about what to do with the egg yolks but some of my favorites are keto creme brulee or keto flan.
Sylvia
I made this bread for the first time today. The batter was light and fluffy and rose amazingly in the oven for the first 40 minutes. However, after I put the foil on top and baking it for another 35 minutes, the bread completely deflated and sank in the middle. I’m wondering if baking for 50 minutes, then adding foil, and baking for 25 would yield a better result. Any tips are welcome. Thanks!
Wholesome Yum D
Hi Sylvia, I apologize this bread didn’t turn out as expected. Did you try rounding the top before placing it in the oven?
Windspirit
Made it this morning turned out perfectly! Can’t wait for lunch! Wish I could post a picture.
Gail Choate
I don’t have a food processor only a blender and hand mixer. Can you do it all by hand?
Wholesome Yum D
Hi Gail, It might be hard to get the egg whites stiff enough by hand.
Moira
This was easy, amazing and delicious.
Wish I could attach a pic.
Sheelagh
Awesome recipe!
Gina
I would love to make a low carb bread using yeast and gluten as I have not got an intolerance to gluten. I could use einkorn flour and almond flour?
Wholesome Yum D
Hi Gina, I have not tried making bread using einkorn flour.
Michelle
This recipe amazed me! I’m not following a keto diet, but I do have Diabetes and have been looking for recipes that will help me lower my overall consumption of carbs and provide some snacks/lunches that taste carby but aren’t. This is only the second Keto recipe I’ve tried (the first being a cinnamon roll with a fathead dough). As a person who has been eating carbs pretty regularly, I thought I would need to check my expectations (the cinnamon roll, after all, was VERY different from a normal cinnamon roll). Instead, I LOVED it! I think I might even like it BETTER than regular bread! Several things went wrong for me and had me concerned during the process of making this. First, I accidentally left out one of the egg whites after already having to reduce the recipe down to just 4 eggs in the first place (partly because I only had enough eggs left for a half recipe and partly because I broke a yolk after cracking my second of the 6 eggs and couldn’t get it out of the whites). Second, I have a very small food processor, so decided to skip that step and hand mix the dry ingredients and hand fold the first half of the egg whites into them. Third, I didn’t have the cream of tartar so thought I’d need to whip the eggs longer and almost over whipped them. Fourth, I wasn’t completely sure I’d gotten all the “streaks” of egg whites out when I folded it all together but was afraid to go any further for fear of deflating the dough too much. Fifth, I baked the recipe in a mini loaf pan (since I had reduced the recipe so much) and just watched it closer as it baked since I figured it wouldn’t need as long as a full sized loaf. All of this contributes to why I’m so amazed by how great it still came out! I could only bring myself to wait about five minutes for it to cool before trying my first slice I tried with butter, my second with butter and garlic powder (my favorite of the ways I tried it), and another two I made into a mini turkey and cheddar sandwich with mayo. All three ways tasted great! I’d also like to try it lightly toasted with butter & cinnamon-monk fruit “sugar” and with other sandwich ingredients (like ham and swiss, tuna salad, or bacon egg, and cheese). It does have a chewier texture – or more pillowy, maybe – than regular bread, but I think that might be part of what I like about it. I’m also a fan of eggs so if it did have a slightly eggy taste, it didn’t bother me (I didn’t notice it if it did). It tasted mildly sweet too (I did ad monk fruit “sugar” to it in accord with the recipe quantities in place of erythritol). Super excited by this recipe! I’m already thinking I need to go to the store and get another dozen eggs to make a full recipe (and maybe even leave out a few eggs on purpose this time so it tastes the same as the first batch). Thanks so much for sharing it and I’m so glad I tried it! It feels like I’ve opened the door to a whole new world of rainbows and unicorns, in the form of glucose friendly sandwiches and dinner bread, lol.
Roxanne
Can you use duck eggs?
Wholesome Yum D
Hi Roxanne, I have not used duck eggs, but in theory it should work. Since they are larger than chicken eggs, you’d have to measure out the egg whites by volume.
Kayleigh Lampkins
Can this be made in a bread maker? I only have a 4 slice toaster oven so I can’t exactly make big loafs easily
Wholesome Yum D
Hi Kayleigh, This recipe will turn out best if an oven is used as recommended in the recipe.
Sabrina
This bread recipe is my favorite so far. Been doing grain free/low carb for 4 years. Thanks for a great recipe!
Mireille
Bonjour, Je commence tout juste le régime Céto, et je suis déjà très satisfaite.
Ted
My friend was a diabetic, tablets twice a day and once a day injections I’ve started her on the keto diet. Changed her life, no insulin anymore. The wholesome yum app is a must.
Melissa
Is this bread gluten free?
Wholesome Yum D
Hi Melissa, Yes this is gluten free.
sandygelbach@gmail.com
Would egg whites in a carton work? If so, how much?
Wholesome Yum D
Hi Sandy, 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 above and make sure they are at room temperature. Usually, 2 tablespoons of carton egg whites are equal to 1 egg white.
Melissa
Awesome thank you! Are all your recipes on this site gluten-free? Made the bread it was amazing! Thank you!
Wholesome Yum D
Hi Melissa, Yes, all the recipes are gluten free.
Chad
Can this be good for someone with type 2 diabetes?
Wholesome Yum D
Hi Chad, A keto lifestyle usually works well for people with diabetes, but I recommend speaking with your doctor before making any diet changes.
Bonnie
I am sooo impressed with this recipe. I have tried the store-bought keno bread was very unhappy with them. This bread was light, airy and delicious. I would try a double the recipe and a large loaf pan to create a larger slice sandwich. OR even figure how to make clover rolls with it. Any suggestions? I followed the exact recipe with the Xanthan Gum and I was surprised how well it turned out. Thank You.
Jess
Excited to try this! I am thinking of making a double batch – do you think this would freeze well?
Wholesome Yum D
Hi Jess, You can check out the section in the blog about freezing the bread.
Melissa
This bread is great!! Thank you for sharing.
Melissa
This recipe by far is the best keto bread recipe we have found (besides the cornbread recipe) that I like. I am a huge bread lover and hadn’t found a recipe for keto bread that I liked. They were ok but there was just something about it that I couldn’t eat more than one piece, until Wholesome Yum. It is even better toasted! Thank you.
Erica
I just made this and it came out good! It didn’t rise very much, but I’m guessing that’s because I couldn’t get the egg whites to stiff peaks. I used those from the carton and cream of tartar, but just couldn’t get them to the creamy stage where I could turn the bowl. Maybe you have some tips for that? I also wondered if I could make this recipe without coconut flour? Still, a good first try!
Wholesome Yum D
Hi Erica, I definitely recommend fresh room temperature egg whites. Carton egg whites have worked for me before in a pinch, but they do have to be room temp and take a lot longer to reach stiff peaks.
Debra O’Connor
Can you make this with a stand mixer if you don’t have a food processor?
Wholesome Yum D
Hi Debra, I am not sure the ingredients would combine correctly in a stand mixer so I do not recommend it.
Marge
Can you make this bread in a bread machine?
Wholesome Yum D
Hi Marge, I have never made this recipe in a bread machine but I know that my Easy Low Carb Bread recipe has been tested in a breach machine.
Nancy McDougal
Haven’t tried it yet. But I’ll let you know when I do.
Jann Simpson
Just curious… What’s your take on Almond flour being so high in Omega 6? Also, it looks like coconut flour has them too. Would this throw the ratio off? Do you have any recipes with Flaxseed meals? Flax seeds could possibly balance the Omega 3 to Omega 6 ratio.
Wholesome Yum D
Hi Jann, You can find many recipes made with flax seed on my site!
Uma Ramakrishnan
Hi, I am planning to try this recipe at home. When you say 1 cup of ingredients, what would be the measuring size of the cup in gms?
Wholesome Yum D
Hi Uma, You can change the recipe card from US Customary to metric to get the ingredients in grams.
Liv
Wow! Made this morning with egg whites leftover from ice cream and it was great!! I’ve bought keto bread from Costco and it was horrible. Hallelujah! Thank you, Maya!
Cassandra Vann
Amazing!
Heather
Very tasty!
Linda Lee-Lapoint
Can you use psyllium husk in place of the xantan gum. If yes, what quantity?
Wholesome Yum D
Hi Linda, You can omit the xanthan gum if you like, it will just be a bit less chewy. I haven’t tried substituting psyllium in this recipe.
Gina
Thank you for giving me white bread back that is not eggy. I love it!!
Erin
Hiya! Can’t wait to try this but any chance i can sub the coconut flour with desiccated coconut instead with minimal changes to the other ingredients?
Wholesome Yum D
Hi Erin, I do not think that would work because coconut flour is very absorbent, and shredded coconut would not give the correct texture.
TM
This was the best keto bread I’ve had! It’s a chunk of time to make but so worth it. Light and airy. The added ingredients were used also. Made to directions exactly!
Sandy
The bread tastes really good and holds together well. But every time I make it, it’s nice and tall in the oven. But as it cools, it collapses a lot, every time. Is there something I can do differently to keep my nice tall loaf? I’ve also tried letting it cool slower by leaving it in the oven with the door open. no difference.
Maya | Wholesome Yum
Hi Sandy, This sounds like it needs to bake for longer. Often it looks golden on top but is not fully done. You can tent with foil to bake for longer without burning the top. Hope this helps!
Kathryn Walley
The bread is really good. It has a great white bread look and taste. I made just as written It rose wonderfully and after I covered it with foil it sunk to the original size of the batter. The slices are small but the taste is great!! any ideas how to keep it from sinking?
Wholesome Yum D
Hi Kathryn, 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.
Nancy
Can you sub lupin flour for all or part of the almond flour?
Wholesome Yum D
Hi Nancy, I have not tried this recipe with lupin flour so am not sure if it would work or if the measurements would be the same. Let me know how it goes if you try it!