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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 keto sandwich bread recipe. Simple low carb 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, keto flan, or almond milk ice cream.) There’s also salt, but that is not included in the ingredient count by convention.
I recommend using this almond flour and this coconut flour to make this recipe – they are the best quality, for the best keto bread. 😉
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, 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.
- Dip it in egg beaten with cinnamon and sweetener for French toast! (See full instructions for keto French toast here – you can swap out the bread for this one.)
- 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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The recipe card is below! Readers also made these similar recipes after making this one.
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 Keto Bread Recipe - White & Fluffy, 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
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Basic Ingredients
Optional Ingredients (recommended)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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 (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:
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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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941 Comments
Carrie Glanders
can you make this in a bread maker?
Wholesome Yum M
Hi Carrie, No this cannot be made in a bread maker. If you are looking for a bread recipe that can be made in a breadmaker, try this one: Almond Flour Bread.
Rene Hendricks
First off, thank you for posting these recipes. I am in the process of changing my eating habits so I am cutting out the bad carbs. I find that if I use almond flour in my baking I feel overall better. So I am experimenting with all kinds of keto recipes, however I am looking for healthy recipes that won’t keep me in my in the kitchen all day. Your recipe for Keto bread calls for coconut flour. I have someone in my household that is allergic to coconut. What can I use to substitute for the coconut flour.? Thank you for your time.
Wholesome Yum M
Hi Rene, This recipe needs the coconut flour to keep the ratios correct. If you are interested in coconut free bread recipes, try Almond Flour Bread or Flaxseed Bread.
Donald Ziegler
Is there an ingredient to keep the bread from getting mold so the bread could last for at least a week or more?
Wholesome Yum M
Hi Donald, I recommend pre-slicing and then freezing your bread if you plan to keep it for longer than a week. Best wishes!
Eloise deLun
Yes, there’s a product called ‘Mold Inhibitor’ you can add to any bread recipe, Keto or standard. I got mine on Amazon & use it if expecting to have to keep breads or other baked goods for longer than normal. It doesn’t change the taste or consistency of any recipe. It works great for making gummies last well beyond the usual 4-5 days & fruit syrups last 10x longer than without. It only takes about half a teaspoon for this recipe.
I add the inhibitor to the melted butter just before adding it to the flours. As far as the egg whites I prefer to whip them in my Kitchen Aid since this is easier & faster, plus it can handle beating that many egg whites at once. It’s also big enough for folding the flour/butter/egg white mix into the remaining stiffly beaten egg whites.
Sometimes the top of the bread may harden too quickly when using the inhibitor, so I tent the top with foil at 25 – 30 min. to keep the top from becoming a bit too hard. My hubby actually likes this do I brush the top with a bit of water or melted butter for a French bread type of crust. For stuffing I try to make this recipe at least 2 days ahead so the bread will have the best consistency.
Good luck & happy baking!
Kristie
Uggh my batter didnt come out right..the half of the egg whites was fluffy..then i noticed the 2nd half was runny so i tried to mix again and they didnt peak as thick no matter how long i beat them so added the batter it was totally wet not like the video at all..it smells good as im cooking but im thinking its gonna be super dense…we shall see! Maybe i will cook longer
🙁
Wholesome Yum M
Hi Kristie, If your egg whites didn’t fully whip, then the bowl was probably wet or had trace amounts of other ingredients in it.
Allyson Kesler
Do you think you could use this bread recipe for stuffing?
Wholesome Yum M
Hi Allyson, Yes, but only if you are preparing your stuffing in a casserole dish and not inside the turkey. It will get too wet and gummy if you bake your stuffing inside a turkey.
Sandra
This bread is going to be a challenge for me to make. But, after I get some paper bags that are large enough to store the bread in, I’ll be trying this recipe out. Freezing it also will be considered.
Took a look at the parchment bags reccomended & decided that they were way too pricy for the budget (you get only 2 bags). I’ve also been looking into possibly getting a bread box, but have to consider the amount of space that they take up. The kitchen isn’t small, but placement has to be considered.
If this turns out well, the next time it will be doubled for making a larger loaf. (Fingers crossed; I can hardly wait to make this bread).
Sandra W.
Wholesome Yum M
Hi Sandra, I personally like to freeze individual slices of bread. That way you don’t need any special equipment (parchment bags or a bread box) for storage. I hope you enjoy the recipe when you get the chance to make it!
Cheryl Pontiac
Can this dough or bread be frozen??
Wholesome Yum M
Hi Cheryl, The baked bread can be frozen, but not the unbaked dough. I recommend slicing the bread first before freezing. That will make it easier to take out only what you need.
debra jenkins
can you make the white fluffy in a bread machine.
Wholesome Yum M
Hi Debra, I’m sorry, this particular recipe doesn’t work in a bread maker. If you would like to make keto bread in a bread maker, then I suggest using this recipe for Almond Flour Bread.
Laura
I saw you add sweetener in your video but it isn’t listed in your ingredients. How much sweetener should I add?
Wholesome Yum M
Hi Laura, The recipe includes optional ingredients at the bottom. The sweetener is not necessary, but you can add it if you prefer a lightly sweet touch to your loaf of bread. The sweetener used is Besti Erythritol and the amount used is 1 1/2 Tbsps.
Kejo Carby
This is an amazing recipe. I have made it several times now and my family and friends think I am amazing for it. I owe all thanks to you!
Maria Karam
Can I use all almond flour as I don’t have coconut flour?
Wholesome Yum M
Hi Maria, I’m sorry, all almond flour won’t work in this recipe. It needs the coconut flour to keep the ratios correct.
Sheena Skinner
This bread was really easy to make. I used all the ingredients including optional for the recipe. I ate it fresh out of the oven and thought it had a eggy taste. But next day cold with butter just resembled a dense white bread. Made a keto lemon curd with the yolks which was perfect on top.
Looking for a crusty baguette using similar ingredients if possible.
Angie
Well this will be interesting. I forgot to put in those recommended optional ingredients. So I whipped up the egg whites, combined everything according to the instructions, poured it all in my pan, looked over and there was my bowl of these optional recommended ingredients. :Facepalm:: So I had to put them into the bowl, dump the batter back into the bowl, and I used a whisk to whisk it all together well obviously it’s going to fall, no more air right? It was more like pancake batter, but hey, I’m not going to waste 12 eggs, so I put it in the oven anyway we’ll see what happens.
Wholesome Yum M
Hi Angie, Oh no! It likely will not rise as high as it should. It will still taste good, but it will likely be flat with a dense texture. That can be so frustrating, I’ve been there too! I hope you decide to give the recipe a try again soon ❤️
Jennifer Garcia
First time making this, it was easy to put together (used liquid egg whites which made it nice & quick) and very tasty all on it’s own with nothing on. However, looking forward to toasting and testing out it’s versatility (grilled cheese, French toast)!
Jennie
I have been searching for a low-carb bread that’s GOOD. I can’t have wheat/gluten so I can’t have those low/no/half carb breads some stores sell. The breads I’ve made so far are very dense. I made this one over the weekend and wow. Just…WOW! I have a little less than half a loaf left and have another one baking as I type this! I want to make it again and put it in muffin tins to see if I can make “buns”.
This is a winner-winner-chicken-dinner-keeper for sure!!
Joanna
How would I make this recipe if I didn’t have a food processor? Is it possible?
Wholesome Yum M
Hi Joanna, A stand mixer or hand mixer will work with this recipe too!
John
I could sell a kidney and still wouldn’t be able to keep this bread from falling when it bakes. Super frustrated and not sure what I’m doing wrong. Besides substituting coconut oil for the butter I follow the recipe exactly. Or at least I think I do. Help!
Wholesome Yum M
Hi John, Are you using the optional ingredients? For the best results, I recommend you use them. The cream of tartar will help the egg whites stiffen and hold their volume, which should help your bread to retain its shape.
John
I am! Attempting another batch today. It may be that I didn’t get the egg whites quite stiff enough so I used my hand mixer instead of my stand mixer this time. Will report back.
Andrea L
I just put a loaf in the oven. I did not have 12 eggs on hand so I used liquid egg whites. I used the 1 1/2 cups as you listed. I beat the whites till nice and stiff. My batter seemed very runny when I put it in. Hopefully this will turn out as good as everyone says. I have tried other Keto breads and have been very disappointed. Fingers crossed
Natha
Question re SIZE: I have made a few Keto bread loafs. Each have turned out small, not the average loaf size. I was thinking of doubling the recipe. Would that create a problem. I prefer larger slices. Is that possible with this recipe?
Wholesome Yum M
Hi Natha, I have not personally tested doubling this recipe to make a larger loaf, but other readers have commented below about doing this with success. I hope this helps!
Krasmussen
Totally was not expecting for this bread to be any good. I don’t have the best luck with keto bread. To my surprise, this bread is AMAZING! Wonderful recipe!!!! Thank you !
Karen
Made and enjoyed! I like it in 1/4 inch toasted slices:-)
Tanvi Kalra
Hi,
The bread turned out good in terms of taste and moistness. But the bread didn’t rise at all. I am wondering what the problem could be. I didn’t use any of the recommended indegrients. Could that be a problem?
Wholesome Yum M
Hi Tanvi, The optional ingredients are not necessary, but they will help you to get the best results. The two most common issues are either that the baking powder is past expiration or the egg whites didn’t get fully whipped to stiff peaks. If you struggled to get the right consistency with the egg whites, I suggest using the cream of tartar.
Ken
What is the impact of not using Xanthan Gum?
Wholesome Yum M
Hi Ken, Xanthan gum thickens batters and creates elasticity in baked goods. The recipe will still work without adding the xanthan gum, but your bread may be more crumbly and less sturdy without it.
Dr Rebecca L Foster
Made this tonight! Phenomenal!!! Easy peazy and I am sure I have to hide this from my carb junkie hubby who will eat it gone. I used a hand mixer instead because that is all I had and I added all ingredients. It was kind of funny but went with it anyway. Turned out fluffy, baked high, through, and perfect.
linda
I just put it in the oven 20 min ago. when I transferred into the pan I noticed some of the batter that I folded at the end didn’t quite get mixed. I’m hoping this turns out. I have been on the keto diet for 1 1/2 months and have lost 20 pounds. I google alot of recipes. if this turns out, bless you. I truly miss my bread but follow keto counting all my carbs. I give myself 20 carbs a day. I went 2 over 1 day, but I usually can keep it down at 7 to no more than 18.
Rami Gaulden
This has never happened to me before, but I forgot to add in the BUTTER! My bread was still delicious, but I am baking another loaf tonight and I’m so excited to have it WITH the butter this time.
I made the creme brulee as well, and it was fantastic! I strained my final mixture to ensure the end result would be perfectly smooth. It was! MUAH!
Thank you so much for sharing your recipes with us. <3
Shona
Just wow!! I’ve tried so many bread recipes. Some with unbaked gooey centers, some like rocks, and many ‘wheat’ bread types that, even if starving, would be difficult to choke down. The recipe was so easy I was skeptical but- perfection! Sooo good like our fav old white bread. My kids like it so I can help move them to better eating too now!! Thank you, thank you for sharing. You are really sharing better health and doing a great service to those of us in low carb and keto. I am truly grateful
Ari
I used 12 large eggs to separate the egg whites and it seems it was way too much eggwhite. Did anyone else experience this?
Wholesome Yum M
Hi Ari, 12 egg whites is the correct amount. They are a large component of the bread recipe.
Leola
I really enjoyed making this bread. Thanks for the recipe. Just wondering though, should there be fat on the nutrition facts because of oils? 🙂
Wholesome Yum M
Hi Leola, The 7 g of fat comes mainly from the butter in the recipe. Hope you enjoy it!
Cecilia
thank you so much for this recipe. I did everything as instructed including optional ingredients and it turned out great! I didn’t get as much peak in egg whites because I believe a little bit of egg yolk got mixed in but it still turned out great! Next time I will use carton egg whites. Cannot wait to try your other recipes. ❤️❤️❤️
Susie
Great bread! Do you have a recipe that can use up the yolks?
Wholesome Yum M
Hi Susie, Try this Keto Protein Chocolate Ice Cream or this recipe for Keto Creme Brulee.
Dianne Burnside
Do you have a good recipe for keto bread with..no almond flour..we are allergic to Almonds.
Thanks !
Wholesome Yum M
Hi Dianne, Yes! This Cauliflower Bread recipe, and Coconut Flour Bread recipe are both made without almond flour. Enjoy!
Rebecca
Hi. Thanks so much for your recipe. When you say the internal temperature should be 200 degrees, is that in celsius?
Wholesome Yum M
Hi Rebecca, No, the temperature would be 200 degrees F. or 93 degrees C.
Janis holden
Been eating keto for about a year and a half.. this is the first bread recipe my husband and I both LOVE ❤️ Thank you so much!
Mona
The best keto bread I’d ever have. It tastes like a real bread. I love it so much. Easy and fluffy. I make it every week
Pk
Can you bake this in a bread machine?
Wholesome Yum M
Hi PK, This bread does not work in a bread machine, but this recipe for Low Carb Almond Flour Bread does. Use the “Quick Bread” setting.
Steven
This is a wonderful bread. The texture is like a soft biscuit right out of the oven and firms when cooled. Great taste. We had it with homemade vegetable soup. Very easy to make.. I suggest that you use all the optional ingredients for best results.
Devin
loved it
Sammy
Hello, just wondering if the video is still available? I cant seem to locate it. Thank you
Wholesome Yum M
Hi Sammy, Yes there is a video. It’s located in the recipe card. If you can’t see it, check your browser settings to make sure you are not in ‘reader mode.’
Simon Rogers
Hi, just got this in the oven and it has risen a lot! kind of broken on the top like typical over risen bread would do. What did i do wrong? 🙂
Wholesome Yum M
Hi Simon, LOL! Enjoy your bread.
SandyS
Can you use a blender instead of food processor??
Wholesome Yum M
Hi Sandy, Unfortunately, no. The blender cannot whip your egg whites into stiff peaks. I recommend a food processor or stand mixer for this recipe.
Steven
This is a wonderful bread. Texture is like a sft biscuit right out of the oven and firms when cooled. Great taste. We had it with homemade vegetable soup. Very easy to make. I suggest that you use all the optional ingredients for best results.
Patricia
Thank you for your easy paleo bread which I combined with making the creme brûlée to use up the egg yolks.
It was absolutely fabulous, great texture and the coconut remained subtle and not overpowering.
I made it for my mother who has type 2 diabetes and my brother who is gluten intolerant. Both thoroughly enjoyed the bread and could not quite believe that technically it was not bread at all. They want more, please.
Well done you.
Patricia x
Susan E
First time baker of keto friendly bread….this was really good! It was a little hard, because I have a small food processor, but even though I stirred in the egg whites more than folded, the bread came out like your photo! I’m having a sandwich with it right now. Do you think I can do it in my stand mixer instead of the food processor?
Wholesome Yum M
Hi Susan, I haven’t tested this recipe with a stand mixer, but I think it should work fine. You would just need the ability to pulse similar to the food processor.
Laura
Hi! I followed the recipe with all ingredients suggested an beat egg whites to stiff peaks but my batter was kinda runny.. Have it in the oven now but not hopeful on outcome. Any ideas where I went wrong?? Thanks
Wholesome Yum M
Hi Laura, The batter may have been overmixed. The egg whites will start to break down and lose their structure if they are overworked. When adding the egg whites, you want to just do enough to combine the ingredients.
Olivia Huxstep
hi there, new to your site and very excited about it! I have just tried making this bread recipe, but when I combined half the egg whites, it wasn’t really a batter, but a ball, and as such, I couldn’t fold it into the egg whites properly – it definitely hasn’t combined / mixed well to form an even consistency, rather there are big lumps! Help!
Wholesome Yum M
Hi Olivia, Welcome! Did you take a moment to view the video for this recipe? That way you can see what the recipe should look like as you make it.
Sarah Lee
Hello wonderful recipe maker!! I’m new to baking, I don’t understand ratios for items yet when making tasty treats. I’m usually a strict recipe follower….with this said, what do you think if I put in 1/4 tsp of baking powder…you know, to give it the rise everyone seems to miss? Have you tried baking powder? Thanks so much!!
Wholesome Yum M
Hi Sarah, This recipe does call for baking powder, it’s the third ingredient in the recipe. 2 tsp of baking powder. I hope this helps!
Carly Culmstock
Hi, I combined some of this recipe with your low carb almond bread flour recipe and it came out great. It was cheaper (only 4 eggs) and quicker as no need to whip up egg whites. I used: 2 cups almond flour, 1/4 cup coconut flour, 3 tsp baking powder, 1/4 tsp salt, 4 eggs, 1/3 cup butter, 1 1/2 TBsp erythritol and 1/4 tsp xanthan gum.
Maya
Our family just started eating keto and I was really missing bread, thankfully I came across your recipe! It was absolutely delicious, thank you so much for sharing it! Also, I just wanted to say I made two loafs, one following the original recipe and one with some dried thyme, rosemary and parsley! They both came out SO good! Would highly recommend!
CBeen
Curious if you’ve tried this keeping the butter cold and solid and mix with dry ingredients to make a crumble before adding egg whites. The butter would create steam when it bakes which may create more of a rise.
Wholesome Yum M
Hi CBeen, I have not tried this method. Please let me know how it turns out if you decide to try it.
Bry
That sounds like a fantastic method – did you try it? How did it go?
Jojo
I used egg whites from a prepared carton. I used the electric hand blender and cream of tartar but I never got to that consistency you had. How long do you have to blend the egg whites for?
Wholesome Yum M
Hi Jojo, Carton egg whites will do the job, but for the best results, use a brand new carton of whites (or the freshest you can get)! It does take a little bit of time to get the right consistency peaks, but the cream of tartar will help you achieve stiff peaks.
Elaine
DELICIOUS! I just made this, melted and cooled the coconut oil but forgot to add it into the batter! I realized it once I had the batter in the pan, so I drizzled a bit over the top of the batter in the bread pan (about 1 tbs) and things turned out just fine. YAY! Since there was a coating of oil on the top it didn’t need to be covered halfway through. Definitely will be making this regularly.
Lynne Cover
Hello! Can you use ghee instead of regular butter?
Wholesome Yum M
Hi Lynne, Yes ghee will work just fine.
Rebecca
This is a very simple and tasty recipe that which can be modified easily. It is perfect for people living keto!
anita
wonderful bread worth the cooking time! tastes incredible.
Mary
Have almond allergies what can i use?
Wholesome Yum M
Hi Mary, A large portion of this recipe is almonds. I do have a couple of coconut based recipes like Coconut Flour Bread and Coconut Microwave Bread which may better suit your needs.
Darryl
So I finally gave this recipe a try and it made the whole house smell amazing. Unfortunately I only Stevia-Monk Fruit (Earth Mother Brand) so I used that in place of the sweetener recommended. This is my 1st time making bread at home, EVER. The bread did fall in on itself and is currently cooling but I’m still giving a 5 star rating because I’m sure it will taste just as good as it smells.
Next time, I will round out the batter in the pan before putting in the oven as you instruct. I missed that part =(
Michelle
Hi how many carbs in a normal slice please and how long does bread last for please
Thank you
Wholesome Yum M
Hi Michelle, Serving size is 1 slice, 1/2″ thick. The carb count is 1 net carb. This bread is best wrapped in parchment paper and kept at room temperature for a few days and can be moved to the fridge or freezer after that.
Heather
What can I use inplace of the coconut flour? The boyfriend is deathly allergic to coconut.
Wholesome Yum M
Hi Heather, Here are two other bread recipes that do not include coconut flour: Keto Flaxseed Bread, and Almond Flour Bread.
Donna Flanagan
Just made this and the whole house smells AMAZING!! I don’t give it 5 stars because it’s not thick enough for bread slices! I’m not sure why, but it’ll get used regardless! Thanks for the recipe! I wish I could post a photo!
Carla
Hi Donna, did the bread turn out pretty and white like the pictures. The bread recipes that I have tried that uses almond flour turn out brown. They taste ok but this one looks awesome. Thanks
Maya | Wholesome Yum
Hi Carla, Yes, this bread does turn out white!
Carla
MY, thank you so much for your reply!! In the process now getting the ingredients together. Can’t wait!!
LadyJ
Wow this bread is AMAZING!!! It is simple and quick to make, not very fussy and came out fantastic! I used all the optional ingredients and used egg whites in a carton. It came together in just minutes and was in the oven in no time. The bread smelled awesome while baking and make it difficult to wait for it to cool after baking to try it. But it is worth the wait and it is maybe the best keto bread I have tried yet! If you are looking for a great keto bread recipe, try this one – you won’t regret it! Thank you for sharing = )
Linda Aramoni
Hi, I´m alergic to coconut, what can I use instead?
Wholesome Yum M
Hi Linda, If you have an allergy to coconut, then perhaps you would be more interested in this almond flour recipe instead? Low Carb Keto Almond Flour Bread
Kai
Hi! The Almond flour recipe also has coconut OIL in it. What would your substitution be for the coconut flour in this recipe, or is it key in making the bread white and fluffy? Thank you! Recipe looks like it’ll be tasty.
Wholesome Yum M
Hi Kai, Butter works great in place of coconut oil. Enjoy!
COleen Keefer
What does everyone eat with this bread? peanut butter? french toast? Toasted Cheese? Please help.
Doris
Question: we LOVE this bread but after a couple days, it gets mushy. I use a thermometer and dont take it out of oven until it hits 200 or higher degrees. Do you have any suggestions on how to avoid the mushiness?
Wholesome Yum M
Hi Doris, How are you storing this bread? The best storage method for this bread is wrapped in parchment paper either at room temperature or in the fridge. Plastic bags will build up moisture and cause the bread to go soggy. I hope this helps!
Kathy
Terrific recipe for keto bread. First thing I did was take a slice, buttered it up and yum!
Amanda Stugart
Hello, I thought I had parchment paper but sadly i do not, i did buy 2 small foiled loaf pans, if i grease them well do you think it’ll still come out the same? Thanks so much.
Wholesome Yum M
Hi Amanda, Yes if you grease your pans well they should work fine.
Carolyn
I made this recipe last night for the first time. It was fabulous. I will be making it again. Easy and delicious.
Donna
I loved the texture of this bread! I made it non-Keto because I put in 1 T organic sugar (I can’t use any artificial sweetners) but I’ll make it again and just eliminate the sugar. I used Country Crock plant butter since my GF niece is also dairy intolerant. I think it was the best gluten free bread any of us have ever tasted! Thanks so much for the great recipe. Now to find some recipes to use up all those egg yolks!
david jones
HI Your recipes are awesome. The ads are unbearable, I realize this is a “free” site. There is so much going on as with a lot of recipe sites. The only thing your sponsors do is give me a negative impression of themselves. How about one ad at a time? Perhaps a subscription option w/o ads? I just want to make delicious food, not chase my cursor around a page that mimics a video game. Thanks for listening
Wholesome Yum M
Hi David, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Apriyl
Hello,
Would it be okay to use a bread maker for this recipe?
Thanks!
Wholesome Yum M
Hi Apriyl, This bread recipe will not work in a bread machine. It requires a dozen egg whites beat into stiff peaks, which a bread machine cannot do. Readers have had success make this other version of Low Carb Almond Flour Bread in a bread machine on the ‘quick bread’ setting. I hope this helps!
Julie
I looked everywhere for the video. here is what I see. there is no image to click on “below” and then it says see the video “above” it is not there other than the one for ordering products. I also tried the words that say for this wholesome yum recipe, but that is the product link. I tried the recipe. I think I made a mistake of whipping the egg whites and then waiting too long to put them into the dough as there was liquid underneath the stiff peaks after I scooped the 1st half out. I assume it re-liquified or I did not get down deep enough when mixing? (though pretty sure I did). I tried to whip again after removing the 2nd half that still peaked but no go. So may I assume that my bread was basically not risen due to the lack of the rest of the egg whites? I read some people cut back on them and it seemed to come out okay. I also added on time twice and could not get it to get to 200 inside, stuck at 190. I have not tasted yet, made it for my son as he is doing keto, want to see what he thinks. Hope to try again and make it work better…
Wholesome Yum M
Hi Julie, You may need to turn off your browser’s ‘Reader Mode’ in order to see the video. How long did your egg whites sit? They should be used right away.
Adam Bishop
Ad-blockers may also be preventing the videos from being displayed. Check that your browser doesn’t have any ad-blocker extensions enabled, or disable them temporarily.
Tina
Can you use Noosh Keto Almond Flour instead of the Blanch almond flour? Thx.
Wholesome Yum M
Hi Tina, I don’t have any experience with this product, but if the texture is similar to finely ground pure almond flour, then it should work.
Nicole Sparks
Hello, I couldn’t find any almond flour, so all I have is coconut flour and flaxseed meal. I’ve already tried a Coconut Bread recipe but all I taste is the eggs. I found this recipe with just using the egg whites instead of the whole eggs, but am wondering if I can substitute more coconut flour and flax seed instead of the almond flour? I know I would need more liquid for the coconut but do you have any other suggestions on a recipe I could try?
Maya | Wholesome Yum
Hi Nicole, This recipe would really need a lot of modifications to work without the almond flour, I just don’t have anything to recommend without testing it unfortunately. Which coconut flour bread did you try? This coconut flour bread gets good reviews and isn’t as eggy as many others. However, it’s pretty different from the keto bread recipe on this page which is a fluffy white bread. I have blanched almond flour available here if you can’t find any. 🙂
KetoOB
Probably the best keto bread recipe I have found! My 10 yr old son loves it! I want to say thank you so much for all of these recipes. Everyone I have tried has been great. Can’t wait to try more!
Amy Cook
I made this tonight and this bread is AMAZING!! I wish it would have risen more but the flavor is unbelievable. I also used the 3 recommended ingredients. Will definitely make again.
Pat
Can I use all almond flour and eliminate the coconut flour?
Wholesome Yum M
Hi Pat, I don’t recommend omitting the coconut flour from this recipe. If you are looking for an all almond flour bread, I suggest trying this one: Easy Low Carb Bread Recipe.
Jill Alcock
This is one of my favorite recipes as I make ice cream using 6 egg yolks. So a couple of ice cream recipes gives me 12 egg whites. Perfect for this recipe.
Sandy Billings
This was not easy for me. Tough to cook dinner and have to focus so much on each step of this recipe. In the end I felt like it was a bit high maintenance. Sure 5 ingredients, but many pieces of equipment and many minutes of runnning around.
In the end the bread was a solid 6. Maybe Im just a ditz….but I’m exhausted just thinking about making this again! Perhaps in the future there is a way to lessen the work. Thank you . Sandy
Maya | Wholesome Yum
Hi Sandy, Agree this might not be the best option to make in the middle of trying to cook dinner. Many readers find it worth it for white, fluffy bread, but there are easier options if that isn’t important to you. You might like my almond flour psyllium bread instead, which is more mix-and-bake.
Joanne S.
Can this bread be made in a bread maker? Thank you.
Maya | Wholesome Yum
Hi Joanne, I don’t recommend a bread maker for this one, but you can use a bread maker for this almond flour bread on the quick bread setting.
Esther Walker
My food processor is still in storage, can I use my blender to mix the ingredients?
Thank you so much for all the delicious recipes you provide, you are truly a life saver for the Keto people.
Wholesome Yum M
Hi Esther, The egg whites need to be whipped into stiff peaks, this can be achieved by hand, but it’s a lot of work! You cannot whip egg whites in a blender. The blender can be used to mix all of your ingredients until you fold in the egg whites at the end. Best wishes!
Julie R
I do not own a food processor. I saw that you answered someone that the egg whites could not be done in a blender. I have a fantastic hand blender that makes really good stiff peaks. Shouldn’t that be okay?
Wholesome Yum M
Hi Julie, If you can achieve stiff peaks with your hand blender, then the recipe should work fine. Enjoy!
Trish
Hi! I am so looking forward to trying this recipe – I really need a good bread – but I noticed you told Frances it’s totally ok to use a hand mixer – then later told Fritzie something a little different? I also only have a hand mixer and a blender with 14 speeds etc. Could you guide me with this? Any idea which one would be closest to pulse – maybe “aerate” But in closing — which you think is better. Mixer or blender?? Or hand fold? I REALLY want this recipe to succeed. Thnx – so Excited to try!!
Wholesome Yum M
Hi Trish, A hand mixer is fine for this recipe. When you get to step 5 in the recipe is where the pulsing action needs to take place. What you are trying to do is incorporate half of the egg white mixture with the rest of the dough. Try to pulse your hand mixer (on/off) to combine, try not to overmix this dough or you will lose volume from the egg whites. Step 6 you will gently fold the rest of the egg whites into the dough. Again, you don’t want to lose any of the volume you created by whipping the egg whites, so fold until there are no longer any white streaks and move on. Best wishes, enjoy your bread!
Tracci Dorgan
Hi, yesterday was the second time making your bread. Everyone liked it so much the first time that it was gone in one evening, so, I thought I’d double the batch (thinking it would last longer, I was wrong… It’s all gone)…
But this time the bread stuck to the parchment paper, any suggestions on that?
Also, what would happen if I used whole eggs?
Thanks!
Wholesome Yum M
Hi Tracci, Using the whole egg would make this loaf very dense and heavy. I don’t recommend using the whole egg in this recipe. As for the parchment paper -double check to make sure your parchment is double sided (most brands are). If your sticking issue persists, you can lightly grease your parchment to help remove it cleanly from your baked goods.
Beth Jones
I would put in your recipe notes where you beat the egg white to use a glass bowl as plastic usually has absorbed oils from other uses, it makes the whites firm up much faster.
I usually make 2 batches. After the 1st one is mixed and in the pan, I let is set and “rise” until the 2nd batch is ready to go into pan. I then bake the first pan but at the 30 minute time when you tent it, I put in the 2nd loaf pan.
When you take the 1st pan out, you tent the 2nd one. My loafs DO rise.
I have pictures of them but do not see how to attach them.
Lauren Palermo
This is the second time that I made the 5 ingredient keto bread. It is only 2 inches tall. What am I doing wrong? Please help. Thanks.
Maya | Wholesome Yum
Hi Lauren, This is not a super tall loaf, but taller than 2 inches. Did you use a larger pan than listed? That would make it shorter. It could also be that some of the egg whites deflated when folding. I hope you still liked it otherwise.
Hiba
Can we substitute the coconut flour for almond flour?
Wholesome Yum M
Hi Hiba, No, that won’t work. If you want to make a bread that only uses almond flour, I suggest making this one.
rini9
Great recipe! Very similar to white bread. Personally, I will leave out/ decrease the Erythritol next time but otherwise lovely. Thank you- your recipes are awesome:)
Mike
Hi – made this bread for the first time and it turned out great. Just wondering what is the best method to store it after it cools.
Thanks!
Wholesome Yum M
Hi Mike, Wrap it in parchment paper and store it at room temperature for several days. If you prefer, you can store it in the refrigerator for up to a week.
Sophie D
I have to say the taste of this bread is absolutely fantastic! It’s not eggy and really ressemble the texture and taste of bread once toasted. I did have an issue though… I couldn’t get it to rise. The slides are approx 1.5 inches in height.
Here are a few questions.
1-when pulsing in the food processor I get the required crumble but when I add the egg whites, it doesn’t mix completely. I still see lots of pieces so I used my fingers to break them apart. Then folded them in the remaining half of the egg whites but again it was hard to fold to get rid of the lumps so I used my fingers again trying not to touch the batter too much. What texture should it have in the food processor? How many pulses? Is touching the dough a problem?
2-I used a box of egg whites vs 12 eggs separated. Does that make a difference? The eggs got stiff but I didn’t feel they were as hard as they could be even though they formed hard spikes. I can’t get cream of tartar (we are locked down and can’t find anywhere). Do you have another trick to get the eggs to get stiffer and stay stiff when folding?
Wholesome Yum M
Hi Sophie, I’m glad you are loving the flavor of your bread! Did you have a chance to view the video in the recipe card for this bread? It may help to have a visual when answering your questions. 1. When pulsing to incorporate the egg whites into the dry mixture, you can use short pulses or one long pulse as shown in the video. You will lose some air in the egg whites, but it is important to fully incorporate the mixture and not have those lumps you were talking about. You will add air back in when folding in the second half of the egg whites. Touching the dough should not be an issue. 2. Box egg whites will work fine, but they need to be as fresh as possible. If your carton has been opened for several days, then you may need that cream of tartar to get the egg whites to the correct consistency. Box whites can also take longer to reach stiff peaks. I hope this helps!
Lisa
Love this bread! First time making any keto bread and your instructions were great.
Tina Thompson
I had the same issue. I am baking it anyway and hoping for the best LOL I will maybe not pulse next time and run a constant til mixed.
Kayla
This recipe looks great! Do you have a suggestion of something to make at a later time using the 12 egg yolks?
Wholesome Yum M
Hi Kayla, Sure. This recipe for keto creme brulee uses 6 egg yolks. Additional egg yolks can be added to egg scrambles for breakfast. I hope you enjoy!
Dos
Hi! Thank you so much for sharing this. I tried to follow your written instructions to the t and got an interesting result. The end result came out great in shape and rose to my satisfaction, however it was pretty spongey and a little eggy, which I could have dealt with, but the worst part was the smell. It literally smelt like ammonia! I tried it and didnt get an ammonia taste, it actually tasted right, but the smell makes me worry of whether or not I’ll get sick. Do you have any idea of what I could’ve done wrong? There are a few possible issues on my end, let me know if you think these could be why: 1. I found a keto recipe for baking powder which calls for adding lemon to the baking soda(tried to make sure to maintain your recommended measurements). 2. I let the loaf sit out over night in the parchment paper as I forgot to properly store it. 3. The batter was pretty thick and couldn’t get the egg whites to fold into as easily as you described. Let me know what you think. Thanks!
Wholesome Yum M
Hi Dos, There are a couple of reasons why your bread could smell. 1. Swapping the baking powder with baking soda doesn’t always work unless you get the ratios of acid and base perfectly balanced. So it’s possible that your baking soda needed more lemon (acid) to balance the recipe. 2. Leaving your loaf out overnight.
Dos
Thanks again for the tips. I tried it a second time and it came out better but not quite what I was hoping for. The flavor is great but it is still coming out slightly eggy and dense and I was hopping for airy/fluffy. Could this be an issue somewhere in the egg white process? I try to make sure I have as stiff peaks as possible but maybe its still not enough?
Wholesome Yum M
Hi Dos, If you have cream of tartar then I recommend using it. It will help you achieve the best stiff peaks for the recipe.
janet
This is a great recipe! It was very easy to make and your instructions are perfect. I will definitely make it again and again. It is so nice to eat and bread that you don’t have to feel guilty about eating because it’s good for you. Thank you so much for your posts. I am looking forward to making more of your recipes!
Audrey Cook
Hi! I made the white bread and it smells so yummy! I only had 10 egg whites so that’s all I used and my bread is turning out fine, so far!
Thanks for the recipe!
Caroline
My mixture is pure liquid in the end You were not clear on mixing the egg whites in a different bowl. I have wasted 12 large eggs on this recipe that I cannot eat. I am very upset about this. The directions are not clear. I have used this website plenty of times for Keto recipes, and this one was the worst one to follow.
Maya | Wholesome Yum
Hi Caroline, Sorry to hear that the recipe was confusing for you. The instructions clearly say to use a large bowl to whip the egg whites, while the other ingredients go in a food processor first and get folded into the whites later. If there’s a part that is confusing, happy to help – let me know which step tripped you up. There is also a video above the ingredients on the recipe card that might help. Hope you’ll get the chance to try again.
Camilla
In response to the comment about liquidity and the misleading instructions, I don’t think it had to do with your instructions as much as it was that I did not know how to stiffen eggs. I did research later that if any yolk is present in the egg whites or if you use a plastic bowl, the eggs won’t stiffen. It may be helpful to add that into the instructions.
Wholesome Yum M
Hi Camilla, Thank you, that’s a great tip!
Karen Rosser
Maya, this may be the best keto paleo white bread recipe I have ever made! I used cream of tarter with the egg whites and they came out nice stiff peaks. I also used the Xanthan gum and a teaspoon of granulated stevia. I don’t like it real sweet but just a hint. The consistency of the loaf is like that of regular white bread. I followed step by step on your video. It came out beautifully!
Thank you for such a nice recipe that’s very easy to follow.
Candice
I just made this and it came out awesome! Two questions…
1) It rose really well before I rented it with foil then it sunk back down to a rectangular shape. Would it stay risen and fluffier without the foil?
2) have you tried adding dried herbs like rosemary to this recipe??
Thanks so much!
Wholesome Yum M
Hi Candiace, Great questions! 1. Tenting will not make a difference in how much the bread rises, but the temperature change of removing the bread from the oven to tent it may affect it. If possible, leave the bread in the oven while you add the tent. Keeping it at a consistent temperature will help your bread to keep its shape. Please know that some deflation is normal once you remove it from the oven, but if you are losing more than half it’s height, it may be due to that temperature differential. 2. I have not experimented with adding dried herbs, but that sounds like a lovely addition! Please let us know how it turns out if you decide to give it a go!
Frances
Is a food processor necessary? I do not have one, I’m afraid. I only have a stand mixer and blender. Thats it. 🙁 will it still work?
Wholesome Yum M
Hi Frances, A stand mixer will work fine for this recipe. Enjoy!
Katie Parano-Friesen
Wow! How fun. This was easy to make and came out GREAT on the first try, thanks to all the tips and tricks.
We used a standard 9×5″ loaf pan, and were only able to get thirteen 1/2 inch slices. Obviously this will change the nutrition info per slice if you’re dividing the recipe by 18. We’ll try the smaller loaf pan next time. How many slices did everyone else get?
Thanks again! Xoxox
Sheri
I was able to get 13 slices out of mine.
Stephanie
I am struggling with bread results that have a globby like taste when eating. I think it may be the psyllium husk powder. I wonder if the bread will turn out the same if I omit this ingredient??? Not sure what to do. Help!
Wholesome Yum M
Hi Stephanie, This recipe doesn’t include psyllium husk. For those that do, they provide structure and elasticity to the recipe and are best left in. The flavor of psyllium husk is very neutral, so it shouldn’t impact the flavor of your bread recipe.
Priscilla
Can you use powered eggs?
Wholesome Yum M
Hi Priscilla, As long as they can be whipped into stiff peaks, you will be fine.
Kellie Anderson
This is the best keto bread I have ever tried, and I have tried quite a few! I used all the suggested ingredients and it turned out amazing! Excited to try more of your keto recipes!
Taylor
Made this recipe using all the ingredients except the cream of tarter. The bread was OK. Cooked through to 200 degrees and not mushy but still too moist and sponge like. I tried toasting the slices and then made a sandwich, that was tolerable but I was expecting better. I make keto muffins all the time that are more bread like in texture. Do you know what I could have done wrong?
Maya | Wholesome Yum
Hi Taylor, It’s possible that the ingredients were not mixed enough during folding, creating some pockets that were too moist. It’s a delicate balance between folding enough to make it uniform but not so much that the egg whites break down. This is the key to this white, fluffy bread, but if you prefer a chewier bread, try this almond flour bread recipe instead.
Sandra
Hello, Maya: I’m so anxious to try out this recipe. But…is there a way that the tips and the recipe could be printed out separately? The tips to your recipes are such a tremendous help. Could you please create a way via a click button for just the tips alone? Then they could be referred to more easily by those of us that really need those tips at hand. Please let us know. Thank You.
Maya | Wholesome Yum
Hi Sandra, Thank you for the feedback. I don’t have that capability currently, but in the meantime hope you’ll continue to access the tips on the website – people coming back is the only way I support my family with the work I do creating these recipes.
Fritzi Wellman
I’m looking forward to trying this bread. I don’t have a food processor and I wondered if a hand mixer could be used instead? Thank you!
Wholesome Yum M
Hi Fritzi, You could try a hand mixer but it would be tricky – you’d have to “pulse” it, which isn’t really how a hand mixer is usually used, but otherwise the egg whites could deflate. You might be better off gently folding by hand instead.
Megan
The bread smelled and looked decent but even in the oven the middle deflated and then when cutting it, it just fell apart. Only extra ingredient I added was cream of tarter and I used liquid egg whites. I did make it with a kitchen aid mixer and did fold in the almond mixture.
Wholesome Yum M
Hi Megan, Did you make sure to use fresh egg whites (or carton egg whites)? The fresher the better. Also, did the egg whites get whipped into stiff peaks? Anything less than stiff peaks and your bread will not have the correct structure needed.
Anu
Thank you for the recipe! I used 2x gelatin in place of xanthan gum, carton egg whites, ground up whole almonds (almond meal), and cane sugar. Turned out great! I’ll make 1.5x next time to fill up the loaf pan.
Taylor Bates
Ok so this might be too much to ask but I can’t decide between this recipe and your other recipe that’s supposed to be more like wheat bread. I’ve tried a bread recipe before (not yours) that was too eggy so I’d like to use less yolks next time. I like using coconut flour and I also don’t mind using psyllium husk. My husband and I prefer wheat bread over white bread so here I am trying to figure out which recipe of yours to try. LOL
I wish this recipe used psyllium husk and more egg whites, less yolks. I’m not sure how to adjust.
Wholesome Yum M
Hi Taylor, I think you may be interested in this bread recipe for Easy Low Carb Bread. It is more like wheat bread than the Easy Paleo Keto Bread Recipe, which is more like white bread. I hope this helps!
HawaiiGirl
I’m so excited to try this out! I’m on my first week of Keto, and the thing I miss the most is a slice of toast with breakfast. I have all the ingredients – even the ‘extras’ – EXCEPT coconut flour. Is it okay to go ahead and replace the coconut flour with almond flour? Thanks so much.
Wholesome Yum M
Hi Hannah, Welcome to your first week of keto! The texture will be different without the coconut flour, but the recipe should still work. Increase the amount of almond flour to 1 1/2c, and use the optional extras if you have them on hand. Best of luck to you on your journey!
HawaiiGirl
Thanks for the help Maya! I went ahead and made a quick trip to the grocery store and picked up the coconut flour. This bread turned out AMAZING! I used all the extras – xanthan gum, cream of tartar and sweetener. It smelled wonderful coming out of the oven, and it tasted even better! I finally got that slice of toast for breakfast I’d been missing. I am 1lb down, with 8lbs to go before I reach my goal. Thank you so much!
Hannah
Mia
Hi! I have made some of your other recipes and have loved them, so thank you. Do I have to use traditional egg whites or can I buy a carton of egg whites? Thanks!
Wholesome Yum M
Hi Mia, I have only tested this recipe with fresh, but other readers have reported success with carton egg whites.
Maria
So I cooked it for about an hour and 15 minutes it still sounds squishy in the middle? The top is done but the center isn’t?
Wholesome Yum M
Hi Maria, Did you tent the bread after the 40-minute mark? Did you let it continue to bake for another 45 minutes? The best way to tell if it’s done is to check for an internal temperature of 200 degrees F.
Maria
Yes ma’am I did cover it with aluminum foil. Could it have been because I didn’t use the extras? It was still making a squishy sound in the middle the top and bottom were done but the middle part wasn’t.
Wholesome Yum M
Hi Maria, The extras are nice, but they are just what they claim – extras. They aren’t necessary to make a beautiful loaf of bread. It sounds like your bread may have needed a bit of extra time in the oven. Oven temps can vary a little, so it’s possible that your bread needed to bake a little longer.
Kimberley Guy
I made the oopsie bread and the keto white bread. i was surprised that it was good as it was. Will be trying the more of your recipes.. Thanks you for sharing your recipes. I reach for your site on a daily base for ideas for Keto life style..
Ploy Muenprasitivej
I made this with my friends last week. It turned out pretty good, but the bread did not rise as much as I expected, so I would like to know whether there are ways to modify this recipe to make the bread rise more or not? I also used liquid egg whites for this recipe. Do you recommended to use whole eggs instead?
Wholesome Yum M
Hi Ploy, Many readers have commented about doubling the recipe with success. They have reported much larger loaves of bread. Liquid egg whites should work, but make sure they are fresh. Fresh will give you the best possible results.
Laura Houck
Made this last weekend. Love it so much and taking it as a sandwich to work every day for lunch. This is the best bread! Way better than regular bread!
Phyllus Lattimer
We enhanced with extracts.
Lesa
WOW! That’s my first response to this bread. It looks & behaves like bread should. Best complement I can give is our 26 year old son ate a slice and said apologetically, “I can’t taste the difference from other breads.” We had to laugh because that was what we had been looking for. Can anyone do it? YES! I am now in a wheelchair, so my husband, who has never done our baking, step up and baked it! And did an outstanding job! Way to go, found your site and have a link to it on the home page of my tablet! Thank you!
Jen
This may actually save my diet. I made it according to the written directions. I added all the optional ingredients and cooked it for 40 and 40. Mine needed a bit longer then 40 min to brown but that was fine. I just tented it a bit later. This bread is delicious!! I think I can do keto if I have this around. One question though….Do you think it would be ok to double the recipe to get a taller bread?
Wholesome Yum M
Hi Jen, I have not tried this, but other readers have reported doubling the recipe for a taller loaf with success. I’m thrilled you love it!
Keri
Has anyone successfully swapped out the coconut flour? The texture is great, but all I can taste is coconut (and I hate coconut lol!)
Jessica H.
It tasted very eggy and still felt grainy. While making it, it seemed very funny as well not much of a thicker concistancy like the video shows. I tried using it for toast or as bread for a sandwich and it just did not taste good. Did I do it wrong or is it just me?
Wholesome Yum M
Hi Jessica, It sounds like something didn’t go correctly. The video should give you a good idea of what the batter should look like before baking. I hope you decide to give it another shot.
Janet
The recipe sounds great but unfortunately I cannot use Almond Flour. Is there a substitute with More of the coconut flour? How much would that be?
Wholesome Yum M
Hi Janet, You may be interested in this recipe for Coconut Flour Bread.
Mandy
Is this recipe truly Keto as it calls for baking powder which usually consists of cornstarch? Is there an alternative baking powder without cornstarch?
Wholesome Yum M
Hi Mandy, It’s really difficult to find a baking powder without cornstarch. You can make baking powder at home, but it will still require a starch to get the chemical reaction. I’ve seen some homemade recipes include tapioca starch. Tapioca is not keto either but keep in mind, you are using a negligible amount and it is a good alternative to cornstarch if you need to avoid it.
N
Can I make this in a bread maker.
Wholesome Yum M
Hi N, Readers have said that this bread turns out well when made on the “Quick Bread” setting.
SUSANA VARGAS
Can liquid egg whites be used in this recipe?
Wholesome Yum M
Hi Susan, Other readers have reported success with liquid egg whites.
Cathy
Can I use egg white substitute? Gone through many comments and I cannot spot an answer to this. Please assist. Thanks
Maya | Wholesome Yum
Hi Cathy, What kind of substitute are you referring to? Do you mean carton egg whites or a different ingredient altogether? Carton whites will work but you’ll need the cream of tartar. If it’s an alternative ingredient altogether, it will work if it’s a substitute that can be beat to stiff peaks.
Debbie
Where is the list and amounts of ingredients? Like most folks we like a list before the how to. This helps us shop and pull stuff out of the pantry. I haven’t tried this on yet because, while I found the ingredients I don’t know how much of each to use.
Wholesome Yum M
Hi Debbie, The list of ingredients and amounts are found in the recipe card about halfway down the page. If you can’t see it, then you may need to turn your browser’s ‘Reader Mode’ off so you can view the card. If you are not interested in reading through the post before viewing the recipe, you can click the ‘Jump to recipe’ button just under the title. I hope this helps.
Jamie
Hello I just started Keto and came across your website. I have made the bread (delicious!) and the chaffles, also really good! One thing I would suggest is the pop ups on your site! Oh my goodness, when I open for a recipe there are probably 5 popups I have to X out of before I can see the recipe 🙁
Wholesome Yum M
Hi Jamie, Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Chris
How large a loaf pan is used for this recipe? I used an 8 × 4 because the pan linked was close to that but it expanded a great deal over the top and looks nothing like the squared bread in the photos.
Wholesome Yum M
Hi Chris, An 8×4″ pan was used for this recipe.
Max
Thank you so much
Alissa
Hi! Thanks for this recipe, I tried it today and it’s great. I wonder how best to store it? Not sure if it will get soggy in a ziploc…
Wholesome Yum M
Hi Alissa, This bread recipe is best stored at room temp or in the fridge, lightly wrapped in parchment paper.
LynnNM
I made a loaf of this bread yesterday for the first time and I was delighted as to how much it tasted like “real” bread! It browned nicely and I didn’t have to tent it. It domed like real bread, although I did use my new 9”x4” silicon loaf pan. I’m sure that helped. It also did not stick at all to the pan, which was a relief! We live at about 6,000’ in elevation in our beautiful Northern New Mexico mountains, and so I baked it for 45 minutes at 325-degrees, which was just right. The only problem that I encountered was my own fault. I was not going to throw away an entire carton of eggs just for the egg whites and so I used my (high quality) dehydrated egg whites and reconstituted them with water according to the package directions. Oh my gosh, I got a huge bowl of whipped egg whites! Huge! And even though I kept this at room temperature, I could never get the egg whites to stiffen up. They just stayed soft peaks. And so I had to judge how much of this whipped mess to actually fold into the bread batter. I must have gauged it pretty well using most of it m, as the bread turned out great. But, in the future I recommend using only the pre-packaged carton of liquid egg whites. And, perhaps whip them chilled? This bread has a great flavor. It’s dense enough to slice easily for sandwiches. Oh, and I did use the psyllium powder and Xanthan gum, but did not have the cream of tartar. I will definitely be making this again on a regular basis!
Cherie
I have tried so many bread recipes. I watched the video first and then made 2 loaves. They came out awesome! This is my favorite recipe. Anyone can make this if you follow the directions. Thank you sooooo much!
Lorelay
I reduced the cooking time a bit, since the top was tanned already and the inside was done to perfection. My husband and I love this keto bread and we plan to make it often. Your recipes are awesome, I just don’t love the ads as much, especially when they pop up over the recipe when I have my hands dirty and cannot close them.
Wholesome Yum M
Hi Lorelay, Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Lori Turnbull
Will prepackaged egg whites work in this recipe? Thanks
Wholesome Yum M
Hi Lori, Yes, that should work fine.
Cyndi Sunderland
I’m interested in making this, It sounds delicious I was just wondering because it says a special size pan,I’m wondering is it just for one pan of bread or is it for two? I want to order the pans but I want to make sure if I need one or two?
Maya | Wholesome Yum
Hi Cyndi, The recipe makes just one pan.
Jesse
Recipe says “Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes.”
Video says “BAKE FOR 40-45 MIN” then shows browned bread being pulled out of oven and sliced. No tenting or additional baking.
???
Wholesome Yum M
Hi Jesse, Please follow the instructions in the written recipe. I apologize for the confusion from the video.
Darcy
Hi, I need to follow. Gluten free and dairy free diet, but also cut down on fat, due to high cholesterol. Your recipes use butter or coconut oil, can I use a sunflower spread/dairy free spread instead? I am struggling to find good gluten free bread, it all tastes like bland crumbly cake, and is often gritty, so I want to make my own, but no idea where to start. I am intrigued to try this bread recipe if I can sub the butter out.
Wholesome Yum M
Hi Darcy, As long as the butter substitute you are using has the same properties of butter (melting, etc.) then it should work fine.
carolyn quinn
I loved your bread the taste was good and it was light. The only thing I wish is that it would rise a little higher so the bread would be more of the standard bread size. Just wanted to get this out before I left a rating. I’ve already subscribed.
Blake Gority
If you dont have a food processor can you use a stand mixer?
Wholesome Yum M
Hi Blake, You may not achieve the exact same texture, but a stand mixer will work fine for this recipe.
Sheryl
AWESOME! I’ve failed so many times trying to make Keto bread that my hubby gets nervous when I try again. THIS RECIPE WORKS!!! Thank you so much!!!!
Kathy Anderson
Getting ready to make this bread. Wondering, would it be a good idea to use convection setting on my oven?
Wholesome Yum M
Hi Kathy, I would just use the regular oven function. Enjoy!
Ann O
Anyone else not able to find the actual recipe?
Wholesome Yum M
Hi Ann, Your browser may be in ‘Reader Mode.’ That will need to be turned off in order for you to view the recipe card. It will be located about halfway down the page.
Nina
I used your recipe for my first attempt at making keto bread and I couldn’t believe it turned out at all, let alone that it’s so perfect and delicious! This bread really adds a new dimension to my keto diet.
Petunia
Amazing! My husband looked at me like I had 3 heads when I added the whipped egg whites. He’s a believer now! I found cream of tartar a must if using carton eggs.
Great recipes, Maya. Thank you. Very valuable in keeping a diet from being boring.
Anita VanGundy
I just made this bread. Although my egg whites did not peak(we were expecting storms and that effects it sometimes), I still made a beautiful loaf that tasted wonderful! Quick question, however, how is the best way to store it and for how long other than freezing.
Wholesome Yum M
Hi Anita, Wrap your bread in parchment paper and either leave out in room temperature (where it will last for a few days) or in the fridge (where it will last for about a week). Enjoy!
sarah
I LOVE this bread recipe. It’s helping me to really stick with it. I tried a keto diet a few months ago and just couldn’t stick with it, but then I found this tool to feed my body the exact nutrients I need.
Kristy
Can you just use all almond flour instead of coconut flour, only asking cause I have everything except that in my pantry??
Wholesome Yum M
Hi Kristy, I can’t guarantee the results, but you could try increasing the amount of almond flour to 2 cups and omitting the coconut flour. Best of luck!
Randy Dauchot
So happy to eat bread again! This is delicious! Thank you.
Della Hall
Made this & love it. Was wondering though can psyllium husk powder be added to it? I’m trying to incorporate more fiber.
Wholesome Yum M
Hi Della, I wouldn’t add psyllium husk powder to this recipe. If you are interested in a bread recipe with psyllium husk, then check out this Easy Low Carb Bread Recipe.
Debbie
Excellent! I loved this. I only used a fork instead of the food processor to save clean up and still loved it.
Sheela
Hi,
I bought same coconut and almond flour. But for rolls or bread, it is not forming as dough.
Please suggest.
Wholesome Yum M
Hi Sheela, This bread batter does not come together like a traditional bread dough. Please take a moment and view the video in the recipe card so you can see what the batter should look like.
Debbie
Delicious
Used the swerve, gum and cream of tartar
Will be making a lot of these loafs!!
Thanks and keep up the good recipes
Kathy Vanburen
Can you double or triple up the recipe and use a full size loaf pan. I haven’t made this yet, but I’m so excited because I Just started a keto diet after doing a low carb. It was getting too hard for me because I love my carbs. When I go to buy the coconut flour, does it have to be blanched like the almond flour…
Wholesome Yum M
Hi Kathy, Just for clarification, Keto is less carbs per day than a low carb diet. Keto is generally 25 carbs or less per day, and low carb is 100 or less. Coconut flour is not blanched, so nothing to worry about there.
Praty
Can I use egg white powder for this recipe?
Wholesome Yum M
Hi Praty, Yes, that should work fine. Reconstitute per the instructions and whip into stiff peaks.
Brooke Durham
When searching a keto bread recipe I thought for sure I would have a much more difficult time finding a good one. Not only have I never made bread before but I never thought it possible to be able to make keto bread from home. But I was able to make an amazing loaf of bread out of this recipe and I will be making plenty more in the future! Even my non-keto boyfriend likes my bread more than his own!
Gina
Made this 2 times. The 2nd batch turned out much better and more delicious . I use coconut sugar in place of the sweetner listed. However, I am having trouble with the egg whites and the consistency pictured. My egg whites turn into a foamy meringue. I have made meringue before, and I knew it would stiffen up, and it did. Otherwise the rise was much better on the 2nd attempt and looked very much like the bread pictured. I seemed to fold in the mixture better 2nd time around. 1st time it looked like I had pockets of uncooked dough though the temp reading at 2 locations showed above 200 deg F. I blamed it on not folding the mixture with the eggs well enough.
Alyssa R
I would really like to try this recipe but I always hate having leftover egg yolks! Is it possible to use the egg yolks in the recipe by just adding it after whipping the egg whites? I don’t mind the eggy taste, I’m just concerned it won’t cook right.
Wholesome Yum M
Hi Alyssa, The yolks would change the texture of the bread and make it much more dense. I would not recommend doing this. Is there another recipe that uses egg yolks only that you would like to make? Here is a recipe for Creme Brulee uses 6 egg yolks.
Connie
You can buy egg whites in a carton
Corey Walker
You could always use the egg yolks to just make scrembled eggs, and turn it into a good breakfast to go with the bread!
Amy Alexander
This recipe is the closest keto version of real bread that I’ve tried! I could hardly believe the texture when I cut into it! The air pockets make it look like actual bread! Plus it toasts amazingly!! I was looking to make a keto version of avocado toast and this bread worked out beautifully! Definitely going to be making this again!!
Osakamoon
Made your darker bread just now–really good. Tryng this one next.
Dalia Brito
Thank you so very much for this recipe! I used it to make stuffing this Thanksgiving. I started by toasting it in oven then cubed to look like regular stuffing! My family loved it. ❤
Colleen Heslup
I watched the video for the easy paleo e keto bread 5 ingredients and it said how long to bake the bread. But the typed recipe adds an extra 30 to 45 minutes in the oven. Which one is correct before I start baking it??
Wholesome Yum M
Hi Colleen, Thank you so much for asking! The recipe card has the correct method. Bake for 40 minutes, and then again for another 30 – 45 minutes tented in foil.
Renee
The batter was very watery when I put in the pan. Is it supposed to look like that? I watched the video and the egg whites were whipped until the peaks stood up. I’ve never whipped egg whites before so I’m new to this. I’ll update when the cooking is done. Just wondering if I’m on the right track.
Maya | Wholesome Yum
Hi Renee, No, it should not be watery. It sounds like you didn’t whip the egg whites to be stiff enough, or they broke down when you mixed them with the other ingredients (need to use a gentle folding motion). Take a look at the video again to see how the stiff peaks should look.
Marian O.
Cream of tartar helps with the whites in getting them to fluff and peak as they should
Blake
Since I went Paleo and actually before when I was just gluten free, I missed white bread sandwiches, this does the trick! I actually double the ingredients to get a taller more loaf like bread and it works great!!!
Sue
For Keto, this bread is awesome! I have made it a few times, once with almond meal instead of blanched almond flour.. came out equally as good, just gives the look of a wheat bread. I slice it up once cool, and leave it on the counter for a few days. Then whatever is left goes into the fridge where it lasts for at least a week (if it actually lasts that long.) I like having bread around when doing Keto.. it helps with ease of a last-minute meal. Think Turkey sandwich, avocado toast, egg or chicken salad sandwich! Thank you!
Carol
Hi Maya,
I’ve been on Keto for about a week. I’m one of those people who said I could never give carbs or sugar. I’m still not sure that I am, but for week one so far so good. I made your keto bread and it really helped me get through the weekend. I had a brunch to attend at a relative’s house and I was able to bring this bread, toast it up and partake of all the toppings they had to offer. And as I’m typing I’m eating a tuna melt made by frying the bread in butter and topping with cheese and Tuna. I feel like I’m eating a real lunch. So for now, thanks for helping me power on!
Katie
Great! I added all the optional ingredients and it made it taste great. Even better when toasted!
Nikki
I have egg whites in a carton – is this okay to use?
Wholesome Yum M
Hi Nikki, Yes that is fine.
Kelly
Hello! I just made this for the first time! Instructions were great!
I did find it slightly soft in the middle – people have said “eggy” – I’d say that’s what it was. Delicious, but would it be “drier” or less spongy if I leave it in the oven a bit longer?
Thanks!!
Wholesome Yum M
Hi Kelly, Yes, it sounds like it could have stayed in the oven a bit longer to bake through the center better.
Lynn delgado
Recipe sounds great. I love the smell of yeast Have you made one with yeast that is Keto friendly
Wholesome Yum A
Hi Lynn, I don’t work with yeast often but I did use it in my keto soft pretzel recipe!
Laura
Really miss bread! Made per recipe including options. Looked really good. Sliced good. But it had spots and tasted very much like eggs. Could not get past egg taste. Next day made grilled cheese sandwiches. Texture was good and sandwich looked great. Again tasted too much like eggs. May try again using less sweetner and lots less eggs. However I will be trying your other recipes.
Maya | Wholesome Yum
Hi Laura, Sorry to hear that! If it had spots, most likely it needed to be folded a bit more. Hope you’ll try again or if not then try one of my other keto bread recipes. 🙂
Colleen
Well, I made your Keto bread and was disappointed. It tasted very eggy! I over cooked it like you said and it was still too moist. (I even used thermometer). I’m wondering about maybe an altitude issue since I live in Denver. If I make it again, I’ll try less egg whites. But it still didn’t taste anything like bread. I’m having trouble switching to Paleo! Help.
Wholesome Yum A
Colleen, I’m so sorry to hear that! You might want to try some of my other low carb bread recipes instead — I’m not sure what happened here.
Ann
Is it possible to make without a food processor?
Wholesome Yum M
Hi Ann, The recipe will still work without a food processor, although the final result might not be quite as light and fluffy.
Karen
Great recipe! I even got my husband to eat it. I was wondering since I am not a real fan of coconut if there was another option? Protein powder?
Thanks for all the great recipes!
Best,
Kar
Wholesome Yum M
Hi Kar, I’m not sure this recipe would work without the coconut flour.
Noreen
I wish I could say good, but the next day after wrapping in Press ‘n Seal and put in Tupperware it was wet and soggy tasting. A no-go!
Maya | Wholesome Yum
Hi Noreen, The issue was the plastic wrap. This bread collects moisture easily and don’t recommend wrapping it in plastic. Instead, you need something that will keep away moisture, such as parchment paper or even paper towels. Toasting it can also help.
Della Hall
If you read the article she said don’t wrap in plastic for this exact reason
Kelly L.
How am I JUST coming across this recipe after almost two years of being keto? This is THE ONE!! After I made the first loaf, I knew this was going to be used for my Thanksgiving stuffing. I did a test run, and, no lie, you cannot tell that this is a keto stuffing! I’m downright giddy! So I made six loaves of this amazing bread today and put them in the freezer for Thanksgiving. Thank you from the bottom of my heart for this recipe. I’m making two more loaves tomorrow for sandwiches and toast. Oh, and I used all the ingredients, including the optional ones, and the results were perfect. Hands down the best keto sandwich bread out there (and I’ve literally tried dozens).
Karen
Kelly,
I am also going to make this bread to use for Thanksgiving stuffing. Can you share what recipe you are using for the stuffing? And have you made it before?
Jasmyn
Kelly, I’m also curious which stuffing recipe you used as well. My bread is currently in the oven to be used for Thanksgiving stuffing as well.
Beck
Kelly L. Would you be interested in sharing how you made it into stuffing for Thanksgiving? This is exactly what i was looking for and it would be a huge help? Thanks
Noreen
Can I use egg whites in a carton? That’s a lot of eggs- 12 and if I don’t like the bread……
I am just so hesitant as all Keto breads I have bought or made so far have a spongy/rubbery taste. YUCK!
Maya | Wholesome Yum
Hi Noreen, Yes, you can use carton egg whites. You’ll definitely want to use the cream of tartar to help them achieve stiff peaks, and it may be easier if they are at room temperature.
Kimberly Christie
Would you use the same ratio for carton egg whites? My carton says 3 Tablespoons equals 1 egg white. That would amount to 2 1/4 cups egg whites (not 1.5 like your recipe states).
Maya | Wholesome Yum
Does it say 3 tbsp = 1 egg white or 3 tbsp = 1 egg? A whole egg is 3 tbsp, an egg white is 2 tbsp. 🙂 The cups amount in the recipe is the right amount either way.
Noreen
Can I use regular baking powder verses gluten free?
Maya | Wholesome Yum
Hi Noreen, Yes, any kind is fine. Many are naturally gluten-free but doesn’t matter if that isn’t important to you.
Noreen
So it’s not eggy which is good to hear, but every bread I have made or bought has a spongy, rubbery taste when chewing. Please tell me this bread does not have that taste!?
Wholesome Yum M
Hi Noreen, I don’t believe this recipe has that texture you are describing. It is very close to conventional white bread.
Susan
Delicious
I use this bread for everything.
Recently made meatloaf and crumbled this bread as my binder instead of bread crumbs.
Yummy
Barbara
I find that baking with Almond Flour comes out more like corn bread consistency. This recipe seems like it would be more bread like and I intend to make very soon. Could you PLEASE give a suggestion for using THIS bread recipe and adding lemon and blueberries? What might happen if I just add those two ingredients (too much liquid?)?
I made your recipe for lemon blueberry zucchini bread and while the flavor is good (thank you!) I just really don’t care for the gritty corn bread like texture. I just need suggestions on how to modify.
Thank you!
Maya | Wholesome Yum
Hi Barbara, I haven’t tried making this recipe into a lemon blueberry bread, but what you’d want to do is add a bit more sweetener (a few tablespoons? depending on how sweet you want it), lemon zest (not lemon juice to avoid too much liquid), and fold in blueberries carefully to avoid breaking down the whites. As for the other recipe you tried, it shouldn’t be gritty (though this one you’re looking at is definitely more fluffy) – did you use a super finely ground blanched almond flour?
Christine marie Rubio
Hi. Just wondering if i can use breadmaker.
Wholesome Yum A
Hi Christine, I haven’t tested that myself but others here have used the “quick bread” setting successfully!
Monica
Love this recipe! I use all the optional ingredients. A tsp Monkfruit sweetener. Two Tbsp psyllium powder for the best results – firm and slices easily. Tried one without psyllium (I ran out) but it didn’t hold together as well. I wrap the loaf in a lint-free cotton towel and freeze. You don’t need a food processor. I beat the egg whites, move them to a separate bowl, then use the mixing bowl for dry ingredients and proceed. Seems to work just fine and with less cleanup. My favorite way to eat this is to toast it. Delicious, thank you!
Jerry Randell
Delicious
Patricia
This is definately the best keto bread I have made, even my kids liked it.
No almond flour or eggy taste like all the others!! Going to make it again.
I added about 1/2 tbs of Swerve confectioners sugar. Thanks so much for the recipe.
Mary-Marg
I’m notoriously pathetic in the kitchen. But since being on the Keto diet, learning how to try new recipes has become a necessity for me. I think the food I most miss has been bread; so I’ve tried several different recipes in the hope of finding one I actually like. Yours is the only one I can honestly say that I really love! I was sure I had messed up another recipe when I poured it into the bread pan. But it came out smelling fantastic and tasting even better. Thank you for sharing it. Keto on!!
P S. I ordered your Keto recipe book and it’s due to arrive tomorrow. Guess I’ll be using my kitchen more often now.
Todd R
Hi. I made this bread last night and I was loving it at 20 minutes in the oven; it was raised up tall (over the edge of the pan by an 1″!!) and looking great……then….. Sometime between 20 minutes in and “tenting time”, it fell flat 🙁 Any reason you can think of for this deflating mid baking?!?! Still loved the taste though!!
Thanks,
Todd.
Wholesome Yum M
Hi Todd, I am sorry your bread deflated mid-bake. The most common problems that occur with this recipe are either that the batter was overmixed or the baking powder was either expired or mismeasured. I hope you decide to give this recipe a try again soon!
Patti B
This was my first attempt at making keto bread. The texture was spot on, but that small amount of coconut flour was overwhelming for me..I will try the almond flour-only recipe.
Albert
Can you double this recipe??
Wholesome Yum M
Hi Albert, Other readers have reported doubling this recipe with success.
Angela Bush
I followed all the instructions but only used the Cream of Tartar as an extra. The bread came out really salty and bitter tasting. I’m afraid it was inedible. It also took 15 minutes to stiffen the egg whites and even then, they weren’t stiff enough. Can you offer any advice on this?
Maya | Wholesome Yum
Hi Angela, Did you by chance use baking soda instead of baking powder? That’s a common accidental swap and would make it both salty and bitter. The egg whites do need to be very stiff for the bread to be fluffy enough. Having them at room temperature first, along with the cream of tartar, would help. Also, although it’s possible to whip carton egg whites, it tastes much longer than whites from whole eggs.
Lisa
Best keto bread I’ve made. I added all optional ingredients.
Gwendolyn Web
Omigosh! This bread is just delightful! DH (dear husband) and I started a no carb diet 10 days ago and really miss a bit of carbohydrates. When I ran across this recipe, I had to give it a try. It is delicious! In the middle of moving, I have no access to my food processor. And, I didn’t add anything else that was recommended except for the cream of tarter, which I had on hand. I did everything by hand but found my mixer to make the stiff egg whites. The tips on baking were really helpful! Thank you so much! We are so enjoying every morsel.
Martha Medina
I cant seem to find how much of each ingredient to use.
Wholesome Yum M
Hi Martha, There is a recipe card roughly halfway down the page. If you cannot see it, you may need to turn off your browser’s ‘Reader Mode’ for the recipe card to be visible.
Marsha Lamanna
Can you use liquid egg whites for the bread receipe?
Wholesome Yum M
Hi Marsha, I have not personally tested this, but other readers have reported success with liquid egg whites. I suggest using the freshest you can get. Enjoy!
Marie
I want to make this bread,how long will it last and how do you store it?
Wholesome Yum M
Hi Marie, Lightly wrap in parchment paper and it will keep at room temp for up to a week. It will also do well in the fridge. For a longer-term storage option, pre-slice your bread and wrap to keep in the freezer.
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!
Hannah
Can I make this with Coconut Flour or Almond Flour??
Wholesome Yum M
Hi Hannah, This recipe calls for both coconut and almond flour.
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. 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!
april
hi
where did you find the powdered egg whites?
Linda
I bought them on Amazon. The brand I use is Judee’s. It’s a large bag, one pound, and they last a long time. It’s the equivalent of about 12 dozen eggs, I use them for meringues, Royal icing, baking, and I don’t have to find a use for all the yolks!
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!!
Hannah
Hi there!
I haven’t tried mine yet, but it looks divine. I just have a quick questions — mine went a little crazy in the oven and SUPER puffed up at the top. It maybe gained like 3 inches on top of the pan, kind of like a muffin. Did I do something wrong? I live in Colorado, so maybe the altitude?
Thanks!
Wholesome Yum M
Hi Hannah, Yes you have it correct! The altitude has changed the result of your recipe. It sounds like it worked out well, please let us know!
Sharon B
Made this bread and absolutely love it! So soft and no strange aftertaste like some. Just one question; have you ever tried making it into buns? I am thinking about trying it using English muffin rings.
Wholesome Yum M
Hi Sharon, I have not tried to make rolls. If you decide to give it a go, please let us know how they turn out!
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.
Nelifa
This bread tasted amazing!! Although I think I didn’t fold the egg whites in enough(I was scared if I over folded it). My bread rose REALLY HIGH and then outside nice and browned but the middle sink and still quite wet in the middle. What am I doing wrong? Just wondering if I do fold it in too much what would the result be?
Wholesome Yum M
Hi Nelifa, It sounds like the egg whites didn’t get fully distributed into the mixture. You want to fold enough to see the mixture combine and lighten in color, but not so much that it loses volume before baking. If you overfold, you will get very dense bread.
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