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I have so many people asking me how to make paleo bread or keto bread that actually tastes good. There are already several delicious bread recipes on the blog, including the most popular recipe ever, low carb bagels. But, one thing we didn’t have yet is a true white bread to use for sandwiches.
Recipe requests are my favorite way to choose what to make, so I was happy to give it a try!
This is actually the second low carb bread recipe that I made with almond flour. My first almond flour bread recipe has been well received, but that one is more like a wheat bread in taste and color.
That other recipe also uses psyllium husk powder, which helps with texture but can be a little challenging to track down for some people. Often times, you need to order it online.
If you’re looking for a bread recipe that doesn’t use any type of flour, you might like this light and airy keto cloud bread recipe.
This time, my goal was to create an easy paleo bread that you can make using ingredients found at any grocery store. At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I really wanted it to be closer to “real” white bread.
The Best Keto Bread Recipe
I went through several iterations on this recipe. Simple dinner recipes like salad and stir fry usually turn out on the first try, but low carb baking is an iterative process. And with something like bread, it was important to make sure that it turns out well repeatedly!
All I can say is, it was totally worth it. If you’re looking for how to make paleo bread, this is your answer. And, it’s definitely the best keto bread recipe I’ve ever had.
It’s sturdy, but still has a delicate crumb and air pockets. It even has just a little chewiness, like real bread. And, it toasts well, too.
Up until this point, I never had a recipe that really felt like an adequate replacement for white bread. This one does!
It’s also not too heavy, with only 82 calories and one gram net carbs per slice. And, since there are no egg yolks, it does not taste egg-y. The combination of taste and nutrition makes it the best paleo bread in my book.
How to Make Paleo Bread
So, how do you make it? There are only five basic ingredients, plus some optional ones that I recommend for best results.
The base of this keto bread recipe consists of almond flour, coconut flour, baking powder, butter, and egg whites.
(If you’re wondering what to do with all the yolks you have left over, try low carb creme brulee.) There’s also salt, but that is not included in the ingredient count by convention.
You can find all of these ingredients at pretty much any grocery store, though it’s often cheaper to buy the flours online. I usually use this almond flour and this coconut flour, but occasionally get other brands that are on sale.
The process for making this bread is very simple:
- Combine the dry ingredients in a food processor, then add the melted butter.
- Beat the egg whites to stiff peaks, pulse in half, then fold in the remaining half. (Beating the egg whites this way makes the bread fluffy with air pockets.)
- Transfer to a baking pan and bake. That’s it!
Optional Ingredients for Keto Bread
The optional ingredients include erythritol, xanthan gum, and cream of tartar. I’ll go over what each one does, so that you can decide whether you want to include them. My recommendation is to use them all if you can, for the best keto bread.
The erythritol is there to add a hint of sweetness to the bread, which white bread typically has. Many people include it in a paleo diet anyway since it’s natural, but if you’d rather not, or you don’t like it for any other reason, that’s okay. You can use any granulated sweetener you like. Coconut sugar is a common paleo one.
If you’re low carb but can’t find erythritol at the grocery store, you can use pretty much any sugar-free sweetener they have. Check this sweetener conversion chart if you use something else.
Next, we have the xanthan gum. I know, I know. Yes, I realize that some people prefer to avoid it and many people eating paleo would rather not consume it. I really wanted to skip it, too. But, if you’re willing to use just a tiny amount, it makes this keto bread so, so much better.
The purpose of the xanthan gum is to make the bread more chewy and more sturdy. It still works without it, but is even better if you include it. You decide!
The last optional ingredient is cream of tartar. All this does is make it easier and faster to beat egg whites to stiff peaks. Use it if you have it, skip it if you don’t. No big deal.
Tips for Making White Keto Bread Perfectly
After making this keto bread recipe several times, and getting feedback from readers, I’ve assembled a list of tips to help you make sure it’s the best keto bread (or at least best keto white bread) you’ve tried!
Beat the Egg Whites to Very Stiff Peaks
It’s important to get the egg whites to very stiff peaks before combining them with any other ingredients. It will be a little challenging for them to mix, so having them start out super stiff and fluffy is the only way you’ll stand a chance at not having them fall when you fold them with the rest of the batter.
Here is what the whites should look like when done – notice that trail left from the whisk!
Speaking of folding…
Fold the Batter and Egg Whites, Don’t Stir
After mixing the first half of the egg whites into the batter in the food processor, you’ll need to fold that mixture into the remaining egg whites. It’s important not to break them down completely at this step. Otherwise, your bread will be dense and flat! Just keep folding gently until you don’t have chunks or streaks.
A few people have complained about the batter being too thick to fold in the egg whites. Most likely this was a difference in measurements or ingredients, but if this happens, you can salvage it. Just pulse in a little more egg whites into the food processor to make the main batter a little thinner, then fold that into the egg whites.
Line the Pan with Parchment Paper
I don’t recommend a non-stick pan, because the bread will likely still stick. Use parchment paper and make sure that it covers all sides, not only the bottom.
If you really want to be on the safe side with avoiding sticking, you can also grease the parchment paper. I usually don’t, and find it doesn’t stick to the paper too much.
Here is what the bread looks like before baking:
Round the Top Upfront
This keto bread doesn’t rise much. Most of the volume comes from the egg whites, so the height will be similar before and after baking.
To reduce the chance of sinking and for a more familiar bread shape, round the top before placing it in the oven.
Use a Low(er) Oven Temperature
This paleo bread recipe was originally written to be baked at 350 degrees F, but I no longer recommend this. Instead, bake it at 325 degrees.
A lower temperature means baking it for longer, which prevents you from ending up with a dreaded mushy or wet center when the top is already browned. I know it’s annoying that the newer version takes longer, but it’s worth the wait! Promise.
Bake Paleo Bread for Long Enough
The biggest mistake people make when making this keto bread is removing it from the oven too soon. The result will be a fallen middle at best, and a wet, gummy center at worst.
It takes a LONG time to cook through the center, long after the top is golden. This is why we tent the top with foil in the middle of baking – to prevent the top from burning.
The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
So, how do you know it’s cooked through? There’s a right way to test for doneness for this specific type of bread – and it’s not the toothpick test…
Don’t Use the Toothpick Test
This will come as a surprise for many people, and it’s a change from my original keto bread recipe. Do not use a toothpick to test for doneness. It will seem like it’s done before it actually is!
Instead, use these markers of doneness for this white paleo bread:
- The top should be firm and not make a squishy sound when you press down on the center.
- The internal temperature should reach 200 degrees F.
Know What To Expect
Just to avoid any confusion, this keto bread is not a crusty loaf like you’d find in Paris. It’s a soft, fluffy, airy bread. Which I think is awesome! It’s fantastic for sandwiches.
But, if you’re looking for a paleo bread with a crust, I recommend you try my other low carb almond flour bread recipe instead.
I hope these tips help if you run into any issues, but if you have any others, please leave a comment below and let me know. I’ll try my best to help! I want this paleo bread recipe to work for you.
Ways To Use Keto Bread
How do you use paleo bread? The same way you could use any white bread! It’s that versatile.
Here are a few ideas:
- Make sandwiches, of course! My fave is turkey, lettuce and homemade avocado mayo.
- Toast it and serve with chimichurri sauce, butter, or nut butter.
- Make grilled cheese… mmm!
- Dip it in egg beaten with cinnamon and sweetener for French toast!
- Use it in any recipe that involves bread. I truly can’t think of any where it wouldn’t work.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out.
If you find other ways to use this paleo keto bread beyond sandwiches and toasting, tell me! I love hearing your ideas.
How To Store Keto Bread
As for storage, it’s similar to regular bread in some ways and different in others. Like any bread, it will go stale if it sits out in the open too long. It doesn’t happen as quickly, though, due to the fat content and egg whites. You can store it in a bread box, but it does seem to go bad faster than regular bread at room temperature.
Unlike most bread that goes stale more quickly in the fridge, refrigerating this one is fine. It will last about a week this way, maybe a few days past that. If you refrigerate it, just slice it as you need it, rather than all at once.
To store, it’s best to wrap this keto bread in parchment paper or even place in a parchment paper bag. Storing in anything that traps moisture, like plastic bags, is not recommended.
Paleo bread is prone to absorbing moisture. If it becomes a little “wet” with storing over time, you can recover it by toasting it in the toaster.
Can You Freeze Keto Bread?
Yes, you can freeze keto bread! Freezing it for long term storage will work, so you can keep it for months if you want to.
I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster.
Easy Paleo Keto Bread Recipe - 5 Ingredients:
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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 Paleo Keto Bread Recipe - 5 Ingredients
If you want to know how to make the BEST keto bread recipe, this is it! It makes fluffy white paleo bread that's quick & easy. Just 5 basic ingredients!
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Basic Ingredients
- 1 cup Blanched almond flour
- 1/4 cup Coconut flour
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/3 cup Butter (or 5 tbsp + 1 tsp; measured solid, then melted; can use coconut oil for dairy-free)
- 12 large Egg white (~1 1/2 cups, at room temperature)
Optional Ingredients (recommended)
- 1 1/2 tbsp Erythritol (can use any sweetener or omit)
- 1/4 tsp Xanthan gum (for texture - omit for paleo)
- 1/4 tsp Cream of tartar (to more easily whip egg whites)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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.
Readers Also Made These Keto Low Carb Recipes
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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762 Comments
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
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.
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, we’re working on a low-priced ad-free membership for readers that prefer an ad-free experience. In the meantime, I hope you love the recipes and will continue to use my site as a low carb reference. There is a maximum of only one popup per page though, so if you see more than one, please send a screenshot to hello AT wholesomeyum DOT com so that we can look into it.
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, we’re working on a low-priced ad-free membership for readers that prefer an ad-free experience. In the meantime, I hope you love the recipes and will continue to use my site as a low carb reference. There should be no more than one popup per page though, and it shows up in the beginning so you can easily close it before you begin cooking.
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.
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.
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. I have found over the years that these are less expensive than fresh eggs with no waste from unused yolks. They are great for meringues, puddings, cakes, etc and can be stirred into batters without reconstituting – and no separating eggs or worrying about errant yolk in the whites. My bread also cooked quicker. I placed it in a preheated 325F oven and it was light brown at 37 minutes. I tented it and 18 minutes later the interior temp was 206F. It was great toasted for breakfast the next morning and I am looking forward to French toast this week, too. Thanks for the recipe!
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
Hi there! I am about to get the ingredients for this amazing recipe. I would just like to know if it has to be ‘blanched’ almond flour? As there are a lot that are not blanched as well. Thanks! Looking forward to your reply!
Kind Regards,
Linz.
Wholesome Yum A
Hi Lindsay, blanched is best for flavor and texture.
Stwphanie
So…soooo….sooooooooo good. Doesn’t taste like egg AT ALL! Thank you so much for the recipe!
Sylvia
I don’t have a food processor but I have a Ninja, a blender and a mixer. How do I make this with them?
Wholesome Yum M
Hi Sylvia, A mixer should work just fine for this bread recipe.
Deb
Do you just use one add in or all 3
Wholesome Yum M
Hi Deb, Add any or all 3. They all provide different qualities to the recipe.
Lesley
Hi there,
Can you use all almond flour instead of coconut flour?
Wholesome Yum A
Hi Lesley, you can’t make that substitution here (or generally). You can try this bread recipe instead if you want to use only almond flour.
Maria V
I just tried this recipe for the first time and I loved it! It was a definite hit at out house. Even the non keto kids liked it. This is a game changer for me. Thank you so much for sharing this recipe.
Javier Rojo
Hi Maya:
I like egg yolks, both for nutrition and flavor. I am planning to make this bread recipe and was wondering if you can integrate some of the egg yolks into this recipe and what would the result be.
Thank you.
Wholesome Yum A
Hi Javier, adding the yolks might make your bread too wet, plus it will have an eggy taste. If you prefer whole eggs, you might like one of my other bread recipes with coconut flour or almond flour. You can also use leftover yolks for creme brulee!
Paty
This recipe is easy and I’ve done it a couple of times. Easy, delicious and great tips! Thank you!
Jodie H
I made this bread and enjoyed it for many different uses.
How many Keto eaters miss breakfast casseroles? I found this made a wonderful broccoli, ham and cheese breakfast casserole!
I’m making another batch of this amazing bread today! The first one was great, but I’m adding Xanthan gum this time for even more body.
Carole
YOU DID IT!!!! I have been baking failed loaves of keto and paleo bread for YEARS, and had few expectations for this recipe. BUT YOU DID IT! I am practically dancing for joy. Bacon and avocado sandwiches, HERE I COME! Thank you!
Linda
Can you use gelatin instead of xanthan gum and what is is the ratio?
Wholesome Yum A
Sorry Linda, I haven’t tested that so I’m not sure.
Lou Myers
I have looked and looked for good recipes (especially easy bread) I’m just starting my keto friendly diet. All l kept running into was someone selling a cookbook with not much information on the recipes. I Abosolutely loved yours and your resentation. Can’t wait to start on your oopsie bread. Thank you
Danielle Pellerin
Ce pain est absolument délicieux Merci!!!
Mike L
I have an EXTREMELY ignorant question…. Does tenting mean you just cover it? Or do you actually make it look like a little tent and keep the ends open so the air can get it? I just made this, and just covered it. The bread looked AWESOME after the first 40 minutes but then after covering it it came out a lot flatter. First slice was still pretty yummy, even though I probably should have cooked it a little longer. THANKS!!
Wholesome Yum
Hi Mike, make a little tent and leave room for air to circulate. 🙂 Glad you enjoyed it!
Erin T.
What is a good substitute for cornstarch? Doctor referred me to this site, but also told me no cornstarch. Also egg whites in the carton? How much do I use?
Wholesome Yum M
Hi Erin, Use Xanthan Gum instead of cornstarch. You don’t need much, a little goes a long way when thickening, so a bag will last you a long time. Egg whites in a carton are fine. Use the instructions on the back of the carton to figure out how much volume equals one egg white. Welcome!
Dan
You say this bread doesn’t rise much but mine rose about 3 inches at least. What do you think happened?
Wholesome Yum A
Hi Dan, did you let your batter rest before baking? That might have given the baking powder more time to work.
Julie
Was so excited to try this recipe. The top browned like meringue/crispy egg whites, not a soft brown top. I folded but was so afraid of over folding. Is it possible I didn’t fold enough? I had enough dough that it was almost overflowing the pan before I even baked it! I double checked the pan measurements lol. It’s still in the oven but I’m paranoid so I wanted to comment as I wait. I just tented it and put it back in for a while. I thought it sounded spongy but when I tried to push on the top my finger would go through the crispy top 🙁
Wholesome Yum M
Hi Julie, It sounds like the mixture wasn’t incorporated enough. You want the egg whites to gently incorporate, lightening the overall color of the mixture. You don’t want to fold so much that your batter loses volume… that would result in very dense bread.
Jeffrey P.
I’ve made this recipe twice. The first batch, the “dough” looked a little runny, but it turned out great. The next time, I slightly packed the almond flour, which gave it a more firm consistency. It was even better.
If I did not know that this was not bread made from wheat flour, I would not have known the difference – taste-wise. I added all of the ‘optional’ ingredients. Now, this loaf is not nearly the size of a regular loaf of bread. But it is incredibly filling. I slice it a touch thinner than 1/2 inch to make, what looks like, a finger sandwich. It satisfies my love for sandwiches and fills my up.
Thank you for a wonderful recipe! I will be making many more of these in the future.
Beth Jones
I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread.
Paty
Great and easy recipe! Thank you!! I did have to leave it in the oven for more time. I baked it for 1hr35min but it was delicious! My husband and I started the keto diet and we missed bread so much, so I decided to bake some. I never bake so I was scared of it not coming out the way it was supposed to. It was easier than I thought and we loved it.
Donald M Johnson
Was it one of your recipes for bread that had the list for ingredents to use in a Bullet Blender? I found that recipe a couple days ago but didn’t save it. Darn if I can find it now.
Wholesome Yum
Hi Donald, you can find all my bread recipes on this page: https://www.wholesomeyum.com/category/low-carb-bread/ I use a food processor to prepare many of them!
Holly Cope
Awesome and this is the first time ever making Keto bread and gluten free to boot. Wish I could post a picture of the three loaves I made. And I tripled the recipe to do it. Oh and the outside of my loaves is crusty!!!
Este Kat
Should you add the cream of tartar to the egg whites as you mix them or add it directly to the dry mixture in the food processor? Thanks!
Maya | Wholesome Yum
Hi Este, You’d add the cream of tartar to the whites before beating them. This helps them whip up and form peaks.
Eryn
So loved this recipe… Didn’t get the bake quite right but from reading others comments (thanks!) I think I know what I did wrong. Either way, it was still delicious and my husband who normally turns up his nose at things like this even enjoyed it.
I want to transform this into other shapes like hamburger buns, sandwich rolls, etc and bake them that way. Every “keto bun” recipe out there that claims to be fluffy has cheese in it and I don’t tolerate dairy. Any thoughts on how well this might work and/or how best to go about it before I waste a dozen free range eggs?
Wholesome Yum L
Hi Eryn, thank you! Maybe try using bun molds? I haven’t but maybe it’ll work.
Rena
My husband was just put on a low carb diet for a health issue he is having. He was really missing bread so I made this for him. He is super, super picky and LOVED this bread. I made two loaves at the same time and froze the second. Just thawed it to eat and it takes the same as when it came out of the oven. The hubs eats a slice, toasted with avocado with breakfast every morning. Thanks for this recipe!
Sue
I love this recipe! The bread is so good! I have used it for French toast, sandwiches and just as a snack. The recipe is easy. I have told several friends about this. Thank you so much for sharing!
Mango Mama
I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.
Marissa Mullin
This is the best keto bread I have ever made! I am relatively new to the keto diet and this bread has satisfied my cravings! Thank you!
Tracy
Made this today started doing Keto. It was light and yummy…..husband loved it too! It’s a keeper recipe! I am looking forward to learning a new way of eating healthy.
Olga
What can I do with all the yolks?
Maya | Wholesome Yum
Hi Olga, You could make keto creme brulee!
Connie
I read everything and for the extras I can add I don’t see any measurements. Can you please give me the measurements I would like to do all three. I will be using Swerve.
Wholesome Yum L
Hi Connie, the measurements for the optional ingredients are listed on the recipe card. I hope this helps.
Gregg
I just signed up after making the Easy Keto Bread. I truly believed my efforts were an epic failure when I set the pan in the oven to bake. What a huge surprise when the bread came out as advertised. We are super happy to have bread as we begin the second week of our keto journey. This bread is wonderful and easy to make. Looking forward many more great recipes, hints, and guidance as we proceed. Thank you!
Denise
EXCELLENT plain ole white bread. Perfect for sandwiches, toast, french toast, grilled cheese. I’m really enjoying it. Your instructions and additional comments were spot on. I did add half of the recommended sweetener, I used Swerve, but omitted the xanthan gum and cream of tartar. Perfect consistency and taste. Trying the lemon, blueberry, zucchini bread in the next couple of days. Also will look through your recipes for a good keto seeded bread loaf. Can’t wait!
Jacob
Hi and thanks for the bread recipe. Really enjoy simple, but delicious recipes! Have you tried guar gum (or more ideally, but possibly less likely to be helpful) partially hydrolyzed guar gum (PHGG) instead of xantham gum? I think these would be healthier alternatives if they work. Curious to hear your thoughts.
Maya | Wholesome Yum
Thank you, Jacob! I haven’t tried different kinds of gum. They might work, but you may need a different amount.
Cindy H
Made this bread yesterday. I was very sceptical whether it would seem like bread. I do not have a food processor. So I mixed the dry ingredients by hand. And folded the first half into them. Then I folded the ingredients as per the recipe and I was very pleasantly surprised. It turned out great and I will make it again. As for the egg yolks I made scrambled eggs and had them with my new bread for breakfast.
Many thanks!
Carol G
Maya, thanks for the recipe. Cindy, thanks for saying the recipe worked without a food processor–that is very helpful. I’m not rating the recipe because I have not made it yet.
Jill Alcock
I love this recipe and use it all the time. I always have lots of egg whites left over from making low carb ice cream.
It is very light and toasts well. Keeps well in the fridge. Delicious!
Jo Ann Buchholz
I have tried several recipes for what I thought was the right one, I believe I have finally found it. I loved this bread
Nasima
Hi Maya,
Do you think this recipe might work with aquafaba instead of egg whites?
If yes, do you know how much to use?
Thanks,
Nasima
Wholesome Yum
Hi Nasima, I don’t work with aquafaba much so I can’t say for sure. Let me know if you try it!
Dawne
I havie tried MANY bread recipes and they are all so eggy. They taste like burnt eggs! I LOVE the recipes on this site. You can tell she has tried them until they work. I make her bread recipes I. my breadmaker and they are fabulous. They do not rise quite as much as a regular loaf but taste fantastic. I do add 1 1/2 tsp yeast and a 1/2 tsp of sugar to activate the yeast; I put these in with a 1/4 cup of hot water and userhe quick bread setting. It is the only low carb bread I have tried that actually smells like bread when it comes out of the bread machine! My family was home for a visit and they all loved it. I had just told my husband that I wished this woman would come out with a recipe book….I got on this morning and what do you know!! We have loved most of her recipes. Her cream cheese pancakes made in a waffle maker with a few blueberries added in, along with sugar free syrup are FANTASTIC! I felt like I was eating at cracker barrel:)
Tami Berger
Dawne – I want to do this in my bread maker. What setting did you use?
Honey Bee
She uses the “quick bread” setting
Christine
Hi. I would really love to try this recipe using a breadmaker and will follow your suggestion. i just have a few questions: did you just put all the ingredients in the breadmaker and let it do all the mixing? And did you omit the baking powder and just used yeast instead?
Mary
This was delicious! Just wondering, I wasn’t able to yield the exact amount of slices, do you know how many calories each slice is by grams? It would help me to figure out the calories better if I could weigh the slices.
Thanks! Mary
Wholesome Yum
Hi Mary, unfortunately I only measure serving sizes by volume. You can get a more accurate measure next time by weighing the whole loaf in grams and dividing by the number of servings.
Pam Meyers
I do not have a food processor, can I use a stand mixer?
Wholesome Yum L
Hi Pam, I haven’t tried this particular recipe with a stand mixer so I’m not sure if it will work but I think it would.
Kaylee
This looks amazing and I am keen to give it a go. What else can I use other than Almond Flour because we cannot have almonds. Also with eggs being $10 a dozen this is going to be an expensive bread and my daughter eats a lot of bread.
Better buy some chickens lol
Soch
Hi Kaylee, I’ve substituted raw sunflower seeds ground dry in my bullet for almonds. I found it to taste better. Expect the color to be similar to the color of the seeds. I sub 113g sunflower seeds for every 1 cup of almond flour. As for eggs, shop around. I get pastured eggs for berween $4 to $6.50. Usually, on sale. Like this week, sprouts has buy 1get one free so that’s 2 dozens for $6.50. Even Publix to my surprise will mark down their pastture raised eggs to $3.50/dozen.
Laura Chavis
Costco or Sams Club is a great place to buy eggs. In fact they both are great for shopping on the Keto diet. I’m in Cali and 2 doz organic eggs at Costco or 1 1/2 doz of organic free range at Sams club are under $10.
Kat
You say cook to internal 200… how do we know the temp without sticking a thermometer in it? it will work just like a toothpick, that you advise not to do? i am a wee bit confused here…
Maya | Wholesome Yum
Hi Kat, Yes, stick a thermometer in. I say not to use a toothpick because it will pass the toothpick test but might still be a bit wet inside even if the toothpick comes out clean.
Sheila
I am new to keto, I find your site wonderful. Thank you! Your recipes, visuals and notes are so helpful to a newbie. This is next one to try. Thank you!!
Emily L Currie
Make this bread for our diet at least every other week. I use a wire whisk as I don’t have a big enough food processor to do the initial blending of egg whites and it works wonderfully. Bread dipped in egg yolks is my favorite and this satisfies that craving.
McShel
In the video it says bake the bread for 40 to 45 minutes. In the recipe it says bake for 40 minutes until the top is golden brown then tent the top with aluminum foil and bake another 30 to 45 minutes.
Which is correct?
Maya | Wholesome Yum
Sorry about that! The recipe card is correct.
Beta
I’m not a fan of almond flour. Its a texture! Can I use all coconut flour?
Wholesome Yum L
Hi Beta, yes, I think that should work. You may also want to check out this Coconut Flour Bread recipe.
Elise
Would I be able to use a substitute for the butter?
Maya | Wholesome Yum
Hi Elise, Coconut oil should work.
Jackie
Can you use the egg whites in the carton that would be wonderful I’m thinking it would work
Maya | Wholesome Yum
Hi Jackie, Yes, you can. You’ll want to include the cream of tartar so that you can beat them to stiff peaks.
Dave
Unfortunately when I read the egg white carton at the store the box said that they were pasteurized and will not whip. So I got organic eggs and started cracking
I’m making this recipe now, will let you know how it turns out!
Maya | Wholesome Yum
Hi Dave, Egg whites in a carton will still whip, you just need to let them come to room temperature and whip them with some cream of tartar.
Dail
Can another flour be substituted for the coconut flour? I truly find the taste of the coconut awful. Or is the coconut taste noticeable ? I am hoping to find a recipe that does taste more like white bread. Thank you for your answer.
Wholesome Yum M
Hi Dail, Maybe this Easy Low Carb Bread is a better fit for you? It does not contain any coconut flour.
Kristy
This was delicious! I made a grilled cheese sandwich with it. I think I’ll try doubling the recipe for a bigger loaf.
Lisa
I followed he directions to on the letter including all 3 add-ons and the loaf was perfect and delicious. THis will be a recipe that gets a lot of use. Thank you for perfecting it for us!
Dawn
I’m a little late to comment but I had to say how amazing this bread tastes. It has a chewy crust and light a fluffy inside. I’ve been keto for over two years and trust me I’ve tried every bread recipe out there. My husband and two kids, 10 and 7 years old, are also full keto and it’s unanimous that this was their favorite. I made this recipe adding 1/2 more of all the ingredients and ended up with a nice sized loaf. Thank you. Will definitely keep trying all your recipes. You certainly hit this one out of the park.
Shelley
With so many eggs in this recipe, does it taste “eggy”?
Maya | Wholesome Yum
Hi Shelley, No, it doesn’t. It uses only the whites.
Danna Baker
When you add half more of the ingredients and make a larger loaf how long does it need to cook?
Arline
What can I do for this bread if I don’t have food processer?
Maya | Wholesome Yum
Hi Arline, You could try doing it by hand, it’s just a careful balance between mixing well enough and not breaking down the egg whites too much.
Cindy Emerick
Can you use Paleo baking flour as a substitute for almond and coconut flour? The Paleo blend has both almond, coconut flour with arrowroot starch & tapioca flour
Maya | Wholesome Yum
Hi Cindy, Probably not. A flour blend will have a different moisture absorption ratio than the blend in the recipe.
Kathy
Hi, could I use almond meal instead of blanched almond flour. . It’s easier to find in Australia. Also if I wanted to try and substitute psyllium husk for the xanthan gum, how much would I use. Thankyou so much
Maya | Wholesome Yum
Hi Kathy, I don’t recommend almond meal as the bread will likely come out gritty. I also think psyllium would be difficult to substitute in this recipe, but you can try this psyllium almond flour bread instead.
Sara June Veltri
I am so impreased with this recipe!! The bread was incredible and even my pickist eater gobbled it right up! You’re a life saver!! I sub the erythritol for raw cane sugar because this loaf was for my GF kids. I’ll be making a second loaf for myself today with erythritol. Delicious!!
Cat
I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?
Maya | Wholesome Yum
Hi Cat, 8 ounces of almond flour is not 1 cup. A cup of almond flour is about 3.3 ounces. You don’t have to weigh it to make this recipe, but you do have to use the right amount, either by measuring or by converting the same volumes to the right weights.
Tammy
Hi Maya! Do you think I could use sunflower seed flour in place of almond flour?
Maya | Wholesome Yum
Hi Tammy, That’s a common swap but I’m not 100% sure if it would work in this recipe. I suspect it would to some extent, but you wouldn’t have the “mild white bread” flavor that the original recipe has. I would still try it if almond flour isn’t an option for you.
Christy
Hello! My bread fell and even after cooking for 15 minutes longer than suggested it is still very wet. What did I do wrong?
Maya | Wholesome Yum
Hi Christy, Sorry to hear that. Did you watch the video? Did your batter look like that? It could be that the egg whites collapsed if they were over-mixed, or it could be the opposite problem if you didn’t fold them enough with the other ingredients.
Shawn
Hi there, I am using egg whites from the carton. The ration of egg white is quite a bit different for each egg white on the carton. Should I still strictly follow the 1 1/2 cups you have listed for the egg whites? I guess they might differ somewhat because of the consistency but I wanted to make sure.
Maya | Wholesome Yum
Hi Shawn, Are you looking at the ratio for *eggs* or for *egg whites*? Cartons typically list both. An egg white is 2 tablespoons no matter which carton brand you get or if you get it from an egg, whereas a whole egg would be 3 tablespoons. Often times the cartons emphasize the conversion for whole eggs.
Kristie
Just made this and as a normal bread lover, I am very impressed! But do have a question. Can you over cook this? Mine seems a bit light inside, like a teenie bit mooshy, and can’t see it holding up in a sandwich. The temp was at 200 inside but I had already had it in for like 50 minutes longer than the posted time and I could still hear a little squish but didn’t want to over cook.
I mean it tastes awesome and looks great though!
Maya | Wholesome Yum
Hi Kristie, In theory you probably could but I’ve never been able to overcook it. I think the squish varies a bit depending on humidity and how well mixed the batter is. If it tastes awesome and looks great, then sounds like it turned out as intended!
Krista Braaten
It did take a long time to bake. But it was so good!! Thank you!!
Colleen
I made this bread today according to directions used all ingredients except cream of tartar. I haven’t cut it yet but the bottom of the loaf is very moist. Is this normal!
Maya | Wholesome Yum
Hi Colleen, No, it sounds like it either didn’t bake for long enough or the batter wasn’t folded in well enough.
DD
Can you put in a bread machine??
Maya | Wholesome Yum
No, sorry, this recipe is not designed for a bread machine.
Cine
Hi, can I add cream cheese on the mixture, I tried this once and it is so delicious, I’m just wondering if it will be more breadlike if there is cream cheese?
Patricia Murillo
Thank you for posting what looks like a super easy good tasting bread. I have been searching for a good recipe. This looks like it. I will be making this. Want to use for grilled cheese sandwiches. Yummmm.
Michelle
Made this bread yesterday and baked it as stated but still had to add lots of additional time. I finally just let it cool and found it to be extremely moist, almost wet. But it looked done is it suppose to be like this? What can I do to avoid “wet” bread? The taste is great but just seems to moist
Maya | Wholesome Yum
Hi Michelle, It’s possible that it still needed more time, or that it wasn’t mixed well enough when folding the ingredients. It’s not supposed to be wet.
Aamash
I’m trying to beat the eggs to get stiff peaks and no matter how long I beat them using a hand mixer they won’t get stiff. I’m using kirkland egg whites.
Maya | Wholesome Yum
Hi Aamash, Sometimes egg whites from a carton are more difficult to beat to stiff peaks, though I do use those all the time myself. Usually it’s best to add some cream of tartar when beating especially if you are using the whites from a carton. This will help them come to stiff peaks. Having the egg whites at room temperature also helps, versus cold from the fridge.
Jen
This bread is very good and easy to make
Danielle
Can you use the egg whites in the carton? instead of real eggs?
Maya | Wholesome Yum
Hi Danielle, Yes, you can as long as you can beat them to form peaks. I’d recommend using cream of tartar with them.
Danielle
OMG So good Made it today and yes with the carton eggs whites came out great and sooo tasty Thank You!!! any special way to store it??
Maya | Wholesome Yum
Thank you so much, Danielle! Storage instructions are in the post above.
Johanna
I just made this bread today and MAN, IS IT GOOD!!!! I realized I used salted butter and pink sea salt and maybe that gave it an added boost too. It was super hard for me to try and fold in the almond flour mixture to the egg whites, but now that I watch the video, I see I could have mixed the food processor part more first. I was so scared to collapse my egg whites. I also see your bread was the same size as mine, so I must have done ok. I will say again, WOW it is sooo good! I already ate two pieces with butter, just because. oops! Good thing it was only 1 carb each. =)))) Thank you, thank you!
Abby
Can’t wait to try this. I don’t have a good processor though. What else could I use?
Wholesome Yum L
Hi Abby, you could probably use a stand mixer or hand mixer to achieve the same result. Let me know if you try it and how it turns out.
Devan S
Awesome awesome awesome recipe!! My main craving for Keto has been bread and this definitely satisfied it. I have tried so many other recipes and they have been too eggy, too sweet, or just too unlike bread and this was the closest I’ve found. THANK YOU!
Kim
Do you have to use food processor to be able to make this? I only have hand mixer and really want to try this.
Maya | Wholesome Yum
Hi Kim, You could use the hand mixer to whip the whites, but it wouldn’t work well for the pulsing batter part because it would break them down too much. You could try it by hand for that step.
Helen
I hate the coconut taste. Will I taste the coconut flavor from the coconut flour? Is there a replacement?
Maya | Wholesome Yum
Hi Helen, No, you shouldn’t taste the coconut flour in this recipe, as it’s not the majority.
Elizabeth
Hello! I was wondering if there is something you can substitute for the coconut flour?? I can’t have anything coconut. Maybe more almond flour?
Thanks! Can’t wait to try this!
Maya | Wholesome Yum
Hi Elizabeth, I haven’t tested it, but you *might* be able to replace the coconut flour with an additional ~3/4 cup of almond flour (yes, that’s a lot more than the coconut flour amount – they act differently). Let me know if it works out for you.
Rabia
Can we store it in aluminium foil containers?
Maya | Wholesome Yum
Hi Rabia, Yes, you can, but this bread absorbs moisture easily so I recommend also wrapping in parchment first.
Christina Lyon
What if I don’t have a food processor?
Maya | Wholesome Yum
Hi Christina, You can try mixing and folding by hand, but it’s a delicate balance between not mixing enough and breaking down the egg whites. If you break down the whites too much, it won’t work. A food processor just makes this easier.
Alicia
I am so glad I joined. The recipes are GREAT!
Courtney Lake
Salted or unsalted butter?! Please n ty
Maya | Wholesome Yum
Hi Courtney, It’s unsalted butter, or you could use salted and omit or reduce the salt.
Ellen
You are a genius! Finally a bread that doesn’t fall apart in the toaster and stays sturdy during French toast dipping. Very delicious as well. Thank you for your delicious and inventive recipes
Alisa Fleming
Wow, what a creation! I can’t believe how “traditional” this looks despite being made without flour! I love baking bread without added sugars too.
Joanne Madigan
Can I add yeast? I miss the yeast taste of bread.
Maya | Wholesome Yum
Hi Joanne, Yeast required sugar to feed off of. Some low carb bread recipes do have it, as the yeast actually “eats” the sugar so it’s not left in the final product. However, it wouldn’t work well for this particular recipe. You could try it in this low carb bread recipe instead.
Naomi
I just made this using all suggested ingredients and it’s way too sweet! 1 1/2 TBSP of sweetener seemed like a lot but I followed the recipe anyway. Did I read the recipe wrong??
Maya | Wholesome Yum
Hi Naomi, Which sweetener did you use? Different ones have varying levels of sweetness, so if it was a different kind than the one on the recipe card, it could be too much.
Leslie
The texture of this bread is really appealing. Can you use dehydrated egg whites in this recipe? I usually have that on hand.
Maya | Wholesome Yum
I love the texture of it! I haven’t tried it with dehydrated egg whites. Are you able to beat those to stiff peaks after re-hydrating? If so, they should work.
Lynda
Just made this, it is cooling now. My husband looked at me strangely and asked “what are you doing?”. Answer, “listening if my bread squishes”.
Hmmmmmm
Mily Damian
Can you make it without having to use the food processor?
Maya | Wholesome Yum
Hi Mily, You can try mixing by hand. Watch the video to make sure the consistency at each step is similar to the food processor, and be careful not to break down the whites too much.
Cheryl
This was wonderful. THANK YOU
Jane Henderson-Forrest
Hi
I cooked this bread and the first time it came out it was fantastic. Today I did it again and it sank in the middle and tasted of ammonia what did I do wrong? 🙁
Maya | Wholesome Yum
Hi Jane, Did you use baking soda instead of baking powder the 2nd time? That is likely what happened based on the taste you mention.
Rose
I have not had the chance to execute the recipe I’m very excited however my question is what are the measurements for the optional ingredients if I use them
Maya | Wholesome Yum
Hi Rose, The measurements are on the recipe card above, including the optional ingredients.
Deb Kreilein
This bread is AMAZING!!!!
I had been searching for a really good keto bread recipe… and I have finally found it!! It is sooo satisfying in every way!
Celeste Noland
5 ingredients??? Sign me UP! Once again, love all the helpful info you put into your post.
Maria
This bread is delicious!!! What’s the best way to store it? Countertop, fridge or freezer?
Maya | Wholesome Yum
Thank you, Maria! I have a section on how to store this keto bread recipe in the post above. The short answer is refrigerate wrapped in parchment paper, but I go into more detail above.
Jess Lane
I made this bread and I am in heaven, I followed the instructions except did not use cream of tartar and turned out perfectly !
Libby
Have you doubled this and baked 2 loaves at the same time? If so, how does that affect the baking time?
Maya | Wholesome Yum
Hi Libby, I haven’t but you definitely can! Baking time should be about the same as long as you use the same size pans and have them side by side in the oven.
Janette
Could I use store bought egg whites instead? Would it yield a different result?
Maya | Wholesome Yum
Hi Janette, Yes, you can! Sometimes they are more difficult to whip to stiff peaks, so use cream of tartar with them to help with this.
Melissa
I really want to make this but I don’t have a food processor. Can I use my blender instead?
Maya | Wholesome Yum
Hi Melissa, Possibly, but you’d need a large blender and have to be really careful not to break down the egg whites too much.
Al
Just to clarify, I cooked in a Bread Machine, SKIPPING the kneading/mix/rest cycle to just straight bake the bread.
So I’m assuming thats almost identical to baking in an oven minus the temperature controls, and as long as I stiff up and fold the whites in correctly, the bread should not be flat?
Maya | Wholesome Yum
Hi Al, I think what you’re saying makes sense, but haven’t tried it in a bread machine to confirm.
Al
Hey Maya, this bread tasted AMAZING. I was just blown away. Wifey was amazed. This is the first time ever I’m commenting on a recipe.
One thing though, my bread was pretty fat, so I was wondering:
– I cooked in a Bread Machine, which cooks I think at a higher temperature than 325. Would this cause it to not rise?
– As you said above, I didn’t really FOLD the stiff egg whites into the batter, so this was likely why it was flat.
– Is it OK to add the egg yolk if people like me LOVE the egg taste? And if so, I would add the yolk to the batter, NOT the egg white stiff right?
Maya | Wholesome Yum
Hi Al, I’m glad you liked the taste and am honored you chose my site for your first ever comment! 🙂 I haven’t tried this recipe in a bread machine. Most likely the biggest issue with your bread being flat is that you didn’t fold the egg whites in – breaking them down would definitely make the bread flat. I haven’t tried adding yolks as most people want their bread less egg-y, not more. I’d have some concerns about the bread being too “wet” by adding them though, even if you like an eggy taste. A better option might be to brush the top with yolks for color.
Cassidy
This looks like REAL bread – and that crumb!!!! I NEED to make this, thanks so much for the recipe – pinning for later!!!
Shirley
I made this bread hoping it would come out as well as everyone said. But it didnt cook thoroughly and was very squishy in the middle. Anything I could’ve done wrong? I really want this recipe to work for me.
Maya | Wholesome Yum
Hi Shirley, Yes, it sounds like you didn’t bake it for long enough. Hope you’ll try again, baking for longer. Depending on your oven, if it starts to brown too much before it’s cooked through inside, you can tent the top with foil and continue baking.
Yifat Cohen
What do you do with the remaining 12 egg yolks?
Seems such a waste.
Also, someone mentioned in the comments that they used just 8 eggs. Is that enough or do we really need a full carton?
Maya | Wholesome Yum
Hi Yifat, I definitely wouldn’t waste them! You can make hollandaise or creme brulee with them. Yes, you need the amount stated in the recipe. You could use egg whites from a carton if you prefer.
Jill Stitely
I made this and it was so easy and the closest to “real” bread that I’ve had. I did the basic recipes with none of the extras you can add. Definitely will be making this again.
Hannah
This was my first time baking anything EVER and it turned out perfectly! I do find that the bread does taste a tad “eggy” but it’s soft and a perfect replacement for sandwich bread. I can finally have grilled cheese sandwiches again!! Next time around, I’ll double the recipe because the bread was smaller than expected. Thanks for this amazing recipe!
Gail
I just put this loaf in the oven to bake and I am now looking at a dozen egg yolks sitting in a bowl on my counter. Any suggestions on how to use these up “keto” fashion?
Maya | Wholesome Yum
Hi Gail, You could use them to make hollandaise sauce or sugar-free creme brulee.
Kathy Clark
I just took this bread out of the oven but my bread went completely flat. What could I have done wrong? Thanks!!!
Maya | Wholesome Yum
Hi Kathy, It either needed to bake for longer or you broke down the whites when folding.
Theresa
This is now my go to for lo-carb bread recipe. It is SO EASY! I made it last weekend, Instead of Xanthan gum I used konjac root powder, it worked just fine, my baking time was more like 50 minutes and I did cover the top loosely with foil for the first 15 minutes so the top wouldn’t brown so quickly (maybe why my cooking time was so long?) I also added a pinch of Bakers yeast (brewers yeast is NOT gluten free) just for flavor and stevia 3/4 T. This bread makes really good grilled cheese or avocado toast! Very yummy! Thanks for this recipe!
Leah
This looks delicious! Can’t wait to try it!
Will it work in a bread maker with a paleo bread option?
Maya | Wholesome Yum
Hi Leah, This recipe isn’t good for a bread maker, but you can make this one in a bread maker.
Shirley
So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?
Maya | Wholesome Yum
Hi Shirley, Sorry to hear that. It sounds like the batter wasn’t folded in well enough. Check the steps and how it looks in the post above.
Carla
Absolutely love the recipe! Taste great but for some reason my loaf doesnt rise like I would want so my slices come out too small. Any suggestions?
Maya | Wholesome Yum
Hi Carla, This bread does not rise a whole lot. It relies on the whipped egg whites for height, so if they fell as you mixed them, that would make a shorter loaf. If you want it super tall, you could also multiple the recipe by 1.5 and bake for longer.
Chinne
Can I use liquid egg whites from a carton instead of 12 eggs? Will that change anything?
Maya | Wholesome Yum
Hi Chinne, Yes, you can, as long as you can get them to stiff peaks. I recommend including cream of tartar especially when using carton egg whites.
Shri
Thank you for this recipe. It turned out great. Just wish to know if I can include some garlic powder & herbs to convert the same into a garlic bread?
Maya | Wholesome Yum
Thank you, Shri! I haven’t tried that but you definitely could!
Jamie
Great recipe! My mom and I both love this, so delicious!
We’ve been on the Keto journey since the end of February last year and this is my favourite bread recipe so far, I just made a loaf and it turned out great. I don’t have a food processor so I did use my blender and for ingredients I only used the almond flour, coconut flour, baking powder, butter, salt, 8 egg whites (all I had left in the fridge) and the only optional ingredient I added was stevia. The texture was still really nice without the extra ingredients which is a nice option and this tasted like a regular loaf of bread, I’ll definitely be making this again!!
I have to say, these recipes are all amazing…they’re so easy to follow with the step by step instructions and ingredients listed. I also love that you add the nutritional information for each one, this site is so helpful and has made meals a lot more fun!
Maya | Wholesome Yum
Thank you so much for sharing, Jamie! So glad to hear it still worked for you with those modifications and that you like the site.
Amber G Matukonis
I saw this recipe today and went out and bought the ingredients. I made it exactly like the instructions state. Mine actually did rise while it baked. But there is no yeast in this. Was it the baking powder and egg whites? It’s still fluffy and light. But all I taste is egg whites and coconut from. The coconut flour. I could definitely see how this will be an amazing bread… But I’m not sure what I did wrong. I used 12 egg whites just like the recipe called for. I also used the suggested items. Any idea on what I did wrong? I had to have messed up something…
Maya | Wholesome Yum
Hi Amber, Yes, the baking powder and egg whites do help it rise a bit, just not as much as regular bread. It’s hard to say what went wrong, if anything. Everyone’s palate is a little different, so it’s possible you just didn’t like it, or maybe something didn’t go as it should have. It could be that the batter and whites weren’t folded together quite enough?
Linda
This bread is WONDERFUL! I did not have xanthene gum on hand. It was great without. My husband liked this so much I had to cut him off at 3 pieces. He is not following a KETO diet, just eating the goodies I cook.
NOTE: I could not see how I could get 18 pieces out of the loaf. i cut 12 pieces.
Paula
Hello,
Are the Nutrition Facts provided for the Easy Paleo Keto bread recipe based on just the main 5 (6 including the salt) ingredients?
Or does it include using the 3 optional ingredients as well?
Going to try to make it today!
Thank you!!
Maya | Wholesome Yum
Hi Paula, The nutrition info is the same with and without the optional ingredients.
Connie
I noticed that you use egg whites in this recipe and whole eggs in your other almond-flour bread recipe. Can I use whole eggs in this recipe?
Maya | Wholesome Yum
Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
Donna
Is the coconut flour necessary? I really dislike the taste.
Maya | Wholesome Yum
Hi Donna, Yes, it’s necessary. It’s for texture and is not the majority in the recipe, so you can’t really taste it.
Shanta
I have tried few keto bread recipe my fear is the eggy taste. Do your keto bread has an eggy taste?
Maya | Wholesome Yum
Hi Shanta, I don’t think it tastes eggy. This is one of the reasons this recipe doesn’t use yolks, which contribute to an eggy flavor.
Lisa
I am sorry, did I miss something, when was butter considered Paleo?
Maya | Wholesome Yum
Hi Lisa, The recipe card states that you can use coconut oil for dairy-free, you’d use that for strict paleo as well. Some people choose to include grass-fed butter in a paleo diet, but you don’t have to if you don’t want to – just use coconut oil instead. Thanks for asking!
Lee D.
Just made my 3rd loaf. My technique has been improving each time so I am getting a better result! I had never baked anything before like this and there is an art involved. But the deliciousness has never been absent… the mixture of these ingredients has been amazing. Just going from Salvador Dali bread to Leonardo Divinci for style is the new goal!
Prachi
Thank you so much for your recipe. This is the best keto bread recipe I have come across. There is only one suggestion it’s better to use medium size 8X4 inch pan to get perfect size slices. There is one question., can we replace coconut flour with almond flour completely? If yes what is the quantity for almond flour in this case? Thank you once again.
Maya | Wholesome Yum
Thank you so much, Prachi! It would definitely work in a smaller pan for taller slices. I don’t recommend getting rid of the coconut flour, as blending the flours makes for the best texture. You could possibly try replacing the 1/4 cup coconut flour with about 3/4 cup additional almond flour, but I can’t say for sure if it would work.
Sharon
I don’t have a food processor, will it work with a regular stand mixer?
Maya | Wholesome Yum
Hi Sharon, I haven’t tried it but that should work. Just take a look at the tips to make sure the whites don’t break down too much.
Tiara
I didn’t have a processor, and I used a hand mixer that has the bread attachments made specifically for bread. It came out perfect the first time I made it!
Tina
Really really great!!! Best keto bread I’ve had in 6 months!!
Ashley
I am a little confused about beating the egg whites with a hand mixer. I used 12 large egg whites as the recipe says. However, I did not add cream of tartar as I have none. I have been beating these egg whites for almost 40 minutes with an electric hand mixer and I still have not yet come to the consistency as your photo shows for stiff egg whites. So my questions are, is this amount of time normal for beating the egg whites? And what amount of time would you recommend if this is not the normal amount of time?
Maya | Wholesome Yum
Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
April
Finally a bread recipe that tastes delicious AND is guilt free! Love it!
Missy
If you don’t have cream of tartar lemon juice or citric acid can be used – this bread is made like an angel food cake. Don’t over mix and don’t use Pam or oil in the pan it could cause flat bread. Use parchment only. Fold whites in from bottom to top or Google mixing Angel food cake to see what I mean.
Tayler Ross
There is nothing better than homemade bread, (except maybe HEALTHY homemade bread!) Can’t wait to try this!
Marsha
This bread looks absolutely perfect and delicious!
Mari
This bread is great. I’m gluten free and have tried many bread recipes. I did use the xanthan gum and cream of tartar, but no sweetener and it turned out perfect.
Elaine Gusoff
I’m about to make this bread but, I have a question about egg whites from a carton. All Whites – says, 3/4 cup whites of approx. 4 large eggs.
This would mean to use 2-3/4 cups of their whites for the 12 whites required for your recipe. Does this sound like too much? Can’t wait to make this bread..
Maya | Wholesome Yum
Hi Elaine, The conversion on the carton refers to converting whole eggs, not just the white part. This recipe needs the whites only, so the conversion for this recipe would be 12 egg whites = 1.5 cup All Whites.
Vivian
Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
Maya | Wholesome Yum
Hi Vivian, It sounds like it needed to bake for a bit longer. Watch the video to see how it should look, too!
Dell
Is there a way to make low carb rolls using this recipe? I’m having a hard time finding a good low carb roll recipe for the holidays…
Maya | Wholesome Yum
Hi Dell, This bread would probably work better for rolls.
Brittany
Dies this recipe work in a bread maker? If not I will try the almond “wheat-like” bread. Our oven is not functioning right now. When we get it fixed I’ll be sure to try this too but I would love to make it in the bread maker.
Maya | Wholesome Yum
Hi Brittany, I’m not sure about this one in a bread maker, but I know this low carb bread does work in a bread maker.
Alyssa
Hi! This bread looks great and I would really like to make it – however, I don’t have a food processor. Can I still make it without one? Thanks!
Wholesome Yum L
Hi Alyssa, I think it is definitely worth a shot. Let me know how it turns out without the food processor!
Stephanie
Could someone tell me what this bread tastes like? I don’t like the flavor of almond or coconut but I can’t find anything low carb that doesn’t use those. Does it taste very similar to store bought white bread or does it have an almond/coconut flavor?
Maya | Wholesome Yum
Hi Stephanie, I can’t detect any almond or coconut flavor in this. It tastes similar to a soft, fluffy white bread, not a crusty one.
Aleta AQUINO Abejero
This is our all time fave white bread! My 10 year old loves it. We use this a lot now as garlic bread and as keto ensaymada. Love it!!!
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Ann
This bread is delicious and satisfying. I only had 7 eggs and it came out great anyway. Thank you for giving me a way to enjoy toast and lots of butter.
Maya | Wholesome Yum
I am so happy you liked the bread, Ann! Thank you!
Stephen
This recipe is fantastic works great I’ve added cinnamon and walnuts to them making it more of a delicious breakfast bread and using the erythritol to add some sweetness I’m sure there’s a lot of other things I will experiment with especially as the holidays get closer . Thank you for posting this great Keto bread recipe .
Maya | Wholesome Yum
I am so happy you liked the bread, Stephen! Have a great day!
Sue Juncal
I’m making your Easy Keto Bread recipe -5 ingredients. Instead of using 12 egg whites, will it turn out the same using organic liquid egg whites?
Maya | Wholesome Yum
Hi Sue, Yes, you can do that! I’d recommend the cream of tartar with them to help them come to stiff peaks.
Angela Brockington
I made this bread for the first time today. Love it! The taste and texture was more than i hoped for. My husband who isn’t eating Keto was also very impressed! Thank you!
Maya | Wholesome Yum
I’m so glad you both love it, Angela! Enjoy!
Janis Long
Hi…..just going do try making this bread. Just wondered if anyone has add psyllium husk to this recipe. Can’t wait for it to come out of the oven
Maya | Wholesome Yum
Hi Janis, This one doesn’t need psyllium husk and it would probably be too heavy for it. If you want a psyllium bread, try this one instead.
Janis Long
Hi…..thanks to all you recipe gurus out there that make it so easy for the rest of us to stick to our food regimes…..it is so appreciated I did make this recipe today and it turned out very well. Not the dense and flavourless breads that I associate with being GF. My next bread will be the psyllium loaf.
Maya | Wholesome Yum
I am so happy you liked it, Janis!
Debbie
…oh, and I did not use any sweetener or xanthan gum.
Maya | Wholesome Yum
Thank you!
Debbie
We used to have an organic bakery, and still consider ourselves bread snobs. Since going GF and paleo, we have been challenged to find or make some good bread-like options. We love this bread and our gluten eating friends do too! I slice it, put a bit of butter on both sides and grill it. So yummy… thanks so much for the recipe.
Maya | Wholesome Yum
Wow! I am so happy you liked it, Debbie! Have a great day!
Nicole
Thank you so much for this bread recipe! I’ve been doing keto for the past almost 2 months without any kind of bread and I started missing it so much. This bread is life changing and has filled the bread hole that was in my heart!! My husband is a bread snob and he loves it!! Thank you, thank you and thank you!! 🙂
Maya | Wholesome Yum
I am so happy to hear that, Nicole! Thank you!
Cristina
Hi, can I use olive oil instead of butter and coconut oil?