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Free Printable: Low Carb & Keto Food List
Get It NowProbably the most common question that my readers on a keto diet ask me is for my best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture? Luckily, this happens to be one of my specialties. 😉
I’ve made many keto bread recipes here on Wholesome Yum over the years. (My 2 other faves are low carb bagels and 90 second bread.) But when I want a classic keto friendly white bread for sandwiches, I turn to this one more than any other. It has since become my most popular one of all — and honestly, one of my favorite keto recipes ever — so I also included it in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Many low carb breads are notorious for being dense or crumbly, but not mine, thanks to a special method I’ll show you. (I actually had a sandwich with it the day I took these pictures — see below!)
- Light and fluffy – Complete with a delicate crumb and air pockets! Air pockets are probably my biggest challenge in developing keto bread recipes, and I’m pleased that this one has them. It’s white, soft, and airy bliss.
- Just the right amount of chewiness – A.k.a. like real bread! If air pockets are my #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – I use my toaster with it all the time, though I also like the softness when I don’t. But be aware that toasting might take a bit longer than regular bread.
- No eggy taste – Don’t worry about the amount of egg whites in this recipe. It’s actually the yolks that create an eggy taste, and I’m not using those here.
- Neutral flavor – Like regular white bread, it doesn’t have any particular flavor… which means it goes with anything.
- Keto friendly, but not heavy – Only 82 calories and 1 gram of net carbs per slice, which is so rare for low carb options! I also love that it’s not dense.
- Easy to make – My keto bread needs just 5 simple ingredients (okay, I have a few optional ones, too ;)) and 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – Nope, no wheat or grains here. I also have a dairy-free option below if you need it.
Ingredients & Substitutions
This section will explain how to choose the best ingredients for my easy keto bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
5 Required Ingredients:
- Almond Flour – I always use and highly recommend my Wholesome Yum Super Fine Blanched Almond Flour, because it gives my keto friendly bread the right texture consistently. I’ve been burned so many times with other brands that I made my own! You can try a different one, but using almond meal or a coarser brand can make the bread gritty, or even reminiscent of cornbread. Unfortunately, I don’t have a good substitution option for almond flour in this recipe. (If you can’t have it or don’t want to use any specialty ingredients, you might like my cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so I use and recommend Wholesome Yum Coconut Flour as well. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with an extra 3/4 cup almond flour (yes, triple the amount).
- Baking Powder – I prefer this clean brand. Make sure it’s fresh, so that it rises well. Don’t confuse it with baking soda, which is different and will leave an aftertaste.
- Butter – I use unsalted butter. If you want to make my recipe for keto bread without dairy (or make this a paleo bread), substitute the same amount of unrefined coconut oil instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! I’ve made this bread using fresh separated egg whites as well as carton egg whites. Both work, but with the carton option you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
Need ideas to use up the egg yolks?
I’ve got recipes for those! Try my low carb custard, keto flan, or almond milk ice cream.
Optional Ingredients (Recommended):
While only the 5 ingredients above are absolutely necessary, I’ll go over what each of the optional ones does, so that you can decide whether you want to include them. I usually use them all, but the bread still turned out fine when I’ve run out of some of these.
- Sweetener – This keto bread recipe is not sweet, but I add sweetener to balance out the salt and makes it taste neutral. I use and recommend my Besti sweetener, because it has a clean taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use my conversion calculator and read my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewy and more sturdy. I add only 1/4 teaspoon to the entire loaf and it makes a big difference.
- Cream Of Tartar – You’ll find it in the baking aisle. I use it to stabilize the egg whites, helping them form peaks more easily. You can skip it, but then you’ll want to avoid carton egg whites and it’s extra important for your whites to be at room temperature. Cold ones don’t whip as well!
How To Make Keto Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Combine the dry ingredients and melted butter. Add the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt to a food processor. Pulse until uniform. Add the melted butter and pulse again until crumbly.
- Whip the egg whites. Use a hand mixer or stand mixer with a whisk attachment to whip the egg whites (and cream of tartar, if using) to stiff peaks. Funny enough, I totally spaced when taking these pictures and used regular beaters! It took me much longer, but now you know — those will still work.
- Add the whites to the food processor. Add half of them (not all of them yet!) and pulse briefly until just combined. Be careful not to overmix, or they will break down.
- Fold together. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. See my tips on this below.
- Bake the keto bread. Gently transfer the mixture to a parchment paper lined loaf pan (I use this one, which is small). Bake until the top is golden first, then tent the top with foil and bake again until the bread is firm and doesn’t make a squishy sound when pressed.
- Let it cool. Let the bread cool completely before slicing. This allows the texture inside to set properly.
My Key Recipe Tips
- Beat the egg whites to very stiff peaks. They give the keto bread structure and keep it airy, so if you don’t beat them long enough, your bread will be flat! This is why I use whites at room temperature (they whip more easily) and add cream of tartar (makes the recipe more foolproof). I have 2 rules of thumb you can use to ensure they are stiff enough. One is tilt the bowl — they shouldn’t start to fall out. The second is look for noticeable streaks from your mixer (see my picture above).
- Be careful not to break down the whipped egg whites. This tip is even more important than my last! First, make sure you don’t mix them too long in the food processor. Second, only fold the batter (don’t stir) when incorporating the batter from the food processor with the rest of the whites. It might seem like it doesn’t want to come together it first, but keep folding gently until you don’t have chunks or streaks. Just don’t overdo it!
- This bread does rise, but not a lot. I like to round the top a little upfront so that it doesn’t come out too flat, but don’t expect it to be super tall. Some people have asked me how to make it taller. You can try multiplying my keto bread recipe by 1.5X or 2X, but I find that it takes so long to bake that it’s not worth it. You’d need a lower oven temperature if you go that route.
- The center takes a long time to cook through, and the bread will sink if you remove it too soon. Underbaking is the biggest mistake I see people make with this recipe. The result will be a fallen middle at best, and a wet, gummy center at worst. This is why I tent the top with foil in the middle of baking – to prevent the top from burning. The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be brutally honest, sometimes my keto bread falls anyway, despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes amazing – as long as the center is cooked through.
- A toothpick is not a good test for doneness in this recipe. I use this test with most of my baking recipes, but it doesn’t work with this one. Instead, check that it doesn’t make a squishy sound when you press on the center, and the internal temperature should reach at least 200 degrees F.
- Know what to expect. This keto bread is not a crusty baguette like you’d find in Paris. It’s soft, fluffy, and airy… which I think is awesome! But if you’re looking for a crust, my other low carb bread recipe is better for that.
Ways To Use It
I enjoy this keto bread in the same ways that I used to eat regular white bread! Here are a few of my go-to ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, and homemade mayo, pictured below! Sometimes I add a couple strips of crispy bacon.
- Toast it and serve with olive oil, my chimichurri sauce, creamy grass-fed butter, or nut butter. I also use it for avocado toast (can you tell I love them from my logo?).
- Make keto grilled cheese – It makes me feel like a kid again!
- Top it with creamy salad, like my classic egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping the keto friendly bread in egg beaten with cinnamon and sweetener. (See my full instructions for keto French toast, and you can swap out the bread for this one.)
- Enjoy it on the side with one of my low carb dinner recipes, with a low carb salad for a light meal, or with one of my keto soups for comfort food.
And here’s that sandwich photo I promised. It looks small because I ate more than half before I remembered to take it, ha. But I cut a flat edge and did it anyway — I had to show you the amazing texture of this keto bread!
Storage Instructions
- Store: Unlike most breads that quickly go stale in the fridge, I refrigerate my keto white bread because otherwise it goes bad quickly. It will last up to a week in the refrigerator. I wrap it in parchment paper and keep it in an airtight container, but you can also store it in a parchment paper bag. I recommend slicing it as you need it, rather than all at once.
- Freeze: This keto bread keeps well in the freezer for up to 6 months. In fact, that’s how I store it most often, with parchment paper between slices to prevent sticking. I do recommend slicing it first, so you can just grab a slice (or two) and pop it in the toaster.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, I don’t recommend storing the bread in anything that traps moisture, like plastic bags or plastic wrap. Condensation will form if you do this. If it still becomes a little “wet” over time, you can recover it by toasting it in the toaster.
More Keto Bread Recipes
Looking for a different kind of keto bread? Here are some of my other popular ones:
Are you a fan of shortcuts like me?
I’ve created a keto bread mix that’s even easier to make! You can also use it as a base to make my keto yeast bread. (People have asked if you can use yeast with my recipe in this post, but I don’t think it will work, sorry.)
My Tools For This Recipe
- Food Processor – This is the one I use for this bread, and for so many other things every week.
- Hand Mixer – Mine comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks. (Unless you forget like I did, lol!) I also like the built-in storage for the attachments.
- Loaf Pan – This is the size I use for this keto bread recipe, and it’s on the smaller side. A larger size makes the bread too flat, and I found that if I increased the amount of batter, it took forever to bake.
Keto Bread (Easy, Fluffy, 5 Ingredients)
By
You'll love this soft, airy keto bread recipe! This easy, gluten-free, keto friendly bread has just 5 ingredients and 1 net carb per slice.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line a small-medium loaf pan (this is the ideal size) with parchment paper, with extra hanging over the sides for easy removal later.
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Combine the almond flour, coconut flour, baking powder, Besti, xanthan gum, and sea salt in a large food processor. Pulse until combined.
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Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
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In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
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Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
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Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
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Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
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Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- I slightly updated this recipe in June 2018 to reduce baking temperature to 325 degrees, increase cook time, and better describe signs of doneness. These changes reduce the chance of having an undercooked center.
- New photos were added in April 2024.
- Check the post above the recipe card for my crucial tips to make it!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Bread
1,461 Comments
Jesse
6I was searching for a keto bread recipe & opened your site link. There are too many Ad windows on the page. I couldn’t make out where the recipe was. Very annoying. Please reduce the number of Ads on your page. Thankyou! You are doing a very good job. Don’t let the ads ruin it.
Courtney
0I made this and despite it taking a while it turned out really good!
Maya | Wholesome Yum
0Hi Jesse, My site actually has fewer ads than most these days. Ads support the content that is free to you, my family, and my team. You’re welcome to scroll right past them. I do have an option to remove ads with Wholesome Yum Plus.
Erikca Wall
1We just started a Keto diet, and this bread was so delicious! Great for sandwiches. Thank you
Jilliana
0Could this be used for keto croutons?
Maya | Wholesome Yum
0Hi Jilliana, Sorry, I think this bread would be too soft for croutons. I haven’t tried though, so do let me know how it goes if you do!
Dana
0If I don’t have a large enough food processor, will this still turn out okay if I stir the dry ingredients and butter by hand?
Maya | Wholesome Yum
0Hi Dana, That part yes, the main hard part is mixing in the egg whites by hand. You can try, but they will likely break down more than the method I have in the post, so your keto bread might be less fluffy.
Erica
4This is absolutely the best keto bread recipe on the internet. I bake it every week (usually with cheese on top because why not) and it has really helped curb carb cravings! Makes really good avo toast in the morning, among other things. Thank you so much!
Eljay
0Hi I baked it for 40 minutes and then when I took it out it was about just under 200f in the middle so do I need to put it back in with the foil for 30 ish minutes or will it be ok?
Maya | Wholesome Yum
0Hi Eljay, I’ve never had this happen before, but the time can vary depending on your oven and baking dish. As long as it doesn’t feel too squishy inside and the top is dark, it should be enough.
Dnelly
0Hi thanks I want to try this I’m curious would using Aquafaba (Equal amount in egg whites I know 1 tbs is an egg white for example), would it still work or does it have to be actual egg whites due to egg white quality ?
Maya | Wholesome Yum
0Sorry, I haven’t tried that substitution. I’d be concerned that it might not work well due to the large number of whites, but it would need testing to know for sure. Please let me know how it goes if you try it!
Meghan
2The texture of this bread is EVERYTHING. Seriously, I can’t stop eating and I can’t believe how easy it was to make!
Nadine
0Hi! Can liquid egg whites be used? Thank you
Maya | Wholesome Yum
0Hi Nadine, I covered this in the ingredients section above.
David
0Actually you did not specifically answer this question in “the ingredients section above” unless the reference to ~1 1/2 cups was intended to refer to the liquid eqq whites you can buy at a grocery store. Is that what you meant?
Carol
0Eureka!!!!! This recipe produced an amazingly tasty loaf of Keto bread. I’ve tried several keto recipes and wasted quite a bit of good ingredients. Thank you very much for all of the details to the recipe. I’m totally pumped and so excited to have a great keto recipe. It evenly browned, no coconut taste and I wouldn’t care, because I love coconut. There was no eggy taste, I used only egg whites. I was adamant about following the recipe. The bread works well with sandwiches and french toast… I’m very grateful and awfully happy. Thank you very much
Wholesome Yum D
0I’m thrilled you finally found your Eureka keto bread moment, Carol! It means so much to hear that this recipe delivered everything you were looking for, especially after trying others that didn’t work out. I’m so glad you stuck with it and followed the steps closely. Enjoy that french toast and those sandwiches!
Renee
0She does say you can use egg whites from a carton and the aprox amount and they you will need to add the cream of tartar if you choose to use them instead of using egg whites separated from the yolk of your eggs.
Maya | Wholesome Yum
0David, I did. I talk about substitutions in the section about ingredients and substitutions in the post, and have amounts on the recipe card.
Christine
1I am not the best baker, but this bread turned out perfect- pretty much like the photos supplied! The taste is great, and I love it in sandwiches and toast. The recipe is very easy to follow, and I will prepare again.
Wholesome Yum D
0So glad it turned out so well for you, Christine! That’s the best feeling when it actually looks like the photos and tastes great. Love that you’re enjoying it for sandwiches and toast, sounds like a keeper!
Amber
1I’ve been eyeballing this recipe for well over a year; in the past three months, my husband decided out of nowhere to start taking his sugar/processed carb intake seriously, so we’ve been making adjustments.
I have dabbled in low carb recipes for myself for a long time, and that includes different “bread” things.
No wheat free bread is ever going to be bread, and anyone who says otherwise is joking themselves.
However – as far as keto/low carb breads go? This is, 100%, the BEST one I’ve ever had, and I came back here just to tell you that.
Not only does it behave pretty dang close to real bread, the texture is lovely, and the FLAVOR is good. I did do your suggested enhancements sans the cream of tartar (I had fresh egg whites so figured that was fine. As a side note – your monk fruit/allulose blend has SAVED us for sweets. We’ve generally cut down on them a lot anyway, but stevia – while I don’t dislike it – can be very fickle with baking and until it’s proven completely safe I won’t use erythritol. I use your sweeteners in all of my baking, whipped cream, ice cream…it has CHANGED THE GAME.)
Anyhow, I’m kind of babbling at this point, but I’m so excited to see what all I can do with this bread. I’m thinking about popping some open-faced tuna melts in the air fryer and see how that does.
One note and one suggestion for anyone who happens upon this review:
Maya mentions somewhere in her instructions that when you’re doing the combining of the egg whites with the drier ingredients and butter, that it’ll seem like the ingredients don’t plan on coming together, but to trust the process and keep folding; this is 100% true! I would go so far as to say that you may not even feel like it’s incorporating well enough (I sure did), but as instructed, I just kept gently folding until there were no more pure white streaks of egg white and stopped. The bread came out PERFECT.
My suggestion? Maya mentions you shouldn’t quite expect a crust on this bread. I 100% got crust. But! I genuinely believe that this is because I used a cast iron bread pan. I chose to use it because it was a bit skinnier and taller than my glass ones, and I wanted to help get a slightly taller loaf. I still used avocado oil spray and parchment paper to ensure non-stickage and make sure I could get it out, but my bread REALLY browned nicely and got a good crust on it. It even gets toastier than the rest of the bread when I put it in the toaster. Point being, I believe my cast iron played a role in this, so if you have one, use it! It’s perfect!
Thanks again for the great recipe!
Wholesome Yum D
0Thank you so much, Amber! I can’t tell you how much I appreciate this detailed and thoughtful review and I’m thrilled the bread was such a win for both you and your husband! I loved hearing how you approached it with a realistic mindset and still came away impressed. Your notes about folding, the cast iron pan, and how it toasted up are all incredibly helpful, especially for others reading reviews before diving in. And it makes me so happy to hear that Besti is working so well for your baking too. Tuna melts in the air fryer sound amazing… I hope they turn out great!
Jessica
0Idk how this bread got so many likes…me and my husband were NOT fans. It was like an unsweetened angel food cake but worse.
Maya | Wholesome Yum
0Sorry to hear you didn’t like it, Jessica! This is meant to be a light, fluffy white bread, not a crusty one if that’s what you were expecting.
Barbara
1I just made this bread and WOW! It came out so good! It was easier than expected too so this will definitely be a go-to recipe from now on!
Penny
1Tried many other breads and this is the lightest one. Tastes great. Very easy to make.
Judi A Whiteaker
0Love this non-eggy Keto Bread! It makes the best bread for Grilled Cheese or a Tomato Sandwich.
I like to use the liquid egg whites as to not waste the yolks.
I will say the only way to ensure they form stiff peaks is to take a clean paper towel and dab some white vinegar on it and wipe your mixer bowl and whisk attachment down. Any residual of anything will cause your whites to not form peaks.
Wholesome Yum D
0Grilled cheese and tomato sandwiches sound so good with this bread, Judi! I’m glad you’re enjoying it. Thanks for sharing what works for you!
Roberta
0Great recipe! Somewhat of an arduous process, but well worth it. I am curious of your thoughts on how to adjust for baking time if I wanted to have a taller loaf using the same sized pan yet adding an extra half batter to the pan.
Maya | Wholesome Yum
0Thank you, Roberta! You can try, but I find that this keto bread has a hard time baking all the way through if made taller.
nancynatysin75
0I’m new in the cooking meals arena, I didn’t learn to bake or cook Bec I was afraid of gaining weight…I’m 65 now and my priorities have changed but my unhealthy relationship with food took time. KETO LIFESTYLE HAS CHANGED MY LIFE! because of the variety of recipes and treats etc and the creator of these treasures I’m not only enjoying food!! Yup, all the things I wanted so badly I kept locked away deep inside…Now, I love baking, cooking, mixing drinks and having a ball in the kitchen!! Learning all the skills,terms, just everything! This creator is so easy to follow 😁 clear detailed recipes!! Yummy to!!
Wholesome Yum D
0It makes me so happy to hear how much fun you’re having in the kitchen now, Nancy! Learning to cook and bake later in life can open up a whole new world, and I love that my recipes have helped make it feel approachable and enjoyable for you. Thank you for sharing this with me, and keep having fun trying new things!
Gene
0I am completely new to keto and trying to navigate my way through it. I made this recipe over the weekend and I have to say so far its the best bread recipe I have made. I do look forward to it with my breakfast. I made french toast with it this weekend and it was delicious.
Wholesome Yum D
0Welcome, Gene! There can be a lot to figure out when you’re just getting started, so I’m happy this bread has already become something you look forward to at breakfast. And turning it into French toast sounds delicious! I hope you find lots more recipes here that you enjoy along the way.
Toby
0I’ve made and bought keto bread before and it was OK, this is way better in taste, look and structural integrity, thank you!
Wholesome Yum D
0That’s wonderful to hear, Toby! I’m so glad this one stood out for the flavor, appearance, and sturdy texture. Thanks for giving the recipe a try!
Rhea98
0I just made this yesterday. Trying gluten free as my keto bread is a gluten bomb. I rarely eat even keto bread, but… I have avoided most almond flour recipes since they seem hard on my digestive system. This recipe came out very well and tasted amazing! I think I messed up adding whites to the processor (I filled my 9-cup processor, spun in egg whites but didn’t continue with the “half eggwhites” in batches. As a result, I had lost a lot of air while folding in because the base was to thick. Still, it came out quite light. It only took the first 40 min to reach over 200°F.
Maya | Wholesome Yum
0I’m so happy you liked this recipe, Rhea, even after some issues with the egg whites. Enjoy!
Kelly Jones
0Hello Maya! I live on my sailboat and while I do have an oven, its impossible to maintain the temperature. I only have a dial for high to low. There’s no temp setting. And my oven cooks hot and uses a lot of gas for longer cook times, so I usually do bread in my crockpot. Do you think this recipe would do well in the crock and if so, I assume checking for doneness would be the same? Thanks in advance for your insight! Kelly
Maya | Wholesome Yum
0Hi Kelly, I’ve never done this in a Crock Pot so I’m not sure. Yes, checking for doneness would be the same. Please let me know how it goes if you try it!
Test Baker
0I baked this loaf this weekend; loved the soft texture. Question: can I swap almond flour for coconut? Thanks!
Alan
0Hi Maya. Sounds good. Just wondering what size loaf pan I should use?
Maya | Wholesome Yum
0I use this loaf pan.
Maya | Wholesome Yum
0I’m so happy you loved it! No, sorry, almond and coconut flour are not interchangeable. Sometimes you can replace a small amount with some adjustments, but in this recipe almond flour is a main ingredient and the swap is highly unlikely to work without major modifications and testing.
Whitney
0Great recipe and so so easy! I made a similar recipe once before and it shrank, so I followed your instructions and the longer baking time definitely helped. The top was crusty like baked meringue and the slice is fluffy but has enough body to hold anything.
A 32-g slice, about 1/2″ thick, has 1.9g net carbs. That is a win!
Wholesome Yum D
0I’m glad that this recipe could help, Whitney! Thanks for giving it a try, so glad to hear you enjoyed it.
Carol Barker
0Can you use egg whites from a carton for this?
Maya | Wholesome Yum
1Hi Carol, I covered this in the ingredients section above.
Abraham Cohen
0Can I alternate the butter with oil. I am lactose allergic
Maya | Wholesome Yum
0Hi Abraham, I addressed this in the substitutions section above.
Kathy
0Absolutely LOOOOVE this bread. I’ve been craving carbs. I didn’t make it perfectly but it still turned out delicious and awesome flavor! I was in a hurry. Thank you, thank you for all your help, advice and tips. I made the bagels last week and almond flour bread also. Different texture but that bread is good too. Second batch of bagels are in the freezer. Next week trying the pita bread!!
Wholesome Yum D
1That means a lot, Kathy! So happy you are enjoying all the recipes you’ve tried! 🙂
S. Strayer
0I love this keto bread recipe! I have tried at least 6 different keto bread recipes and this is the most satisfying. It has a good chew and toasts well! Thanks for the storage tips!
Wholesome Yum D
0So happy to hear that! Finding a keto bread that actually has a good chew and toasts well is no small thing, so I love that this one finally checked all the boxes for you. And I’m glad the storage tips helped, too, makes it so much easier to keep it on hand.