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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)
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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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Keto Bread
1,437 Comments
Denise
0Would the cartons of packaged egg whites work? There’s an organic brand at my store that I’ve used for other things. Can’t wait to try this.
Maya | Wholesome Yum
0Hi Denise, Yes, they should work, as long as you can get them to beat to stiff peaks. Sometimes that’s a little harder with the cartons. It will help to use the cream of tartar and let the carton come to room temperature first.
Denise
0FYI, I used a carton of Simply Organic egg whites from Roundy’s/Mariano’s (Midwest) and they whipped up fine. Even started to thicken before adding the cream of tartar. Bread is still cooling. Looks great!
Maya | Wholesome Yum
0Thank you, Denise! Yes, sometimes the carton egg whites work fine for me and sometimes they are a little challenging. With cream of tartar they are almost always fine, though. I hope you liked the bread!
Robert
0Hello! Can I make this using a breadmaker?
Maya | Wholesome Yum
0Hi Robert, I haven’t tried it. Let me know how it goes if you do!
Sandra Harrison
0Have you ever tried to make bread sticks with this? I’d like to make “bread” sticks for my next spaghetti and zoodles dinner.
Maya | Wholesome Yum
0Hi Sandra, I haven’t tried that with this recipe, but would not recommend it. Many people have used this fathead pizza crust recipe to successfully make breadsticks, though. Enjoy!
Heidi Montes
0Hi Maya,
This way of eating has made me feel better in so many ways. I just had such a craving For the texture of cake or bread last night that I had a piece of cake and a sandwich wrap! I knew I had to find a way to satisfy that craving and considered eating a sandwich once a week. Now I can do it without too many carbs. Thanks for taking the time to make it come out right. No more carb BINGES for me.
Maya | Wholesome Yum
0Thank you, Heidi!
Karen
0Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!!
Maya | Wholesome Yum
0Thank you, Karen!
Kimberly Brown
0Hands down, the absolute best low carb bread recipe ever!!! I made it last night and I am blown away!!! I’ve tried a lot of low carb bread recipes trying to find something close to the “carby” bread I once loved, and you have solved my dilemma. This bread is better than the carb-laden kind (in my opinion) and I am so happy to be able to enjoy toast, sandwiches and any other idea that comes to my mind for utilizing this bread. I can’t wait to make another batch because I didn’t leave this one in quite long enough, but I am certain of it’s potential! God bless you.
Maya | Wholesome Yum
0Thank you, Kimberly!
Anita M Claiborne
0Thanks for sharing the recipe. I am looking forward to trying it. I wonder if this would work for a bread bowl? Temperature still <0 here and am craving some chili in a bread bowl.
Nicole
0I feel like if you used half of a sphere pan it could give it the shape! I’m making my first loaf now so I’m not sure the texture but I think this could work! I got so excited reading your comment
Maya | Wholesome Yum
0Thank you, Anita! I haven’t tried that yet but it might work. Let me know how it goes if you do!
Sean
0Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.
Maya | Wholesome Yum
0Thank you, Sean! I’m glad you were still able to enjoy it even though the bread wasn’t as tall as you wanted. That was probably due to the size pan you used. As long as it tastes good, though! 🙂
Nikki
0I had the same effect but I used the same pan. The issue I had was the egg whites. I beat them with a mixer for 2 minutes with the cream of tartar and still couldn’t get them whipped. I’d say they were half whipped. I gave up and put them in the loan pan anyway. The bread looked the same and tasted great but it was somewhat spongy. I’m wondering if the egg whites really wouldn’t whip because I didn’t realize they had to be room temp. The bread is great but it won’t hold up for sandwiches. Any tips on egg whipping? I felt egg defeated today!
If it also helps, I used my own eggs from my chickens. Maybe they were just too fresh?
Maya | Wholesome Yum
0Hi Nikki, If the bread was spongy it might have needed to bake for longer. Regarding the whites, one big reason for having them at room temperature is to make them easier to whip, so try that next time! Also watch for any traces of yolk in there, because they won’t whip if that is present.
Edna Weddell
0Maya, in your list of ingredients you have gluten-free baking powder. My question is, will ordinary baking powder do the same job? I do not need to be gluten-free. I am a diabetic controlling it by eating low carb. No sugar. Looking anxiously for your reply as I am waiting for your answer before making the recipe. Miss my bread. Thank you, Edna.
Maya | Wholesome Yum
0Hi Edna, regular baking powder will work just fine!
Hilario Chaves
0This bread is dynamite! My daughter is hard to please when it comes to her bread but she is now a believer! Hallelujah!
Maya | Wholesome Yum
0Thank you!
Mary
0What is xanthan gum, And where would I find it at Walmart?
Maya | Wholesome Yum
0Hi Mary, Xanthan gum is a binding and thickening agent. In gluten-free baking, it helps create a texture that is closer to “real” bread. I’m not sure if Walmart carries it, but if they do, it would probably be in the baking aisle next to the gluten-free flours. Otherwise you can buy it online using the link on the recipe card.
Kalie
0Any ideas if using the ener-g egg replacer would work here? Thanks!
Maya | Wholesome Yum
0Hi Kalie, I haven’t tried it. You’d have to be able to whip it to stiff peaks, then it might work. Let me know how it goes if you try!
Pia Molina (Maria Pilar Teresa) Bejar
0I tried it and had the best bread ever! Thank you!!!!!
Maya | Wholesome Yum
0Thank you so much!!
Eva
0Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.
I don’t have a food processor so would this recipe work better with a good blender that has several buttons that does everything from blend to puree, or would it be better to use a hand mixer?
Also, any other suggestions for using the egg yolks? I’m not a great fan of brulee.
Lyda
0Try a lemon curd. Delicious!
Maya | Wholesome Yum
0Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs.
Jackie
0Make hollandaise sauce! Eggs Benedict with this bread vs English muffins would be amazing!
Maya | Wholesome Yum
0That’s a great idea, Jackie!
Lisa
0Wow! That really worked! Delicious and surprisingly close to regular wheat-based bread texture. Thanks for helping me satisfy my BLT craving. Tomorrow, a ham sandwich. It’s the little things that make me happy. 🙂
Maya | Wholesome Yum
0Thank you, Lisa! I’m so glad you can enjoy sandwiches again!
Lillian
0Thanks so much for this! My younger brother is diabetic and I needed to find something for him to use in place of regular bread. I just pulled the bread from the oven a half hour ago and it came out great!
Maya | Wholesome Yum
0Thank you, Lillian!
Renee
0This was really good. Thank you for the recipe. I used the optional ingredients and it came out well, even with egg whites from the carton.
Maya | Wholesome Yum
0Thank you, Renee!
Lisa
0What are your thoughts on replacing the coconut flour with maybe protein powder or oat fiber?
Maya | Wholesome Yum
0Hi Lisa, The recipe would require other modifications if you wanted to replace the coconut flour. Coconut flour absorbs a lot of moisture, much more than anything else. The batter would be very watery without it.
Donna Rose
0What can I use instead of the coconut flour? I am allergic to coconut.
Maya | Wholesome Yum
0Hi Donna, you might like this almond flour bread recipe better. Just use ghee instead of coconut oil.
Pam
0Would the addition of some nutritional yeast make any difference? I miss the yeast smell.
Maya | Wholesome Yum
0Hi Pam, I haven’t tried that. Let me know how it goes if you do!
Nicole
0Hi Maya, I have made this twice and the first was actually closer than the second! The second one was raised really well when I put the foil on for the last 10-15 mins of cook time and when I took it out 12 mins later it had completely fallen! Now it is almost wet in the center though there are air pockets in it, it’s very odd. The first loaf was pretty flat the whole time and I am pretty sure that was because I didn’t have my egg whites whipped enough but they were spot on for the second loaf. I am also thinking it might be my baking powder after reading some of the comments. I plan to try again and just use a baking soda/cream of tartar mix rather than the baking powder. Any other suggestions? Anyone? LOL!
Maya | Wholesome Yum
0Hi Nicole, It sounds like the second one was not cooked through enough if it rose and then fell after taking it out. I’d try a longer baking time next time, and if it starts to brown too much on top you can cover the top toward the end.
Jenny
0I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!
Maya | Wholesome Yum
0Hi Jenny, Thank you! Good to know it worked by hand. Mine usually cracks off to one side too, but to be honest I’m not really sure how to prevent that. If you find a way, let me know!
Melissa
0I would try turning off the oven and cracking the oven door so that the temperature change from hot to cool is more gradual. This has worked for me with other high egg baked products, like cheesecake.
Maya | Wholesome Yum
0Great tip, thank you Melissa!
Luanne Schulz
0This was a little more work than I anticipated but WOW! I’m blown away at how good it is. I might make two loaves next time and freeze one. Thanks for the recipe Maya!
Luanne
Maya | Wholesome Yum
0Thank you, Luanne!
Reigan
0Thanks for sharing this recipe! I’m a bread lover and the only thing I’ve missed since starting keto has been bread. Can you clarify the carbs per serving? I see total carbs in the nutrition facts is 3g but below it says net carbs 1g per slice. Thank you!
Maya | Wholesome Yum
0Hi Reigan, some people count total carbs and some people count net carbs for their diet so I give both in the nutrition info. Net carbs are calculated by subtracting fiber from the total carbs. Hope this helps!
D F
0I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle.
Do you have more detailed advice as to how you accomplish the blending and folding process? Do’s and don’ts? A video maybe? I’m a fairly decent cook, and I just don’t see how to make this work with such a heavy mixture mixed into egg whites.
Maya | Wholesome Yum
0Sorry that you had issues with it. Some of the egg whites do fall during the pulsing and folding process, but shouldn’t fall completely. It’s hard to say exactly what went wrong without being in the kitchen with you, but I do have a video now that shows the recipe as well. Hope you will try it again, or another one of my bread recipes!
Kim Gibson
0I am new to all of this and would love to try this bread but what could I use the yokes for? I love so many of your recipes.
Maya | Wholesome Yum
0Thank you, Kim! I think that Hollandaise sauce would be a great way to use the remaining egg yolks!
Kim
0Thank you, really appreciate that.
Maya | Wholesome Yum
0You’re welcome! 🙂
Jenn
0I’m curious to know what the texture is like. Is it more like a banana bread texture than a sandwich bread?
Maya | Wholesome Yum
0Hi Jenn, No, it’s not like banana bread. The texture is like a soft white bread.
Sarah
0How would I make this in a bread machine?
Maya | Wholesome Yum
0Hi Sarah, I don’t have a bread machine so haven’t tried that. Let me know how it goes if you do!
Janice Haas
0Has anyone tried using this for french toast? Looks like it might work.
Maya | Wholesome Yum
0Hi Janice, I haven’t tried that yet but it probably would work! Let me know how it goes if you try it!
Chuck
0I appreciate your low carb approach and recipes since I am the cook in our household. This helps me keep our diet healthy and relatively simple. Thank you.
Maya | Wholesome Yum
0Thank you, Chuck!
BettyAnne
0Can you use the pasteurized egg whites from a carton?
Maya | Wholesome Yum
0Yes, that should be fine. It may be a little harder to get them to whip to stiff peaks, so you’ll need the cream of tartar.
Debra
0Could this recipe be used for making biscuits? Wondering if anyone has tried. I have used Carbquick but the taste is not appealing to me.
Maya | Wholesome Yum
0Hi Debra, It won’t work for biscuits. The texture is not at all like a biscuit, and the batter will spread. If you want biscuits, try almond flour biscuits or garlic and parmesan biscuits.
Esther
0The bread tasted really good. Finally, one that doesn’t get stuck in my throat. But it didn’t rise like yours, it’s about half the size. It didn’t have the air bubbles you have in yours. Anyway, it was delicious. I could finally make myself a nice tasting sandwich. Thank you!
Derek
0Omg this was divine! I was VERY skeptical too! I’ve tried other keto bread; all claiming the same thing but none delivered, until yours! Maybe they didn’t have the directions as idiot proof as yours, but I’m loving this bread I can’t get enough of it. I need to buy stock in eggs as I’ll be going through them so fast just to get more of this bread! I’ll never use another bread recipe again, don’t need them! My next attempt is to use them for ham and cheese sandwiches Tuesday and some french toast & grilled cheese… I’ve missed those! Lettuce wraps only get you so far, yanno?
Maya | Wholesome Yum
0Thank you, Esther! If it doesn’t have air pockets, the egg whites probably broke down too much. You want the batter to stay light and fluffy. I’m glad it was still good!
Sharon
0Going to try this bread tomorrow. Do you have a low carb bread recipe using coconut flour? My granddaughter needs nut-free lunches. Thanks for all your hard work at creating yummy recipes.
Abrune892
0You may be able to get away with swapping the almond flour for home made “sunflour” (sunflower seed flour). I’ve been experimenting with swapping them and so far it seems to work pretty good.
Maya | Wholesome Yum
0Yes, that’s a great idea! I haven’t tried it but in theory it should work. You’ll probably be able to taste the sunflower seed flavor just a bit. Also, don’t be alarmed if it turns green – sunflower seed flour sometimes does this during baking, which is due to a reaction to the baking powder and is safe to eat.
Maya | Wholesome Yum
0I hope you like it! Unfortunately I don’t have a recipe that uses just coconut flour for bread at this time.