Free Printable: Low Carb & Keto Food List
Get It NowProbably the most common question that my readers on a keto diet often ask me is for the best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture? It depends on what you are looking for. I have many delicious bread recipes here on Wholesome Yum, including my most popular ones before this one, low carb bagels and 90 second bread. But when I want a classic keto friendly white bread for sandwiches that can satisfy those cravings, I turn to this one more than any other. It has since become my most popular one of all, so it’s also included in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Low carb breads are notorious for being dense or crumbly, but not this one, thanks to a special technique I’m sharing 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.
- Just a little chewiness – Just like real bread! If air pockets are the #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – But be aware that it might take a bit longer than regular bread.
- No eggy taste – Don’t be concerned with the amount of egg whites in this recipe. It’s the yolks that create an eggy taste, and we aren’t using those here.
- Neutral flavor – It tastes like white bread and goes with anything.
- Not too heavy – Only 82 calories and 1 gram of net carbs per slice!
- Easy to make – This super easy keto bread needs just 5 simple ingredients (okay, there are a few optional ones, too ;)) and just 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – There’s also a dairy-free option below if you need it.
This is actually the second low carb bread recipe that I made with almond flour. My first almond flour bread recipe has been well received, but that one is more like a wheat bread in taste and color, and requires psyllium husk powder which can be tricky to find.
This time, my goal was to create a recipe for keto bread that you can make using ingredients found at any grocery store (though I do highly recommend my Wholesome Yum super fine blanched almond flour and coconut flour for the best consistency). I wanted it to taste like a “real” white bread, and the combination of both flours together worked best. Now it’s one of my favorite keto recipes ever!
Ingredients & Substitutions
This section will explain how to choose the best ingredients for keto friendly bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Required Ingredients:
- Almond Flour – Be sure to use a super fine blanched almond flour like this. Using almond meal or a coarser brand can make a gritty result, or bread that is more reminiscent of cornbread. Unfortunately, there isn’t a good substitution option for almond flour in this recipe. (If you don’t want to use any specialty ingredients, you might like my light and airy cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so keep in mind I use and recommend this coconut flour. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with 3/4 cup almond flour (yes, triple the amount).
- Baking Powder – I prefer this clean brand. Make sure it’s fresh, so that it rises well. Don’t confuse it with baking soda, which is different and will leave an aftertaste.
- Butter – Use unsalted butter. If you want to make your recipe for keto bread dairy free (and also make this a paleo bread), substitute the same amount of unrefined coconut oil instead. Do not use oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! You can use carton egg whites if you like, but then you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
TIP: Need ideas to use up the egg yolks?
Try low carb creme brulee, keto flan, or almond milk ice cream.
Optional Ingredients (Recommended):
While the above ingredients are the only ones absolutely necessary, I’ll go over what each of the optional ingredients does, so that you can decide whether you want to include them. My recommendation is to use them all if you can, for the best keto bread.
- Sweetener – This bread is not sweet, but adding sweetener balances out the salt and makes it taste neutral, like a regular white bread. I highly recommend Besti sweetener, because it has a clean sweet taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use the conversion calculator and my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewy and more sturdy. Only 1/4 teaspoon in the entire loaf makes a big difference.
- Cream Of Tartar – This is an acid found in the baking aisle that stabilizes the egg whites, helping them form stiff peaks more easily. You can skip it if you don’t have any, but then you’ll want to avoid carton egg whites and it’s extra important for your egg whites to be at room temperature.
How To Make Keto Bread
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine the dry ingredients. Place the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt into a food processor. Pulse until uniform.
- 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.
- Add the whites to food processor. Add half of the whites to the food processor and pulse briefly until just combined. (Do not mix too much, so that all the whites don’t break down.)
- Fold 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. Transfer to a parchment lined loaf pan (this is the right size).
- Bake the keto bread. Bake until the top is golden first, then tent the top with foil and bake again until the top 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.
Important Recipe Tips
After making this recipe many times over the years and getting feedback from readers, I’ve assembled a list of tips to help you make this keto bread a success:
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. Follow the tips below to get the right peaks:
- Egg whites at room temperature will whip more easily.
- Use cream of tartar to help achieve stiff peaks. While not required, it makes the recipe more foolproof.
- Tilt the bowl. Whites beaten to stiff peaks will not move or fall out if you tilt the bowl over (do this slowly).
- Look for streaks. Stiff peaks will leave noticeable streaks from the whisk attachment on the mixter.
Fold the batter, don’t stir.
After mixing the first half of the egg whites into the batter in the food processor, you’ll 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. If this happens, just pulse in a little more egg white into the food processor to make the main batter a little thinner, then fold that into the egg whites.
Round the top upfront.
Like most keto breads, this one doesn’t rise much, 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.
Don’t under bake.
The biggest mistake people make 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 brutally 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.
Don’t use the toothpick test.
Do not use a toothpick to test for doneness. This bread will seem like it’s done before it actually is! Instead, check that it does not 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 is not a crusty baguette like you’d find in Paris. It’s a soft, fluffy, airy bread… which I think is awesome! But, if you’re looking for a bread with a crust, I recommend you try my other low carb bread recipe instead.
I hope these tips help if you run into any issues, but if you have any others, please leave a comment below and let me know. I’ll try my best to help! I want this keto bread recipe to work for you.
Ways To Use Keto Bread
You can use keto bread in the same ways you could use any white bread! Here are a few ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, homemade mayo, and maybe a couple strips of crispy bacon.
- Toast it and serve with olive oil, chimichurri sauce, creamy grass-fed butter, or nut butter. It’s also perfect for making avocado toast!
- Make keto grilled cheese… need I say more? 😉
- Top it with creamy salad — think egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping it 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 low carb dinner recipes of all kinds, salads for a light meal, or keto soups for comfort.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out. And if you find other ways to use this keto bread, tell me! I love hearing your ideas.
Storage Tips
- Store: Unlike most breads that quickly go stale in the refrigerator, this one is best refrigerated and will last 1 week in the fridge. Wrap the keto friendly bread in parchment paper and place in an airtight container, or store in a parchment paper bag. Slice it as you need it, rather than all at once.
- Freeze: Keto white bread keeps well in the freezer for up to 6 months. 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. Line with parchment paper between slices to prevent sticking.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, storing the bread in anything that traps moisture, like plastic bags or plastic wrap, is not recommended. 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! It can also be used as a base to make keto yeast bread. (People have asked if you can use yeast with the recipe in this post, but I don’t think it will work.)
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 – It comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks.
- 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!)
Make the BEST keto bread recipe! This fluffy, easy white keto friendly bread has just 5 basic ingredients + 1 net carb per slice.
Ingredients
Tap underlined ingredients to see where to get them.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
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Combine the almond flour, coconut flour, baking powder, 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.
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 undercooked center.
- Check the post above the recipe card for crucial tips!
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
1,268 Comments
Alyssa
0What am I doing wrong! ? I can’t get the eggs to stiffen. I had no yolks and added cream of tartar. I had an electric beater and after 10 min they were only foamy. I’m baking it anyway now so I’ll let you know how it turns out but I’m not optimistic. 🙂
Maya | Wholesome Yum
0Hi Alyssa, Sorry you had trouble with the egg whites. Did you have them at room temperature? That makes it easier to beat them to stiff peaks.
Jenn
0To whip egg whites, your bowl has to be very clean.
Patricia
0Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing.
Nicole
0Alyssa, also make sure you are not using a plastic bowl. Fat particles can get into the small scratches of a plastic bowl and will prevent the egg whites from whipping properly.
Patricia
0Alyssa, I’m sorry you are having problems. Maya and Nicole are correct, even the tiniest bit of oil or egg yolk will make it impossible to beat your egg whites to stiff peaks. Because you describe them as “foamy” I suspect there was just a little bit of yolk in the whites.
When you are separating the eggs if you use the method of pouring the egg from one half of the shell to the other you have to be very careful because the sharp shell can easily break the yolk. There are tools that you can purchase that will cradle the yolk and let the white run into a separate bowl. Or, you can use your hands. You need to make sure that your hands are very clean and fresh from being washed. Break the egg into one hand and let the white slip between your slightly separate fingers. The yolk will settle into your hand and the white will slip off into the bowl.
ABIGAIL
0I do not have a food processor can I combine manually. I was thinking of using a hand blender to whisk the egg whites.
Maya | Wholesome Yum
0Hi Abigail! That should work, please let me know how you like the bread!
Nicole
0I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
Maya | Wholesome Yum
0Hi Nicole, So sorry about the delay. I re-tested this recipe a couple more times and added some tips to the post to help address some of the issues you had. I hope these help and that you’ll try it again!
Kathi
0Do you have a low carb bread recipe for bread machine?
Maya | Wholesome Yum
0Hi Kathi, I don’t have a bread machine so have not been able to test any of my recipes in one. Please let me know if you try any of them in a bread machine – I’d love to hear how it goes!
Jen
0Hi! I followed your recipe to the letter, and while the flavor is good and it rose beautifully in the oven, when I took it out it had sunk and was still moist in the middle (even though my tester came out clean).
Where did I go wrong? Why did it sink?
Maya | Wholesome Yum
0Hi Jen, It sounds like it needed to bake for longer – this is why it sunk and was still moist. The timing varies by ovens and even different pans. I hope you’ll try it again and just keep it in there for longer. You can cover the top if it starts to brown too much. For the one you made, depending on how moist it was in the middle, you may be able to salvage it somewhat by pan frying the slices.
Donna Norris
0I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I used a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?
Maya | Wholesome Yum
0Hi Donna, So sorry about the delay. You’re absolutely right, the cooking time needed to be increased, and the temperature actually needed to decrease. I updated the recipe card to reflect that and added some tips to the post to help avoid what you experienced. Hope you’ll try again!
Lisa
0I’ve only made this twice,but I baked mine at least 15minutes longer. Seems to do the trick.
Denise
0Anyone tried making English muffins with this? DH misses his homemade egg sandwiches.
Maya | Wholesome Yum
0Hi Denise, This recipe is too soft for English muffins, but I do have a recipe for English muffins here.
Patricia
0Love this! Just started the Keto diet and was in need of a bread fix. Thank you!!!!
I see you’re in Minnesota! I live up by Duluth. It’s beautiful here when it’s not below zero 🙂
Maya | Wholesome Yum
0Hi Patricia! I am happy you liked the bread. I am looking forward to warmer weather 🙂
Heather
0Is there a reason I couldn’t use whole eggs instead of just egg whites?
Maya | Wholesome Yum
0Hi Heather, Whole eggs will not form stiff peaks when beating. If you are asking why you can’t fold in the yolks separately, the reason is that many yolks would make it taste very egg-y. That is a common complaint with low carb bread recipes, which I wanted to avoid.
Danielle
0I just found this recipe and am so excited to try it! I unfortunately can not eat baking powder even if it is gluten free (I can’t have any type of starch and baking powder has potato starch or corn starch). Will this recipe still be delicious without baking powder or will it not work if I do not use it?
Thanks so much! I love your recipes! 🙂
Maya | Wholesome Yum
0Hi Danielle, The bread will not rise without the baking powder, but you could try it if you don’t mind that. Some people make homemade baking powder with baking soda, cream of tartar, and arrowroot powder. But, arrowroot is still a very small amount of starch. Divided among the slices, it’s actually fewer carbs than some of the other ingredients (e.g. almond flour has a small amount of carbs also).
Sharon
0Hi. I don’t have a food processor. What can I use instead?
Maya | Wholesome Yum
0Hi Sharon! Do you have a high speed blender?
Nicole M Girard
0Wow I just found your website and I am so eager to try your recipes. Here is my question: my husband takes warfarin for his heart valve and any coconut ingredient falsifies INR resultats from the lab. Can you replace coconut flour with something else? Thank you
Maya | Wholesome Yum
0Hi Nicole, I’m so glad you’re here! This recipe would need other modifications if you omit the coconut flour, but you can find others in my recipe index here.
Meg
0Would doubling the recipe to make a taller loaf work?
Maya | Wholesome Yum
0Hi Meg, Yes, you can. You’d need to bake it for longer, which would probably require having the top covered for a longer time to avoid burning the top.
Susie
0This was an easy and delicious white bread alternative! To think I can make grilled cheese again is wonderful.
Maya | Wholesome Yum
0Yay for making grilled cheese again! Thank you, Susie!
Meg
0Hey!
I’m really wanting to try it, but curious if everyone here who has had success with this recipe has only used the almond flour you’ve linked in your recipe? I don’t have that on hand, but would love to try this ASAP 🙂
Maya | Wholesome Yum
0Hi Meg, It doesn’t have to be that brand, it just needs to be blanched and finely ground almond flour.
Meg
0Thank you so much!! 🙂
Maya | Wholesome Yum
0You are welcome, Meg!
Bill
0Is it possible to substitute ghee for butter in this recipe? The paleo protocols, as I understand them, precludes butter but I can use ghee.
Maya | Wholesome Yum
0Hi Bill, I haven’t tried it, but it would probably be pretty similar. The texture and flavor might be just slightly different, as ghee has a higher fat percentage. Let me know how it goes if you try! That being said, many people on the paleo diet do find grass-fed butter to be acceptable.
Jackie Blankenberg
0The keto bread sounds delicious but I don’t have a food processor. Can I use anything else?
Maya | Wholesome Yum
0Hi Jackie! Do you have a high speed blender? That would also work. Thank you!
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.
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!
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
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.
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!
Lyda
0Try a lemon curd. Delicious!
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 this Keto Low Carb Creme Brulee Recipe 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!
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!
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?
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.
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.
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.