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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
1,439 Comments
Cat
0Excellent recipe. I loved it!
Penny Driscoll
0New to Keto cooking, Could I use liquid egg whites instead of separating 12 eggs?
Wholesome Yum M
0Hi Penny, Yes but the whites won’t get as stiff as fresh egg whites would on their own. Please use the cream of tartar, listed in the optional ingredients, if you are using carton egg whites.
Carrie Glanders
0can you make this in a bread maker?
Wholesome Yum M
0Hi Carrie, No this cannot be made in a bread maker. If you are looking for a bread recipe that can be made in a breadmaker, try this one: Almond Flour Bread.
Rene Hendricks
0First off, thank you for posting these recipes. I am in the process of changing my eating habits so I am cutting out the bad carbs. I find that if I use almond flour in my baking I feel overall better. So I am experimenting with all kinds of keto recipes, however I am looking for healthy recipes that won’t keep me in my in the kitchen all day. Your recipe for Keto bread calls for coconut flour. I have someone in my household that is allergic to coconut. What can I use to substitute for the coconut flour.? Thank you for your time.
Wholesome Yum M
0Hi Rene, This recipe needs the coconut flour to keep the ratios correct. If you are interested in coconut free bread recipes, try Almond Flour Bread or Flaxseed Bread.
Susan Condie
0My bread did not turn out white as per the photo the almond flour gave it more of a whole wheat colouring. Although it is better than most I have tried I still am not totally satisfied with the outcome. I followed the recipe given so not sure where I went wrong.
Wholesome Yum M
0Hi Susan, I would love to help you troubleshoot if you could provide a little more information. How did your bread turn out? The color can be subjective as almonds are generally more of an off-white or ivory color.
Donald Ziegler
0Is there an ingredient to keep the bread from getting mold so the bread could last for at least a week or more?
Wholesome Yum M
0Hi Donald, I recommend pre-slicing and then freezing your bread if you plan to keep it for longer than a week. Best wishes!
Eloise deLun
0Yes, there’s a product called ‘Mold Inhibitor’ you can add to any bread recipe, Keto or standard. I got mine on Amazon & use it if expecting to have to keep breads or other baked goods for longer than normal. It doesn’t change the taste or consistency of any recipe. It works great for making gummies last well beyond the usual 4-5 days & fruit syrups last 10x longer than without. It only takes about half a teaspoon for this recipe.
I add the inhibitor to the melted butter just before adding it to the flours. As far as the egg whites I prefer to whip them in my Kitchen Aid since this is easier & faster, plus it can handle beating that many egg whites at once. It’s also big enough for folding the flour/butter/egg white mix into the remaining stiffly beaten egg whites.
Sometimes the top of the bread may harden too quickly when using the inhibitor, so I tent the top with foil at 25 – 30 min. to keep the top from becoming a bit too hard. My hubby actually likes this do I brush the top with a bit of water or melted butter for a French bread type of crust. For stuffing I try to make this recipe at least 2 days ahead so the bread will have the best consistency.
Good luck & happy baking!
Kristie
0Uggh my batter didnt come out right..the half of the egg whites was fluffy..then i noticed the 2nd half was runny so i tried to mix again and they didnt peak as thick no matter how long i beat them so added the batter it was totally wet not like the video at all..it smells good as im cooking but im thinking its gonna be super dense…we shall see! Maybe i will cook longer
🙁
Wholesome Yum M
0Hi Kristie, If your egg whites didn’t fully whip, then the bowl was probably wet or had trace amounts of other ingredients in it.
Allyson Kesler
0Do you think you could use this bread recipe for stuffing?
Wholesome Yum M
0Hi Allyson, Yes, but only if you are preparing your stuffing in a casserole dish and not inside the turkey. It will get too wet and gummy if you bake your stuffing inside a turkey.
Sandra
0This bread is going to be a challenge for me to make. But, after I get some paper bags that are large enough to store the bread in, I’ll be trying this recipe out. Freezing it also will be considered.
Took a look at the parchment bags reccomended & decided that they were way too pricy for the budget (you get only 2 bags). I’ve also been looking into possibly getting a bread box, but have to consider the amount of space that they take up. The kitchen isn’t small, but placement has to be considered.
If this turns out well, the next time it will be doubled for making a larger loaf. (Fingers crossed; I can hardly wait to make this bread).
Sandra W.
Wholesome Yum M
0Hi Sandra, I personally like to freeze individual slices of bread. That way you don’t need any special equipment (parchment bags or a bread box) for storage. I hope you enjoy the recipe when you get the chance to make it!
Cheryl Pontiac
0Can this dough or bread be frozen??
Wholesome Yum M
0Hi Cheryl, The baked bread can be frozen, but not the unbaked dough. I recommend slicing the bread first before freezing. That will make it easier to take out only what you need.
debra jenkins
0can you make the white fluffy in a bread machine.
Wholesome Yum M
0Hi Debra, I’m sorry, this particular recipe doesn’t work in a bread maker. If you would like to make keto bread in a bread maker, then I suggest using this recipe for Almond Flour Bread.
Laura
0I saw you add sweetener in your video but it isn’t listed in your ingredients. How much sweetener should I add?
Wholesome Yum M
0Hi Laura, The recipe includes optional ingredients at the bottom. The sweetener is not necessary, but you can add it if you prefer a lightly sweet touch to your loaf of bread. The sweetener used is Besti Erythritol and the amount used is 1 1/2 Tbsps.
Kejo Carby
0This is an amazing recipe. I have made it several times now and my family and friends think I am amazing for it. I owe all thanks to you!
Maria Karam
0Can I use all almond flour as I don’t have coconut flour?
Wholesome Yum M
0Hi Maria, I’m sorry, all almond flour won’t work in this recipe. It needs the coconut flour to keep the ratios correct.
Sheena Skinner
0This bread was really easy to make. I used all the ingredients including optional for the recipe. I ate it fresh out of the oven and thought it had a eggy taste. But next day cold with butter just resembled a dense white bread. Made a keto lemon curd with the yolks which was perfect on top.
Looking for a crusty baguette using similar ingredients if possible.
Angie
0Well this will be interesting. I forgot to put in those recommended optional ingredients. So I whipped up the egg whites, combined everything according to the instructions, poured it all in my pan, looked over and there was my bowl of these optional recommended ingredients. :Facepalm:: So I had to put them into the bowl, dump the batter back into the bowl, and I used a whisk to whisk it all together well obviously it’s going to fall, no more air right? It was more like pancake batter, but hey, I’m not going to waste 12 eggs, so I put it in the oven anyway we’ll see what happens.
Wholesome Yum M
0Hi Angie, Oh no! It likely will not rise as high as it should. It will still taste good, but it will likely be flat with a dense texture. That can be so frustrating, I’ve been there too! I hope you decide to give the recipe a try again soon ❤️
Jennifer Garcia
0First time making this, it was easy to put together (used liquid egg whites which made it nice & quick) and very tasty all on it’s own with nothing on. However, looking forward to toasting and testing out it’s versatility (grilled cheese, French toast)!
Jennie
0I have been searching for a low-carb bread that’s GOOD. I can’t have wheat/gluten so I can’t have those low/no/half carb breads some stores sell. The breads I’ve made so far are very dense. I made this one over the weekend and wow. Just…WOW! I have a little less than half a loaf left and have another one baking as I type this! I want to make it again and put it in muffin tins to see if I can make “buns”.
This is a winner-winner-chicken-dinner-keeper for sure!!
Ana
0Did you ever try this? I’m considering trying that too
Joanna
0How would I make this recipe if I didn’t have a food processor? Is it possible?
Wholesome Yum M
0Hi Joanna, A stand mixer or hand mixer will work with this recipe too!
John
0I could sell a kidney and still wouldn’t be able to keep this bread from falling when it bakes. Super frustrated and not sure what I’m doing wrong. Besides substituting coconut oil for the butter I follow the recipe exactly. Or at least I think I do. Help!
Wholesome Yum M
0Hi John, Are you using the optional ingredients? For the best results, I recommend you use them. The cream of tartar will help the egg whites stiffen and hold their volume, which should help your bread to retain its shape.
John
0I am! Attempting another batch today. It may be that I didn’t get the egg whites quite stiff enough so I used my hand mixer instead of my stand mixer this time. Will report back.
Andrea L
0I just put a loaf in the oven. I did not have 12 eggs on hand so I used liquid egg whites. I used the 1 1/2 cups as you listed. I beat the whites till nice and stiff. My batter seemed very runny when I put it in. Hopefully this will turn out as good as everyone says. I have tried other Keto breads and have been very disappointed. Fingers crossed
Natha
0Question re SIZE: I have made a few Keto bread loafs. Each have turned out small, not the average loaf size. I was thinking of doubling the recipe. Would that create a problem. I prefer larger slices. Is that possible with this recipe?
Wholesome Yum M
0Hi Natha, I have not personally tested doubling this recipe to make a larger loaf, but other readers have commented below about doing this with success. I hope this helps!
Krasmussen
0Totally was not expecting for this bread to be any good. I don’t have the best luck with keto bread. To my surprise, this bread is AMAZING! Wonderful recipe!!!! Thank you !
Karen
0Made and enjoyed! I like it in 1/4 inch toasted slices:-)
Tanvi Kalra
0Hi,
The bread turned out good in terms of taste and moistness. But the bread didn’t rise at all. I am wondering what the problem could be. I didn’t use any of the recommended indegrients. Could that be a problem?
Wholesome Yum M
0Hi Tanvi, The optional ingredients are not necessary, but they will help you to get the best results. The two most common issues are either that the baking powder is past expiration or the egg whites didn’t get fully whipped to stiff peaks. If you struggled to get the right consistency with the egg whites, I suggest using the cream of tartar.
Ken
0What is the impact of not using Xanthan Gum?
Wholesome Yum M
0Hi Ken, Xanthan gum thickens batters and creates elasticity in baked goods. The recipe will still work without adding the xanthan gum, but your bread may be more crumbly and less sturdy without it.
Dr Rebecca L Foster
0Made this tonight! Phenomenal!!! Easy peazy and I am sure I have to hide this from my carb junkie hubby who will eat it gone. I used a hand mixer instead because that is all I had and I added all ingredients. It was kind of funny but went with it anyway. Turned out fluffy, baked high, through, and perfect.
linda
0I just put it in the oven 20 min ago. when I transferred into the pan I noticed some of the batter that I folded at the end didn’t quite get mixed. I’m hoping this turns out. I have been on the keto diet for 1 1/2 months and have lost 20 pounds. I google alot of recipes. if this turns out, bless you. I truly miss my bread but follow keto counting all my carbs. I give myself 20 carbs a day. I went 2 over 1 day, but I usually can keep it down at 7 to no more than 18.
Rami Gaulden
0This has never happened to me before, but I forgot to add in the BUTTER! My bread was still delicious, but I am baking another loaf tonight and I’m so excited to have it WITH the butter this time.
I made the creme brulee as well, and it was fantastic! I strained my final mixture to ensure the end result would be perfectly smooth. It was! MUAH!
Thank you so much for sharing your recipes with us. <3
Shona
0Just wow!! I’ve tried so many bread recipes. Some with unbaked gooey centers, some like rocks, and many ‘wheat’ bread types that, even if starving, would be difficult to choke down. The recipe was so easy I was skeptical but- perfection! Sooo good like our fav old white bread. My kids like it so I can help move them to better eating too now!! Thank you, thank you for sharing. You are really sharing better health and doing a great service to those of us in low carb and keto. I am truly grateful
Ari
0I used 12 large eggs to separate the egg whites and it seems it was way too much eggwhite. Did anyone else experience this?
Wholesome Yum M
0Hi Ari, 12 egg whites is the correct amount. They are a large component of the bread recipe.
Leola
0I really enjoyed making this bread. Thanks for the recipe. Just wondering though, should there be fat on the nutrition facts because of oils? 🙂
Wholesome Yum M
0Hi Leola, The 7 g of fat comes mainly from the butter in the recipe. Hope you enjoy it!
Cecilia
0thank you so much for this recipe. I did everything as instructed including optional ingredients and it turned out great! I didn’t get as much peak in egg whites because I believe a little bit of egg yolk got mixed in but it still turned out great! Next time I will use carton egg whites. Cannot wait to try your other recipes. ❤️❤️❤️
Susie
0Great bread! Do you have a recipe that can use up the yolks?
Wholesome Yum M
0Hi Susie, Try this Keto Protein Chocolate Ice Cream .
Dianne Burnside
0Do you have a good recipe for keto bread with..no almond flour..we are allergic to Almonds.
Thanks !
Wholesome Yum M
0Hi Dianne, Yes! This Cauliflower Bread recipe, and Coconut Flour Bread recipe are both made without almond flour. Enjoy!
Rebecca
0Hi. Thanks so much for your recipe. When you say the internal temperature should be 200 degrees, is that in celsius?
Wholesome Yum M
0Hi Rebecca, No, the temperature would be 200 degrees F. or 93 degrees C.
Janis holden
0Been eating keto for about a year and a half.. this is the first bread recipe my husband and I both LOVE ❤️ Thank you so much!
Mona
0The best keto bread I’d ever have. It tastes like a real bread. I love it so much. Easy and fluffy. I make it every week
Pk
0Can you bake this in a bread machine?
Wholesome Yum M
0Hi PK, This bread does not work in a bread machine, but this recipe for Low Carb Almond Flour Bread does. Use the “Quick Bread” setting.
Steven
0This is a wonderful bread. The texture is like a soft biscuit right out of the oven and firms when cooled. Great taste. We had it with homemade vegetable soup. Very easy to make.. I suggest that you use all the optional ingredients for best results.
Devin
0loved it
Sammy
0Hello, just wondering if the video is still available? I cant seem to locate it. Thank you
Wholesome Yum M
0Hi Sammy, Yes there is a video. It’s located in the recipe card. If you can’t see it, check your browser settings to make sure you are not in ‘reader mode.’
Simon Rogers
0Hi, just got this in the oven and it has risen a lot! kind of broken on the top like typical over risen bread would do. What did i do wrong? 🙂
Wholesome Yum M
0Hi Simon, LOL! Enjoy your bread.
SandyS
0Can you use a blender instead of food processor??
Wholesome Yum M
0Hi Sandy, Unfortunately, no. The blender cannot whip your egg whites into stiff peaks. I recommend a food processor or stand mixer for this recipe.
Steven
0This is a wonderful bread. Texture is like a sft biscuit right out of the oven and firms when cooled. Great taste. We had it with homemade vegetable soup. Very easy to make. I suggest that you use all the optional ingredients for best results.
Patricia
0Thank you for your easy paleo bread which I combined with making the creme brûlée to use up the egg yolks.
It was absolutely fabulous, great texture and the coconut remained subtle and not overpowering.
I made it for my mother who has type 2 diabetes and my brother who is gluten intolerant. Both thoroughly enjoyed the bread and could not quite believe that technically it was not bread at all. They want more, please.
Well done you.
Patricia x
Susan E
0First time baker of keto friendly bread….this was really good! It was a little hard, because I have a small food processor, but even though I stirred in the egg whites more than folded, the bread came out like your photo! I’m having a sandwich with it right now. Do you think I can do it in my stand mixer instead of the food processor?
Wholesome Yum M
0Hi Susan, I haven’t tested this recipe with a stand mixer, but I think it should work fine. You would just need the ability to pulse similar to the food processor.
Laura
0Hi! I followed the recipe with all ingredients suggested an beat egg whites to stiff peaks but my batter was kinda runny.. Have it in the oven now but not hopeful on outcome. Any ideas where I went wrong?? Thanks
Wholesome Yum M
0Hi Laura, The batter may have been overmixed. The egg whites will start to break down and lose their structure if they are overworked. When adding the egg whites, you want to just do enough to combine the ingredients.
Olivia Huxstep
0hi there, new to your site and very excited about it! I have just tried making this bread recipe, but when I combined half the egg whites, it wasn’t really a batter, but a ball, and as such, I couldn’t fold it into the egg whites properly – it definitely hasn’t combined / mixed well to form an even consistency, rather there are big lumps! Help!
Wholesome Yum M
0Hi Olivia, Welcome! Did you take a moment to view the video for this recipe? That way you can see what the recipe should look like as you make it.
Sarah Lee
0Hello wonderful recipe maker!! I’m new to baking, I don’t understand ratios for items yet when making tasty treats. I’m usually a strict recipe follower….with this said, what do you think if I put in 1/4 tsp of baking powder…you know, to give it the rise everyone seems to miss? Have you tried baking powder? Thanks so much!!
Wholesome Yum M
0Hi Sarah, This recipe does call for baking powder, it’s the third ingredient in the recipe. 2 tsp of baking powder. I hope this helps!
Carly Culmstock
0Hi, I combined some of this recipe with your low carb almond bread flour recipe and it came out great. It was cheaper (only 4 eggs) and quicker as no need to whip up egg whites. I used: 2 cups almond flour, 1/4 cup coconut flour, 3 tsp baking powder, 1/4 tsp salt, 4 eggs, 1/3 cup butter, 1 1/2 TBsp erythritol and 1/4 tsp xanthan gum.
Maya
0Our family just started eating keto and I was really missing bread, thankfully I came across your recipe! It was absolutely delicious, thank you so much for sharing it! Also, I just wanted to say I made two loafs, one following the original recipe and one with some dried thyme, rosemary and parsley! They both came out SO good! Would highly recommend!
CBeen
0Curious if you’ve tried this keeping the butter cold and solid and mix with dry ingredients to make a crumble before adding egg whites. The butter would create steam when it bakes which may create more of a rise.
Bry
0That sounds like a fantastic method – did you try it? How did it go?
Wholesome Yum M
0Hi CBeen, I have not tried this method. Please let me know how it turns out if you decide to try it.
Jojo
0I used egg whites from a prepared carton. I used the electric hand blender and cream of tartar but I never got to that consistency you had. How long do you have to blend the egg whites for?
Wholesome Yum M
0Hi Jojo, Carton egg whites will do the job, but for the best results, use a brand new carton of whites (or the freshest you can get)! It does take a little bit of time to get the right consistency peaks, but the cream of tartar will help you achieve stiff peaks.
Elaine
0DELICIOUS! I just made this, melted and cooled the coconut oil but forgot to add it into the batter! I realized it once I had the batter in the pan, so I drizzled a bit over the top of the batter in the bread pan (about 1 tbs) and things turned out just fine. YAY! Since there was a coating of oil on the top it didn’t need to be covered halfway through. Definitely will be making this regularly.