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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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Bread
1,439 Comments
Margie
0Can I make the yeast version of bread with out buying your bread mix? Do you have a recipe that makes it totally from scratch?
Thanks for any help.
Maya | Wholesome Yum
0Hi Margie, I have several “from scratch” bread recipes on my site. Check out my other low carb bread or my flaxseed bread. For yeast bread specifically, I have a from-scratch recipe in my 2nd cookbook.
mary carlson
0can you toast this bread?
Maya | Wholesome Yum
0Hi Mary, Yes! This bread toasts nicely, but it does take a bit longer than regular bread.
A.C.
0I was really wanting to try this bread…. I love bread, and my body does well on low carb eating. But, I am allergic to almonds , tree nuts and peanuts. It is difficult to make the conversions for other flours
Maya | Wholesome Yum
0Hi A.C., Try my coconut flour bread, which doesn’t include any tree nuts.
shirley
0what can I substitute in keto bread something for flax meal ..I do not like flax meal.
Jennifer
0I’ve just made this recipe for the second time! It’s great-tastes good, toasts nicely, I even made a grilled cheese sandwich with it! My only issue: how do you get the whipped egg whites to fold in thoroughly with the much stiffer flour mixture, without losing the fluffiness? The egg whites were stiff peaks (turned the bowl upside down!), and I did blend in half of them first. But I always end up with lumps that just won’t blend. Any suggestions? I’m afraid to beat it up too much. Even lumpy, it still tastes good but if I can get it smooth, even better.
Wholesome Yum M
0Hi Jennifer, Your batter won’t be perfectly smooth, it will have lumps. You want to fold enough to incorporate all the ingredients with the egg white, stirring or mixing too much would cause your egg whites to lose air and will result in deflated bread.
Wholesome Yum M
0Hi Shirley, This recipe doesn’t contain any flaxseed meal, so you are good to go!
Gayle
0I just made this today and all I can say is WOW just WOW! By far the best keto bread I have tried. I added the sweetner(monk fruit) , the xantham gum and the cream of tartar. It made the load so fluffy. I halfed the recipe. It came out great
Gayle
0I like how it uses egg whites it makes the loaf so fluffy and not ‘eggy’
Sandra
0Great recipe! Stiff peaks is most important step!
Arden
0The bread turned out well although I don’t care for the taste of coconut flour. Next time I will use golden flexseed meal instead. Also, I didn’t have any eggs in the house so I used Meringue powder instead. It all worked together.
I have tried your other Keto bread recipes and have enjoyed them. Thank you.
Jill
0Use this recipe a lot. I make ice cream using 6 egg yolks, so I very quickly get to the 12 egg whites needed for this recipe.
Keeps and cuts very well. Eat it just as a snack with cheese sometimes.
Gabby
0I used a standing mixer and that was a total pain but the bread turned out delicious
dennis allen
0i’ve tried a couple of your bread receipes and have the same problem with all them. i have trouble trying to cut them into slices. they fall apart, partly because i don’t cut straight and partly because they are not firm enough . aso a couple of them had the consistency of corn bread.what am i doing wrong?
Maya | Wholesome Yum
0Hi Dennis, It’s hard to say what the issue is without knowing which recipe you are refering to. This recipe shouldn’t fall apart, provided that you wait for it to cool, did you make this specific one and if so, did you make any changes? Most of my bread recipes should not have the consistency of cornbread, unless you are making keto cornbread. If you had an issue with a different recipe, feel free to ask on that page, happy to help!
jessy
0I can’t find the recipe. When I tap jump to recipe at the top, it brings to somewhere, that says pin recipe now and then I still dont’ see it. I scroll and scroll, get many many pop ups and full of advertising.
Beth Armstrong
0I had reservations about this recipe because I’ve never had success with other keto bread recipes in the past. I endeavored one more time with this recipe and it came out fantastic! I’ll admit it is a bit laborious whipping up the egg whites to perfect peaks, but the finished bread far surpassed my expectations, and my husband’s as well, which is no small feat. Stay the course, it’s worth it if you would like bread on a keto diet.
Maya | Wholesome Yum
0Hi Jessy, The “jump to recipe” button should take you straight to the recipe. If you’re not seeing that, please use my contact form to show me what you’re seeing.
Anna Bofill
0Would this work in a bread machine like your wheat alternative bread?
HOW TO MAKE LOW CARB BREAD IN A BREAD MAKER:
To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer instructions. Make sure to choose the “quick bread” setting!
Maya | Wholesome Yum
0Hi Anna, I am not sure if it would work the same way, due to the whipped egg whites. Probably not. If you still decide to try it, please let me know how it turns out.
SagK
0I was determined my son was going to eat a BLT on ‘real’ bread. He’s got some food allergies and when I came across your recipe I thought it was worth the effort. Talk about luck…first time baking and it turned out PERFECT! I was convinced I did everything wrong…plus the batter seemed runny to me. I used tartar and gum. After 40 minutes, the top still looked pale so I didn’t open the oven to tent it. I baked it another 40 minutes and it came out golden, cooked clear through and about 4 inches high!! I’ll be baking bread and frying bacon for the foresee able future….and I thank you for that, as does my son!
Chuck
0My wife and I were very surprised at how close to real bread this was. Very tasty and yummy.
Shawanda
0I was a little worried at first because my batter did not seem like the video, but OMG. This was exactly what I was looking for. Right texture and right flavor goes a long way. It was smaller than a regular slice of bread, but that’s minor. Thanks for this.
Pamela Wake
0What’s the proper way to tent? Should I made an A- line roof tent or lay flat over the bread? My first loaf is cooking now. Looking forward to trying it.
Wholesome Yum M
0Hi Pamela, Make a rounded U shape over the top of your bread pan.
Karen
0My batter came out thin. What did I do wrong
Wholesome Yum M
0Hi Karen, There are two possibilities here: 1. The egg whites were not whipped to the stiff peaks phase, or 2. The whipped egg whites were stirred and not folded into the recipe. Be sure to whip the egg whites to stiff peaks before incorporating into the recipe. When folding in the egg whites, make sure you are gently folding them in and not stirring and breaking down the structure. I hope this helps!
Peggy D
0This bread is top shelf. I made it yesterday. It has excellent taste, not eggy, a bit sweet and delicious. She is correct in that you need to pile the batter in the middle to make it like a real loaf. I leveled off the batter and it appeared to sink in the middle. I’ll pile it different next time!
EmK
0My batter was pretty watery going into the oven, I’m not sure why. I think I need to whip the eggs stiffer next time and mix the dry ingredients better with the first half of the eggs. Due to this, the loaf came out pretty short (maybe 2″ tall), but it is DELICIOUS! I used a tablespoon of Lakanto monk fruit sweetener instead of erythritol, and in the future I’d probably use a little less, but the hint of sweetness really adds to the classic white bread feel. I’ll definitely be making this again!
cae12108
0can you make this without food processor?
Maya | Wholesome Yum
0I always make it in my food processor, but a stand mixer might also work. Be careful not to deflate the egg whites.
Joy Holmes
0This is the only bread recipe I use! So light and fluffy, just like white bread!
john p cappadona
0hi
I followed your recipe to the tee,did not use Stevia, I dont know what happened but the taste was not good and I just thru it away.
Thanks
John
Wholesome Yum M
0Hi John, Which recipe are you referring to? This recipe does not call for stevia.
Cassandra Jenkins
0It tastes like you are eating scrambled eggs. So I thought I should store it in the fridge. But then it got really soggy and inedible. I’m not sure what I did wrong!
Maria
0I can’t believe it turned out so good ! I did a double batch and I was thinking I was going to mess something up… it raised up and looks and tastes like bread (my son is now having a sandwich with it!.) I have one loaf cut in slices in the freezer and one in the fridge both wrapped in parchment paper (Am I a good student ? . Thanks very much for the detailed recipe!
Wholesome Yum M
0Hi Cassandra, Sorry this recipe didn’t turn out as expected. How did you wrap the bread before storing it in the fridge? This recipe does best wrapped in parchment paper, it does not do well when wrapped in plastic or stored in a plastic bag, as it retains moisture and will get soggy.
Rebecca
0If I use your bread mix ( not available in Canada at the moment) it call for milk. I’m curious as to why milk is not one of the ingredients in the above recipe. Can milk be used and the amount of egg whites be reduced? Thanks
Wholesome Yum M
0Hi Rebecca, You cannot use milk in place for egg whites in the recipe. The two recipes are not the same and call for different ingredients.
Leigh Barnett
0I can’t believe how well this turned out. I’m a beginner cook and I was sure this was going to be a disaster but it worked perfectly. I used all the ingredients except for cream of tartar. Thanks!
Li
0I just made the bread and it did come out fluffy! What a treat! I’m not a fan of coconut though and even a quarter cup is very prominent. Is there something else you can suggest? I’ve use psyllium husk powder in other recipes but I also find it has a very distinct flavour. Looking for something that might not feel as after-tasty. Any suggestions?
Wholesome Yum M
0Hi Li, Coconut flavors can vary depending on the brand of coconut flour. This is the brand of coconut flour I use and feel it has a great neutral flavor in baked goods.
Li scout
0Is there any non-coconut suggestion?
Wholesome Yum M
0Hi Li Scout, This recipe needs the coconut flour to turn out correctly. If you are interested in a recipe that does not contain coconut, check out this recipe for Almond Flour Bread and this one for Flaxseed Bread.
mike
0can i use the egg whites from a carton for this recipe?
Wholesome Yum M
0Hi Mike, Yes. I recommend using a fresh carton of egg whites for the best results.
Joy Somero
0I make this bread more than any other. It’s the only one my adult have asked me to make for them after having it for Thanksgiving. There was a selection of breads. This is the ONE.
Kiara
0My step brother is has a rare type of diabetes called mody so he can’t have sugar or carbs. He’s also lactose intolerant. I made him this bread to try and he loved it! He’s really happy to be able to eat bread and have it taste good too!
Rachel
0I made this bread and it was really good! I see you have a lot of recipes for bread. Which one tastes closest to regular bread to you?
Wholesome Yum M
0Hi Rachel, This recipe for Keto White Bread is the closest to regular white bread.
Ava McWilliams Ellington
0This made me believe that Keto bread can actually be moist and fluffy. I was so tired of bread that tasted like cardboard or had the consistency of johnny cakes, neither of which proved satisfying or sustainable. This recipe has renewed my strength to stay with the Keto lifestyle because I don’t feel deprived. Made with no deviation and it came out perfectly. Thank you for sharing!
Kay Patrick
0I made this recipe hoping to have a substitute for bread for sandwiches or something to toast. It is not worth the time to make or the money spent on the few ingredients.
Wholesome Yum M
0Hi Kay, Sorry this recipe didn’t turn out as expected. I am happy to help troubleshoot if you don’t think it turned out as it should have.
Carolyn Quinn
0I crave bread on my keto way of eating more than sweets (of course I enjoy your sweets) and this bread fills the desire. It is simply marvelous and not stiff or crumbly like other recipes I’ve tried. My question, what do I do with all those egg yolks?
Ava McWilliams Ellington
0I made creme brûlée with my leftover egg yolks. Delicious and decadent and, of course, Keto!
Wholesome Yum M
0Hi Carolyn, This Keto Coconut Pie uses egg yolks and this Keto Flan recipe does as well. Enjoy!!
Jenniffer LaCroix
0Hi, Do I have to use a food processor? I don’t have one right now so is there anything else I can use to make this? thanks.
Wholesome Yum M
0Hi Jenniffer, This recipe can also be made with a stand mixer. Best wishes!
Laura
0Delicious white keto bread! You’ll need strong shoulders to fold in the egg whites. And fold, and fold and fold….whew! My family likes the bread with sweeter toppings, we used keto Strawberry and Raspberry sauce and keto Nutella! Yum! I especially liked the crunchy crust, I whipped those egg whites until they were spilling over my large mixing bowl. Thank you so much for sharing this delicious recipe with all of us! I cannot wait to try your recipe for keto pasta, the dough variety.
My son’s birthday is coming up, he asked for your Christmas Yule log cake on wholesomeyum.com <3 I will rate as I make! Thanks again! You've taken the hard part out of cooking, the recipe. Xoxoxo
Mariam
0Hi…I don’t know what went wrong ,but it didn’t turn out to b fluffy and soft ,it didn’t rAise enough bit it taste fine …any suggestions
Wholesome Yum M
0Hi Mariam, Fresh baking powder is important. Please make sure your baking powder is within its expiration date. Also, if you use carton egg whites, I suggest opening a fresh carton for this recipe.
Tina
0I was afraid that keto bread would taste like cardboard but not this bread! It tastes good and it was easy to make
Janice
0I want to make this bread but I don’t have a food processor. Any advice?
Wholesome Yum M
0Hi Janice, This recipe can also be made in a stand mixer. You can whisk the egg whites by hand, but it’s quite a workout!
Lori
0Mine rose great, looked great but tasted like coconut! So disappointed that the coconut flour overpowered the recipe.
Wholesome Yum M
0Hi Lori, I’m sorry the bread didn’t turn out as expected. Coconut flour can vary in flavor and texture by brand. This is the brand of coconut flour I use in my baking.
Isabelle
0Best keto bread EVER… It is just perfect. Thank you so much for this 🙂
cherie
0Love this bread we make every week. I’m having problems with the bread sticking to pan liner. Could I just omit it?
Wholesome Yum M
0Hi Cherie, Your bread will likely stick to the pan if you skip the parchment liner. Try lighting greasing your parchment before adding your bread mixture to the pan.
Mara
0Best keto bread I have made to date! I used the suggested ingredients as well. Texture is wonderful. Mine baked a shorter time. I baked 40 min. and then only needed 10 min or so tented. It was perfect. Used a thermometer for 200 degree mark. Thank you for this!
Lia
0I did not find the ingredients quantity can anybody help me?
Wholesome Yum M
0Hi Lia, The ingredients and measurements can be found in the recipe card. If you cannot locate the recipe card, scroll to the top of the page and use the ‘Jump to Recipe’ button. It will take you to the correct location. If you still can’t see the card, make sure you are not viewing the website with an RSS reader or with your browser’s ‘Reader Mode.’
Tanya
0Why does my loaf smell like sulfur?
Stephanie
0Hi! I would love to try this recipe but I cannot have baking powder. I can have baking soda though. If I tried to do this with baking soda and an acid instead of baking powder, does anyone know how much I should use (of both the baking soda and acid)? I am brand new to all of this and can’t figure it out. Thank you!
Wholesome Yum M
0Hi Stephanie, You can either make your own clean baking powder (there are several recipes online for corn-free, etc.) or you can use baking soda. Try 3/4 tsp of baking soda and 1.5 tsp of white vinegar. Remember to bake this right away, as the chemical leavening reaction takes place immediately. For the best results, it would be best to use the optional cream of tartar.
Maya | Wholesome Yum
0Hi Tanya, Did you by chance use baking soda instead of baking powder?
Cristy Johnson
0I’ve made a few Keto Bread recipes and they end up being very “cake” like. Is this bread similar? Hoping to get as close to the texture of real bread as possible. Also, thank you for the thorough explanation. It is not always the case.
Maya | Wholesome Yum
0Hi Cristy, No, this bread is not cake-like. It’s more light, airy and fluffy. That being said, my keto bread mix makes an even closer texture to real white bread.
Kathleen
0Made this recipe. It was perfect, especially with the longer and slower cooking time. Would like to know what to do with the egg yolks. Any suggestions?
Wholesome Yum M
0Hi Kathleen, Yes, Coconut Cream Pie and Ice Cream both make use of the yolks!
Faye
0I am looking forward to making this once I have all ingredients
heather
0just want to let you know that the 7 layer taco dip in the appetizers section takes you to this bread recipe
Wholesome Yum M
0Hi Heather, Thanks for pointing this out! The link has been updated.
Samantha
0Hi All, can this be used with another equipment other than a food processor?
Wholesome Yum M
0Hi Samantha, You can use a stand/hand mixer for this recipe too.
Crystal VanHoof
0Thanks, Maya! If I do double the amount for a single loaf, should I keep the same baking recommendations?
I’m going to make a loaf for Christmas dinner instead of rolls- I’m going to top it with everything bagel seasoning!
Wholesome Yum M
0Hi Crystal, Everything should be close to the same, however, the bake time may need to be extended and you may wish to put a foil tent over the top to keep the bread from getting to brown on top.
Crystal
0This was delicious! I’ve made quite a few keto breads- and this was the easiest and tastiest. I was wondering if you can double the amount for a single loaf for a taller loaf of bread…
Wholesome Yum M
0Hi Crystal, I have not personally tried doubling the recipe for a larger loaf, but other readers have commented about doing this with success.
agreso
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.
Susan
0Hello Maya, can I sub cassava Flour for the almond flour? Thanks.
Maya | Wholesome Yum
0Hi Susan, Possibly, I haven’t tried that. Cassava is very high in carbs so would not be suitable for a keto bread, but is fine for paleo.
Susan
0Thank you Maya.