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. 🙂
1,264 Comments
Diana Andrade
0First attempt and I wasn’t expecting a great result as the mix was a bit lumpy… (didn’t have an electric mixer so the egg whites were not as stiff I thought was needed) but OMG it looks just like bread and as my tin is small I poured the rest on a muffin cup which I couldn’t wait to fully cool down before devouring with butter. Soooo looking forward to a grilled cheese tomorrow!!!
Note: for extra ingredients, used xanthan and cream of tartar with packaged egg whites instead of fresh eggs (didn’t know what to do with so many yolks)
Daniela
0Yes, this recipe is the real deal! I made the basic one without any of the extras because I have a very sensitive stomach and currently enjoying some dipped in olive oil and I’m in heaven! Thank you thank you! This will be my go-to!
Sabine
0Yesterday, I made this version. Today, I swapped hazelnut for the almond flour, increased the sweetener, added 1 tbsp cream and 1/4c chopped chocolate – amazing! This recipe is so versatile, next time I’ll try adding olives and grated cheese, or rosemary and feta. Thank you again. It’s a keeper!
Ann
0I want to try this recipe but I am hesitant. So many others I have tried and made just get trashed. They are too dense, hard, or too grainy and I cant stand the texture. Also some have just tasted nasty and nothing like real bread. I need a bread that is truly like bread, not grainy, not hard, not dense, not funny tasting. Is this recipe all it says its cracked up to be?
Maya | Wholesome Yum
0Hi Ann, You can read the reviews and also look at the pictures and video to see the texture. 🙂 This one is light and soft, not dense or grainy. Make sure you use Wholesome Yum blanched almond flour to get the right texture.
Lily
0I just made this for the first time. All I can say is wow! I took one bite, I was trying to figure out what was wrong with it, and had to admit that there was nothing wrong with it. The texture was slightly different than white bread, but I think I like it more. The flavor was amazing (I used all of the recommended additional ingredients, substituted monk fruit sweetener and psyllium husk for the xanthan gum). I have some keto recipes that I really like but this is the first one that’s really made me feel like I can get bread back. Thank you!
Patricia Price-Edwards
0So far this recipe looks absolutely nothing like the instructions say.
It does not look like batter in any way.
It’d in the oven now, but I have serious doubts about the outcome.
Patricia Price-Edwards
0It’s out of the oven now and it did exactly as I thought it would.
It completely fell apart and didn’t cook all the way through, and at the same tome the bottom and sides are nearly dark brown.
I followed the recipe exactly and never once did this come together as it was supposed to according to your instructions.
A waste of time.
Maya | Wholesome Yum
0Hi Patricia, Sorry to hear you had trouble with the recipe. It’s not supposed to look like a regular batter. Did you see the pictures in the post and watch the video for how it’s supposed to look? That might help. It’s hard to say what went wrong without being there with you, but if you were trying to get it to look like a batter, the egg whites probably broke down too much. If it didn’t cook through (which would also be the reason it fell apart), then it needed to bake for longer, and the instructions do say to cover with foil if it starts to brown before the inside is done. Baking times can vary depending on your oven, your pan, etc, which is why the post gives other tips to confirm that it’s done.
brandy
0To prevent flat bread please try beating egg whites with the cream of tartar to stiff peaks as usual. Then mix all the dry ingredients in a large bowl and sprinkle over the egg white base in fourths folding lightly after each addition. Then fold in the melted cooled butter. Put in paper lined pan and bake the full 80 mins tenting with foil at the 40 minute mark.
Sheila Capewell
0Thank you sooooo much for this recipe. This is the closest to real bread I have found. I always have “spare” egg whites in my freezer as I use 4 egg yolks every time I make Hollandaise sauce. This makes great use of them. I baked it for about 30 minutes longer than your recipe as I could still hear the “squishiness”. A lot of effort but definitely worth it. So happy I found your recipe. Thanks.
MonaLisa
0Hubby and I love this bread! Thank you!
Ximena
0Great recipe! I had 24 egg whites leftover from another bread! I made one with almond flour and one with hazelnut flour. Both turned out great! Next time I will put in the hazelnut bread
some 100% Chocolate chips, and it will taste even better! I did use all three additional ingredients: some sweetener, the xanthan gum, and cream of tartar.
Beverly Coleman
0What is the best option for storage? I love the bread but after putting the loaf in a bread loaf wrapper and left it on the counter, it got very damp and started to mold. The bread was not hot when put in the bread wrapper.
Thanks!
Wholesome Yum D
0Hi Beverly, It is suggested to store the bread in parchment paper in the refrigerator.
Sam
0Excellent recipe… I didn’t have to worry about storing it because we ate the whole thing as soon as it was out of the oven. I did leave it in the oven, as someone suggested after I shut the oven off and let it finish and cool in there.
Symantha Bonham
0I cannot wait to try this recipe! I only have a Black and Decker toaster air fryer oven for my studio apartment. Will this recipe work in my type of oven? And are there special directions or baking time that I should know? Thanks in advance for your time!! This means a lot to me!
Wholesome Yum D
0Hi Symantha, As long as it has a bake function, it should work for you. Time may vary.
Michelle Fox
0This recipe tastes the most like bread. It’s finicky and involved, but my partner doesn’t like the egginess of easier to make breads. I watched the video (I never watch the video) to be sure I got all the subtleties. I followed her directions explicitly and it turned out very well. Top was a little uneven so I don’t think I rounded the batter on top quite as well as I should have. I definitely used the egg whites in the carton (and added cream of tartar) rather than separating a dozen eggs. This bread worked equally well for toast at brunch or a salmon sandwich at supper. I stored it in the fridge wrapped in parchment paper as suggested and had no moisture issues.
Jean
0This is the most amazing recipe ever! The first attempt – was hugely successful, I left it to cool in the oven, it is so light and fluffy. I would love to try it as a base for banana bread next time around.
Rosangel Palma
0Can you use eggs whites from a carton?
Wholesome Yum D
0Hi Rosangel, You can use carton egg whites if you want to, but then you’ll almost definitely need the cream of tartar from the optional ingredient list.
Diane
012 egg whites is a lot. Is there anyway that I can use half whole eggs and less egg whites?
Maya | Wholesome Yum
0Hi Diane, No, sorry, that won’t work. I have ideas for using up the yolks in the post above if that is your concern, or you can try my keto yeast bread, which uses whole eggs (and fewer of them).
Merrrrr
0I just tried this bread for the first time and I gave it 4 stars because it is the closest I’ve come to white bread since being on Keto for the past 3 years. I’ll list the pros and cons of my experience:
Overall..I liked the bread. FYI if your bread falls which mine did…it is because it is undercooked which mine was even though I used a thermometer which read 200 as per instructions.
Pro – It was not rubbery like bread made with Psyllium Husk so for that alone, I will make the bread again. Neither was it crumbly on the white part….the crust was a bit crumbly but not too bad.
Pro_toasts well.
Pro-Holds up well to cutting slices and keeps its shape. It doesn’t fall apart.
Con – It tasted quite a bit like the cream cheese which isn’t bad at first but it gets old sandwich after sandwich.
Con-It was expensive to make. I buy organic grass fed eggs because the chicken egg industry cruelty is off the charts. 8 eggs is a lot of food for the size bread it makes plus all of the other ingredients are added to this so conservatively this bread is at least 10 bucks to make, possibly more. However if you bought the ready made stuff at the store, it is more like 15 which is crazy especially since they are all terrible.
Con- Mine fell, I understand it was because it was under-done however…the con is because it is impossible to tell for certain when it is done. I used a thermometer and measured the temp until it reached 200 and I pushed on the top as directed and it did not sound or look raw. I took it out and cooled it off and it fell and by the time it cooled off, you can’t put it back in without completely ruining it so….for me and my oven. I will max out the time next time I make it.
Con- The next day I made a sandwich and it was damp from the fridge and that exacerbated that eggy sponginess that is a result of all the whipped egg whites…it was not just like…. but still reminiscent of cloud bread in that respect. (still better than psyllium husk) Right out of the oven this bread is pretty darn good and great for hot dinner bread even for the non-keto Hubby. 🙂 The next day it is closer to “the best option that is ok but still better than the rest” which I tried most of them and they are all AWFUL! So for keto bread 4 stars is pretty high praise for bread. LOL Kudos Wholesome Yum…you da bomb baby!
Nola Harris
0Trying to make your keto white bread, what do we do with the egg yolks?
Wholesome Yum D
0Hi Nola, You can find more suggestions in the post about what to do with the egg yolks but some of my favorites are keto creme brulee or keto flan.
Sylvia
0I made this bread for the first time today. The batter was light and fluffy and rose amazingly in the oven for the first 40 minutes. However, after I put the foil on top and baking it for another 35 minutes, the bread completely deflated and sank in the middle. I’m wondering if baking for 50 minutes, then adding foil, and baking for 25 would yield a better result. Any tips are welcome. Thanks!
Wholesome Yum D
0Hi Sylvia, I apologize this bread didn’t turn out as expected. Did you try rounding the top before placing it in the oven?
Windspirit
0Made it this morning turned out perfectly! Can’t wait for lunch! Wish I could post a picture.
Gail Choate
0I don’t have a food processor only a blender and hand mixer. Can you do it all by hand?
Wholesome Yum D
0Hi Gail, It might be hard to get the egg whites stiff enough by hand.
Moira
0This was easy, amazing and delicious.
Wish I could attach a pic.
Sheelagh
0Awesome recipe!
Gina
0I would love to make a low carb bread using yeast and gluten as I have not got an intolerance to gluten. I could use einkorn flour and almond flour?
Wholesome Yum D
0Hi Gina, I have not tried making bread using einkorn flour.
Michelle
0This recipe amazed me! I’m not following a keto diet, but I do have Diabetes and have been looking for recipes that will help me lower my overall consumption of carbs and provide some snacks/lunches that taste carby but aren’t. This is only the second Keto recipe I’ve tried (the first being a cinnamon roll with a fathead dough). As a person who has been eating carbs pretty regularly, I thought I would need to check my expectations (the cinnamon roll, after all, was VERY different from a normal cinnamon roll). Instead, I LOVED it! I think I might even like it BETTER than regular bread! Several things went wrong for me and had me concerned during the process of making this. First, I accidentally left out one of the egg whites after already having to reduce the recipe down to just 4 eggs in the first place (partly because I only had enough eggs left for a half recipe and partly because I broke a yolk after cracking my second of the 6 eggs and couldn’t get it out of the whites). Second, I have a very small food processor, so decided to skip that step and hand mix the dry ingredients and hand fold the first half of the egg whites into them. Third, I didn’t have the cream of tartar so thought I’d need to whip the eggs longer and almost over whipped them. Fourth, I wasn’t completely sure I’d gotten all the “streaks” of egg whites out when I folded it all together but was afraid to go any further for fear of deflating the dough too much. Fifth, I baked the recipe in a mini loaf pan (since I had reduced the recipe so much) and just watched it closer as it baked since I figured it wouldn’t need as long as a full sized loaf. All of this contributes to why I’m so amazed by how great it still came out! I could only bring myself to wait about five minutes for it to cool before trying my first slice I tried with butter, my second with butter and garlic powder (my favorite of the ways I tried it), and another two I made into a mini turkey and cheddar sandwich with mayo. All three ways tasted great! I’d also like to try it lightly toasted with butter & cinnamon-monk fruit “sugar” and with other sandwich ingredients (like ham and swiss, tuna salad, or bacon egg, and cheese). It does have a chewier texture – or more pillowy, maybe – than regular bread, but I think that might be part of what I like about it. I’m also a fan of eggs so if it did have a slightly eggy taste, it didn’t bother me (I didn’t notice it if it did). It tasted mildly sweet too (I did ad monk fruit “sugar” to it in accord with the recipe quantities in place of erythritol). Super excited by this recipe! I’m already thinking I need to go to the store and get another dozen eggs to make a full recipe (and maybe even leave out a few eggs on purpose this time so it tastes the same as the first batch). Thanks so much for sharing it and I’m so glad I tried it! It feels like I’ve opened the door to a whole new world of rainbows and unicorns, in the form of glucose friendly sandwiches and dinner bread, lol.
Roxanne
0Can you use duck eggs?
Wholesome Yum D
0Hi Roxanne, I have not used duck eggs, but in theory it should work. Since they are larger than chicken eggs, you’d have to measure out the egg whites by volume.
Kayleigh Lampkins
0Can this be made in a bread maker? I only have a 4 slice toaster oven so I can’t exactly make big loafs easily
Wholesome Yum D
0Hi Kayleigh, This recipe will turn out best if an oven is used as recommended in the recipe.
Sabrina
0This bread recipe is my favorite so far. Been doing grain free/low carb for 4 years. Thanks for a great recipe!
Mireille
0Bonjour, Je commence tout juste le régime Céto, et je suis déjà très satisfaite.
Ted
0My friend was a diabetic, tablets twice a day and once a day injections I’ve started her on the keto diet. Changed her life, no insulin anymore. The wholesome yum app is a must.
Melissa
0Is this bread gluten free?
Wholesome Yum D
0Hi Melissa, Yes this is gluten free.
sandygelbach@gmail.com
0Would egg whites in a carton work? If so, how much?
Wholesome Yum D
0Hi Sandy, You can use carton egg whites if you want to, but then you’ll almost definitely need the cream of tartar from the optional ingredient list above and make sure they are at room temperature. Usually, 2 tablespoons of carton egg whites are equal to 1 egg white.
Melissa
0Awesome thank you! Are all your recipes on this site gluten-free? Made the bread it was amazing! Thank you!
Wholesome Yum D
0Hi Melissa, Yes, all the recipes are gluten free.
Brandy
0This was good!
I used egg whites in the carton 2tbs per each large egg. I whipped the whites and cream of tartar to stiff peaks. I mixed the rest of the dry ingredients well, and I sprinkled them over the egg whites in fourths folding in and then I folded in the barely softened butter. I think mixing it this way takes away the danger of deflating all the egg whites. I baked for 80 mins.
Sabine
0This is truly amazing – managed to cool it for half an hour, then tried a slice and couldn’t stop eating. I’ve tried half a dozen keto bread recipes, but this is by far the very best. What a triumph!
Btw: I made the bread with egg white power…
Chad
0Can this be good for someone with type 2 diabetes?
Wholesome Yum D
0Hi Chad, A keto lifestyle usually works well for people with diabetes, but I recommend speaking with your doctor before making any diet changes.
Bonnie
0I am sooo impressed with this recipe. I have tried the store-bought keno bread was very unhappy with them. This bread was light, airy and delicious. I would try a double the recipe and a large loaf pan to create a larger slice sandwich. OR even figure how to make clover rolls with it. Any suggestions? I followed the exact recipe with the Xanthan Gum and I was surprised how well it turned out. Thank You.
Jess
0Excited to try this! I am thinking of making a double batch – do you think this would freeze well?
Wholesome Yum D
0Hi Jess, You can check out the section in the blog about freezing the bread.
Melissa
0This bread is great!! Thank you for sharing.
Melissa
0This recipe by far is the best keto bread recipe we have found (besides the cornbread recipe) that I like. I am a huge bread lover and hadn’t found a recipe for keto bread that I liked. They were ok but there was just something about it that I couldn’t eat more than one piece, until Wholesome Yum. It is even better toasted! Thank you.
Erica
0I just made this and it came out good! It didn’t rise very much, but I’m guessing that’s because I couldn’t get the egg whites to stiff peaks. I used those from the carton and cream of tartar, but just couldn’t get them to the creamy stage where I could turn the bowl. Maybe you have some tips for that? I also wondered if I could make this recipe without coconut flour? Still, a good first try!
Wholesome Yum D
0Hi Erica, I definitely recommend fresh room temperature egg whites. Carton egg whites have worked for me before in a pinch, but they do have to be room temp and take a lot longer to reach stiff peaks.
Debra O’Connor
0Can you make this with a stand mixer if you don’t have a food processor?
Wholesome Yum D
0Hi Debra, I am not sure the ingredients would combine correctly in a stand mixer so I do not recommend it.
Marge
0Can you make this bread in a bread machine?
Wholesome Yum D
0Hi Marge, I have never made this recipe in a bread machine but I know that my Easy Low Carb Bread recipe has been tested in a breach machine.
Nancy McDougal
0Haven’t tried it yet. But I’ll let you know when I do.
Jann Simpson
0Just curious… What’s your take on Almond flour being so high in Omega 6? Also, it looks like coconut flour has them too. Would this throw the ratio off? Do you have any recipes with Flaxseed meals? Flax seeds could possibly balance the Omega 3 to Omega 6 ratio.
Wholesome Yum D
0Hi Jann, You can find many recipes made with flax seed on my site!
Uma Ramakrishnan
0Hi, I am planning to try this recipe at home. When you say 1 cup of ingredients, what would be the measuring size of the cup in gms?
Wholesome Yum D
0Hi Uma, You can change the recipe card from US Customary to metric to get the ingredients in grams.
Liv
0Wow! Made this morning with egg whites leftover from ice cream and it was great!! I’ve bought keto bread from Costco and it was horrible. Hallelujah! Thank you, Maya!
Cassandra Vann
0Amazing!
Heather
0Very tasty!
Linda Lee-Lapoint
0Can you use psyllium husk in place of the xantan gum. If yes, what quantity?
Wholesome Yum D
0Hi Linda, You can omit the xanthan gum if you like, it will just be a bit less chewy. I haven’t tried substituting psyllium in this recipe.
Gina
0Thank you for giving me white bread back that is not eggy. I love it!!
Erin
0Hiya! Can’t wait to try this but any chance i can sub the coconut flour with desiccated coconut instead with minimal changes to the other ingredients?
Wholesome Yum D
0Hi Erin, I do not think that would work because coconut flour is very absorbent, and shredded coconut would not give the correct texture.
TM
0This was the best keto bread I’ve had! It’s a chunk of time to make but so worth it. Light and airy. The added ingredients were used also. Made to directions exactly!
Sandy
0The bread tastes really good and holds together well. But every time I make it, it’s nice and tall in the oven. But as it cools, it collapses a lot, every time. Is there something I can do differently to keep my nice tall loaf? I’ve also tried letting it cool slower by leaving it in the oven with the door open. no difference.
Maya | Wholesome Yum
1Hi Sandy, This sounds like it needs to bake for longer. Often it looks golden on top but is not fully done. You can tent with foil to bake for longer without burning the top. Hope this helps!
Kathryn Walley
0The bread is really good. It has a great white bread look and taste. I made just as written It rose wonderfully and after I covered it with foil it sunk to the original size of the batter. The slices are small but the taste is great!! any ideas how to keep it from sinking?
Wholesome Yum D
0Hi Kathryn, This keto bread doesn’t rise much. Most of the volume comes from the egg whites, so the height will be similar before and after baking.
Nancy
0Can you sub lupin flour for all or part of the almond flour?
Wholesome Yum D
0Hi Nancy, I have not tried this recipe with lupin flour so am not sure if it would work or if the measurements would be the same. Let me know how it goes if you try it!