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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
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.
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!
Maya | Wholesome Yum
0Hi Sylvia, Sorry to hear that your bread didn’t turn out as expected. The bread needs to be golden brown when you add the foil, so it could be that you added it too soon.
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?
Maya | Wholesome Yum
0Hi Gail, It would be pretty hard to get the egg whites to stiff peaks by hand, but you can certainly try if you want a serious arm workout.
Moira
0This was easy, amazing and delicious.
Wish I could attach a pic.
Maya | Wholesome Yum
0I’m so glad you enjoyed it, Moira! You can share a picture on Instagram and tag me @wholesomeyum. I’d love to see!
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?
Maya | Wholesome Yum
0Hi Gina, Einkorn flour is not low carb, so it wouldn’t be suitable if that is your goal.
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
Maya | Wholesome Yum
0Hi Kayleigh, I have not tried this in a bread maker. I’d be concerned about how it would work with the whipped egg whites. If you decide to try it, let me know how it goes.
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?
Maya | Wholesome Yum
0Hi Melissa, Yes, all my recipes are gluten-free.
sandygelbach@gmail.com
0Would egg whites in a carton work? If so, how much?
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.
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!
Maya | Wholesome Yum
0I’m happy to hear you liked the bread, Melissa! Yes, all my recipes are gluten-free.
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…
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.
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?
Maya | Wholesome Yum
0Hi Jess, Yes, absolutely! Please see my freezing info in the post above.
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!
Maya | Wholesome Yum
0Hi Erica, I recommend fresh room temperature egg whites to help them reach stiff peaks, and cream of tartar can also help. I’m glad you still liked the bread! I do have a substitution in the post above if you don’t want to use coconut flour, but I find the texture better using the combination of flours.
Debra O’Connor
0Can you make this with a stand mixer if you don’t have a food processor?
Maya | Wholesome Yum
0Hi Debra, I use my food processor, but a stand mixer would probably work. Let me know how it goes if you try it.
Marge
0Can you make this bread in a bread machine?
Maya | Wholesome Yum
0Hi Marge, I have never made this recipe in a bread machine, but many readers have told me they made my almond flour bread in a bread machine. I’d recommend trying that one. But if you do try this one in a bread machine, please let me know how it turns out!
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.
Maya | Wholesome Yum
0Hi Jann, I balance it by getting my omega 3s elsewhere, like fish. I do have a flaxseed bread recipe if you prefer one that includes flaxseeds.
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?
Maya | Wholesome Yum
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, but it’s not generally a substitute because it’s effects require using much more of it. You can try my other almond flour bread if you want to use psyllium husk powder.
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?
Maya | Wholesome Yum
0Hi Erin, I don’t think that would work well, because shredded coconut would absorb moisture differentlu from coconut flour, and would also probably affect the bread’s texture. But let me know how it goes if you still try it out.
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?
Maya | Wholesome Yum
0Hi Nancy, I have not tried this recipe with lupin flour, but it would probably work to replace half the almond flour with lupin flour. Let me know how it goes if you try it!
Nicki Jones
0My daughter is allergic to tree nuts, so anything with almond flour, I have to substitute with coconut flour. Is there an easy conversion for this recipe?
Maya | Wholesome Yum
0Hi Nicki, These flours are not interchangeable so that won’t work in this recipe (or most recipes). You’d need a recipe dedicated to coconut flour instead. Here is my coconut flour bread recipe.
Dianne
0Oh my gosh….never made bread before and even forgot to add butter but still is so pretty and really good. Thank you.
Jackie
0Do I have to use a food processor?
Maya | Wholesome Yum
0Hi Jackie, Yes, I recommend a food processor to get the batter to the right texture.
Deborah
0Could you use the whole eggs instead of just the egg whites? That’s just a waste of the eggs!
Thanks
Deborah
Sandy
0Custard is always a good thing to do with the yolks!!
Maya | Wholesome Yum
0Hi Deborah, No, I don’t recommend using whole eggs. My entire method of whipping the whites to stiff peaks wouldn’t work. If you just add the yolks later, the bread will taste like nothing but eggs. You don’t have to waste the yolks, though — I have suggestions in my post for other recipes that you can use them for. Hope this helps!
Brenda
0I make lemon curd with the egg yolks.
Debby Brunet
0This bread is absolutely wonderful. Fluffy and delicious. I like sandwiches and couldn’t find a bread that was low carb that was any good or not super expensive. I love it and highly recommend this recipe.
Devin
0The bread was really good, thank you! Mine did come out a little flat. Just wondering if there is something I’m doing wrong or if I should add anything? It’s about 1/2 – 2/3 the height of yours in the photos.
Wholesome Yum M
0Hi Devin, Make sure you are whipping the egg whites into stiff peaks and that you are using fresh baking powder. These two ingredients play an important role in the final height of the bread. I hope this helps!
Anne C.
0I have been on keto diet for one week and was really exited to test out a new bread recipe. So tasteful bread! Really liked it!
Cheri
0I give it a 5 star rating based on how good it looks. I don’t have a food processor. Would it work if I used a blender? I want to try this recipe out.
Thank you,
Cheri
Wholesome Yum M
0Hi Cheri, I have not tried this recipe in a blender. It may work, but be careful not to overmix the batter.
Cheryl
0I’ve made this bread twice. Both times my family and I really enjoyed it. We used it for PB and J sandwiches, toasted with butter and keto cinnamon sugar, for a lunchmeat sandwich and toasted with eggs. Although it is fairly easy, the time consuming part for me is separating the eggs. We have fresh duck and chicken eggs. I have used the duck eggs both times. I do have a question regarding the eggs. The duck eggs are larger than my chicken eggs. Should I be using the chicken eggs instead?
Wholesome Yum M
0Hi Cheryl, This recipe was created using chicken eggs, so that is my recommendation. If you are lucky enough to have duck eggs, then you can use them, but you may want to use 1 less in the recipe.
Jess Walls
0Does this bread freeze well? I’m not sure how quickly we will eat it.
Wholesome Yum M
0Hi Jess, Yes, absolutely! This bread freezes very well.
Louise Lauzon
0“Wow” is the only word to describe this bread! I have tried many many others and, well, let’s just say goodbye to those! Lots of hugs to you from me !
Janette
0I made this recipe twice and this is my take. The first time I made it with carton egg-whites and baked at 325 degrees, the bread almost burnt (even after putting foil on top) and it didn’t rise much… but it tasted good so we ate it. The second time I made it with real egg whites, 12 of them which btw is about 2 cups, and baked it at 300 degrees it came out PERFECT! I have an electric convection oven so this might be why I had to bake it so low…. I love this recipe… I am making it again this weekend… thank you!!!
Beth L
0I made this today except instead of making a bread loaf I put it into a hot dog and hamburger bun mold. They came out beautifully and tasted great!!! Thank you! Just adjusted the cooking time a bit. 🙂
Sandy
0I really like this bread. So good! Made it once and next time I will mix the egg whites and base much longer than “just combined”. Maybe bake it a bit longer for a darker color. The best part is toasting it. The outside has a great crispness while the inside is soft and fluffy. I added the Xanthum Gun and Cream of Tarter too. Just a touch of sweetness from the Stevia packet and it was great! Will no longer miss bread or toast!
Linda E
0This recipe is amazing. My husband has joined the keto journey with me but has missed toast. He says he’s hooked for life! I’ll definitely be making this weekly! Thanks for sharing.