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 below.
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 creme brulee, 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
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 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.
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
- 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!
Recipe from my 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. 🙂
1,270 Comments
Heather
0This was so easy to make and I really love the texture and how fluffy the bread was! I’m glad I made enough to last me through the weekend!
Karla
0I substituted coconut oil for the butter, and it turned out great! Still nice and moist with a lovely flavor. My kids even love it!
Sage Scott
0I would have never thought it could be so easy to make my own dairy free bread. Will definitely make another loaf next week!
GRETA
0It was really easy to make. Everything came out how it was supposed to. Big thanks.
Diane V
0My new favorite bread! Great consistency and perfect texture!
Erin
0It’s hard to make good keto bread, but you’ve perfected the recipe. Nicely done! Toasts so well.
Natasha
0This keto bread recipe was a huge success for us! It was fluffy and easy to make with only 5 basic ingredients!
nick
0Can I used purchased egg whites?
Wholesome Yum D
0Hi Nick, You can use carton egg whites if you like, but then you’ll also need the cream of tartar.
Essie
0This bread and all the other recipes I have tried have come out beautifully Maya!!! You have an excellent website and options. Some bread I have tried have been awful, tasteless and demanding a lot of almond flour (which is expensive!). I love your recipes I am so happy I found you online and will keep trying more and more. The English muffins are great too:) Thank you so much! Essie (from Australia)
Karen Richardson
0This bread has literally changed my life on a Low Carb Plan! I live in New Orleans and it’s Mardi Gras which means King Cake Season. I added a generous amount of Splenda Brown Sugar and Cinnamon to the bowl mix (not the egg whites and cream of tartar). It gives it an entirely different flavor, similar to cinnamon bread or cinnamon roll….if you icing it with Swerve Powder Sugar, Almond Extract and Milk to drizzle over your piece of this incredible bread. The regular recipe is amazing as well. Do yourself a favor and make this a staple in your kitchen.
Chris
0Hi I made the recipe kept it light and fluffy i put it in the oven for 40 minutes took it out was pleased looked like a proper loaf golden brown so covered it over with foil loosely like a tent another 40 minutes I took it out and left to cool 1 hour then I removed the foil and it had sunk. But although sunken the texture and taste was good. It’s just sunk.Any suggestions?
Wholesome Yum D
0Hi Chris, This keto bread 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. Sinking is also a common sign of the bread not being baked for long enough, so you can try baking for longer next time.
Cyn
0Why my loaf always sink in the middle? It rises to a mound in the beginning of baking. Towards the end, the middle section sinks deeply. I use fresh baking powder. The taste is wonderful though. I make it every week. I just want to improve the look, mine doesn’t look squarish like yours.
Wholesome Yum D
0Hi Cyn, This keto bread 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.
Jennifer
0I would love to try this recipe and others that you post but I cannot have almond flour. Is there a subtitute?
Wholesome Yum D
0Hi Jennifer, Unfortunately, there isn’t a good substitution option for almond flour in this recipe. You might be more interested in my coconut flour bread recipe.
dennis
0Excellent start in my keto bread experiment.
Cheryl Ward
0Very tasty! I served it with olive oil, garlic and herbs. No one could tell it was keto!
Carolee
0Have you tried this using a breadmaker?
Wholesome Yum D
0Hi Carolee, I have not tried these recipes in a bread maker, but you could certainly try. Let me know how it goes.
R Lynne Ruybalid
0I don’t have time to make bread by hand. Really looking for a recipe that could be used in a bread maker can you help?
Maya | Wholesome Yum
0Hi Lynne, My keto bread mix would be the quickest way to make a keto bread in a bread maker, you can make it on the quickbread setting.
DE Ball
0This recipe comes up every time I try to search for a keto bread recipe that uses whole eggs, in other words one that includes the egg yolks in the recipe. And it would be great if it didn’t take a lot of time to mix up. Can you help?
Wholesome Yum D
0Hi, Here is a recipe for keto bread that uses whole eggs.
Terry
0Surprisingly good, will make it again. As expected, the texture is not like a yeast bread–more like a beer bread or light pumpkin bread–but the taste is definitely white bread. It’s a huge plus for anyone following a keto diet who misses a side of bread, toast, croutons, etc., or even a sandwich. I used 1 teaspoon of Splenda instead of the monkfruit blend (worked fine, not overly sweet). Next time I’ll skip the xanthan gum, which showed up as tiny gummy pockets, despite careful mixing.
joanie i
0can i substitute stevia for monk fruit
Wholesome Yum D
0Hi Joanie, I don’t recommend baking with stevia, and you can read more about that here.
Carolyn
0Can you use the egg whites in cartons?
Wholesome Yum D
0Hi Carolyn, You can use carton egg whites if you like, but then you’ll also need the cream of tartar from the optional list.
Mike
0I tried this recipe and really appreciated the low carb qualities. It turned out very moist and when I used it for grilled cheese it was really moist,, almost too moist. I’m wondering what gives it the moistness. I’d almost like it to be a little less moist.
Carrie P
0Can you make this recipe and the pumpkin and banana bread recipe in a bread maker?
Wholesome Yum A
0Hi Carrie, I have not tried these recipes in a bread maker, but you could certainly try. Let me know how it goes.
Jenny
0Hi, forgive me for just stumbling across your recipes but what are “carton eggs?” Are you suggesting we use eggs straight from a chicken? Thanks.
Wholesome Yum D
0Hi Jenny, I’m talking about egg whites that come in a carton that you can pour from.
Barbara
0Made this yesterday. Had problems with time and used wrong sized spoons. But it turned out fine even though I left it in the oven to continue cooking. It was dense but very tasty. My husband loved it saying it tasted like muffins. Will keep on trying. Thank you
Steve the Carnivore Pain Doc
0Hi- can this be made in an airfryer? Any modification you would suggest? I’m psyched to try it!
Wholesome Yum D
0Hi, I have never tried to make this recipe in the air fryer but please let me know the results if you do.
Teodora
012 eggs in a bread🙈. Sounds like a big omelette.
Maya | Wholesome Yum
0Hi Teodora, This has 12 egg whites, not 12 eggs, and they are whipped. It does not taste like an omelette at all, much the same way that angel food cake does not taste like an omelette.
Jennifer
0Best bread yet. And I’ve tried a few!
Isobel
0Can I make a half size recipe with 6 eggs?
Wholesome Yum D
0Hi Isobel, You can change the number of servings on the recipe card and it will give you the updated amount of ingredients.
Kate
0Goodness! That’s way too many eggs for just one recipe. Is there an easier bread recipe please? I’m not on keto but I need to find low carb/low sugar recipes for the hubby! Many thanks!
Wholesome Yum D
0Hi Kate, Here is another recipe for keto bread.
Rod Solórzano
0Outstanding! Only possible ‘improvement’ that comes to mind is increasing the amount of sweetener to give it a “Hawaiian” taste. Nutrition data is based on what size portion (total loaf weight and slice weight)?
Wholesome Yum D
0Hi Rod, The nutritional facts are based off 18 slices.
Giangi Townsend
0For my first attempt to make bread, it was super delicious. A bit moist for my taste, but once toasted all the great flavors came thru beautifully.
Will make it again, as now I am hooked to it.
Darcey
0Delicious! I’ve tried a few different keto bread recipes and this is the only one I liked!!!
Elizabeth S
0I used the brands product you recommend (wholesome yum) and it turned out perfect! Such a great consistency and perfect for homemade BLTs.
Rebecca
0My neighbor has been on a keto diet for several months now and was complaining to me about how much she missed bread. I made this bread for her as a thank-you gift for watching over our house while we were on vacation and she said it was the best thing she’d eaten in months and begged for the recipe. Thanks for such a great recipe!
Sharon Heiss
0Good Evening or Morning, my name is Sharon Heiss and want you to know that I love everything in your site !! I have a question about your delicious white bread that has the 12 egg whites in it. Love it !! I followed your directions but this last time I made it, the bread ‘fell’ before I took it out of the oven. Please help !! I don’t like anyone else’s bread. Yours is the best. Thank you in advance, Sharon.
Wholesome Yum D
0Hi Sharon, The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly 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!
Gwen Parrett
0Can you use egg yolks and whites together or separated but use both. Maybe fewer eggs?
Wholesome Yum D
0Hi Gwen, You have to separate the egg whites and the egg yolks.
Heather
0Hi, I’m not a fan of coconut flour. Would it be ok to use all almond flour? Thank you
Wholesome Yum D
0Hi Heather, Coconut flour and almond flour are not interchangeable so that would not work in this recipe. If you need a recipe that includes all almond flour I recommend my almond flour bread recipe.
Melissa
0You can use unflavored protein powder. Same measurement! 1/4 cup in place of coconut flour!
Teresa H.
0Could you please suggest some recipes to help use up the egg yolks? Thank you
Wholesome Yum D
0Hi Teresa, There are several recipes linked in the post.
Hanna Highmark
0I’ve made this twice but I have a problem. It’s really fluffy and the texture is right, but it’s always really “wet”. Like it doesn’t feel like bread, it feels like a wet sponge 🧽. How can I fix this?
Wholesome Yum D
0Hi Hanna, I would like to help you troubleshoot. I just want to confirm that you followed the recipe as written.
Hanna Highmark
0Yes, I followed the recipe exactly both times. It just always seems too moist. I think all the moisture is coming from the egg whites. But also, I’m from Australia, and I’m used to breads that have a low moisture content. The bread we get at the supermarket here are more of the European style (low moisture, low sugar, more savoury)
Maya | Wholesome Yum
0You could leave out the sugar if you want it extra savory, but that wouldn’t be the reason for the moisture content. It could be the humidity in your kitchen, or it could be that it needed to bake for longer.
Mo
0I’ve made this bread about five or six times now and it certainly beats normal bread by a mile. I found baking for 45 minutes, cover with foil and another 45 minutes gives me the best result, it’s more firm and doesn’t crumble. I also add a bit of cheese in the mix and sprinkle sunflower seeds and black sesame seeds on top before baking. Super scrumptious. Thank you Maya x
Patti
0This recipe baked up well initially, but over the week as it was stored (in a paper bag) it seemed to collapse more each day, till finally 4-5 days later it seemed like it was about half its original size. How to keep it from getting so small and dense? (Still yummy little mini-bread ;-))
Maya | Wholesome Yum
0Hi Patti, This bread might collapse for similar reasons that an angel food cake might collapse. It could be due to underbaking, but since this didn’t happen for you the day-of, a more likely reason is due to moisture/humidity in the air. You can try storing in a paper bag inside an airtight container instead of just the bag next time, or freeze it instead. (I don’t usually have this issue so I haven’t needed to take these extra steps, but it can vary based on your environment.) I’m glad you liked the bread otherwise and hope this helps!
Dawn
0It didn’t turn into dough, more like pancake batter. It’s still in the oven, I hate to waste it, but I’m pretty sure it’s a fail.
Maya | Wholesome Yum
0Hi Dawn, It’s not supposed to be like a dough OR a pancake batter. It should be light and airy. If it’s runny like pancake batter, it means you broke down the egg whites too much. Take a look at the pictures and video above for reference on how it should look.
Nancy
0Can you substitute with egg whites in a carton?
Wholesome Yum D
0Hi Nancy, You can use the egg whites in a carton, but you will need to add the cream of tartar.
William
0I am debating about trying this, but will it have similar taste to or better than regular homemade white bread? Just diabetic and really love homemade white bread, but want to cut down on carbs
Wholesome Yum D
0Hi William, This recipe is the closest I have tried to real white bread.
Kristin McCormick
0I really thought this would be gross, not because of the ingredients, but because of my complete lack of skill. The recipe was easy to follow, and to my complete surprise, I didn’t screw it up. It turned out amazing! My first homemade bread attempt was a success. This beats the store bought keto bread by a landslide! Thanks for the recipe!
Beth
0Hi, I have tried other recipes and the outcome is always the some…at has a very strong egg taste. How does this recipe compare and is there something I can do to neutralize the egg taste?
Wholesome Yum D
0Hi Beth, Maybe you would be interested in a bread recipe with fewer eggs.
shelagh tracey
0would cinnamon help?
Ashley Harris
0I found this recipe very confusing. The steps are not listed near the ingredients, so it took a long time to follow everything. Then there are 5-10 additional tips that should actually be followed in order to achieve success with the bread. My batter turned out to be extremely wet so I’m thinking it’s going to be a flop. It’s in the oven now.
Maya | Wholesome Yum
0Hi Ashley, Sorry to hear it was confusing! The ingredients and instructions are together on the recipe card, which is at the bottom of the post. The post above that has details about the ingredients in case of making substitutions and understanding what they do, the steps with pictures to see them visually, and additional tips. I’d recommend reading the ingredients, steps, and tips in the post, then going to the recipe card to actually make the recipe while keeping the other info in mind.
Starrlyn
0Can this recipe be microwaved?
Wholesome Yum D
0Hi Starrlyn, I don’t recommend microwaving this recipe.
Kimber Sims
0I am so excited that I found your recipe. I have to start a low iodine diet for 2 weeks and so trying stay in ketosis while eliminating dairy, salt, and egg yolks is proving quite challenging. This is a recipe I can use and tastes fantastic. Thank you!!!
Karen
0Hi mine didn’t rise and I used guar gum instead of exanthan, texture ok first few hours then it went crumbly ! Any suggestions please.
Wholesome Yum D
0Hi Karen, I suggest following my recipe exactly because this technique should prevent the bread from being crumbly.
Pam Saunders
0My first attempt was a glorious failure as I missed out on the huge ratio of egg to flours. The side-effect was however a crumble-type thing that made a great base for keto stuffing! The second attempt has been delicious, so thank you so much. I do need to cook it longer next time, and to ponder how to strengthen the binding further. I would say half the whisked egg whites is too much to add to the dry ingredients first-off; instead, how about 1/4 or gradually add it, and then do the folding with a bigger % of the whisked egg whites?
Wholesome Yum D
0Hi Pam, I have never done that, but if you think that would help solve your issue give it a try.
Paige Tran
0I just made these, and they turned out AMAZING! Thank you for sharing this recipe! I will definitely be making these again.
Liz
0Hello! I just made this bread (haven’t tasted it yet)…but I was curious what is the best way to store this bread for maximum shelf life? Counter or fridge? Thank you
Wholesome Yum D
0Hi Liz, You can put this bread in the refrigerator for up to 1 week.
Diana Andrade
0Would it be possible to get the nutritional info per grams instead? As each one will have a different size tin… helpful for keeping track of carbs. Thanks!
Wholesome Yum D
0Hi Diana, You can change the recipe from US customary to metric at the top of the recipe card.
Diana Andrade
0Hi, thanks for the quick reply. I was actually referring to the nutritional info (which is only expressed in terms of the thickness of the slice) – as our tins may be wider / taller and then it’s hard to know for sure…
Wholesome Yum D
0Hi Diana, I don’t have that info for this recipe. If you are using an 8 1/2 x 4 1/2 loaf pan it will be the same size as mine.
Rosa
0Can this be stored in the freezer to last longer?
Wholesome Yum D
0Hi Rosa, Yes, freezing it for long term storage will work, so you can keep it for months if you want to.
Rosa
0Thanks
Jim
0Really good. May leave the sweetener out next time. It toasted really well. Don’t expect white bread however for those of us who are type II, it is really a great substitute. Great texture.