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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
Carolee
0Have you tried this using a breadmaker?
Maya | Wholesome Yum
0Hi Carolee, I did not use a bread maker for this recipe. I don’t think it would work, but you could certainly try. Let me know how it goes if you do.
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?
Maya | Wholesome Yum
0Hi, You can try my almond flour bread recipe 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
Maya | Wholesome Yum
0Hi Joanie, You probably can, but stevia is not my favorite. You can read more about the sugar substitutes I recommend 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?
Maya | Wholesome Yum
0Hi Carrie, I don’t recommend a bread maker for this keto bread, but my keto pumpkin bread and keto banana bread recipes should work in a bread maker on the quick bread setting.
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!
Maya | Wholesome Yum
0Hi, I always make this bread in the oven. If you want to use the air fryer, I’d lower the temperature by at least 25 degrees, but am not sure how long it would take to bake. Please let me know how it goes if you try it.
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!
Maya | Wholesome Yum
0Hi Kate, You might like my almond flour bread instead.
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)?
Maya | Wholesome Yum
0I’m so glad you liked this keto bread, Rod! Yes, feel free to add more Besti next time if you like. The nutrition facts are based off 18 slices, so about a slice slightly thinner than 1/2 inch.
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.
Maya | Wholesome Yum
0Thank you so much for the kind words, Sharon! Hmmm, I’ve had the bread fall if it’s under-baked, but never while baking before removing from the oven. Did you do anything differently this time from the other times you’ve made it?
Gwen Parrett
0Can you use egg yolks and whites together or separated but use both. Maybe fewer eggs?
Heather
0Hi, I’m not a fan of coconut flour. Would it be ok to use all almond flour? Thank you
Melissa
0You can use unflavored protein powder. Same measurement! 1/4 cup in place of coconut flour!
Maya | Wholesome Yum
0Hi Heather, You can’t really taste the coconut flour in this recipe, and I recommend making it as written for the best texture. I do have a suggested substitution in the post above if you want to use only almond flour, but if your reason for not using coconut flour is taste rather than dietary restriction, I would try it as written first and then you can modify next time.
Maya | Wholesome Yum
0Hi Gwen, No, sorry, this recipe won’t turn out if you include the yolks. I’ve got some suggestions in the post above to use up the yolks.
Teresa H.
0Could you please suggest some recipes to help use up the egg yolks? Thank you
Maya | Wholesome Yum
0Hi Teresa, Yes, I have several suggestions in the post above.
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. You can also pop slices in the toaster to dry them out.
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
Maya | Wholesome Yum
0Hi William, This recipe is the closest keto version that I have tried to regular white bread. And I’ve tried many, lol! Please let me know what you think if you try it.
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?
shelagh tracey
0would cinnamon help?
Maya | Wholesome Yum
0Hi Beth, Did you try this recipe, or are you talking about other keto bread recipes? This one does not taste very eggy at all, because we’re only using the whites and the eggy taste comes from the yolks. Give it a try and let me know what you think!
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?
Maya | Wholesome Yum
0Hi Starrlyn, Do you mean baking it in the microwave? No, sorry, I don’t recommend doing that.
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.
Maya | Wholesome Yum
0Hi Karen, It’s normal for this bread not to rise very much — see the details in my post above. It shouldn’t get crumbly with the recipe as written, but if you made changes, I can’t guarantee it would turn out the same.
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?
Maya | Wholesome Yum
0Hi Pam, Yes, you can try adding it gradually if you like. The key is not to break down all the whites.
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
Maya | Wholesome Yum
0Hi Liz, You can keep this bread in the refrigerator for up to 1 week. I’ve got additional tips on storage in the post above, so for best results don’t miss those.
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.
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.
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.
Rosa
0Thanks
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…
Maya | Wholesome Yum
0Hi Diana, Sorry, I misunderstood your question. I don’t have that info by weight, but a serving size is 1/18 of the entire loaf, so you can cut it into 18 slices even if your loaf pan is a little different than mine.
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!
Maya | Wholesome Yum
0Hi Beverly, Yes, this bread definitely needs to go in the fridge due to all the eggs. I have more storage tips in my post above to preserve the best texture.
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).