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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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Keto Bread
1,439 Comments
Carol
0Yikes! one dozen eggs, at organic egg prices these days, THAT ingredient alone makes this bread cost over $7.!
On a retired, limited budget, I can’t afford to make this, what looks to be very delicious bread, regularly.
Maya | Wholesome Yum
0Hi Carol, Unfortunately I don’t have any control over prices at the store. I get higher quality pastured eggs for cooking or where I’ll be able to taste their flavor, but for baking recipes, I get organic ones at Costco for a better price. Hope this helps in case you have one near you! I do have suggestions for using the yolks in the post above, so you’d be able to stretch the eggs to other dishes as well.
Beatrice
0Hello Maya I’ve just read this recipe I’m on keto and bread is the food I miss the most. I have tried some recipes but not to my taste. This one seems to be what I call flat/ish. Not like a square shape like bought bread. It also looks cake y
Can you put it on a larger tin with double ingredients. Also does it taste almondy I am fed up of everything tasting of almonds. Not complaining just asking!! Regards Beatrice
Maya | Wholesome Yum
0Hi Beatrice, Yes, this keto bread is less tall than store-bought bread. I don’t recommend doubling the ingredients unfortunately, I’ve tried to make it work and it doesn’t bake through properly. The good news is, I don’t think this bread tastes like almonds at all. It’s light and fluffy. I hope you’ll give it a try!
Tracey
0Hi
I just made this only used the 5 ingredients, but I was lazy and did it very quick did not separate the eggs just did 1 cup of full eggs, the butter, both flours and baking powder, I just put it a bowl and mixed it all together by hand it looked a mess in the bowl and I thought it would be rubbish, oh I added a little salt and papper , it was yummylish so easy, can can use it for lots of things, yes can be little eggy with the full egg, but dont mind that for savoury would take time to do it with just whites if needed to, but I need to eat more proteins so the whole eggs help with that I think. Thanks for the receipe I willl use this often !
cynthia jaworski
0Good to know that whole eggs will work.
Maya | Wholesome Yum
0I’m glad it worked out for you, Tracey! It won’t taste eggy if you use just the whites, and will also be more fluffy. 🙂 FYI, most of the protein in the egg is in the whites.
Linda Bellingar
0I’ve seen in many of your recipes, you use a food processor. I don’t have one! Is there an alternative way? Thank you!
Maya | Wholesome Yum
0Hi Linda, I do use the food processor a lot, partly because it’s convenient and fast, but in some cases because it’s the best way to get the right result. In case you wanted to get one, I’ve had this one for about 10 years and love it. Otherwise, unfortunately this particular recipe would be difficult to mix well without a food processor, but my almond flour bread doesn’t need one. For many of my other recipes there are other tools you can use, so feel free to ask on those and I’m happy to give recommendations, as what works will vary depending on the recipe.
Sheryl 1032 Calories Goal Alleman
0Can I use the store-bought “egg whites only” product instead of 12 large egg whites in this recipe?
Maya | Wholesome Yum
0Hi Sheryl, Yes, you can, and I have. But, they can take longer to whip and are more prone to breaking down. It’s especially important to use the cream of tartar with carton whites.
caraerude
0Hi Maya, I’m somewhat new to Keto, and I have a question about the egg whites in the recipe. Should I use fresh egg whites, or is it okay to use pre-packaged egg whites? Also, I’m not sure what to do with the leftover 12 egg yolks. Do you have any ideas for using them?
Maya | Wholesome Yum
0Hi Cara, Fresh egg whites are more reliable, but it’s fine to use carton whites. Make sure you include the cream of tartar if you’re using those. I also have ideas for using the yolks in the post above if you decide to use whites from whole eggs for this keto bread. 🙂
Chrissy
0Hi, could you please provide this recipe with the amounts in grams?
Maya | Wholesome Yum
0Hi Chrissy, Yes, all my recipes have this option. Just select metric on the recipe card above next to the ingredients section.
Margaret
0Hi. I’m in the UK. I can’t buy some of the things you use but not too much of a problem. My questions. Is there a keto friendly yogurt to make at home using a yogurt maker? Is there a keto bread that has no nuts as I have a nut allergy and that can be booked in either a slow cooker or air fryer? Can we have more air fryer keto recipes? Thank you, Maggie Xx
Maya | Wholesome Yum
0Hi Maggie, Yes, I have recipes for a keto yogurt and a nut-free coconut flour bread, though it just uses the regular oven. I have lots of air fryer recipes, too!
Andrea Booth
0Am wondering whether you have experimented with a pullman loaf pan. I am thinking the top could be put on at the point in the recipe where you tent with foil.
Maya | Wholesome Yum
0Hi Andrea, No, I don’t have that type of pan. If it covers the bread, then yes, I assume it would work.
Lisa Snyder
0Will an 8 cup processor work with this recipe?
Maya | Wholesome Yum
0Hi Lisa, I think it would. Mine is 14 cups but is not full. Yours would probably be pretty full, but should fit.
Joy
0It looks like a pound cake. Trying to give up my homemade sourdough bread. I can’t get past the denseness, the crumbly texture and lack of rise of almond flour bread. I feel like I’m eating almond flour pancakes with just a different flavor. Tried to make a grilled cheese out of my almond flour bread and it’s still mushy inside. I don’t know if I can give up my sourdough bread or not. Any suggestions?
Maya | Wholesome Yum
0Hi Joy, Sorry to hear that. It sounds like something went wrong, because this bread should not look or taste like a pound cake or pancakes at all. Did your egg whites break down in the process? Did you under-bake it? To be fair, this is not anything like sourdough, either. I don’t currently have a recipe for keto sourdough bread.
Robert
0Can you place in bread machine with the same results and our how should you adjust for the bread machine?
Maya | Wholesome Yum
0Hi Robert, This recipe might be tricky in a bread machine. I recommend using the oven, but if you try your bread maker, please let me know how it turns out.
KSG
0I have to say that I have NEVER enjoyed eating bread…until I ate this bread. I’m loving everything about it, except I now wish I could double the recipe and make a taller loaf. It has completely transformed my longtime dread of needing to eat bread for toast and sandwiches (wraps can become “old”), so thank you!
Maya | Wholesome Yum
0Awww, thank you so much, that means a lot! Enjoy!
Karen
0Can this be baked in a glass loaf pan? If so, would there be any changes in the temperature and/or baking time?
Maya | Wholesome Yum
0Hi Karen, You probably can, but yes, this can change the baking time or optimal temperature. I’ve only ever made this using metal, because metal conducts heat better than glass, for more even baking of breads. If you want to try the pan I use, it’s this one. Please let me know how it goes if you try it in glass!
KSG
0I did bake it in a glass pan as instructed for the initial bake, then tented it with foil and kept a close watch on it. It was done in 30 minutes.
Maya | Wholesome Yum
0Thank you for coming back and sharing the results!
KG
0Whatever just happened, THANK YOU! Metric measurements are appearing now.
KG
0I’m hoping to make this bread, but I measure in grams. I see a metric tab at the top of the recipe ingredients, but it doesn’t work. Could it possibly be fixed? Thanks!
Maya | Wholesome Yum
0Sorry about that! I just checked and the metric switch is working for me. If it’s still not working for you, please use this contact form and let me know what device and browser you are using, so that we can troubleshoot what the issue might be. You can also attach a screenshot of what you see when you try to switch to metric.
Michelle Roberts
0I am allergic to coconut. Does this recipe have to have coconut flour? Or can I omit or replace it with something else?
Maya | Wholesome Yum
0Hi Michelle, I always have notes on substitutions in the post above the recipe card. 🙂 You can try replacing the 1/4 cup coconut flour with an extra 3/4 cup almond flour (yes, triple the amount).
Patty
0I finally made bread this afternoon. Doesn’t look as pretty, so much to learn. It tastes GOOD! I bought some keto bread and almost wanted to vomit the taste was so horrible, and my sugar sky rocketed. I’m so happy for Maya recipes and looking forward to another try! No sugar spike.
KSG
0Curious. Do the Nutrition Facts include the 3 optional ingredients? Thanks!
Maya | Wholesome Yum
0No, they don’t, but the optional ingredients don’t change then nutrition info. Besti has 0 calories and 0 net carbs, and the xanthan gum and cream of tartar don’t change anything per serving, either.
Janet
0Can you recommend a food processor big enough to make your keto bread but won’t break the bank? Thank you, Janet
Maya | Wholesome Yum
0Hi Janet, I have and love this food processor. Food processors tend to be a bit pricy, but I found a long time ago that the cheaper ones just need replacing, so are not cheaper in the long run. I’ve had this one for 10+ years and it’s still going strong.
Kim
0Thank you! This bread is wonderful! It will definitely be my go to recipe. Cant wait to try your other bread recipes.
Joseph
0I can once again eat bread. This bread turned out perfect in texture and in taste and I’ll keep making it all the time.
Rebecca
0Can this be made without a food processor?
Maya | Wholesome Yum
0Hi Rebecca, No, sorry, you need a food processor for this recipe. You can make my other almond flour bread without a food processor.
Pooja Singh
0Hi I followed the exact recipe for 10 servings. The Bread also got a good brown texture and was a little fluffy. However the taste was really bad. I don’t know what happened but it turned out to be sour!!!! I purchased the products recently just to make this bread for my husband & I as we just started doing keto. Please help!! What did I do wrong?
Maya | Wholesome Yum
0Hi Pooja, Sorry to hear that happened. This is very odd because none of the ingredients in this bread are sour, except the cream of tartar but it’s a very small amount and wouldn’t affect the final flavor. Is there any chance any of your ingredients were bad, or did you use too much cream of tartar?
John Ervin
0Hello and thanks for your recipes. I need to know how to eat low carb high calorie foods to stay healthy. I am 76 years old and still am working.
Amanda
0If I want to make it dairy free but don’t want to use coconut oil, what other oil would you recommend to use as a substitute to butter?
Anonymous
0Hi, I have used olive oil before. Turns out just as good.
Maya | Wholesome Yum
0Hi Amanda, Sorry, I don’t have another substitute to recommend other than coconut oil.
Marsha
0Yes, it’s fairly easy to make and the ingredients are readily available.
Linda Maerz
0I used olive oil and carton egg whites and my hand held mixer, turned out wonderful, also used a teaspoon of lemon juice in the egg whites as had no cream of tartar. Loaf is beautiful, thank you and will be my go to from now on.
Linda
0Love it and turned out really great ?
Robert
0As I have never had any issues with gluten or blood sugar spiking, I would like to know how to incorporate some whole wheat flour into this recipe, and cut down on the huge amount of egg whites (which I also have no problem eating.) Can I substitute some tapioca powder as a binder? And/or maybe some more zanthum gum powder? Finally, how about a little yeast, for rising.
Thanks in advance for replying, Maya.
Maya | Wholesome Yum
0Hi Robert, Those sound like some pretty significant changes, so you’d probably need a different recipe altogether.
CATHERINE F.
0Best keto bread recipe I’ve ever had and toasts incredibly well – my bread dreams have come true! Thank you.
mcgrath.bobi
0Absolutely loved it! Worked perfectly! Easy to make too!
William Dickens
0I forgot to add the salt. It still came out tasting really good. It didn’t rise much though. What adjustment should I make in order for it to rise more?
Maya | Wholesome Yum
0Hi William, This bread doesn’t rise a lot, like I noted in the post, but make sure your baking powder is fresh and that you don’t break down the egg whites. I have other tips and notes in the post above as well.
Mark123
0Can you replace the food processor with a handheld mixer?
Wholesome Yum D
0Hi, I haven’t tried that, so I’m not sure. It might, but I’d be concerned that it might break down the whites too much when adding them.
Sara Wilson
0Will this work with egg whites from carton?
Maya | Wholesome Yum
0Hi Sara, Yes, it does. I have notes about this in the post above.
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?
Maya | Wholesome Yum
0Hi Chris, Please see my tips on this issue in my post above.
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.
Maya | Wholesome Yum
0Hi Cyn, Sinking is usually a sign that it was under-baked. I have more details in my post above.
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!