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.
-
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.
-
Combine the almond flour, coconut flour, baking powder, Besti, xanthan gum, and sea salt in a large food processor. Pulse until combined.
-
Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
-
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.
-
Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
-
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.
-
Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
-
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
Alana
0I’m on my third time making this bread. It’s a life saver and is SOO yummy toasted or even better making French toast with. My question is how long is the loaf good for in the fridge? Thank you!
Maya | Wholesome Yum
0Thank you so much, Alana! French toast with it sounds amazing. It keeps in the fridge for about a week wrapped in parchment paper.
Shelle
0This is really exceptional low-carb bread! I’ve started offering it as a Keto option in my restaurant and customers are snapping it up faster than I can make it. Well done!
Maya | Wholesome Yum
0That is awesome, Shelle! Thank you!
Lynn Rice
0I am not supposed to have eggs. Really missing bread. Have any recipes for a bread that is vegan?
Maya | Wholesome Yum
0Hi Lynn, I’m sorry, I don’t have a bread recipe without eggs right now. You might be able to try flax eggs in some of them, but not sure how it would turn out. Definitely wouldn’t recommend it for this particular one, though.
Madi
0Have you tried fava water? I came across it when looking for vegan macarons recipe. I can’t tell you the exact measure, but I know fava (chickpeas) water is used as substitute for egg whites.
Maya | Wholesome Yum
0Hi Madi, I haven’t tried it, so can’t say if it would work. But, fava water is not super low in carbs (about 12g net carbs in 1/2 cup), so that’s something to keep in mind if that matters to you. If you do try it, let me know if it works!
Anna
0Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
Maya | Wholesome Yum
0Hi Anna, The pale yellow color was because of the honey. You’d have to use a white sweetener to make it white in color. I hope you liked it otherwise!
Dorbi Sherwood
0Is it possible to use the egg white that comes in a milk like container?
Maya | Wholesome Yum
0Hi Dorbi, Yes, you can. You almost definitely would need the cream of tartar to make them come to stiff peaks. It would also make it easier if you have the carton at room temperature first.
Kerstin
0I tried it, tonight, with the egg whites that come from the carton. I used cream of tatar too. No matter how long I whipped them they were still on the liquidy side. Not too terrific.
But I continued anyway. Hopefully it won’t be flat like a pancake. I don’t like to waste ingredients though.
We will see. Dying for bread. But all those yolks…
Maya | Wholesome Yum
0Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
Kerstin
0Maya,
Thanks for your response. They came out okay, very low. They really didn’t rise, but otherwise came out golden brown on the outside…aka crust.
Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.
So far your recipes are so on point. AND always come out the way they should. I’m sure with egg whites from eggs it would have been A++. What I love best are the VIDEOS. Can’t live without those.
Thanks
C
0What about high altitude adjustments? I live at 6000 feet above sea level
Thank You
Maya | Wholesome Yum
0I’m sorry, I don’t live at high altitude so can’t say for sure. You might need to adjust oven temperature and time, and/or reduce baking powder.
Lakshmi Jayaraman
0Hi there! I was so excited to make this, and did. But there’s such a strong acidic aftertaste! Now I have a whole loaf to power through! Should I just get used to such aftertaste for keto eggy recipes?
Maya | Wholesome Yum
0Hi Lakshmi, No, it definitely should not be acidic. Did you use baking soda instead of baking powder? That could be it. Otherwise, I’d double check if one of your ingredients had spoiled.
Cindy
0I made this yummy bread tonight. My bread came out more of a corn bready type of texture (not sure if bready is a word lol). It tasted great but not sure about the texture. What could I have done wrong. I didn’t add the extra ingredients didn’t have them on hand.
Maya | Wholesome Yum
0Hi Cindy, I’m not sure if I’m understanding the texture you’re describing as far as “corn bready”. If the texture seemed like it was “wet”, it wasn’t cooked for long enough. I updated the post to adjust the oven settings and add tips, so hope those will help.
Lisa
0This bread is absolutely amazing!! It tastes so good…not like eggs. Very easy to make. Thanks so much!!
Maya | Wholesome Yum
0I am so happy you enjoyed the bread, Lisa! Thanks for stopping by!
Cindy
0Hi, I just made this recipe. In fact I just pulled it out of the oven! It looks great!! I followed the recipe exactly as written including the optional ingredients. It was fairly easy! My question is how long before it is “completely cooled” before I can have a slice?! I’m dying to try it already
Maya | Wholesome Yum
0I hope you already cut a slice, Cindy! And I hope you liked it! Thanks for stopping by!
John Napkin
0Maya, I do not have a food processor, but I do have one of the old fashioned mixing bowls! Will that work? I have wanted to make this bread for two weeks, but just got all the things I need! I need help!
Maya | Wholesome Yum
0Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.
Ofe
0I have made 3 loaves if this bread and it is amazing. I used cage free liquid egg whites and it worked perfectly. Thank you
Maya | Wholesome Yum
0I bet those 3 loaves went fast! I am so happy you liked them!
Diane L Manley
0What about using a Vitamix instead of food processor?
Maya | Wholesome Yum
0Hi Diane, That would probably work if your Vitamix container is large enough.
Robin Medina
0Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!
Maya | Wholesome Yum
0Yay! I am thrilled to hear that, Robin! Have a great day!
Hope
0I love this recipe, and would like to share it to my keto group on FB, but I can’t find a link. Please put a link in the reply to me. Thanks!
Maya | Wholesome Yum
0Thank you so much for wanting to share! Here is the link to share: https://www.wholesomeyum.com/recipes/easy-paleo-keto-bread-recipe/
Brenda Anderson
0I am wondering why Keto breads have so many eggs or egg whites in them. It seems to make them more dry and dense. Is there a way to get around this to get a more fluffy bread that is lighter and less dense and moister?
Maya | Wholesome Yum
0Hi Brenda, There are various reasons but the most common one is that coconut flour is very absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
Stacey
0I really love the bread, it’s very easy to make & the recipes very forgiving. My biggest issue is how do I store the bread? I find after 4 days it starts to get very moist and then turns into mush. I currently store it in foil, I tried a ziplock bag with no air. Any help would be great. Thank you.
Maya | Wholesome Yum
0Thank you Stacey! I’m so glad you like it. I do find that the bread traps moisture over time. I find it helps to wrap it in paper towels, and if you have any of it pre-sliced, between the slices too. In general it’s best to toast it if using after storing, that also helps to dry it out.
Tiffany
0Hi, I’ve made this recipe twice and LOVE the taste. However, both times the bread would rise so high in the oven, but as soon as I take it out to cool it deflated and middle sink down. What could’ve gone wrong? Over mixing? I did switch coconut flour to all almond flour instead. Could that be a problem? Please help as I’m anxious to make another batch. Thank you.
Maya | Wholesome Yum
0Hi Tiffany, There are a few reasons the bread can fall and I just updated the post to address some possible issues. But, coconut flour and almond flour are not interchangeable, so I’m almost positive that also contributed to the issue in this case. Hope you’ll try again with the recipe as written.
Melody
0Oh my goodness!! This bread is amazing!! My daughter and I have begun the Keto journey and we were desperate for bread. This was exactly what we needed to make a small sandwich. Thank you so much!!
Maya | Wholesome Yum
0Thank you, Melody! I’m so glad you liked it.
Yonette
0I found your recipes and was eager to try them! This morning I made the almond and coconut flour bread, blueberry muffin and the pancakes for family breakfast. They were all delicious!! I was amazed at how moist they were. However, even thought the bread was light, it did not achieve the height shown with the recipe. I need advice on how to achieve a higher loaf. My family was delighted at the healthier version of our Sunday morning breakfast. Thank you, Maya, for the time and effort spent in perfecting and sharing your recipes.
Maya | Wholesome Yum
0Thank you so much, Yonette! I’m so excited you made and liked so many of my recipes. With the bread, I think the biggest trick is not breaking down the egg whites when folding, which I know can be a little challenging. Make sure your baking powder is fresh, too.
Sharon Bonds
0Do you have to use a dozen eggs? Every bread recipe I’ve tried tastes too eggy. Including this one. Or is there a different white bread?
Maya | Wholesome Yum
0Hi Sharon, For this recipe you need the amounts that are listed. Usually egginess comes from the yolks, which is why I omitted those. I couldn’t tell from your comment if you tried this bread or if you were wondering about the eggs before you try it. If you make it, make sure it’s cooked through, as it can taste eggy if it isn’t “done”.
Elvis S
0What if i want to cut the eggs in half ? Any substitute for eggs ?
Maya | Wholesome Yum
0Hi Elvis, No, sorry, this recipe needs the number of eggs as written. But, you only need the whites.
Laura
0I made the bread it didn’t rise to much and was very light in color not sure if it is just a thinner loft.
Maya | Wholesome Yum
0Hi Laura, This bread doesn’t rise very much on its own, and the egg whites provide most of the volume. It does turn out pretty white as shown in the pictures, but if the top isn’t golden then it needed to be baked for longer most likely. I added some tips to the post to help determine it’s done.
Jennifer Hernandez
0My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
Maya | Wholesome Yum
0Hi Jennifer, I’m glad you still liked it! French toast sounds amazing with this.
Susan
0Well I was so impressed with this bread!! I followed the directions to a “T” and even used the xanthan gum and it was delicious!
Maya | Wholesome Yum
0Hi Susan! I am so happy you loved the bread! Have a great day!
Angela Yost
0Can you please tell me how much xanthan gum to use please? Thank you!
Maya | Wholesome Yum
0Hi Angela, Yes, the amount is on the recipe card – 1/4 tsp.
Pam
0My first attempt at keto bread and I was pleasantly surprised! Tastes yummy and toasts up great (with a little bit of butter in a skillet). Sure to be a life saver when I’m craving bread on my ketogenic diet! Thank you!
Maya | Wholesome Yum
0I am so happy you liked the bread, Pam! Thanks for stopping by!
Martin
0Do you have any suggestions on what I might do with 12 egg yolks once I’ve made the bread?
Maya | Wholesome Yum
0Hi Martin, Low carb creme brulee is one of my favorite ways to use them!
Tricia
0I love this bread!! This time I doubled my recipe and now I’m wondering if I can freeze or refrigerate half until I need it. Any idea if that will work or how long it will last?
Maya | Wholesome Yum
0Thank you so much, Tricia! Yes, you can do either. Just store it lined with parchment paper between slices if you sliced it. Sometimes it absorbs moisture, so toasting afterward can help. It does take longer to toast than normal bread, so keep that in mind too.
Kristi
0I made this today. It tastes great but didn’t rise. Any ideas? My baking powder is new.
Maya | Wholesome Yum
0Hi Kristi, I’m glad you liked the taste! Sorry it didn’t rise for you. It’s hard to say what happened without being in the kitchen with you. Were the peaks in the egg whites not firm enough, or did they fall too much when folding with the rest of the batter? That is the main culprit I can think of, as the egg whites are a big part of what creates the volume in this bread.
Robyn
0Any suggestions for the use of the 12 egg yolks?
Maya | Wholesome Yum
0Hi Robyn, I like to make creme brulee! Hollandaise sauce would be another good one, but don’t have a recipe for it yet.
James Jellicoe
0My best advice is grease the heck out of the parchment paper, This cost a fortune in ingredients, and I ended up destroying it trying to remove the paper.
This is my first experience of keto bread so I have nothing to compare it to. However, if this is supposed to be so great, what on earth are all the other variations like? I found it very cake-like with no crust at all. Hardly worth the hassle. I only used the xanthan gum, with no sweetener or tartar.
Maya | Wholesome Yum
0Hi James, Thank you for sharing. Most likely this wasn’t fully cooked if it stuck to the parchment paper, as I never have to grease it, but I did add a note to the post that you could do that to be on the safe side. I think the previous recipe and post were not clear enough on how to make sure that it’s done, so I updated them and hope that will help. I’d love to know if that made a difference if you try it again. But, this bread is more similar to fluffy pre-sliced white bread than a crusty bread, so I still would not expect a crust. If you are looking for a crusty bread, try this almond flour bread instead.
Melissa
0Okay, I’ve made this bread 3 times now and it is FAR from easy. I don’t know what on Earth I’m doing wrong but I cannot get my eggs to have stiff peaks and then, of course, my bread is left super dense and not very good. I cook and bake all the time and I cannot figure out why this recipe is not working.
Maya | Wholesome Yum
0Hi Melissa, Are you beating the whole eggs? It needs to be egg whites only. Whole eggs will never form peaks. Adding a little cream of tartar helps, as well as making sure you start with a very clean bowl (preferably not plastic if you’re having issues). Having the egg whites at room temperature can be a little easier, too, though I usually don’t need to. Hope this answers your question!
Melissa
0Yes, I only used egg whites and in a metal bowl. I tried it again today and after following some tricks from someone on YouTube, I got the egg whites to stiffen and they looked great, but as always, the bread ended up sinking and was so dense in the middle that it was mushy goop. I have no idea what is going on.
Maya | Wholesome Yum
0I’m glad you got the egg whites to work. Sinking and a mushy center are signs that the bread didn’t bake for long enough, even if the top looks golden. I updated the recipe very slightly to adjust baking time and temperature, and added tips to the post to help with this.
Isabel
0Hi, I just made this bread today.. I also have tried multiple other keto breads. This is a really good bread. I toasted it for dinner tonight but it was good fresh as well. I added all the ingredients but omitted erythritol as it usually leaves baked goods tasting cool. I added about 1tbs of swerve instead. Thank you so much for sharing!
Maya | Wholesome Yum
0I am so happy you liked it, Isabel! Thanks for stopping by!
Uxia
0Is it necessary to use coconut flour or could you choose a different paleo flour?
Maya | Wholesome Yum
0Hi Uxia, Coconut flour is necessary for this recipe. You can try one of my other low carb bread recipes instead without coconut flour.
Sunshine
0Can you use a bread maker with this bread?
Maya | Wholesome Yum
0I haven’t tried that, but I think it might cause the fluffiness to collapse since it’s held up by the beaten egg whites.
Carrie
0Should I use salted butter or unsalted butter?
Maya | Wholesome Yum
0Hi Carrie, I used unsalted. You can use salted and omit the added salt.
Mary
0I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
Maya | Wholesome Yum
0I love to hear that, Mary!!
JP
0I made this twice. Looked good in the oven for a half hour and then fell in on itself.
Maya | Wholesome Yum
0Hi there, I added some tips to the post and hope that will help with this issue!
Mary
0Maya, this is a beautiful looking bread. I’m going to try it, but before I do, I’d like to know if you have ever tried doubling the recipe. It seems that it would work–based on the fact that my almond flour bread that I have made for years uses 3 1/4 cups flour, and turns out pretty well. (I’m pretty content with my recipe, but admit that yours looks better due to the whiteness and it appears to have more air bubbles, indicating it’s probably lighter.) If I don’t hear from you, I’ll probably go ahead and double it, and use a 9×5 pan–wish me luck.
Maya | Wholesome Yum
0Hi Mary, Yes, you can double it. You’ll just need to bake it for longer, and cover it for some of the time to avoid burning the top before the center is done.
Stephanie
0Can I use powdered egg whites for this?
Maya | Wholesome Yum
0Hi Stephanie, I haven’t tried but think you can as long as you can beat them to form peaks.
Carol
0My daughter in law is allergic to nuts. What can I substitute for the almond flour?
Maya | Wholesome Yum
0Hi Carol, I haven’t tried, but sunflower seed meal might work.
Sharon
0Maya, I do not have a food processor, but I do have one of the old fashioned mixing bowls! Will that work? I have wanted to make this bread for two weeks, but just got all the things I need! I need help!
Maya | Wholesome Yum
0Hi Sharon, You can try with a hand mixer instead.
Lisa
0Can I use a glass loaf pan? And I don’t have parchment paper…help! I’m in the middle if making it…lol
Maya | Wholesome Yum
0Hi Lisa, Yes, you can use a glass pan. The baking time might vary a little since glass heats a bit differently than other types of pans. Parchment paper just makes it easier to release the bread. I haven’t tried without, but you can try just greasing the pan very well and see if it still works. It might stick though, I’m not sure.
Anita
0Love your recipes. I’m getting ready to make this bread using carton egg whites. But I’m confused on how much to use. The recipe calls for “12 large Egg white (~1 1/2 cups, at room temperature.” Yet, on my carton it says 3/4 cup equals 4 large egg whites; that would mean 2 1/4 cups to equal twelve large egg whites, not 1 1/2 cup.
Maya | Wholesome Yum
0Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
Jennifer
01 large egg white = 1oz by weight. a large egg weighs 1.6 oz. (one of the things that stuck with me from culinary school)
Carla Perez
0is there an alternative if i dont have a food processor? can i just use nutribullet or blender? or just a hand mixer? thanks!
Maya | Wholesome Yum
0Hi Carla! You can use a blender or a hand mixer. I hope you like it!
Carla
0It works! Yay! I think this is the best low carb bread I made!! Thank you sooooo much! I will make a sandwich using this then I’ll post it on IG, this is sooooooo good!
Maya | Wholesome Yum
0I am so happy you liked it, Carla! Thanks for stopping by!
Zoe
0Hey! Is the butter necessary in this recipe? Will it work without it?
Maya | Wholesome Yum
0Hi Zoe, It won’t work to simply omit the butter, but if you want to, you can use coconut oil instead.
James
0Thanks for sharing your recipe!
I used a carton of egg whites and the bread still came out very well. I am going to try it with true egg whites to see how much that improves it. For the leftover yolks, I’m going to combine them with egg whites from a carton and make an omelette.
I may try this recipe with whey protein powder in place of the coconut flour, as protein powder is also supposed to absorb moisture. I feel confident that it will still be edible.
Maya | Wholesome Yum
0Hi James! Thanks for sharing your tips!
Kerri
0I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
Maya | Wholesome Yum
0Thank you, Kerri! I’m so glad you liked the bread and hope it will help you with starting keto. The sweetener is definitely not required, the result of it is very subtle and it’s good both ways.
Don Drawbridge
0Hi hi just like to say I made this today and absolutely phenomenal the best keto type bread I’ve been able to make or try that actually really really good that being said the only thing I wish would be better if it made a little bigger loaf it just didn’t seem very fact but the texture everything was great
Maya | Wholesome Yum
0Hi Don! I am so happy you liked the bread! Thanks for stopping by!
Tiiu
0Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me.
Thank you again!
Maya | Wholesome Yum
0Hello Tiiu! I am so happy you liked it! Have a great day!
Lisa
0Thank you! I really enjoy trying your recipes. This bread one I’ve made twice and it has been great both times. I use a hand mixer and it works fine. I also let the bread bake longer. Thanks again!
Maya | Wholesome Yum
0Hi Lisa! I am so happy you liked it, Lisa! Thanks for stopping by!