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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)
By
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
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
1,461 Comments
rini9
0Great recipe! Very similar to white bread. Personally, I will leave out/ decrease the Erythritol next time but otherwise lovely. Thank you- your recipes are awesome:)
Mike
0Hi – made this bread for the first time and it turned out great. Just wondering what is the best method to store it after it cools.
Thanks!
Wholesome Yum M
0Hi Mike, Wrap it in parchment paper and store it at room temperature for several days. If you prefer, you can store it in the refrigerator for up to a week.
Sophie D
0I have to say the taste of this bread is absolutely fantastic! It’s not eggy and really ressemble the texture and taste of bread once toasted. I did have an issue though… I couldn’t get it to rise. The slides are approx 1.5 inches in height.
Here are a few questions.
1-when pulsing in the food processor I get the required crumble but when I add the egg whites, it doesn’t mix completely. I still see lots of pieces so I used my fingers to break them apart. Then folded them in the remaining half of the egg whites but again it was hard to fold to get rid of the lumps so I used my fingers again trying not to touch the batter too much. What texture should it have in the food processor? How many pulses? Is touching the dough a problem?
2-I used a box of egg whites vs 12 eggs separated. Does that make a difference? The eggs got stiff but I didn’t feel they were as hard as they could be even though they formed hard spikes. I can’t get cream of tartar (we are locked down and can’t find anywhere). Do you have another trick to get the eggs to get stiffer and stay stiff when folding?
Wholesome Yum M
0Hi Sophie, I’m glad you are loving the flavor of your bread! Did you have a chance to view the video in the recipe card for this bread? It may help to have a visual when answering your questions. 1. When pulsing to incorporate the egg whites into the dry mixture, you can use short pulses or one long pulse as shown in the video. You will lose some air in the egg whites, but it is important to fully incorporate the mixture and not have those lumps you were talking about. You will add air back in when folding in the second half of the egg whites. Touching the dough should not be an issue. 2. Box egg whites will work fine, but they need to be as fresh as possible. If your carton has been opened for several days, then you may need that cream of tartar to get the egg whites to the correct consistency. Box whites can also take longer to reach stiff peaks. I hope this helps!
Lisa
0Love this bread! First time making any keto bread and your instructions were great.
Tina Thompson
0I had the same issue. I am baking it anyway and hoping for the best LOL I will maybe not pulse next time and run a constant til mixed.
Kayla
0This recipe looks great! Do you have a suggestion of something to make at a later time using the 12 egg yolks?
Wholesome Yum M
0Hi Kayla, Sure. Additional egg yolks can be added to egg scrambles for breakfast. I hope you enjoy!
Dos
0Hi! Thank you so much for sharing this. I tried to follow your written instructions to the t and got an interesting result. The end result came out great in shape and rose to my satisfaction, however it was pretty spongey and a little eggy, which I could have dealt with, but the worst part was the smell. It literally smelt like ammonia! I tried it and didnt get an ammonia taste, it actually tasted right, but the smell makes me worry of whether or not I’ll get sick. Do you have any idea of what I could’ve done wrong? There are a few possible issues on my end, let me know if you think these could be why: 1. I found a keto recipe for baking powder which calls for adding lemon to the baking soda(tried to make sure to maintain your recommended measurements). 2. I let the loaf sit out over night in the parchment paper as I forgot to properly store it. 3. The batter was pretty thick and couldn’t get the egg whites to fold into as easily as you described. Let me know what you think. Thanks!
Audrey Cook
0Hi! I made the white bread and it smells so yummy! I only had 10 egg whites so that’s all I used and my bread is turning out fine, so far!
Thanks for the recipe!
Wholesome Yum M
0Hi Dos, There are a couple of reasons why your bread could smell. 1. Swapping the baking powder with baking soda doesn’t always work unless you get the ratios of acid and base perfectly balanced. So it’s possible that your baking soda needed more lemon (acid) to balance the recipe. 2. Leaving your loaf out overnight.
janet
0This is a great recipe! It was very easy to make and your instructions are perfect. I will definitely make it again and again. It is so nice to eat and bread that you don’t have to feel guilty about eating because it’s good for you. Thank you so much for your posts. I am looking forward to making more of your recipes!
Dos
0Thanks again for the tips. I tried it a second time and it came out better but not quite what I was hoping for. The flavor is great but it is still coming out slightly eggy and dense and I was hopping for airy/fluffy. Could this be an issue somewhere in the egg white process? I try to make sure I have as stiff peaks as possible but maybe its still not enough?
Wholesome Yum M
0Hi Dos, If you have cream of tartar then I recommend using it. It will help you achieve the best stiff peaks for the recipe.
Caroline
0My mixture is pure liquid in the end You were not clear on mixing the egg whites in a different bowl. I have wasted 12 large eggs on this recipe that I cannot eat. I am very upset about this. The directions are not clear. I have used this website plenty of times for Keto recipes, and this one was the worst one to follow.
Maya | Wholesome Yum
0Hi Caroline, Sorry to hear that the recipe was confusing for you. The instructions clearly say to use a large bowl to whip the egg whites, while the other ingredients go in a food processor first and get folded into the whites later. If there’s a part that is confusing, happy to help – let me know which step tripped you up. There is also a video above the ingredients on the recipe card that might help. Hope you’ll get the chance to try again.
Camilla
0In response to the comment about liquidity and the misleading instructions, I don’t think it had to do with your instructions as much as it was that I did not know how to stiffen eggs. I did research later that if any yolk is present in the egg whites or if you use a plastic bowl, the eggs won’t stiffen. It may be helpful to add that into the instructions.
shalom
0RE plastic bowl: Plastic tends to try to hold on to fat residue making it difficult to get completely clean. Egg whites won’t whip if there is fat present, that is why even a tiny bit of yolk in the whites causes them not to whip. Glass, stainless, and copper are much easier to COMPLETELY clean.
Wholesome Yum M
0Hi Camilla, Thank you, that’s a great tip!
Karen Rosser
0Maya, this may be the best keto paleo white bread recipe I have ever made! I used cream of tarter with the egg whites and they came out nice stiff peaks. I also used the Xanthan gum and a teaspoon of granulated stevia. I don’t like it real sweet but just a hint. The consistency of the loaf is like that of regular white bread. I followed step by step on your video. It came out beautifully!
Thank you for such a nice recipe that’s very easy to follow.
Candice
0I just made this and it came out awesome! Two questions…
1) It rose really well before I rented it with foil then it sunk back down to a rectangular shape. Would it stay risen and fluffier without the foil?
2) have you tried adding dried herbs like rosemary to this recipe??
Thanks so much!
Wholesome Yum M
0Hi Candiace, Great questions! 1. Tenting will not make a difference in how much the bread rises, but the temperature change of removing the bread from the oven to tent it may affect it. If possible, leave the bread in the oven while you add the tent. Keeping it at a consistent temperature will help your bread to keep its shape. Please know that some deflation is normal once you remove it from the oven, but if you are losing more than half it’s height, it may be due to that temperature differential. 2. I have not experimented with adding dried herbs, but that sounds like a lovely addition! Please let us know how it turns out if you decide to give it a go!
Cathy
0I’m having the same problem but I tent in the oven. It beautiful until I tent, then deflates.
Wholesome Yum M
0Hi Cathy, Are you fully removing the bread from the oven to tent it? It may be that the temperature changes too quickly and causes the bread to deflate. If possible, apply the tent to the loaf while it’s still in the oven to keep the temperature consistent. I hope this helps!
Frances
0Is a food processor necessary? I do not have one, I’m afraid. I only have a stand mixer and blender. Thats it. 🙁 will it still work?
Wholesome Yum M
0Hi Frances, A stand mixer will work fine for this recipe. Enjoy!
Katie Parano-Friesen
0Wow! How fun. This was easy to make and came out GREAT on the first try, thanks to all the tips and tricks.
We used a standard 9×5″ loaf pan, and were only able to get thirteen 1/2 inch slices. Obviously this will change the nutrition info per slice if you’re dividing the recipe by 18. We’ll try the smaller loaf pan next time. How many slices did everyone else get?
Thanks again! Xoxox
Sheri
0I was able to get 13 slices out of mine.
Stephanie
0I am struggling with bread results that have a globby like taste when eating. I think it may be the psyllium husk powder. I wonder if the bread will turn out the same if I omit this ingredient??? Not sure what to do. Help!
Wholesome Yum M
0Hi Stephanie, This recipe doesn’t include psyllium husk. For those that do, they provide structure and elasticity to the recipe and are best left in. The flavor of psyllium husk is very neutral, so it shouldn’t impact the flavor of your bread recipe.
Priscilla
0Can you use powered eggs?
Wholesome Yum M
0Hi Priscilla, As long as they can be whipped into stiff peaks, you will be fine.
Kellie Anderson
0This is the best keto bread I have ever tried, and I have tried quite a few! I used all the suggested ingredients and it turned out amazing! Excited to try more of your keto recipes!
Taylor
0Made this recipe using all the ingredients except the cream of tarter. The bread was OK. Cooked through to 200 degrees and not mushy but still too moist and sponge like. I tried toasting the slices and then made a sandwich, that was tolerable but I was expecting better. I make keto muffins all the time that are more bread like in texture. Do you know what I could have done wrong?
Maya | Wholesome Yum
0Hi Taylor, It’s possible that the ingredients were not mixed enough during folding, creating some pockets that were too moist. It’s a delicate balance between folding enough to make it uniform but not so much that the egg whites break down. This is the key to this white, fluffy bread, but if you prefer a chewier bread, try this almond flour bread recipe instead.
Sandra
0Hello, Maya: I’m so anxious to try out this recipe. But…is there a way that the tips and the recipe could be printed out separately? The tips to your recipes are such a tremendous help. Could you please create a way via a button for just the tips alone? Then they could be referred to more easily by those of us that really need those tips at hand. Please let us know. Thank You.
Maya | Wholesome Yum
0Hi Sandra, Thank you for the feedback. I don’t have that capability currently, but in the meantime hope you’ll continue to access the tips on the website – people coming back is the only way I support my family with the work I do creating these recipes.
Fritzi Wellman
0I’m looking forward to trying this bread. I don’t have a food processor and I wondered if a hand mixer could be used instead? Thank you!
Wholesome Yum M
0Hi Fritzi, You could try a hand mixer but it would be tricky – you’d have to “pulse” it, which isn’t really how a hand mixer is usually used, but otherwise the egg whites could deflate. You might be better off gently folding by hand instead.
Megan
0The bread smelled and looked decent but even in the oven the middle deflated and then when cutting it, it just fell apart. Only extra ingredient I added was cream of tarter and I used liquid egg whites. I did make it with a kitchen aid mixer and did fold in the almond mixture.
Wholesome Yum M
0Hi Megan, Did you make sure to use fresh egg whites (or carton egg whites)? The fresher the better. Also, did the egg whites get whipped into stiff peaks? Anything less than stiff peaks and your bread will not have the correct structure needed.
Anu
0Thank you for the recipe! I used 2x gelatin in place of xanthan gum, carton egg whites, ground up whole almonds (almond meal), and cane sugar. Turned out great! I’ll make 1.5x next time to fill up the loaf pan.
Taylor Bates
0Ok so this might be too much to ask but I can’t decide between this recipe and your other recipe that’s supposed to be more like wheat bread. I’ve tried a bread recipe before (not yours) that was too eggy so I’d like to use less yolks next time. I like using coconut flour and I also don’t mind using psyllium husk. My husband and I prefer wheat bread over white bread so here I am trying to figure out which recipe of yours to try. LOL
I wish this recipe used psyllium husk and more egg whites, less yolks. I’m not sure how to adjust.
Wholesome Yum M
0Hi Taylor, I think you may be interested in this bread recipe for Easy Low Carb Bread. It is more like wheat bread than the Easy Paleo Keto Bread Recipe, which is more like white bread. I hope this helps!