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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
Helen Wang
0Hi Maya,
Thank you so much for sharing this recipe. Really like the taste and texture of the bread!
The only thing is that when I bake it, it rises really well, but after it is done baking and cools down, it flatted quite bit. Is this the way it is supposed to be or am I doing something wrong?
I usually make 2 loafs because I use both food processor and mixer, too much to clean for one loaf 🙂
Another use of the bread is for dipping. I mix good olive oil with balsamic vinegar or nut mixtures and the bread absorbs the mixture really well and it tastes great without guilt! Thanks again for the recipe!
Maya | Wholesome Yum
0I am so happy you liked it, Helen! Thanks for stopping by!
Paul Yates
0Wow, What a great recipe. Easy and delicious. Love the textural feel and bite to the bread. Ready to try more of your recipes. THANKS!
Maya | Wholesome Yum
0I am so happy you liked it, Paul! Thanks for stopping by!
Therese
0I can not get this on my I-phone
Any ideas on how to get recipes
Thank you
Maya | Wholesome Yum
0Hi Therese, No link necessary! You can read the recipe right on the website on your phone. Just scroll to the recipe card.
Tanya
0OMG! I love this! I’ve been on Keto for 7 days and have been missing bread SO much.. I usually had toast with peanut butter for breakfast with my coffee, so now I have a great alternative! Thank you soo much!
I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?
So excited that I started thinking of alternatives, like maybe dropping a few blueberries in as I put it in the pan? Or maybe a sprinkle of cinnamon.. Would be delicious when toasted. If I experiment next time I’ll let you know!
Maya | Wholesome Yum
0I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!
Christy
0Can I make this without a food processor? Surprisingly, I do not have one!
Brenda
0I use my hand mixer because I, too, do not have a traditional food processor. It works fine that way.
Carol
0Thanks for notes on making without a food processor. I was thinking I might have to use the curved tined tool with a handle my mom used. She would use it with flour and butter to get to pea size probably for pie dough.
I have not tried the recipe yet but give it 5 stars for ease of recipe and anticipation
Brenda
0I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!
Amy
0THANK YOU for this comment. I am wanting to make a panzanella salad and I am wanting to use this bread for the croutons but wasn’t sure if it would stand up to a dressing. I am so glad it will. I will assemble the salad right before we eat it but so glad this makes great croutons!
Maya | Wholesome Yum
0Thank you so much for sharing, Brenda! That dressing sounds amazing!
Maya | Wholesome Yum
0Hi Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.
Apurva
0This is wonderful! Second weekend in a row making this bread. This makes breakfast planning so easy and satisfying! Thanks again!
Maya | Wholesome Yum
0I am so happy you liked the bread, Apurva! Have a great day!
Niki
0I made this tonight and I am very pleased!! The bread is delicious!! It took me awhile to make – I wanted to make sure I took all the suggestions and go slowly. Now that I’ve tried it – I will be making this again and gain. Thank you!!
Maya | Wholesome Yum
0I am so happy you liked the bread, Niki! Have a great day!
Mindy
0I was so excited about making this bread. I recently cut all grains out of my life and I’m also in the process of going gluten free because i have a lot of digestive issues. I followed the recipe precisely. Checked the temp before taking it out of oven. It looked amazing nice and golden brown. I cut into it and i couldn’t wait for that first bite. I was so disappointed it has an odd flavor I just couldnt stomach and it was very salty to me. I tried a few tiny bites with different condiments and couldn’t eat it. After reading some comments, I see it is supposed to be unsalted butter. I used salted, but why did it seem to have a bitter sour taste to it?
Maya | Wholesome Yum
0Hi Mindy, That sounds very odd. The salted butter is probably why it was too salty, but I think one of your ingredients must have gone bad, because the bread shouldn’t have a bitter or sour taste at all. Or did you use baking soda instead of baking powder? That would taste both bitter and sour, so that could be it. It needs to be baking powder, not baking soda. Hope you’ll try again!
Tanya
0Thank you for this recipe! Its AMAZING!!!
Maya | Wholesome Yum
0I am so happy you liked the bread, Tanya! Thanks for stopping by!
Tina
0Oh my goodness! I made the 5 ingredient Keto Bread and I am amazed. Yummy and just one carb per slice! You Rock!
Maya | Wholesome Yum
0I am so happy that you liked the bread, Tina! Have a great day!
Kathy
0Should the batter be “pourable” or stiff like normal bread dough?
Maya | Wholesome Yum
0Hi Kathy, It’s neither. It’s light, white, and fluffy. I have a picture in the post above of what it looks like, and you can also check the video.
Brenda Santiago
0Don’t have a food processor so had to use my blender. Came out good… I think. Just could taste much of the almond. It was very spongy!!!
Maya | Wholesome Yum
0Hi Brenda, The texture and almond taste could be the result of using the blender. Did your batter end up looking the same way as the process picture in the post above, and in the video? I’m glad you still thought it was good, though.
Christina
0Has anyone tried to make a smaller amount? Like maybe rolls in a cupcake tin? I want to make a smaller batch for the first try… To see if we like it! Thanks!
Pamela D Thompson
0I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste ingredients, that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.
Maya | Wholesome Yum
0Thanks for sharing with us!
Sabrina
0I just made this recipe. It looks like bread but it taste a lot like eggs. And I use all the ingredients.
It’s ok. I don’t know if I made something wrong.
Thank for sharing anyway
Maya | Wholesome Yum
0Hi Sabrina, Just checking did you use the whole eggs? It should be only the whites.
Maya | Wholesome Yum
0Hi Christina, I haven’t tried it but that’s a great idea! You’d need to reduce baking time. Let me know how it goes!
Connie
0This is my first comment on any of the many, many keto recipes I’ve tried. This is absolutely the best bread I’ve made so far. Lots of egg whites, but I have chickens:) Thank you so much for the recipe!
Maya | Wholesome Yum
0Thank you so much, Connie! I’m glad it was your favorite.
Jodi
0Can you put any yeast in the mixture? And if you did, would it help it rise more in addition to tasing more “yeasty”? I have been making (with great results) a browner, wheat colored bread from a recipe called Diedre’s For Real Low Carb Bread. It uses yeast and only has one rise after kneading with my dough hook attachment on my mixer. I would like to try some white bread.
Maya | Wholesome Yum
0Hi Jodi, I haven’t tried that, but don’t think it would work well for this recipe. First, yeast needs sugar (for it to consume – it’s not typically in the end result), so you’d need to add that. But also, just with how we are making the bread fluffy with beaten egg whites, I don’t think yeast would work. If you want to try adding yeast to a low carb bread, I would do it with this low carb bread recipe instead.
Tina Evans
0Would I be able to use all almond flour instead of the coconut flour?
Maya | Wholesome Yum
0Hi Tina, You need both for this recipe.
Tammy
0Is there a butter replacement being that dairy is not permitted in Paleo?
Thanks
Maya | Wholesome Yum
0Hi Tammy, Some people do eat grass fed butter on paleo, but you can use ghee or coconut oil instead.
Rose
0It looks amazing! Any substitutions for eggs?
Maya | Wholesome Yum
0Thank you, Rose! Eggs are required for this recipe.
Carolyn Simpson
0We have a nut allergy in this house is there a substitute for the almond flour?
Maya | Wholesome Yum
0Hi Carolyn, I haven’t tried a nut-free version of this recipe, but you might be able to use sesame seed flour instead of almond flour. Let me know if that works for you!
Johnna
0My first loaf, delicious! I will definitely make more. This helps me so much. I love sweets, breads, and pastas. I have sweet teeth, not just a sweet tooth. I want to be successful with Keto and this made my day. Thank you!
Maya | Wholesome Yum
0I love to hear that, Johnna! Thanks for stopping by!
Radha
0I am making bread today. I am confused. When I’m baking another 30-45 min what you mean by internal temp should be 200, after cooking for 40 min on 325 temp, then I should reduce temp to 200?
Maya | Wholesome Yum
0Hi Radha, No, you should keep the oven temperature at 325 degrees the whole time. Just use a thermometer (like a meat thermometer) to check the temperature in the center of the bread and it’s done when the bread is 200 degrees F inside. Hope that helps!
Pearlina Garrett
0O.M.G we (my daughters and I) absolutely LOVE this bread! Good thing I’m crafty in the kitchen. I already had plans for those egg yolks. Now I just need a real full-size food processor. THANK YOU FOR SHARING!!
Maya | Wholesome Yum
0I am so happy to hear that you and your daughters liked the bread, Pearlina! Thanks for stopping by!
Scott Brooks
0Made this today and loved it! Forgot to take the eggs out of the fridge so they could be at room temp before mixing, but it still turned out great. Will definitely make again. Thanks!
Maya | Wholesome Yum
0I am so happy to hear that, Scott! Please come back again soon! Have a nice day!
Patricia
0Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?
I can’t wait to try this bread. And while I’m at it your little window showing the assembly of your different recipes is driving me NUTS! I’ve seen a million things that I’m going to try! Strawberry pie, margaritas, pancakes, donuts, chocolate chip cookies, scones and on and on! I think I’m going to get obsessed with your site!
Maya | Wholesome Yum
0I really hope you like the bread, Patricia! Have a great day!
Stephanie
0Can you toast this bread in a pan after making? Thank you!
Maya | Wholesome Yum
0Hi Stephanie, Yes, you can!
Brenda
0What are the measurements?
Maya | Wholesome Yum
0Hi Brenda, The measurements are on the recipe card above.
Cynthia Perry
0We’re excited to try this. But we don’t have xanthan gum, could I possibly use corn starch or arrowroot powder instead? Thank you!
Maya | Wholesome Yum
0Hi Cynthia, You can skip the xanthan gum if you’d like, it will still work. It does improve the texture, though. Unfortunately, arrowroot powder or cornstarch won’t work for this purpose.
April
0Excellent recipe. First try at Keto Bread. Very good. Thank you!!!
Maya | Wholesome Yum
0I am so happy you liked it, April! Thanks for stopping by!
Diane
0For dairy free how much coconut oil would be used?
Thank you!
Diane
Maya | Wholesome Yum
0Hi Diane, It would be the same amount of coconut oil instead of butter – 1/3 cup.
Seandhi
0Is the butter salted or unsalted?
I’m so excited about making this
Maya | Wholesome Yum
0Unsalted, but you can just reduce the salt a bit if you have salted butter.
Howard
0Very good flavor and texture . But, it hardly rose. Maybe good for finger sandwiches.
Maya | Wholesome Yum
0Hi Howard, You’re right that this bread doesn’t rise much – the volume comes mostly from whipping the egg whites. If the whites fell too much, the bread might not be tall enough. But even if they didn’t, it might still be shorter than some other tall bread loaves. Feel free to multiply the recipe by 1.5 if you prefer a taller loaf. I’m glad you liked the flavor and texture!
Pamela
0Maya I have tried a few of your recipes and absolutely love them. Each time I need a keto recipe now I only have one place to go. Thanks for sharing these amazing recipes
Maya | Wholesome Yum
0Thank you so much, Pamela! Please come back again soon!
Alysa
0Guys….this is AMAZING! I just started keto and I’m not one for substitutes, I like real deal and all else is gross to me. But this…this is legit tasty bread!! I followed the recipe and bam! I’m so excited I could cry lol Thank you sooo much! All your recipes have been consistently what I hoped they’d be!
Maya | Wholesome Yum
0I am so happy to hear that, Alysa!
Tammy
0How do I get the bread to rise more?
Maya | Wholesome Yum
0Hi Tammy, This bread doesn’t rise a whole lot on its own, it’s the whites that give it lift. Make sure you aren’t breaking them down as you fold them with the rest of the ingredients before baking.
Helen
0OMG! DELICIOUS My husband was craving a BLT ok he wanted BREAD! I researched on line I read comments and went to baking!
We almost didn’t have any bread left for his BLT! My bread didn’t rise as high but I think it was my mixing but try again I will as good as this tastes it will be fun perfecting my rise! THANK YOU 10 STARS!
Maya | Wholesome Yum
0Yay! I am so happy to hear that, Helen! Thank you!
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?
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…
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
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.
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.
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
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.
Maya | Wholesome Yum
0I bet those 3 loaves went fast! I am so happy you liked them!
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!