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Free Printable: Low Carb & Keto Food List
Get It NowProbably the most common question that my readers on a keto diet ask me is for my best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture? Luckily, this happens to be one of my specialties. 😉
I’ve made many keto bread recipes here on Wholesome Yum over the years. (My 2 other faves are low carb bagels and 90 second bread.) But when I want a classic keto friendly white bread for sandwiches, I turn to this one more than any other. It has since become my most popular one of all — and honestly, one of my favorite keto recipes ever — so I also included it in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Many low carb breads are notorious for being dense or crumbly, but not mine, thanks to a special method I’ll show you. (I actually had a sandwich with it the day I took these pictures — see below!)
- Light and fluffy – Complete with a delicate crumb and air pockets! Air pockets are probably my biggest challenge in developing keto bread recipes, and I’m pleased that this one has them. It’s white, soft, and airy bliss.
- Just the right amount of chewiness – A.k.a. like real bread! If air pockets are my #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – I use my toaster with it all the time, though I also like the softness when I don’t. But be aware that toasting might take a bit longer than regular bread.
- No eggy taste – Don’t worry about the amount of egg whites in this recipe. It’s actually the yolks that create an eggy taste, and I’m not using those here.
- Neutral flavor – Like regular white bread, it doesn’t have any particular flavor… which means it goes with anything.
- Keto friendly, but not heavy – Only 82 calories and 1 gram of net carbs per slice, which is so rare for low carb options! I also love that it’s not dense.
- Easy to make – My keto bread needs just 5 simple ingredients (okay, I have a few optional ones, too ;)) and 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – Nope, no wheat or grains here. I also have a dairy-free option below if you need it.
Ingredients & Substitutions
This section will explain how to choose the best ingredients for my easy keto bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
5 Required Ingredients:
- Almond Flour – I always use and highly recommend my Wholesome Yum Super Fine Blanched Almond Flour, because it gives my keto friendly bread the right texture consistently. I’ve been burned so many times with other brands that I made my own! You can try a different one, but using almond meal or a coarser brand can make the bread gritty, or even reminiscent of cornbread. Unfortunately, I don’t have a good substitution option for almond flour in this recipe. (If you can’t have it or don’t want to use any specialty ingredients, you might like my cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so I use and recommend Wholesome Yum Coconut Flour as well. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with an extra 3/4 cup almond flour (yes, triple the amount).
- Baking Powder – I prefer this clean brand. Make sure it’s fresh, so that it rises well. Don’t confuse it with baking soda, which is different and will leave an aftertaste.
- Butter – I use unsalted butter. If you want to make my recipe for keto bread without dairy (or make this a paleo bread), substitute the same amount of unrefined coconut oil instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! I’ve made this bread using fresh separated egg whites as well as carton egg whites. Both work, but with the carton option you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
Need ideas to use up the egg yolks?
I’ve got recipes for those! Try my low carb custard, keto flan, or almond milk ice cream.
Optional Ingredients (Recommended):
While only the 5 ingredients above are absolutely necessary, I’ll go over what each of the optional ones does, so that you can decide whether you want to include them. I usually use them all, but the bread still turned out fine when I’ve run out of some of these.
- Sweetener – This keto bread recipe is not sweet, but I add sweetener to balance out the salt and makes it taste neutral. I use and recommend my Besti sweetener, because it has a clean taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use my conversion calculator and read my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewy and more sturdy. I add only 1/4 teaspoon to the entire loaf and it makes a big difference.
- Cream Of Tartar – You’ll find it in the baking aisle. I use it to stabilize the egg whites, helping them form peaks more easily. You can skip it, but then you’ll want to avoid carton egg whites and it’s extra important for your whites to be at room temperature. Cold ones don’t whip as well!
How To Make Keto Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Combine the dry ingredients and melted butter. Add the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt to a food processor. Pulse until uniform. Add the melted butter and pulse again until crumbly.
- Whip the egg whites. Use a hand mixer or stand mixer with a whisk attachment to whip the egg whites (and cream of tartar, if using) to stiff peaks. Funny enough, I totally spaced when taking these pictures and used regular beaters! It took me much longer, but now you know — those will still work.
- Add the whites to the food processor. Add half of them (not all of them yet!) and pulse briefly until just combined. Be careful not to overmix, or they will break down.
- Fold together. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. See my tips on this below.
- Bake the keto bread. Gently transfer the mixture to a parchment paper lined loaf pan (I use this one, which is small). Bake until the top is golden first, then tent the top with foil and bake again until the bread is firm and doesn’t make a squishy sound when pressed.
- Let it cool. Let the bread cool completely before slicing. This allows the texture inside to set properly.
My Key Recipe Tips
- Beat the egg whites to very stiff peaks. They give the keto bread structure and keep it airy, so if you don’t beat them long enough, your bread will be flat! This is why I use whites at room temperature (they whip more easily) and add cream of tartar (makes the recipe more foolproof). I have 2 rules of thumb you can use to ensure they are stiff enough. One is tilt the bowl — they shouldn’t start to fall out. The second is look for noticeable streaks from your mixer (see my picture above).
- Be careful not to break down the whipped egg whites. This tip is even more important than my last! First, make sure you don’t mix them too long in the food processor. Second, only fold the batter (don’t stir) when incorporating the batter from the food processor with the rest of the whites. It might seem like it doesn’t want to come together it first, but keep folding gently until you don’t have chunks or streaks. Just don’t overdo it!
- This bread does rise, but not a lot. I like to round the top a little upfront so that it doesn’t come out too flat, but don’t expect it to be super tall. Some people have asked me how to make it taller. You can try multiplying my keto bread recipe by 1.5X or 2X, but I find that it takes so long to bake that it’s not worth it. You’d need a lower oven temperature if you go that route.
- The center takes a long time to cook through, and the bread will sink if you remove it too soon. Underbaking is the biggest mistake I see people make with this recipe. The result will be a fallen middle at best, and a wet, gummy center at worst. This is why I tent the top with foil in the middle of baking – to prevent the top from burning. The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be brutally honest, sometimes my keto bread falls anyway, despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes amazing – as long as the center is cooked through.
- A toothpick is not a good test for doneness in this recipe. I use this test with most of my baking recipes, but it doesn’t work with this one. Instead, check that it doesn’t make a squishy sound when you press on the center, and the internal temperature should reach at least 200 degrees F.
- Know what to expect. This keto bread is not a crusty baguette like you’d find in Paris. It’s soft, fluffy, and airy… which I think is awesome! But if you’re looking for a crust, my other low carb bread recipe is better for that.
Ways To Use It
I enjoy this keto bread in the same ways that I used to eat regular white bread! Here are a few of my go-to ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, and homemade mayo, pictured below! Sometimes I add a couple strips of crispy bacon.
- Toast it and serve with olive oil, my chimichurri sauce, creamy grass-fed butter, or nut butter. I also use it for avocado toast (can you tell I love them from my logo?).
- Make keto grilled cheese – It makes me feel like a kid again!
- Top it with creamy salad, like my classic egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping the keto friendly bread in egg beaten with cinnamon and sweetener. (See my full instructions for keto French toast, and you can swap out the bread for this one.)
- Enjoy it on the side with one of my low carb dinner recipes, with a low carb salad for a light meal, or with one of my keto soups for comfort food.
And here’s that sandwich photo I promised. It looks small because I ate more than half before I remembered to take it, ha. But I cut a flat edge and did it anyway — I had to show you the amazing texture of this keto bread!
Storage Instructions
- Store: Unlike most breads that quickly go stale in the fridge, I refrigerate my keto white bread because otherwise it goes bad quickly. It will last up to a week in the refrigerator. I wrap it in parchment paper and keep it in an airtight container, but you can also store it in a parchment paper bag. I recommend slicing it as you need it, rather than all at once.
- Freeze: This keto bread keeps well in the freezer for up to 6 months. In fact, that’s how I store it most often, with parchment paper between slices to prevent sticking. I do recommend slicing it first, so you can just grab a slice (or two) and pop it in the toaster.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, I don’t recommend storing the bread in anything that traps moisture, like plastic bags or plastic wrap. Condensation will form if you do this. If it still becomes a little “wet” over time, you can recover it by toasting it in the toaster.
More Keto Bread Recipes
Looking for a different kind of keto bread? Here are some of my other popular ones:
Are you a fan of shortcuts like me?
I’ve created a keto bread mix that’s even easier to make! You can also use it as a base to make my keto yeast bread. (People have asked if you can use yeast with my recipe in this post, but I don’t think it will work, sorry.)
My Tools For This Recipe
- Food Processor – This is the one I use for this bread, and for so many other things every week.
- Hand Mixer – Mine comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks. (Unless you forget like I did, lol!) I also like the built-in storage for the attachments.
- Loaf Pan – This is the size I use for this keto bread recipe, and it’s on the smaller side. A larger size makes the bread too flat, and I found that if I increased the amount of batter, it took forever to bake.
Keto Bread (Easy, Fluffy, 5 Ingredients)
You'll love this soft, airy keto bread recipe! This easy, gluten-free, keto friendly bread has just 5 ingredients and 1 net carb per slice.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line a small-medium loaf pan (this is the ideal size) with parchment paper, with extra hanging over the sides for easy removal later.
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Combine the almond flour, coconut flour, baking powder, Besti, xanthan gum, and sea salt in a large food processor. Pulse until combined.
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Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
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In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
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Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
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Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
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Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
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Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- I slightly updated this recipe in June 2018 to reduce baking temperature to 325 degrees, increase cook time, and better describe signs of doneness. These changes reduce the chance of having an undercooked center.
- New photos were added in April 2024.
- Check the post above the recipe card for my crucial tips to make it!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Bread
1,439 Comments
Jill Stitely
0I made this and it was so easy and the closest to “real” bread that I’ve had. I did the basic recipes with none of the extras you can add. Definitely will be making this again.
Hannah
0This was my first time baking anything EVER and it turned out perfectly! I do find that the bread does taste a tad “eggy” but it’s soft and a perfect replacement for sandwich bread. I can finally have grilled cheese sandwiches again!! Next time around, I’ll double the recipe because the bread was smaller than expected. Thanks for this amazing recipe!
Gail
0I just put this loaf in the oven to bake and I am now looking at a dozen egg yolks sitting in a bowl on my counter. Any suggestions on how to use these up “keto” fashion?
Maya | Wholesome Yum
0Hi Gail, You could use them to make hollandaise sauce.
Kathy Clark
0I just took this bread out of the oven but my bread went completely flat. What could I have done wrong? Thanks!!!
Maya | Wholesome Yum
0Hi Kathy, It either needed to bake for longer or you broke down the whites when folding.
Theresa
0This is now my go to for lo-carb bread recipe. It is SO EASY! I made it last weekend, Instead of Xanthan gum I used konjac root powder, it worked just fine, my baking time was more like 50 minutes and I did cover the top loosely with foil for the first 15 minutes so the top wouldn’t brown so quickly (maybe why my cooking time was so long?) I also added a pinch of Bakers yeast (brewers yeast is NOT gluten free) just for flavor and stevia 3/4 T. This bread makes really good grilled cheese or avocado toast! Very yummy! Thanks for this recipe!
Leah
0This looks delicious! Can’t wait to try it!
Will it work in a bread maker with a paleo bread option?
Maya | Wholesome Yum
0Hi Leah, This recipe isn’t good for a bread maker, but you can make this one in a bread maker.
Shirley
0So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?
Maya | Wholesome Yum
0Hi Shirley, Sorry to hear that. It sounds like the batter wasn’t folded in well enough. Check the steps and how it looks in the post above.
Carla
0Absolutely love the recipe! Taste great but for some reason my loaf doesnt rise like I would want so my slices come out too small. Any suggestions?
Maya | Wholesome Yum
0Hi Carla, This bread does not rise a whole lot. It relies on the whipped egg whites for height, so if they fell as you mixed them, that would make a shorter loaf. If you want it super tall, you could also multiple the recipe by 1.5 and bake for longer.
Chinne
0Can I use liquid egg whites from a carton instead of 12 eggs? Will that change anything?
Maya | Wholesome Yum
0Hi Chinne, Yes, you can, as long as you can get them to stiff peaks. I recommend including cream of tartar especially when using carton egg whites.
Shri
0Thank you for this recipe. It turned out great. Just wish to know if I can include some garlic powder & herbs to convert the same into a garlic bread?
Maya | Wholesome Yum
0Thank you, Shri! I haven’t tried that but you definitely could!
Jamie
0Great recipe! My mom and I both love this, so delicious!
We’ve been on the Keto journey since the end of February last year and this is my favourite bread recipe so far, I just made a loaf and it turned out great. I don’t have a food processor so I did use my blender and for ingredients I only used the almond flour, coconut flour, baking powder, butter, salt, 8 egg whites (all I had left in the fridge) and the only optional ingredient I added was stevia. The texture was still really nice without the extra ingredients which is a nice option and this tasted like a regular loaf of bread, I’ll definitely be making this again!!
I have to say, these recipes are all amazing…they’re so easy to follow with the step by step instructions and ingredients listed. I also love that you add the nutritional information for each one, this site is so helpful and has made meals a lot more fun!
Maya | Wholesome Yum
0Thank you so much for sharing, Jamie! So glad to hear it still worked for you with those modifications and that you like the site.
Amber G Matukonis
0I saw this recipe today and went out and bought the ingredients. I made it exactly like the instructions state. Mine actually did rise while it baked. But there is no yeast in this. Was it the baking powder and egg whites? It’s still fluffy and light. But all I taste is egg whites and coconut from. The coconut flour. I could definitely see how this will be an amazing bread… But I’m not sure what I did wrong. I used 12 egg whites just like the recipe called for. I also used the suggested items. Any idea on what I did wrong? I had to have messed up something…
Maya | Wholesome Yum
0Hi Amber, Yes, the baking powder and egg whites do help it rise a bit, just not as much as regular bread. It’s hard to say what went wrong, if anything. Everyone’s palate is a little different, so it’s possible you just didn’t like it, or maybe something didn’t go as it should have. It could be that the batter and whites weren’t folded together quite enough?
Linda
0This bread is WONDERFUL! I did not have xanthene gum on hand. It was great without. My husband liked this so much I had to cut him off at 3 pieces. He is not following a KETO diet, just eating the goodies I cook.
NOTE: I could not see how I could get 18 pieces out of the loaf. i cut 12 pieces.
Paula
0Hello,
Are the Nutrition Facts provided for the Easy Paleo Keto bread recipe based on just the main 5 (6 including the salt) ingredients?
Or does it include using the 3 optional ingredients as well?
Going to try to make it today!
Thank you!!
Maya | Wholesome Yum
0Hi Paula, The nutrition info is the same with and without the optional ingredients.
Connie
0I noticed that you use egg whites in this recipe and whole eggs in your other almond-flour bread recipe. Can I use whole eggs in this recipe?
Maya | Wholesome Yum
0Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
Donna
0Is the coconut flour necessary? I really dislike the taste.
Maya | Wholesome Yum
0Hi Donna, Yes, it’s necessary. It’s for texture and is not the majority in the recipe, so you can’t really taste it.
Shanta
0I have tried few keto bread recipe my fear is the eggy taste. Do your keto bread has an eggy taste?
Maya | Wholesome Yum
0Hi Shanta, I don’t think it tastes eggy. This is one of the reasons this recipe doesn’t use yolks, which contribute to an eggy flavor.
Lisa
0I am sorry, did I miss something, when was butter considered Paleo?
Maya | Wholesome Yum
0Hi Lisa, The recipe card states that you can use coconut oil for dairy-free, you’d use that for strict paleo as well. Some people choose to include grass-fed butter in a paleo diet, but you don’t have to if you don’t want to – just use coconut oil instead. Thanks for asking!
Lee D.
0Just made my 3rd loaf. My technique has been improving each time so I am getting a better result! I had never baked anything before like this and there is an art involved. But the deliciousness has never been absent… the mixture of these ingredients has been amazing. Just going from Salvador Dali bread to Leonardo Divinci for style is the new goal!
Prachi
0Thank you so much for your recipe. This is the best keto bread recipe I have come across. There is only one suggestion it’s better to use medium size 8X4 inch pan to get perfect size slices. There is one question., can we replace coconut flour with almond flour completely? If yes what is the quantity for almond flour in this case? Thank you once again.
Maya | Wholesome Yum
0Thank you so much, Prachi! It would definitely work in a smaller pan for taller slices. I don’t recommend getting rid of the coconut flour, as blending the flours makes for the best texture. You could possibly try replacing the 1/4 cup coconut flour with about 3/4 cup additional almond flour, but I can’t say for sure if it would work.
Sharon
0I don’t have a food processor, will it work with a regular stand mixer?
Tiara
0I didn’t have a processor, and I used a hand mixer that has the bread attachments made specifically for bread. It came out perfect the first time I made it!
Maya | Wholesome Yum
0Hi Sharon, I haven’t tried it but that should work. Just take a look at the tips to make sure the whites don’t break down too much.
Tina
0Really really great!!! Best keto bread I’ve had in 6 months!!
Ashley
0I am a little confused about beating the egg whites with a hand mixer. I used 12 large egg whites as the recipe says. However, I did not add cream of tartar as I have none. I have been beating these egg whites for almost 40 minutes with an electric hand mixer and I still have not yet come to the consistency as your photo shows for stiff egg whites. So my questions are, is this amount of time normal for beating the egg whites? And what amount of time would you recommend if this is not the normal amount of time?
Maya | Wholesome Yum
0Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
April
0Finally a bread recipe that tastes delicious AND is guilt free! Love it!
Missy
0If you don’t have cream of tartar lemon juice or citric acid can be used – this bread is made like an angel food cake. Don’t over mix and don’t use Pam or oil in the pan it could cause flat bread. Use parchment only. Fold whites in from bottom to top or Google mixing Angel food cake to see what I mean.
Tayler Ross
0There is nothing better than homemade bread, (except maybe HEALTHY homemade bread!) Can’t wait to try this!
Marsha
0This bread looks absolutely perfect and delicious!
Mari
0This bread is great. I’m gluten free and have tried many bread recipes. I did use the xanthan gum and cream of tartar, but no sweetener and it turned out perfect.
Elaine Gusoff
0I’m about to make this bread but, I have a question about egg whites from a carton. All Whites – says, 3/4 cup whites of approx. 4 large eggs.
This would mean to use 2-3/4 cups of their whites for the 12 whites required for your recipe. Does this sound like too much? Can’t wait to make this bread..
Maya | Wholesome Yum
0Hi Elaine, The conversion on the carton refers to converting whole eggs, not just the white part. This recipe needs the whites only, so the conversion for this recipe would be 12 egg whites = 1.5 cup All Whites.
Vivian
0Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
Maya | Wholesome Yum
0Hi Vivian, It sounds like it needed to bake for a bit longer. Watch the video to see how it should look, too!
Dell
0Is there a way to make low carb rolls using this recipe? I’m having a hard time finding a good low carb roll recipe for the holidays…
Maya | Wholesome Yum
0Hi Dell, This bread would probably work better for rolls.
Brittany
0Dies this recipe work in a bread maker? If not I will try the almond “wheat-like” bread. Our oven is not functioning right now. When we get it fixed I’ll be sure to try this too but I would love to make it in the bread maker.
Maya | Wholesome Yum
0Hi Brittany, I’m not sure about this one in a bread maker, but I know this low carb bread does work in a bread maker.
Alyssa
0Hi! This bread looks great and I would really like to make it – however, I don’t have a food processor. Can I still make it without one? Thanks!
Wholesome Yum L
0Hi Alyssa, I think it is definitely worth a try. Let me know how it turns out without the food processor!
Stephanie
0Could someone tell me what this bread tastes like? I don’t like the flavor of almond or coconut but I can’t find anything low carb that doesn’t use those. Does it taste very similar to store bought white bread or does it have an almond/coconut flavor?
Maya | Wholesome Yum
0Hi Stephanie, I can’t detect any almond or coconut flavor in this. It tastes similar to a soft, fluffy white bread, not a crusty one.
Aleta AQUINO Abejero
0This is our all time fave white bread! My 10 year old loves it. We use this a lot now as garlic bread and as keto ensaymada. Love it!!!
Maya | Wholesome Yum
0I am so happy to hear that! Thank you!
Ann
0This bread is delicious and satisfying. I only had 7 eggs and it came out great anyway. Thank you for giving me a way to enjoy toast and lots of butter.
Maya | Wholesome Yum
0I am so happy you liked the bread, Ann! Thank you!
Stephen
0This recipe is fantastic works great I’ve added cinnamon and walnuts to them making it more of a delicious breakfast bread and using the erythritol to add some sweetness I’m sure there’s a lot of other things I will experiment with especially as the holidays get closer . Thank you for posting this great Keto bread recipe .
Maya | Wholesome Yum
0I am so happy you liked the bread, Stephen! Have a great day!
Sue Juncal
0I’m making your Easy Keto Bread recipe -5 ingredients. Instead of using 12 egg whites, will it turn out the same using organic liquid egg whites?
Maya | Wholesome Yum
0Hi Sue, Yes, you can do that! I’d recommend the cream of tartar with them to help them come to stiff peaks.
Angela Brockington
0I made this bread for the first time today. Love it! The taste and texture was more than i hoped for. My husband who isn’t eating Keto was also very impressed! Thank you!
Maya | Wholesome Yum
0I’m so glad you both love it, Angela! Enjoy!
Janis Long
0Hi…..just going do try making this bread. Just wondered if anyone has add psyllium husk to this recipe. Can’t wait for it to come out of the oven
Maya | Wholesome Yum
0Hi Janis, This one doesn’t need psyllium husk and it would probably be too heavy for it. If you want a psyllium bread, try this one instead.
Janis Long
0Hi…..thanks to all you recipe gurus out there that make it so easy for the rest of us to stick to our food regimes…..it is so appreciated I did make this recipe today and it turned out very well. Not the dense and flavourless breads that I associate with being GF. My next bread will be the psyllium loaf.
Maya | Wholesome Yum
0I am so happy you liked it, Janis!
Debbie
0…oh, and I did not use any sweetener or xanthan gum.
Maya | Wholesome Yum
0Thank you!
Debbie
0We used to have an organic bakery, and still consider ourselves bread snobs. Since going GF and paleo, we have been challenged to find or make some good bread-like options. We love this bread and our gluten eating friends do too! I slice it, put a bit of butter on both sides and grill it. So yummy… thanks so much for the recipe.
Maya | Wholesome Yum
0Wow! I am so happy you liked it, Debbie! Have a great day!
Nicole
0Thank you so much for this bread recipe! I’ve been doing keto for the past almost 2 months without any kind of bread and I started missing it so much. This bread is life changing and has filled the bread hole that was in my heart!! My husband is a bread snob and he loves it!! Thank you, thank you and thank you!! 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Nicole! Thank you!
Cristina
0Hi, can I use olive oil instead of butter and coconut oil?
Maya | Wholesome Yum
0Hi Cristina, I haven’t tried, so not sure if it would work. Sometimes changing from a fat solid at room temperature (before melting), like butter or coconut oil, to one that’s liquid at room temperature, like olive oil, can change the result of a recipe. Let me know if it works for you with this one.
Althea
0This is the best bread I have made since starting the Keto WOE. Thank you for the recipe. Is it possible to use the egg whites that come in a carton rather than fresh eggs I have to separate?
Maya | Wholesome Yum
0Thank you so much, Althea! Yes, you can use egg whites in a carton as long as you can get them to stiff peaks. Cream of tartar helps with that.
Faith
0What a gorgeous loaf! The texture looks perfect, I can’t wait to try this one. I bet it would be fantastic made into French toast – yum!
Maya | Wholesome Yum
0I am so happy to hear that, Faith! Thank you!
Lee Massi
0I love love the flavor of this keto bread. We all enjoyed it, keto or not.
However, the whipped egg whites did not give the mixture its fluffiness because it was too dense. I did double the recipe and hand mixed. I use an electric mixer to whip the egg whites. I think next time I’ll increase the butter to loosen it up more.
Thanks for the recipe.
Can I share my photo of my yummy loaves?
Maya | Wholesome Yum
0Yes, please share pictures, Lee! Thanks for stopping by!
Pamela S. Wilson
0Excellent! Great texture too. I did not use the xanthan gum, I used the organic stevia blend, and cream of tartar in the egg whites. I love this recipe!
Maya | Wholesome Yum
0I am so happy to hear that, Pamela! Thanks for stopping by!
Becky
0Thank You So Much! Made this bread for the first time. Had to taste it warm from oven. Is awesome! My husband will be so happy when he gets home from work! He is on the Keto diet and really misses his bread! Will be baking this often!!!!!
Maya | Wholesome Yum
0I am so happy you and your husband like it, Becky! Thanks for stopping by!
JoAnne
0Hi Maya! Just made the Paleo bread – I live above 6000 ft and made no adjustments and it turned out great! I also used the carton egg whites with creme of tartar. No problems! The texture is great and the flavor is perfect! Just wondering how to store the bread in the freezer after slicing it. Will it be OK in a zip lock bag?
Maya | Wholesome Yum
0Thank you, JoAnne! Good to know that it works well at higher elevations. Yes, you can store the slices in a freezer bag. Depending on how long you’ll be storing it, you could also wrap the individual slices to prevent freezer burn.
Brenda
0I love this bread, but didn’t like how tiny the slices were (not very tall). I made the recipe at 1 1/2 times the amount and it turns out great. Still not “full sized” slices, but better. I may try it at double and see how that works. It is an amazing recipe for Keto bread! Thanks Maya!
Maya | Wholesome Yum
0Thank you, Brenda! I’m glad the bigger size works well for you.