Free Printable: Low Carb & Keto Food List
Get It NowProbably the most common question that my readers on a keto diet ask me is for my best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture? Luckily, this happens to be one of my specialties. 😉
I’ve made many keto bread recipes here on Wholesome Yum over the years. (My 2 other faves are low carb bagels and 90 second bread.) But when I want a classic keto friendly white bread for sandwiches, I turn to this one more than any other. It has since become my most popular one of all — and honestly, one of my favorite keto recipes ever — so I also included it in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Many low carb breads are notorious for being dense or crumbly, but not mine, thanks to a special method I’ll show you. (I actually had a sandwich with it the day I took these pictures — see below!)
- Light and fluffy – Complete with a delicate crumb and air pockets! Air pockets are probably my biggest challenge in developing keto bread recipes, and I’m pleased that this one has them. It’s white, soft, and airy bliss.
- Just the right amount of chewiness – A.k.a. like real bread! If air pockets are my #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – I use my toaster with it all the time, though I also like the softness when I don’t. But be aware that toasting might take a bit longer than regular bread.
- No eggy taste – Don’t worry about the amount of egg whites in this recipe. It’s actually the yolks that create an eggy taste, and I’m not using those here.
- Neutral flavor – Like regular white bread, it doesn’t have any particular flavor… which means it goes with anything.
- Keto friendly, but not heavy – Only 82 calories and 1 gram of net carbs per slice, which is so rare for low carb options! I also love that it’s not dense.
- Easy to make – My keto bread needs just 5 simple ingredients (okay, I have a few optional ones, too ;)) and 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – Nope, no wheat or grains here. I also have a dairy-free option below if you need it.
Ingredients & Substitutions
This section will explain how to choose the best ingredients for my easy keto bread recipe, what each one does, and substitution options. For measurements, see the recipe card below.
5 Required Ingredients:
- Almond Flour – I always use and highly recommend my Wholesome Yum Super Fine Blanched Almond Flour, because it gives my keto friendly bread the right texture consistently. I’ve been burned so many times with other brands that I made my own! You can try a different one, but using almond meal or a coarser brand can make the bread gritty, or even reminiscent of cornbread. Unfortunately, I don’t have a good substitution option for almond flour in this recipe. (If you can’t have it or don’t want to use any specialty ingredients, you might like my cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so I use and recommend Wholesome Yum Coconut Flour as well. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with an extra 3/4 cup almond flour (yes, triple the amount).
- Baking Powder – I prefer this clean brand. Make sure it’s fresh, so that it rises well. Don’t confuse it with baking soda, which is different and will leave an aftertaste.
- Butter – I use unsalted butter. If you want to make my recipe for keto bread without dairy (or make this a paleo bread), substitute the same amount of unrefined coconut oil instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! I’ve made this bread using fresh separated egg whites as well as carton egg whites. Both work, but with the carton option you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
Need ideas to use up the egg yolks?
I’ve got recipes for those! Try my low carb creme brulee, keto flan, or almond milk ice cream.
Optional Ingredients (Recommended):
While only the 5 ingredients above are absolutely necessary, I’ll go over what each of the optional ones does, so that you can decide whether you want to include them. I usually use them all, but the bread still turned out fine when I’ve run out of some of these.
- Sweetener – This keto bread recipe is not sweet, but I add sweetener to balance out the salt and makes it taste neutral. I use and recommend my Besti sweetener, because it has a clean taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use my conversion calculator and read my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewy and more sturdy. I add only 1/4 teaspoon to the entire loaf and it makes a big difference.
- Cream Of Tartar – You’ll find it in the baking aisle. I use it to stabilize the egg whites, helping them form peaks more easily. You can skip it, but then you’ll want to avoid carton egg whites and it’s extra important for your whites to be at room temperature. Cold ones don’t whip as well!
How To Make Keto Bread
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine the dry ingredients and melted butter. Add the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt to a food processor. Pulse until uniform. Add the melted butter and pulse again until crumbly.
- Whip the egg whites. Use a hand mixer or stand mixer with a whisk attachment to whip the egg whites (and cream of tartar, if using) to stiff peaks. Funny enough, I totally spaced when taking these pictures and used regular beaters! It took me much longer, but now you know — those will still work.
- Add the whites to the food processor. Add half of them (not all of them yet!) and pulse briefly until just combined. Be careful not to overmix, or they will break down.
- Fold together. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. See my tips on this below.
- Bake the keto bread. Gently transfer the mixture to a parchment paper lined loaf pan (I use this one, which is small). Bake until the top is golden first, then tent the top with foil and bake again until the bread is firm and doesn’t make a squishy sound when pressed.
- Let it cool. Let the bread cool completely before slicing. This allows the texture inside to set properly.
My Key Recipe Tips
- Beat the egg whites to very stiff peaks. They give the keto bread structure and keep it airy, so if you don’t beat them long enough, your bread will be flat! This is why I use whites at room temperature (they whip more easily) and add cream of tartar (makes the recipe more foolproof). I have 2 rules of thumb you can use to ensure they are stiff enough. One is tilt the bowl — they shouldn’t start to fall out. The second is look for noticeable streaks from your mixer (see my picture above).
- Be careful not to break down the whipped egg whites. This tip is even more important than my last! First, make sure you don’t mix them too long in the food processor. Second, only fold the batter (don’t stir) when incorporating the batter from the food processor with the rest of the whites. It might seem like it doesn’t want to come together it first, but keep folding gently until you don’t have chunks or streaks. Just don’t overdo it!
- This bread does rise, but not a lot. I like to round the top a little upfront so that it doesn’t come out too flat, but don’t expect it to be super tall. Some people have asked me how to make it taller. You can try multiplying my keto bread recipe by 1.5X or 2X, but I find that it takes so long to bake that it’s not worth it. You’d need a lower oven temperature if you go that route.
- The center takes a long time to cook through, and the bread will sink if you remove it too soon. Underbaking is the biggest mistake I see people make with this recipe. The result will be a fallen middle at best, and a wet, gummy center at worst. This is why I tent the top with foil in the middle of baking – to prevent the top from burning. The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be brutally honest, sometimes my keto bread falls anyway, despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes amazing – as long as the center is cooked through.
- A toothpick is not a good test for doneness in this recipe. I use this test with most of my baking recipes, but it doesn’t work with this one. Instead, check that it doesn’t make a squishy sound when you press on the center, and the internal temperature should reach at least 200 degrees F.
- Know what to expect. This keto bread is not a crusty baguette like you’d find in Paris. It’s soft, fluffy, and airy… which I think is awesome! But if you’re looking for a crust, my other low carb bread recipe is better for that.
Ways To Use It
I enjoy this keto bread in the same ways that I used to eat regular white bread! Here are a few of my go-to ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, and homemade mayo, pictured below! Sometimes I add a couple strips of crispy bacon.
- Toast it and serve with olive oil, my chimichurri sauce, creamy grass-fed butter, or nut butter. I also use it for avocado toast (can you tell I love them from my logo?).
- Make keto grilled cheese – It makes me feel like a kid again!
- Top it with creamy salad, like my classic egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping the keto friendly bread in egg beaten with cinnamon and sweetener. (See my full instructions for keto French toast, and you can swap out the bread for this one.)
- Enjoy it on the side with one of my low carb dinner recipes, with a low carb salad for a light meal, or with one of my keto soups for comfort food.
And here’s that sandwich photo I promised. It looks small because I ate more than half before I remembered to take it, ha. But I cut a flat edge and did it anyway — I had to show you the amazing texture of this keto bread!
Storage Instructions
- Store: Unlike most breads that quickly go stale in the fridge, I refrigerate my keto white bread because otherwise it goes bad quickly. It will last up to a week in the refrigerator. I wrap it in parchment paper and keep it in an airtight container, but you can also store it in a parchment paper bag. I recommend slicing it as you need it, rather than all at once.
- Freeze: This keto bread keeps well in the freezer for up to 6 months. In fact, that’s how I store it most often, with parchment paper between slices to prevent sticking. I do recommend slicing it first, so you can just grab a slice (or two) and pop it in the toaster.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, I don’t recommend storing the bread in anything that traps moisture, like plastic bags or plastic wrap. Condensation will form if you do this. If it still becomes a little “wet” over time, you can recover it by toasting it in the toaster.
More Keto Bread Recipes
Looking for a different kind of keto bread? Here are some of my other popular ones:
Are you a fan of shortcuts like me?
I’ve created a keto bread mix that’s even easier to make! You can also use it as a base to make my keto yeast bread. (People have asked if you can use yeast with my recipe in this post, but I don’t think it will work, sorry.)
My Tools For This Recipe
- Food Processor – This is the one I use for this bread, and for so many other things every week.
- Hand Mixer – Mine comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks. (Unless you forget like I did, lol!) I also like the built-in storage for the attachments.
- Loaf Pan – This is the size I use for this keto bread recipe, and it’s on the smaller side. A larger size makes the bread too flat, and I found that if I increased the amount of batter, it took forever to bake.
Keto Bread (Easy, Fluffy, 5 Ingredients)
You'll love this soft, airy keto bread recipe! This easy, gluten-free, keto friendly bread has just 5 ingredients and 1 net carb per slice.
Ingredients
Tap underlined ingredients to see where to get them.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
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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.
Recipe Notes
Serving size: 1 slice, 1/2″ thick
- I slightly updated this recipe in June 2018 to reduce baking temperature to 325 degrees, increase cook time, and better describe signs of doneness. These changes reduce the chance of having an undercooked center.
- New photos were added in April 2024.
- Check the post above the recipe card for my crucial tips to make it!
Recipe from my Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,270 Comments
Mary
0This was delicious! Just wondering, I wasn’t able to yield the exact amount of slices, do you know how many calories each slice is by grams? It would help me to figure out the calories better if I could weigh the slices.
Thanks! Mary
Wholesome Yum
0Hi Mary, unfortunately I only measure serving sizes by volume. You can get a more accurate measure next time by weighing the whole loaf in grams and dividing by the number of servings.
Pam Meyers
0I do not have a food processor, can I use a stand mixer?
Wholesome Yum L
0Hi Pam, I haven’t tried this particular recipe with a stand mixer so I’m not sure if it will work but I think it would.
Kaylee
0This looks amazing and I am keen to give it a go. What else can I use other than Almond Flour because we cannot have almonds? My daughter eats a lot of bread. Better buy some chickens, lol.
Soch
0Hi Kaylee, I’ve substituted raw sunflower seeds ground dry in my bullet for almonds. I found it to taste better. Expect the color to be similar to the color of the seeds. I sub 113g sunflower seeds for every 1 cup of almond flour. As for eggs, shop around. I get pastured eggs.
Laura Chavis
0Costco or Sams Club is a great place to buy eggs. In fact they both are great for shopping on the Keto diet. I’m in Cali and 2 doz organic eggs at Costco or 1 1/2 doz of organic free range at Sams club are under $10.
shalom
0The term “free range” is typically a marketing ploy. It usually means the chickens are crowded in a warehouse and they can go outside through a little door if they want to when it is open. But why would they want to when the are fed inside the warehouse. Pastured is the term to look for, they actually eat their natural diet of bugs, worms and grasses. The yolks are typically more orange which means more nutrition. They may be fed a food supplement in the winter if necessary.
BTW, ‘brown eggs are healthier’ is also a marketing ploy to charge more for the eggs. The color of the eggs depends on the breed of chicken, not what they eat.
Kat
0You say cook to internal 200… how do we know the temp without sticking a thermometer in it? it will work just like a toothpick, that you advise not to do? i am a wee bit confused here…
Maya | Wholesome Yum
0Hi Kat, Yes, stick a thermometer in. I say not to use a toothpick because it will pass the toothpick test but might still be a bit wet inside even if the toothpick comes out clean.
Sheila
0I am new to keto, I find your site wonderful. Thank you! Your recipes, visuals and notes are so helpful to a newbie. This is next one to try. Thank you!!
Emily L Currie
0Make this bread for our diet at least every other week. I use a wire whisk as I don’t have a big enough food processor to do the initial blending of egg whites and it works wonderfully. Bread dipped in egg yolks is my favorite and this satisfies that craving.
McShel
0In the video it says bake the bread for 40 to 45 minutes. In the recipe it says bake for 40 minutes until the top is golden brown then tent the top with aluminum foil and bake another 30 to 45 minutes.
Which is correct?
Maya | Wholesome Yum
0Sorry about that! The recipe card is correct.
Beta
0I’m not a fan of almond flour. Its a texture! Can I use all coconut flour?
Wholesome Yum L
0Hi Beta, yes, I think that should work. You may also want to check out this Coconut Flour Bread recipe.
Elise
0Would I be able to use a substitute for the butter?
Maya | Wholesome Yum
0Hi Elise, Coconut oil should work.
Jackie
0Can you use the egg whites in the carton that would be wonderful I’m thinking it would work
Maya | Wholesome Yum
0Hi Jackie, Yes, you can. You’ll want to include the cream of tartar so that you can beat them to stiff peaks.
Dave
0Unfortunately when I read the egg white carton at the store the box said that they were pasteurized and will not whip. So I got organic eggs and started cracking
I’m making this recipe now, will let you know how it turns out!
Maya | Wholesome Yum
0Hi Dave, Egg whites in a carton will still whip, you just need to let them come to room temperature and whip them with some cream of tartar.
Dail
0Can another flour be substituted for the coconut flour? I truly find the taste of the coconut awful. Or is the coconut taste noticeable ? I am hoping to find a recipe that does taste more like white bread. Thank you for your answer.
Wholesome Yum M
0Hi Dail, Maybe this Easy Low Carb Bread is a better fit for you? It does not contain any coconut flour.
Kristy
0This was delicious! I made a grilled cheese sandwich with it. I think I’ll try doubling the recipe for a bigger loaf.
Lisa
0I followed he directions to on the letter including all 3 add-ons and the loaf was perfect and delicious. THis will be a recipe that gets a lot of use. Thank you for perfecting it for us!
Dawn
0I’m a little late to comment but I had to say how amazing this bread tastes. It has a chewy crust and light a fluffy inside. I’ve been keto for over two years and trust me I’ve tried every bread recipe out there. My husband and two kids, 10 and 7 years old, are also full keto and it’s unanimous that this was their favorite. I made this recipe adding 1/2 more of all the ingredients and ended up with a nice sized loaf. Thank you. Will definitely keep trying all your recipes. You certainly hit this one out of the park.
Shelley
0With so many eggs in this recipe, does it taste “eggy”?
Maya | Wholesome Yum
0Hi Shelley, No, it doesn’t. It uses only the whites.
Danna Baker
0When you add half more of the ingredients and make a larger loaf how long does it need to cook?
Arline
0What can I do for this bread if I don’t have food processer?
Maya | Wholesome Yum
0Hi Arline, You could try doing it by hand, it’s just a careful balance between mixing well enough and not breaking down the egg whites too much.
Cindy Emerick
0Can you use Paleo baking flour as a substitute for almond and coconut flour? The Paleo blend has both almond, coconut flour with arrowroot starch & tapioca flour
Maya | Wholesome Yum
0Hi Cindy, Probably not. A flour blend will have a different moisture absorption ratio than the blend in the recipe.
Kathy
0Hi, could I use almond meal instead of blanched almond flour. . It’s easier to find in Australia. Also if I wanted to try and substitute psyllium husk for the xanthan gum, how much would I use. Thankyou so much
Maya | Wholesome Yum
0Hi Kathy, I don’t recommend almond meal as the bread will likely come out gritty. I also think psyllium would be difficult to substitute in this recipe, but you can try this psyllium almond flour bread instead.
Sara June Veltri
0I am so impreased with this recipe!! The bread was incredible and even my pickist eater gobbled it right up! You’re a life saver!! I sub the erythritol for raw cane sugar because this loaf was for my GF kids. I’ll be making a second loaf for myself today with erythritol. Delicious!!
Cat
0I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?
Maya | Wholesome Yum
0Hi Cat, 8 ounces of almond flour is not 1 cup. A cup of almond flour is about 3.3 ounces. You don’t have to weigh it to make this recipe, but you do have to use the right amount, either by measuring or by converting the same volumes to the right weights.
Tammy
0Hi Maya! Do you think I could use sunflower seed flour in place of almond flour?
Maya | Wholesome Yum
0Hi Tammy, That’s a common swap but I’m not 100% sure if it would work in this recipe. I suspect it would to some extent, but you wouldn’t have the “mild white bread” flavor that the original recipe has. I would still try it if almond flour isn’t an option for you.
Christy
0Hello! My bread fell and even after cooking for 15 minutes longer than suggested it is still very wet. What did I do wrong?
Maya | Wholesome Yum
0Hi Christy, Sorry to hear that. Did you watch the video? Did your batter look like that? It could be that the egg whites collapsed if they were over-mixed, or it could be the opposite problem if you didn’t fold them enough with the other ingredients.
Shawn
0Hi there, I am using egg whites from the carton. The ration of egg white is quite a bit different for each egg white on the carton. Should I still strictly follow the 1 1/2 cups you have listed for the egg whites? I guess they might differ somewhat because of the consistency but I wanted to make sure.
Maya | Wholesome Yum
0Hi Shawn, Are you looking at the ratio for *eggs* or for *egg whites*? Cartons typically list both. An egg white is 2 tablespoons no matter which carton brand you get or if you get it from an egg, whereas a whole egg would be 3 tablespoons. Often times the cartons emphasize the conversion for whole eggs.
Kristie
0Just made this and as a normal bread lover, I am very impressed! But do have a question. Can you over cook this? Mine seems a bit light inside, like a teenie bit mooshy, and can’t see it holding up in a sandwich. The temp was at 200 inside but I had already had it in for like 50 minutes longer than the posted time and I could still hear a little squish but didn’t want to over cook.
I mean it tastes awesome and looks great though!
Maya | Wholesome Yum
0Hi Kristie, In theory you probably could but I’ve never been able to overcook it. I think the squish varies a bit depending on humidity and how well mixed the batter is. If it tastes awesome and looks great, then sounds like it turned out as intended!
Krista Braaten
0It did take a long time to bake. But it was so good!! Thank you!!
Colleen
0I made this bread today according to directions used all ingredients except cream of tartar. I haven’t cut it yet but the bottom of the loaf is very moist. Is this normal!
Maya | Wholesome Yum
0Hi Colleen, No, it sounds like it either didn’t bake for long enough or the batter wasn’t folded in well enough.
DD
0Can you put in a bread machine??
Maya | Wholesome Yum
0No, sorry, this recipe is not designed for a bread machine.
Cine
0Hi, can I add cream cheese on the mixture, I tried this once and it is so delicious, I’m just wondering if it will be more breadlike if there is cream cheese?
Patricia Murillo
0Thank you for posting what looks like a super easy good tasting bread. I have been searching for a good recipe. This looks like it. I will be making this. Want to use for grilled cheese sandwiches. Yummmm.
Michelle
0Made this bread yesterday and baked it as stated but still had to add lots of additional time. I finally just let it cool and found it to be very moist, almost wet. But it looked done is it suppose to be like this? What can I do to avoid “wet” bread? The taste is great but just seems to moist
Maya | Wholesome Yum
0Hi Michelle, It’s possible that it still needed more time, or that it wasn’t mixed well enough when folding the ingredients. It’s not supposed to be wet.
Aamash
0I’m trying to beat the eggs to get stiff peaks and no matter how long I beat them using a hand mixer they won’t get stiff. I’m using kirkland egg whites.
Maya | Wholesome Yum
0Hi Aamash, Sometimes egg whites from a carton are more difficult to beat to stiff peaks, though I do use those all the time myself. Usually it’s best to add some cream of tartar when beating especially if you are using the whites from a carton. This will help them come to stiff peaks. Having the egg whites at room temperature also helps, versus cold from the fridge.
Jen
0This bread is very good and easy to make
Danielle
0Can you use the egg whites in the carton? instead of real eggs?
Maya | Wholesome Yum
0Hi Danielle, Yes, you can as long as you can beat them to form peaks. I’d recommend using cream of tartar with them.
Danielle
0OMG So good Made it today and yes with the carton eggs whites came out great and sooo tasty Thank You!!! any special way to store it??
Maya | Wholesome Yum
0Thank you so much, Danielle! Storage instructions are in the post above.
Johanna
0I just made this bread today and MAN, IS IT GOOD!!!! I realized I used salted butter and pink sea salt and maybe that gave it an added boost too. It was super hard for me to try and fold in the almond flour mixture to the egg whites, but now that I watch the video, I see I could have mixed the food processor part more first. I was so scared to collapse my egg whites. I also see your bread was the same size as mine, so I must have done ok. I will say again, WOW it is sooo good! I already ate two pieces with butter, just because. oops! Good thing it was only 1 carb each. =)))) Thank you, thank you!
Abby
0Can’t wait to try this. I don’t have a good processor though. What else could I use?
Wholesome Yum L
0Hi Abby, you could probably use a stand mixer or hand mixer to achieve the same result. Let me know if you try it and how it turns out.
Devan S
0Awesome awesome awesome recipe!! My main craving for Keto has been bread and this definitely satisfied it. I have tried so many other recipes and they have been too eggy, too sweet, or just too unlike bread and this was the closest I’ve found. THANK YOU!
Kim
0Do you have to use food processor to be able to make this? I only have hand mixer and really want to try this.
Maya | Wholesome Yum
0Hi Kim, You could use the hand mixer to whip the whites, but it wouldn’t work well for the pulsing batter part because it would break them down too much. You could try it by hand for that step.
Helen
0I hate the coconut taste. Will I taste the coconut flavor from the coconut flour? Is there a replacement?
Maya | Wholesome Yum
0Hi Helen, No, you shouldn’t taste the coconut flour in this recipe, as it’s not the majority.
Elizabeth
0Hello! I was wondering if there is something you can substitute for the coconut flour?? I can’t have anything coconut. Maybe more almond flour?
Thanks! Can’t wait to try this!
Maya | Wholesome Yum
0Hi Elizabeth, I haven’t tested it, but you *might* be able to replace the coconut flour with an additional ~3/4 cup of almond flour (yes, that’s a lot more than the coconut flour amount – they act differently). Let me know if it works out for you.
Rabia
0Can we store it in aluminium foil containers?
Maya | Wholesome Yum
0Hi Rabia, Yes, you can, but this bread absorbs moisture easily so I recommend also wrapping in parchment first.
Christina Lyon
0What if I don’t have a food processor?
Maya | Wholesome Yum
0Hi Christina, You can try mixing and folding by hand, but it’s a delicate balance between not mixing enough and breaking down the egg whites. If you break down the whites too much, it won’t work. A food processor just makes this easier.
Alicia
0I am so glad I joined. The recipes are GREAT!
Courtney Lake
0Salted or unsalted butter?! Please n ty
Maya | Wholesome Yum
0Hi Courtney, It’s unsalted butter, or you could use salted and omit or reduce the salt.
Ellen
0You are a genius! Finally a bread that doesn’t fall apart in the toaster and stays sturdy during French toast dipping. Very delicious as well. Thank you for your delicious and inventive recipes
Alisa Fleming
0Wow, what a creation! I can’t believe how “traditional” this looks despite being made without flour! I love baking bread without added sugars too.
Joanne Madigan
0Can I add yeast? I miss the yeast taste of bread.
Maya | Wholesome Yum
0Hi Joanne, Yeast required sugar to feed off of. Some low carb bread recipes do have it, as the yeast actually “eats” the sugar so it’s not left in the final product. However, it wouldn’t work well for this particular recipe. You could try it in this low carb bread recipe instead.
Naomi
0I just made this using all suggested ingredients and it’s way too sweet! 1 1/2 TBSP of sweetener seemed like a lot but I followed the recipe anyway. Did I read the recipe wrong??
Maya | Wholesome Yum
0Hi Naomi, Which sweetener did you use? Different ones have varying levels of sweetness, so if it was a different kind than the one on the recipe card, it could be too much.
Leslie
0The texture of this bread is really appealing. Can you use dehydrated egg whites in this recipe? I usually have that on hand.
Maya | Wholesome Yum
0I love the texture of it! I haven’t tried it with dehydrated egg whites. Are you able to beat those to stiff peaks after re-hydrating? If so, they should work.
Lynda
0Just made this, it is cooling now. My husband looked at me strangely and asked “what are you doing?”. Answer, “listening if my bread squishes”.
Hmmmmmm
Mily Damian
0Can you make it without having to use the food processor?
Maya | Wholesome Yum
0Hi Mily, You can try mixing by hand. Watch the video to make sure the consistency at each step is similar to the food processor, and be careful not to break down the whites too much.