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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
Lesley
0Hi there,
Can you use all almond flour instead of coconut flour?
Wholesome Yum A
0Hi Lesley, you can’t make that substitution here (or generally). You can try this bread recipe instead if you want to use only almond flour.
Maria V
0I just tried this recipe for the first time and I loved it! It was a definite hit at out house. Even the non keto kids liked it. This is a game changer for me. Thank you so much for sharing this recipe.
Javier Rojo
0Hi Maya:
I like egg yolks, both for nutrition and flavor. I am planning to make this bread recipe and was wondering if you can integrate some of the egg yolks into this recipe and what would the result be.
Thank you.
Wholesome Yum A
0Hi Javier, adding the yolks might make your bread too wet, plus it will have an eggy taste. If you prefer whole eggs, you might like one of my other bread recipes with coconut flour or almond flour.
Paty
0This recipe is easy and I’ve done it a couple of times. Easy, delicious and great tips! Thank you!
Jodie H
0I made this bread and enjoyed it for many different uses.
How many Keto eaters miss breakfast casseroles? I found this made a wonderful broccoli, ham and cheese breakfast casserole!
I’m making another batch of this amazing bread today! The first one was great, but I’m adding Xanthan gum this time for even more body.
Carole
0YOU DID IT!!!! I have been baking failed loaves of keto and paleo bread for YEARS, and had few expectations for this recipe. BUT YOU DID IT! I am practically dancing for joy. Bacon and avocado sandwiches, HERE I COME! Thank you!
Linda
0Can you use gelatin instead of xanthan gum and what is is the ratio?
Wholesome Yum A
0Sorry Linda, I haven’t tested that so I’m not sure.
Lou Myers
0I have looked and looked for good recipes (especially easy bread) I’m just starting my keto friendly diet. All l kept running into was someone selling a cookbook with not much information on the recipes. I Abosolutely loved yours and your resentation. Can’t wait to start on your oopsie bread. Thank you
Danielle Pellerin
0Ce pain est absolument délicieux Merci!!!
Mike L
0I have a VERY ignorant question…. Does tenting mean you just cover it? Or do you actually make it look like a little tent and keep the ends open so the air can get it? I just made this, and just covered it. The bread looked AWESOME after the first 40 minutes but then after covering it it came out a lot flatter. First slice was still pretty yummy, even though I probably should have cooked it a little longer. THANKS!!
Wholesome Yum
0Hi Mike, make a little tent and leave room for air to circulate. 🙂 Glad you enjoyed it!
Erin T.
0What is a good substitute for cornstarch? Doctor referred me to this site, but also told me no cornstarch. Also egg whites in the carton? How much do I use?
Wholesome Yum M
0Hi Erin, Use Xanthan Gum instead of cornstarch. You don’t need much, a little goes a long way when thickening, so a bag will last you a long time. Egg whites in a carton are fine. Use the instructions on the back of the carton to figure out how much volume equals one egg white. Welcome!
Dan
0You say this bread doesn’t rise much but mine rose about 3 inches at least. What do you think happened?
Wholesome Yum A
0Hi Dan, did you let your batter rest before baking? That might have given the baking powder more time to work.
Julie
0Was so excited to try this recipe. The top browned like meringue/crispy egg whites, not a soft brown top. I folded but was so afraid of over folding. Is it possible I didn’t fold enough? I had enough dough that it was almost overflowing the pan before I even baked it! I double checked the pan measurements lol. It’s still in the oven but I’m paranoid so I wanted to comment as I wait. I just tented it and put it back in for a while. I thought it sounded spongy but when I tried to push on the top my finger would go through the crispy top 🙁
Wholesome Yum M
0Hi Julie, It sounds like the mixture wasn’t incorporated enough. You want the egg whites to gently incorporate, lightening the overall color of the mixture. You don’t want to fold so much that your batter loses volume… that would result in very dense bread.
Jeffrey P.
0I’ve made this recipe twice. The first batch, the “dough” looked a little runny, but it turned out great. The next time, I slightly packed the almond flour, which gave it a more firm consistency. It was even better.
If I did not know that this was not bread made from wheat flour, I would not have known the difference – taste-wise. I added all of the ‘optional’ ingredients. Now, this loaf is not nearly the size of a regular loaf of bread. But it is incredibly filling. I slice it a touch thinner than 1/2 inch to make, what looks like, a finger sandwich. It satisfies my love for sandwiches and fills my up.
Thank you for a wonderful recipe! I will be making many more of these in the future.
Beth Jones
0I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread.
Paty
0Great and easy recipe! Thank you!! I did have to leave it in the oven for more time. I baked it for 1hr35min but it was delicious! My husband and I started the keto diet and we missed bread so much, so I decided to bake some. I never bake so I was scared of it not coming out the way it was supposed to. It was easier than I thought and we loved it.
Donald M Johnson
0Was it one of your recipes for bread that had the list for ingredents to use in a Bullet Blender? I found that recipe a couple days ago but didn’t save it. Darn if I can find it now.
Wholesome Yum
0Hi Donald, you can find all my bread recipes on this page: https://www.wholesomeyum.com/category/low-carb-bread/ I use a food processor to prepare many of them!
Holly Cope
0Awesome and this is the first time ever making Keto bread and gluten free to boot. Wish I could post a picture of the three loaves I made. And I tripled the recipe to do it. Oh and the outside of my loaves is crusty!!!
Este Kat
0Should you add the cream of tartar to the egg whites as you mix them or add it directly to the dry mixture in the food processor? Thanks!
Maya | Wholesome Yum
0Hi Este, You’d add the cream of tartar to the whites before beating them. This helps them whip up and form peaks.
Eryn
0So loved this recipe… Didn’t get the bake quite right but from reading others comments (thanks!) I think I know what I did wrong. Either way, it was still delicious and my husband who normally turns up his nose at things like this even enjoyed it.
I want to transform this into other shapes like hamburger buns, sandwich rolls, etc and bake them that way. Every “keto bun” recipe out there that claims to be fluffy has cheese in it and I don’t tolerate dairy. Any thoughts on how well this might work and/or how best to go about it before I waste a dozen free range eggs?
Wholesome Yum L
0Hi Eryn, thank you! Maybe try using bun molds? I haven’t but maybe it’ll work.
Rena
0My husband was just put on a low carb diet for a health issue he is having. He was really missing bread so I made this for him. He is super, super picky and LOVED this bread. I made two loaves at the same time and froze the second. Just thawed it to eat and it takes the same as when it came out of the oven. The hubs eats a slice, toasted with avocado with breakfast every morning. Thanks for this recipe!
Sue
0I love this recipe! The bread is so good! I have used it for French toast, sandwiches and just as a snack. The recipe is easy. I have told several friends about this. Thank you so much for sharing!
Mango Mama
0I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.
Marissa Mullin
0This is the best keto bread I have ever made! I am relatively new to the keto diet and this bread has satisfied my cravings! Thank you!
Tracy
0Made this today started doing Keto. It was light and yummy…..husband loved it too! It’s a keeper recipe! I am looking forward to learning a new way of eating healthy.
Olga
0What can I do with all the yolks?
Maya | Wholesome Yum
0Hi Olga, You could make creme brulee.
Connie
0I read everything and for the extras I can add I don’t see any measurements. Can you please give me the measurements I would like to do all three. I will be using Swerve.
Wholesome Yum L
0Hi Connie, the measurements for the optional ingredients are listed on the recipe card. I hope this helps.
Gregg
0I just signed up after making the Easy Keto Bread. I truly believed my efforts were an epic failure when I set the pan in the oven to bake. What a huge surprise when the bread came out as advertised. We are super happy to have bread as we begin the second week of our keto journey. This bread is wonderful and easy to make. Looking forward many more great recipes, hints, and guidance as we proceed. Thank you!
Denise
0EXCELLENT plain ole white bread. Perfect for sandwiches, toast, french toast, grilled cheese. I’m really enjoying it. Your instructions and additional comments were spot on. I did add half of the recommended sweetener, I used Swerve, but omitted the xanthan gum and cream of tartar. Perfect consistency and taste. Trying the lemon, blueberry, zucchini bread in the next couple of days. Also will look through your recipes for a good keto seeded bread loaf. Can’t wait!
Jacob
0Hi and thanks for the bread recipe. Really enjoy simple, but delicious recipes! Have you tried guar gum (or more ideally, but possibly less likely to be helpful) partially hydrolyzed guar gum (PHGG) instead of xantham gum? I think these would be healthier alternatives if they work. Curious to hear your thoughts.
Maya | Wholesome Yum
0Thank you, Jacob! I haven’t tried different kinds of gum. They might work, but you may need a different amount.
Cindy H
0Made this bread yesterday. I was very sceptical whether it would seem like bread. I do not have a food processor. So I mixed the dry ingredients by hand. And folded the first half into them. Then I folded the ingredients as per the recipe and I was very pleasantly surprised. It turned out great and I will make it again. As for the egg yolks I made scrambled eggs and had them with my new bread for breakfast.
Many thanks!
Carol G
0Maya, thanks for the recipe. Cindy, thanks for saying the recipe worked without a food processor–that is very helpful. I’m not rating the recipe because I have not made it yet.
Jill Alcock
0I love this recipe and use it all the time. I always have lots of egg whites left over from making low carb ice cream.
It is very light and toasts well. Keeps well in the fridge. Delicious!
Jo Ann Buchholz
0I have tried several recipes for what I thought was the right one, I believe I have finally found it. I loved this bread
Nasima
0Hi Maya,
Do you think this recipe might work with aquafaba instead of egg whites?
If yes, do you know how much to use?
Thanks,
Nasima
Candacec
0I use aquafaba and sometimes it hit or misses depending on the recipe. But it’s 2 tbsp of aquafaba per egg white.
Wholesome Yum
0Hi Nasima, I don’t work with aquafaba much so I can’t say for sure. Let me know if you try it!
Dawne
0I havie tried MANY bread recipes and they are all so eggy. They taste like burnt eggs! I LOVE the recipes on this site. You can tell she has tried them until they work. I make her bread recipes I. my breadmaker and they are fabulous. They do not rise quite as much as a regular loaf but taste fantastic. I do add 1 1/2 tsp yeast and a 1/2 tsp of sugar to activate the yeast; I put these in with a 1/4 cup of hot water and userhe quick bread setting. It is the only low carb bread I have tried that actually smells like bread when it comes out of the bread machine! My family was home for a visit and they all loved it. I had just told my husband that I wished this woman would come out with a recipe book….I got on this morning and what do you know!! We have loved most of her recipes. Her cream cheese pancakes made in a waffle maker with a few blueberries added in, along with sugar free syrup are FANTASTIC! I felt like I was eating at cracker barrel:)
Tami Berger
0Dawne – I want to do this in my bread maker. What setting did you use?
Christine
0Hi. I would really love to try this recipe using a breadmaker and will follow your suggestion. i just have a few questions: did you just put all the ingredients in the breadmaker and let it do all the mixing? And did you omit the baking powder and just used yeast instead?
Honey Bee
0She uses the “quick bread” setting
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.
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.
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.
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”?
Danna Baker
0When you add half more of the ingredients and make a larger loaf how long does it need to cook?
Maya | Wholesome Yum
0Hi Shelley, No, it doesn’t. It uses only the whites.