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Free Printable: Low Carb & Keto Food List
Get It NowProbably the most common question that my readers on a keto diet ask me is for my best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture? Luckily, this happens to be one of my specialties. 😉
I’ve made many keto bread recipes here on Wholesome Yum over the years. (My 2 other faves are low carb bagels and 90 second bread.) But when I want a classic keto friendly white bread for sandwiches, I turn to this one more than any other. It has since become my most popular one of all — and honestly, one of my favorite keto recipes ever — so I also included it in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Many low carb breads are notorious for being dense or crumbly, but not mine, thanks to a special method I’ll show you. (I actually had a sandwich with it the day I took these pictures — see below!)
- Light and fluffy – Complete with a delicate crumb and air pockets! Air pockets are probably my biggest challenge in developing keto bread recipes, and I’m pleased that this one has them. It’s white, soft, and airy bliss.
- Just the right amount of chewiness – A.k.a. like real bread! If air pockets are my #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – I use my toaster with it all the time, though I also like the softness when I don’t. But be aware that toasting might take a bit longer than regular bread.
- No eggy taste – Don’t worry about the amount of egg whites in this recipe. It’s actually the yolks that create an eggy taste, and I’m not using those here.
- Neutral flavor – Like regular white bread, it doesn’t have any particular flavor… which means it goes with anything.
- Keto friendly, but not heavy – Only 82 calories and 1 gram of net carbs per slice, which is so rare for low carb options! I also love that it’s not dense.
- Easy to make – My keto bread needs just 5 simple ingredients (okay, I have a few optional ones, too ;)) and 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – Nope, no wheat or grains here. I also have a dairy-free option below if you need it.
Ingredients & Substitutions
This section will explain how to choose the best ingredients for my easy keto bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
5 Required Ingredients:
- Almond Flour – I always use and highly recommend my Wholesome Yum Super Fine Blanched Almond Flour, because it gives my keto friendly bread the right texture consistently. I’ve been burned so many times with other brands that I made my own! You can try a different one, but using almond meal or a coarser brand can make the bread gritty, or even reminiscent of cornbread. Unfortunately, I don’t have a good substitution option for almond flour in this recipe. (If you can’t have it or don’t want to use any specialty ingredients, you might like my cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so I use and recommend Wholesome Yum Coconut Flour as well. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with an extra 3/4 cup almond flour (yes, triple the amount).
- Baking Powder – I prefer this clean brand. Make sure it’s fresh, so that it rises well. Don’t confuse it with baking soda, which is different and will leave an aftertaste.
- Butter – I use unsalted butter. If you want to make my recipe for keto bread without dairy (or make this a paleo bread), substitute the same amount of unrefined coconut oil instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! I’ve made this bread using fresh separated egg whites as well as carton egg whites. Both work, but with the carton option you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
Need ideas to use up the egg yolks?
I’ve got recipes for those! Try my low carb custard, keto flan, or almond milk ice cream.
Optional Ingredients (Recommended):
While only the 5 ingredients above are absolutely necessary, I’ll go over what each of the optional ones does, so that you can decide whether you want to include them. I usually use them all, but the bread still turned out fine when I’ve run out of some of these.
- Sweetener – This keto bread recipe is not sweet, but I add sweetener to balance out the salt and makes it taste neutral. I use and recommend my Besti sweetener, because it has a clean taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use my conversion calculator and read my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewy and more sturdy. I add only 1/4 teaspoon to the entire loaf and it makes a big difference.
- Cream Of Tartar – You’ll find it in the baking aisle. I use it to stabilize the egg whites, helping them form peaks more easily. You can skip it, but then you’ll want to avoid carton egg whites and it’s extra important for your whites to be at room temperature. Cold ones don’t whip as well!
How To Make Keto Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Combine the dry ingredients and melted butter. Add the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt to a food processor. Pulse until uniform. Add the melted butter and pulse again until crumbly.
- Whip the egg whites. Use a hand mixer or stand mixer with a whisk attachment to whip the egg whites (and cream of tartar, if using) to stiff peaks. Funny enough, I totally spaced when taking these pictures and used regular beaters! It took me much longer, but now you know — those will still work.
- Add the whites to the food processor. Add half of them (not all of them yet!) and pulse briefly until just combined. Be careful not to overmix, or they will break down.
- Fold together. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. See my tips on this below.
- Bake the keto bread. Gently transfer the mixture to a parchment paper lined loaf pan (I use this one, which is small). Bake until the top is golden first, then tent the top with foil and bake again until the bread is firm and doesn’t make a squishy sound when pressed.
- Let it cool. Let the bread cool completely before slicing. This allows the texture inside to set properly.
My Key Recipe Tips
- Beat the egg whites to very stiff peaks. They give the keto bread structure and keep it airy, so if you don’t beat them long enough, your bread will be flat! This is why I use whites at room temperature (they whip more easily) and add cream of tartar (makes the recipe more foolproof). I have 2 rules of thumb you can use to ensure they are stiff enough. One is tilt the bowl — they shouldn’t start to fall out. The second is look for noticeable streaks from your mixer (see my picture above).
- Be careful not to break down the whipped egg whites. This tip is even more important than my last! First, make sure you don’t mix them too long in the food processor. Second, only fold the batter (don’t stir) when incorporating the batter from the food processor with the rest of the whites. It might seem like it doesn’t want to come together it first, but keep folding gently until you don’t have chunks or streaks. Just don’t overdo it!
- This bread does rise, but not a lot. I like to round the top a little upfront so that it doesn’t come out too flat, but don’t expect it to be super tall. Some people have asked me how to make it taller. You can try multiplying my keto bread recipe by 1.5X or 2X, but I find that it takes so long to bake that it’s not worth it. You’d need a lower oven temperature if you go that route.
- The center takes a long time to cook through, and the bread will sink if you remove it too soon. Underbaking is the biggest mistake I see people make with this recipe. The result will be a fallen middle at best, and a wet, gummy center at worst. This is why I tent the top with foil in the middle of baking – to prevent the top from burning. The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be brutally honest, sometimes my keto bread falls anyway, despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes amazing – as long as the center is cooked through.
- A toothpick is not a good test for doneness in this recipe. I use this test with most of my baking recipes, but it doesn’t work with this one. Instead, check that it doesn’t make a squishy sound when you press on the center, and the internal temperature should reach at least 200 degrees F.
- Know what to expect. This keto bread is not a crusty baguette like you’d find in Paris. It’s soft, fluffy, and airy… which I think is awesome! But if you’re looking for a crust, my other low carb bread recipe is better for that.
Ways To Use It
I enjoy this keto bread in the same ways that I used to eat regular white bread! Here are a few of my go-to ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, and homemade mayo, pictured below! Sometimes I add a couple strips of crispy bacon.
- Toast it and serve with olive oil, my chimichurri sauce, creamy grass-fed butter, or nut butter. I also use it for avocado toast (can you tell I love them from my logo?).
- Make keto grilled cheese – It makes me feel like a kid again!
- Top it with creamy salad, like my classic egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping the keto friendly bread in egg beaten with cinnamon and sweetener. (See my full instructions for keto French toast, and you can swap out the bread for this one.)
- Enjoy it on the side with one of my low carb dinner recipes, with a low carb salad for a light meal, or with one of my keto soups for comfort food.
And here’s that sandwich photo I promised. It looks small because I ate more than half before I remembered to take it, ha. But I cut a flat edge and did it anyway — I had to show you the amazing texture of this keto bread!
Storage Instructions
- Store: Unlike most breads that quickly go stale in the fridge, I refrigerate my keto white bread because otherwise it goes bad quickly. It will last up to a week in the refrigerator. I wrap it in parchment paper and keep it in an airtight container, but you can also store it in a parchment paper bag. I recommend slicing it as you need it, rather than all at once.
- Freeze: This keto bread keeps well in the freezer for up to 6 months. In fact, that’s how I store it most often, with parchment paper between slices to prevent sticking. I do recommend slicing it first, so you can just grab a slice (or two) and pop it in the toaster.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, I don’t recommend storing the bread in anything that traps moisture, like plastic bags or plastic wrap. Condensation will form if you do this. If it still becomes a little “wet” over time, you can recover it by toasting it in the toaster.
More Keto Bread Recipes
Looking for a different kind of keto bread? Here are some of my other popular ones:
Are you a fan of shortcuts like me?
I’ve created a keto bread mix that’s even easier to make! You can also use it as a base to make my keto yeast bread. (People have asked if you can use yeast with my recipe in this post, but I don’t think it will work, sorry.)
My Tools For This Recipe
- Food Processor – This is the one I use for this bread, and for so many other things every week.
- Hand Mixer – Mine comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks. (Unless you forget like I did, lol!) I also like the built-in storage for the attachments.
- Loaf Pan – This is the size I use for this keto bread recipe, and it’s on the smaller side. A larger size makes the bread too flat, and I found that if I increased the amount of batter, it took forever to bake.
Keto Bread (Easy, Fluffy, 5 Ingredients)
You'll love this soft, airy keto bread recipe! This easy, gluten-free, keto friendly bread has just 5 ingredients and 1 net carb per slice.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line a small-medium loaf pan (this is the ideal size) with parchment paper, with extra hanging over the sides for easy removal later.
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Combine the almond flour, coconut flour, baking powder, Besti, xanthan gum, and sea salt in a large food processor. Pulse until combined.
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Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
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In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
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Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
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Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
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Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
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Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- I slightly updated this recipe in June 2018 to reduce baking temperature to 325 degrees, increase cook time, and better describe signs of doneness. These changes reduce the chance of having an undercooked center.
- New photos were added in April 2024.
- Check the post above the recipe card for my crucial tips to make it!
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Bread
1,439 Comments
Osakamoon
0Made your darker bread just now–really good. Tryng this one next.
Dalia Brito
0Thank you so very much for this recipe! I used it to make stuffing this Thanksgiving. I started by toasting it in oven then cubed to look like regular stuffing! My family loved it. ❤
Colleen Heslup
0I watched the video for the easy paleo e keto bread 5 ingredients and it said how long to bake the bread. But the typed recipe adds an extra 30 to 45 minutes in the oven. Which one is correct before I start baking it??
Wholesome Yum M
0Hi Colleen, Thank you so much for asking! The recipe card has the correct method. Bake for 40 minutes, and then again for another 30 – 45 minutes tented in foil.
Renee
0The batter was very watery when I put in the pan. Is it supposed to look like that? I watched the video and the egg whites were whipped until the peaks stood up. I’ve never whipped egg whites before so I’m new to this. I’ll update when the cooking is done. Just wondering if I’m on the right track.
Maya | Wholesome Yum
0Hi Renee, No, it should not be watery. It sounds like you didn’t whip the egg whites to be stiff enough, or they broke down when you mixed them with the other ingredients (need to use a gentle folding motion). Take a look at the video again to see how the stiff peaks should look.
Marian O.
0Cream of tartar helps with the whites in getting them to fluff and peak as they should
Blake
0Since I went Paleo and actually before when I was just gluten free, I missed white bread sandwiches, this does the trick! I actually double the ingredients to get a taller more loaf like bread and it works great!!!
Sue
0For Keto, this bread is awesome! I have made it a few times, once with almond meal instead of blanched almond flour.. came out equally as good, just gives the look of a wheat bread. I slice it up once cool, and leave it on the counter for a few days. Then whatever is left goes into the fridge where it lasts for at least a week (if it actually lasts that long.) I like having bread around when doing Keto.. it helps with ease of a last-minute meal. Think Turkey sandwich, avocado toast, egg or chicken salad sandwich! Thank you!
Carol
0Hi Maya,
I’ve been on Keto for about a week. I’m one of those people who said I could never give carbs or sugar. I’m still not sure that I am, but for week one so far so good. I made your keto bread and it really helped me get through the weekend. I had a brunch to attend at a relative’s house and I was able to bring this bread, toast it up and partake of all the toppings they had to offer. And as I’m typing I’m eating a tuna melt made by frying the bread in butter and topping with cheese and Tuna. I feel like I’m eating a real lunch. So for now, thanks for helping me power on!
Katie
0Great! I added all the optional ingredients and it made it taste great. Even better when toasted!
Nikki
0I have egg whites in a carton – is this okay to use?
Wholesome Yum M
0Hi Nikki, Yes that is fine.
Kelly
0Hello! I just made this for the first time! Instructions were great!
I did find it slightly soft in the middle – people have said “eggy” – I’d say that’s what it was. Delicious, but would it be “drier” or less spongy if I leave it in the oven a bit longer?
Thanks!!
Wholesome Yum M
0Hi Kelly, Yes, it sounds like it could have stayed in the oven a bit longer to bake through the center better.
Lynn delgado
0Recipe sounds great. I love the smell of yeast Have you made one with yeast that is Keto friendly
Wholesome Yum A
0Hi Lynn, I don’t work with yeast often but I did use it in my keto soft pretzel recipe!
Laura
0Really miss bread! Made per recipe including options. Looked really good. Sliced good. But it had spots and tasted very much like eggs. Could not get past egg taste. Next day made grilled cheese sandwiches. Texture was good and sandwich looked great. Again tasted too much like eggs. May try again using less sweetner and lots less eggs. However I will be trying your other recipes.
Maya | Wholesome Yum
0Hi Laura, Sorry to hear that! If it had spots, most likely it needed to be folded a bit more. Hope you’ll try again or if not then try one of my other keto bread recipes. 🙂
Colleen
0Well, I made your Keto bread and was disappointed. It tasted very eggy! I over cooked it like you said and it was still too moist. (I even used thermometer). I’m wondering about maybe an altitude issue since I live in Denver. If I make it again, I’ll try less egg whites. But it still didn’t taste anything like bread. I’m having trouble switching to Paleo! Help.
Wholesome Yum A
0Colleen, I’m so sorry to hear that! You might want to try some of my other low carb bread recipes instead — I’m not sure what happened here.
Ann
0Is it possible to make without a food processor?
Wholesome Yum M
0Hi Ann, The recipe will still work without a food processor, although the final result might not be quite as light and fluffy.
Karen
0Great recipe! I even got my husband to eat it. I was wondering since I am not a real fan of coconut if there was another option? Protein powder?
Thanks for all the great recipes!
Best,
Kar
Wholesome Yum M
0Hi Kar, I’m not sure this recipe would work without the coconut flour.
Noreen
0I wish I could say good, but the next day after wrapping in Press ‘n Seal and put in Tupperware it was wet and soggy tasting. A no-go!
Della Hall
0If you read the article she said don’t wrap in plastic for this exact reason
Maya | Wholesome Yum
0Hi Noreen, The issue was the plastic wrap. This bread collects moisture easily and don’t recommend wrapping it in plastic. Instead, you need something that will keep away moisture, such as parchment paper or even paper towels. Toasting it can also help.
Kelly L.
0How am I JUST coming across this recipe after almost two years of being keto? This is THE ONE!! After I made the first loaf, I knew this was going to be used for my Thanksgiving stuffing. I did a test run, and, no lie, you cannot tell that this is a keto stuffing! I’m downright giddy! So I made six loaves of this amazing bread today and put them in the freezer for Thanksgiving. Thank you from the bottom of my heart for this recipe. I’m making two more loaves tomorrow for sandwiches and toast. Oh, and I used all the ingredients, including the optional ones, and the results were perfect. Hands down the best keto sandwich bread out there (and I’ve literally tried dozens).
Beck
0Kelly L. Would you be interested in sharing how you made it into stuffing for Thanksgiving? This is exactly what i was looking for and it would be a huge help? Thanks
Karen
0Kelly,
I am also going to make this bread to use for Thanksgiving stuffing. Can you share what recipe you are using for the stuffing? And have you made it before?
Jasmyn
0Kelly, I’m also curious which stuffing recipe you used as well. My bread is currently in the oven to be used for Thanksgiving stuffing as well.
Noreen
0Can I use egg whites in a carton? That’s a lot of eggs- 12 and if I don’t like the bread……
I am just so hesitant as all Keto breads I have bought or made so far have a spongy/rubbery taste. YUCK!
Maya | Wholesome Yum
0Hi Noreen, Yes, you can use carton egg whites. You’ll definitely want to use the cream of tartar to help them achieve stiff peaks, and it may be easier if they are at room temperature.
Kimberly Christie
0Would you use the same ratio for carton egg whites? My carton says 3 Tablespoons equals 1 egg white. That would amount to 2 1/4 cups egg whites (not 1.5 like your recipe states).
Maya | Wholesome Yum
0Does it say 3 tbsp = 1 egg white or 3 tbsp = 1 egg? A whole egg is 3 tbsp, an egg white is 2 tbsp. 🙂 The cups amount in the recipe is the right amount either way.
Noreen
0Can I use regular baking powder verses gluten free?
Maya | Wholesome Yum
0Hi Noreen, Yes, any kind is fine. Many are naturally gluten-free but doesn’t matter if that isn’t important to you.
Noreen
0So it’s not eggy which is good to hear, but every bread I have made or bought has a spongy, rubbery taste when chewing. Please tell me this bread does not have that taste!?
Wholesome Yum M
0Hi Noreen, I don’t believe this recipe has that texture you are describing. It is very close to conventional white bread.
Susan
0Delicious
I use this bread for everything.
Recently made meatloaf and crumbled this bread as my binder instead of bread crumbs.
Yummy
Barbara
0I find that baking with Almond Flour comes out more like corn bread consistency. This recipe seems like it would be more bread like and I intend to make very soon. Could you PLEASE give a suggestion for using THIS bread recipe and adding lemon and blueberries? What might happen if I just add those two ingredients (too much liquid?)?
I made your recipe for lemon blueberry zucchini bread and while the flavor is good (thank you!) I just really don’t care for the gritty corn bread like texture. I just need suggestions on how to modify.
Thank you!
Maya | Wholesome Yum
0Hi Barbara, I haven’t tried making this recipe into a lemon blueberry bread, but what you’d want to do is add a bit more sweetener (a few tablespoons? depending on how sweet you want it), lemon zest (not lemon juice to avoid too much liquid), and fold in blueberries carefully to avoid breaking down the whites. As for the other recipe you tried, it shouldn’t be gritty (though this one you’re looking at is definitely more fluffy) – did you use a super finely ground blanched almond flour?
Christine marie Rubio
0Hi. Just wondering if i can use breadmaker.
Wholesome Yum A
0Hi Christine, I haven’t tested that myself but others here have used the “quick bread” setting successfully!
Monica
0Love this recipe! I use all the optional ingredients. A tsp Monkfruit sweetener. Two Tbsp psyllium powder for the best results – firm and slices easily. Tried one without psyllium (I ran out) but it didn’t hold together as well. I wrap the loaf in a lint-free cotton towel and freeze. You don’t need a food processor. I beat the egg whites, move them to a separate bowl, then use the mixing bowl for dry ingredients and proceed. Seems to work just fine and with less cleanup. My favorite way to eat this is to toast it. Delicious, thank you!
Jerry Randell
0Delicious
Patricia
0This is definately the best keto bread I have made, even my kids liked it.
No almond flour or eggy taste like all the others!! Going to make it again.
I added about 1/2 tbs of Swerve confectioners sugar. Thanks so much for the recipe.
Mary-Marg
0I’m notoriously pathetic in the kitchen. But since being on the Keto diet, learning how to try new recipes has become a necessity for me. I think the food I most miss has been bread; so I’ve tried several different recipes in the hope of finding one I actually like. Yours is the only one I can honestly say that I really love! I was sure I had messed up another recipe when I poured it into the bread pan. But it came out smelling fantastic and tasting even better. Thank you for sharing it. Keto on!!
P S. I ordered your Keto recipe book and it’s due to arrive tomorrow. Guess I’ll be using my kitchen more often now.
Todd R
0Hi. I made this bread last night and I was loving it at 20 minutes in the oven; it was raised up tall (over the edge of the pan by an 1″!!) and looking great……then….. Sometime between 20 minutes in and “tenting time”, it fell flat 🙁 Any reason you can think of for this deflating mid baking?!?! Still loved the taste though!!
Thanks,
Todd.
Wholesome Yum M
0Hi Todd, I am sorry your bread deflated mid-bake. The most common problems that occur with this recipe are either that the batter was overmixed or the baking powder was either expired or mismeasured. I hope you decide to give this recipe a try again soon!
Patti B
0This was my first attempt at making keto bread. The texture was spot on, but that small amount of coconut flour was overwhelming for me..I will try the almond flour-only recipe.
Albert
0Can you double this recipe??
Wholesome Yum M
0Hi Albert, Other readers have reported doubling this recipe with success.
Angela Bush
0I followed all the instructions but only used the Cream of Tartar as an extra. The bread came out really salty and bitter tasting. I’m afraid it was inedible. It also took 15 minutes to stiffen the egg whites and even then, they weren’t stiff enough. Can you offer any advice on this?
Maya | Wholesome Yum
0Hi Angela, Did you by chance use baking soda instead of baking powder? That’s a common accidental swap and would make it both salty and bitter. The egg whites do need to be very stiff for the bread to be fluffy enough. Having them at room temperature first, along with the cream of tartar, would help. Also, although it’s possible to whip carton egg whites, it tastes much longer than whites from whole eggs.
Lisa
0Best keto bread I’ve made. I added all optional ingredients.
Gwendolyn Web
0Omigosh! This bread is just delightful! DH (dear husband) and I started a no carb diet 10 days ago and really miss a bit of carbohydrates. When I ran across this recipe, I had to give it a try. It is delicious! In the middle of moving, I have no access to my food processor. And, I didn’t add anything else that was recommended except for the cream of tarter, which I had on hand. I did everything by hand but found my mixer to make the stiff egg whites. The tips on baking were really helpful! Thank you so much! We are so enjoying every morsel.
Martha Medina
0I cant seem to find how much of each ingredient to use.
Wholesome Yum M
0Hi Martha, There is a recipe card roughly halfway down the page. If you cannot see it, you may need to turn off your browser’s ‘Reader Mode’ for the recipe card to be visible.
Marsha Lamanna
0Can you use liquid egg whites for the bread receipe?
Wholesome Yum M
0Hi Marsha, I have not personally tested this, but other readers have reported success with liquid egg whites. I suggest using the freshest you can get. Enjoy!
Marie
0I want to make this bread,how long will it last and how do you store it?
Wholesome Yum M
0Hi Marie, Lightly wrap in parchment paper and it will keep at room temp for up to a week. It will also do well in the fridge. For a longer-term storage option, pre-slice your bread and wrap to keep in the freezer.
Anna
0Your instructions are so clear and easy to follow! I have confidence that I can successfully make keto bread instead of paying ten dollars a loaf at the health food store! Thank you for the tips!
Hannah
0Can I make this with Coconut Flour or Almond Flour??
Wholesome Yum M
0Hi Hannah, This recipe calls for both coconut and almond flour.
Linda Inness
0This bread was very good. I have made many keto breads over the past 18 months and I liked the taste, texture and crumb of this one. I did include one big change in making it, though. I always keep powdered egg whites in the pantry to reduce having to find uses for dozens of yolks not utilized in keto recipes. I used a half cup of powdered whites, 1 tsp cream of tartar and 3/4 cup of warm water in my stand mixer. Beat at low speed until all the lumps are dissolved and then at high speed for 6 to 8 minutes. This produced a large bowl full of very stiff whites perfect for standing up to folding into a stiff batter. I buy the powdered eggs online for about $15. A one pound package is the equivalent of 90 non-GMO, USDA certified, USA raised eggs and always on hand. They are great for meringues, puddings, cakes, etc and can be stirred into batters without reconstituting – and no separating eggs or worrying about errant yolk in the whites. My bread also cooked quicker. I placed it in a preheated 325F oven and it was light brown at 37 minutes. I tented it and 18 minutes later the interior temp was 206F. It was great toasted for breakfast the next morning and I am looking forward to French toast this week, too. Thanks for the recipe!
april
0hi
where did you find the powdered egg whites?
Linda
0I bought them on Amazon. The brand I use is Judee’s. It’s a large bag, one pound, and they last a long time. It’s the equivalent of about 12 dozen eggs, I use them for meringues, Royal icing, baking, and I don’t have to find a use for all the yolks!
Kristi Choutka-Dykstra
0I am not much of a baker, and just started the keto diet. This recipe was easy to follow, I used all the optional ingredients and it turned out great.. I’ve also made the fathead pizza crust… this is my go to site for recipes.. thank you!!
Hannah
0Hi there!
I haven’t tried mine yet, but it looks divine. I just have a quick questions — mine went a little crazy in the oven and SUPER puffed up at the top. It maybe gained like 3 inches on top of the pan, kind of like a muffin. Did I do something wrong? I live in Colorado, so maybe the altitude?
Thanks!
Wholesome Yum M
0Hi Hannah, Yes you have it correct! The altitude has changed the result of your recipe. It sounds like it worked out well, please let us know!
Sharon B
0Made this bread and absolutely love it! So soft and no strange aftertaste like some. Just one question; have you ever tried making it into buns? I am thinking about trying it using English muffin rings.
Wholesome Yum M
0Hi Sharon, I have not tried to make rolls. If you decide to give it a go, please let us know how they turn out!
Zoe Horvath
0This was so yummy! Great for sandwiches. I’m a total amateur when it comes to baking and I was so sure I’d messed this up. The instructions seem a little intimidating- I usually avoid all recipes that even involve separating eggs. I don’t have a hand mixer so used my immersion blender in too wide/flat of a bowl for fluffing the eggs, so they didn’t get thoroughly “fluffed.” But despite that, the consistency of the bread was great. It was just shorter than I’d have expected. So happy I tried this! Great instructions and tips.
Also, lol @ everyone asking what to do with the yolks. Didn’t think I’d ever be one to suggest this- but I actually tried adding them to bulletproof coffee & tea in a desperate attempt to not waste them and it was SOOO GOOOOD. 10/10 recommend.
Nelifa
0This bread tasted amazing!! Although I think I didn’t fold the egg whites in enough(I was scared if I over folded it). My bread rose REALLY HIGH and then outside nice and browned but the middle sink and still quite wet in the middle. What am I doing wrong? Just wondering if I do fold it in too much what would the result be?
Wholesome Yum M
0Hi Nelifa, It sounds like the egg whites didn’t get fully distributed into the mixture. You want to fold enough to see the mixture combine and lighten in color, but not so much that it loses volume before baking. If you overfold, you will get very dense bread.
Tama
0Pretty good bread! Best so far in my quest. It did take an hour to brown at 325. Then I tented it for 30 min and it was perfect. Thanks for the recipe.
Lucy
0This bread is truly excellent! Like so many have commented, this does NOT have an egg-y taste or after taste. I never leave on-line comments, but wanted everyone to know how good this is. Have you tried adding rosemary or herbs to the bread? Thank you for perfecting this recipe for the rest of us! I can’t wait to try your other recipes.
Lindsay
0Hi there! I am about to get the ingredients for this amazing recipe. I would just like to know if it has to be ‘blanched’ almond flour? As there are a lot that are not blanched as well. Thanks! Looking forward to your reply!
Kind Regards,
Linz.
Wholesome Yum A
0Hi Lindsay, blanched is best for flavor and texture.
Stwphanie
0So…soooo….sooooooooo good. Doesn’t taste like egg AT ALL! Thank you so much for the recipe!
Sylvia
0I don’t have a food processor but I have a Ninja, a blender and a mixer. How do I make this with them?
Wholesome Yum M
0Hi Sylvia, A mixer should work just fine for this bread recipe.
Deb
0Do you just use one add in or all 3
Wholesome Yum M
0Hi Deb, Add any or all 3. They all provide different qualities to the recipe.