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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
Taylor Bates
0Ok so this might be too much to ask but I can’t decide between this recipe and your other recipe that’s supposed to be more like wheat bread. I’ve tried a bread recipe before (not yours) that was too eggy so I’d like to use less yolks next time. I like using coconut flour and I also don’t mind using psyllium husk. My husband and I prefer wheat bread over white bread so here I am trying to figure out which recipe of yours to try. LOL
I wish this recipe used psyllium husk and more egg whites, less yolks. I’m not sure how to adjust.
Wholesome Yum M
0Hi Taylor, I think you may be interested in this bread recipe for Easy Low Carb Bread. It is more like wheat bread than the Easy Paleo Keto Bread Recipe, which is more like white bread. I hope this helps!
HawaiiGirl
0I’m so excited to try this out! I’m on my first week of Keto, and the thing I miss the most is a slice of toast with breakfast. I have all the ingredients – even the ‘extras’ – EXCEPT coconut flour. Is it okay to go ahead and replace the coconut flour with almond flour? Thanks so much.
HawaiiGirl
0Thanks for the help Maya! I went ahead and made a quick trip to the grocery store and picked up the coconut flour. This bread turned out AMAZING! I used all the extras – xanthan gum, cream of tartar and sweetener. It smelled wonderful coming out of the oven, and it tasted even better! I finally got that slice of toast for breakfast I’d been missing. I am 1lb down, with 8lbs to go before I reach my goal. Thank you so much!
Hannah
Wholesome Yum M
0Hi Hannah, Welcome to your first week of keto! The texture will be different without the coconut flour, but the recipe should still work. Increase the amount of almond flour to 1 1/2c, and use the optional extras if you have them on hand. Best of luck to you on your journey!
Mia
0Hi! I have made some of your other recipes and have loved them, so thank you. Do I have to use traditional egg whites or can I buy a carton of egg whites? Thanks!
Wholesome Yum M
0Hi Mia, I have only tested this recipe with fresh, but other readers have reported success with carton egg whites.
Maria
0So I cooked it for about an hour and 15 minutes it still sounds squishy in the middle? The top is done but the center isn’t?
Wholesome Yum M
0Hi Maria, Did you tent the bread after the 40-minute mark? Did you let it continue to bake for another 45 minutes? The best way to tell if it’s done is to check for an internal temperature of 200 degrees F.
Maria
0Yes ma’am I did cover it with aluminum foil. Could it have been because I didn’t use the extras? It was still making a squishy sound in the middle the top and bottom were done but the middle part wasn’t.
Wholesome Yum M
0Hi Maria, The extras are nice, but they are just what they claim – extras. They aren’t necessary to make a beautiful loaf of bread. It sounds like your bread may have needed a bit of extra time in the oven. Oven temps can vary a little, so it’s possible that your bread needed to bake a little longer.
Kimberley Guy
0I made the oopsie bread and the keto white bread. i was surprised that it was good as it was. Will be trying the more of your recipes.. Thanks you for sharing your recipes. I reach for your site on a daily base for ideas for Keto life style..
Ploy Muenprasitivej
0I made this with my friends last week. It turned out pretty good, but the bread did not rise as much as I expected, so I would like to know whether there are ways to modify this recipe to make the bread rise more or not? I also used liquid egg whites for this recipe. Do you recommended to use whole eggs instead?
Wholesome Yum M
0Hi Ploy, Many readers have commented about doubling the recipe with success. They have reported much larger loaves of bread. Liquid egg whites should work, but make sure they are fresh. Fresh will give you the best possible results.
Laura Houck
0Made this last weekend. Love it so much and taking it as a sandwich to work every day for lunch. This is the best bread! Way better than regular bread!
Phyllus Lattimer
0We enhanced with extracts.
Lesa
0WOW! That’s my first response to this bread. It looks & behaves like bread should. Best complement I can give is our 26 year old son ate a slice and said apologetically, “I can’t taste the difference from other breads.” We had to laugh because that was what we had been looking for. Can anyone do it? YES! I am now in a wheelchair, so my husband, who has never done our baking, step up and baked it! And did an outstanding job! Way to go, found your site and have a link to it on the home page of my tablet! Thank you!
Jen
0This may actually save my diet. I made it according to the written directions. I added all the optional ingredients and cooked it for 40 and 40. Mine needed a bit longer then 40 min to brown but that was fine. I just tented it a bit later. This bread is delicious!! I think I can do keto if I have this around. One question though….Do you think it would be ok to double the recipe to get a taller bread?
Wholesome Yum M
0Hi Jen, I have not tried this, but other readers have reported doubling the recipe for a taller loaf with success. I’m thrilled you love it!
Keri
0Has anyone successfully swapped out the coconut flour? The texture is great, but all I can taste is coconut (and I hate coconut lol!)
Jessica H.
0It tasted very eggy and still felt grainy. While making it, it seemed very funny as well not much of a thicker concistancy like the video shows. I tried using it for toast or as bread for a sandwich and it just did not taste good. Did I do it wrong or is it just me?
Wholesome Yum M
0Hi Jessica, It sounds like something didn’t go correctly. The video should give you a good idea of what the batter should look like before baking. I hope you decide to give it another try.
Janet
0The recipe sounds great but unfortunately I cannot use Almond Flour. Is there a substitute with More of the coconut flour? How much would that be?
Wholesome Yum M
0Hi Janet, You may be interested in this recipe for Coconut Flour Bread.
Mandy
0Is this recipe truly Keto as it calls for baking powder which usually consists of cornstarch? Is there an alternative baking powder without cornstarch?
Wholesome Yum M
0Hi Mandy, It’s really difficult to find a baking powder without cornstarch. You can make baking powder at home, but it will still require a starch to get the chemical reaction. I’ve seen some homemade recipes include tapioca starch. Tapioca is not keto either but keep in mind, you are using a negligible amount and it is a good alternative to cornstarch if you need to avoid it.
N
0Can I make this in a bread maker.
Wholesome Yum M
0Hi N, Readers have said that this bread turns out well when made on the “Quick Bread” setting.
SUSANA VARGAS
0Can liquid egg whites be used in this recipe?
Wholesome Yum M
0Hi Susan, Other readers have reported success with liquid egg whites.
Cathy
0Can I use egg white substitute? Gone through many comments and I cannot spot an answer to this. Please assist. Thanks
Maya | Wholesome Yum
0Hi Cathy, What kind of substitute are you referring to? Do you mean carton egg whites or a different ingredient altogether? Carton whites will work but you’ll need the cream of tartar. If it’s an alternative ingredient altogether, it will work if it’s a substitute that can be beat to stiff peaks.
Debbie
0Where is the list and amounts of ingredients? Like most folks we like a list before the how to. This helps us shop and pull stuff out of the pantry. I haven’t tried this on yet because, while I found the ingredients I don’t know how much of each to use.
Wholesome Yum M
0Hi Debbie, The list of ingredients and amounts are found in the recipe card about halfway down the page. If you can’t see it, then you may need to turn your browser’s ‘Reader Mode’ off so you can view the card. If you are not interested in reading through the post before viewing the recipe, you can tap the ‘Jump to recipe’ button just under the title. I hope this helps.
Jamie
0Hello I just started Keto and came across your website. I have made the bread (delicious!) and the chaffles, also really good! One thing I would suggest is the pop ups on your site! Oh my goodness, when I open for a recipe there are probably 5 popups I have to X out of before I can see the recipe 🙁
Wholesome Yum M
0Hi Jamie, Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Chris
0How large a loaf pan is used for this recipe? I used an 8 × 4 because the pan linked was close to that but it expanded a great deal over the top and looks nothing like the squared bread in the photos.
Wholesome Yum M
0Hi Chris, An 8×4″ pan was used for this recipe.
Max
0Thank you so much
Alissa
0Hi! Thanks for this recipe, I tried it today and it’s great. I wonder how best to store it? Not sure if it will get soggy in a ziploc…
Wholesome Yum M
0Hi Alissa, This bread recipe is best stored at room temp or in the fridge, lightly wrapped in parchment paper.
LynnNM
0I made a loaf of this bread yesterday for the first time and I was delighted as to how much it tasted like “real” bread! It browned nicely and I didn’t have to tent it. It domed like real bread, although I did use my new 9”x4” silicon loaf pan. I’m sure that helped. It also did not stick at all to the pan, which was a relief! We live at about 6,000’ in elevation in our beautiful Northern New Mexico mountains, and so I baked it for 45 minutes at 325-degrees, which was just right. The only problem that I encountered was my own fault. I was not going to throw away an entire carton of eggs just for the egg whites and so I used my (high quality) dehydrated egg whites and reconstituted them with water according to the package directions. Oh my gosh, I got a huge bowl of whipped egg whites! Huge! And even though I kept this at room temperature, I could never get the egg whites to stiffen up. They just stayed soft peaks. And so I had to judge how much of this whipped mess to actually fold into the bread batter. I must have gauged it pretty well using most of it m, as the bread turned out great. But, in the future I recommend using only the pre-packaged carton of liquid egg whites. And, perhaps whip them chilled? This bread has a great flavor. It’s dense enough to slice easily for sandwiches. Oh, and I did use the psyllium powder and Xanthan gum, but did not have the cream of tartar. I will definitely be making this again on a regular basis!
Cherie
0I have tried so many bread recipes. I watched the video first and then made 2 loaves. They came out awesome! This is my favorite recipe. Anyone can make this if you follow the directions. Thank you sooooo much!
Lorelay
0I reduced the cooking time a bit, since the top was tanned already and the inside was done to perfection. My husband and I love this keto bread and we plan to make it often. Your recipes are awesome, I just don’t love the ads as much, especially when they pop up over the recipe when I have my hands dirty and cannot close them.
Wholesome Yum M
0Hi Lorelay, Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Lori Turnbull
0Will prepackaged egg whites work in this recipe? Thanks
Wholesome Yum M
0Hi Lori, Yes, that should work fine.
Cyndi Sunderland
0I’m interested in making this, It sounds delicious I was just wondering because it says a special size pan,I’m wondering is it just for one pan of bread or is it for two? I want to order the pans but I want to make sure if I need one or two?
Maya | Wholesome Yum
0Hi Cyndi, The recipe makes just one pan.
Jesse
0Recipe says “Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes.”
Video says “BAKE FOR 40-45 MIN” then shows browned bread being pulled out of oven and sliced. No tenting or additional baking.
???
Wholesome Yum M
0Hi Jesse, Please follow the instructions in the written recipe. I apologize for the confusion from the video.
Darcy
0Hi, I need to follow. Gluten free and dairy free diet, but also cut down on fat, due to high cholesterol. Your recipes use butter or coconut oil, can I use a sunflower spread/dairy free spread instead? I am struggling to find good gluten free bread, it all tastes like bland crumbly cake, and is often gritty, so I want to make my own, but no idea where to start. I am intrigued to try this bread recipe if I can sub the butter out.
Wholesome Yum M
0Hi Darcy, As long as the butter substitute you are using has the same properties of butter (melting, etc.) then it should work fine.
carolyn quinn
0I loved your bread the taste was good and it was light. The only thing I wish is that it would rise a little higher so the bread would be more of the standard bread size. Just wanted to get this out before I left a rating. I’ve already subscribed.
Blake Gority
0If you dont have a food processor can you use a stand mixer?
Wholesome Yum M
0Hi Blake, You may not achieve the exact same texture, but a stand mixer will work fine for this recipe.
Sheryl
0AWESOME! I’ve failed so many times trying to make Keto bread that my hubby gets nervous when I try again. THIS RECIPE WORKS!!! Thank you so much!!!!
Kathy Anderson
0Getting ready to make this bread. Wondering, would it be a good idea to use convection setting on my oven?
Wholesome Yum M
0Hi Kathy, I would just use the regular oven function. Enjoy!
Ann O
0Anyone else not able to find the actual recipe?
Wholesome Yum M
0Hi Ann, Your browser may be in ‘Reader Mode.’ That will need to be turned off in order for you to view the recipe card. It will be located about halfway down the page.
Nina
0I used your recipe for my first attempt at making keto bread and I couldn’t believe it turned out at all, let alone that it’s so perfect and delicious! This bread really adds a new dimension to my keto diet.
Petunia
0Amazing! My husband looked at me like I had 3 heads when I added the whipped egg whites. He’s a believer now! I found cream of tartar a must if using carton eggs.
Great recipes, Maya. Thank you. Very valuable in keeping a diet from being boring.
Anita VanGundy
0I just made this bread. Although my egg whites did not peak(we were expecting storms and that effects it sometimes), I still made a beautiful loaf that tasted wonderful! Quick question, however, how is the best way to store it and for how long other than freezing.
Wholesome Yum M
0Hi Anita, Wrap your bread in parchment paper and either leave out in room temperature (where it will last for a few days) or in the fridge (where it will last for about a week). Enjoy!
sarah
0I LOVE this bread recipe. It’s helping me to really stick with it. I tried a keto diet a few months ago and just couldn’t stick with it, but then I found this tool to feed my body the exact nutrients I need.
Kristy
0Can you just use all almond flour instead of coconut flour, only asking cause I have everything except that in my pantry??
Wholesome Yum M
0Hi Kristy, I can’t guarantee the results, but you could try increasing the amount of almond flour to 2 cups and omitting the coconut flour. Best of luck!
Randy Dauchot
0So happy to eat bread again! This is delicious! Thank you.
Della Hall
0Made this & love it. Was wondering though can psyllium husk powder be added to it? I’m trying to incorporate more fiber.
Wholesome Yum M
0Hi Della, I wouldn’t add psyllium husk powder to this recipe. If you are interested in a bread recipe with psyllium husk, then check out this Easy Low Carb Bread Recipe.
Debbie
0Excellent! I loved this. I only used a fork instead of the food processor to save clean up and still loved it.
Sheela
0Hi,
I bought same coconut and almond flour. But for rolls or bread, it is not forming as dough.
Please suggest.
Wholesome Yum M
0Hi Sheela, This bread batter does not come together like a traditional bread dough. Please take a moment and view the video in the recipe card so you can see what the batter should look like.
Debbie
0Delicious
Used the swerve, gum and cream of tartar
Will be making a lot of these loafs!!
Thanks and keep up the good recipes
Kathy Vanburen
0Can you double or triple up the recipe and use a full size loaf pan. I haven’t made this yet, but I’m so excited because I Just started a keto diet after doing a low carb. It was getting too hard for me because I love my carbs. When I go to buy the coconut flour, does it have to be blanched like the almond flour…
Wholesome Yum M
0Hi Kathy, Just for clarification, Keto is less carbs per day than a low carb diet. Keto is generally 25 carbs or less per day, and low carb is 100 or less. Coconut flour is not blanched, so nothing to worry about there.
Praty
0Can I use egg white powder for this recipe?
Wholesome Yum M
0Hi Praty, Yes, that should work fine. Reconstitute per the instructions and whip into stiff peaks.
Brooke Durham
0When searching a keto bread recipe I thought for sure I would have a much more difficult time finding a good one. Not only have I never made bread before but I never thought it possible to be able to make keto bread from home. But I was able to make an amazing loaf of bread out of this recipe and I will be making plenty more in the future! Even my non-keto boyfriend likes my bread more than his own!
Gina
0Made this 2 times. The 2nd batch turned out much better and more delicious . I use coconut sugar in place of the sweetner listed. However, I am having trouble with the egg whites and the consistency pictured. My egg whites turn into a foamy meringue. I have made meringue before, and I knew it would stiffen up, and it did. Otherwise the rise was much better on the 2nd attempt and looked very much like the bread pictured. I seemed to fold in the mixture better 2nd time around. 1st time it looked like I had pockets of uncooked dough though the temp reading at 2 locations showed above 200 deg F. I blamed it on not folding the mixture with the eggs well enough.
Alyssa R
0I would really like to try this recipe but I don’t like having leftover egg yolks! Is it possible to use the egg yolks in the recipe by just adding it after whipping the egg whites? I don’t mind the eggy taste, I’m just concerned it won’t cook right.
Corey Walker
0You could always use the egg yolks to just make scrembled eggs, and turn it into a good breakfast to go with the bread!
Wholesome Yum M
0Hi Alyssa, The yolks would change the texture of the bread and make it much more dense. I would not recommend doing this.
Connie
0You can buy egg whites in a carton
Amy Alexander
0This recipe is the closest keto version of real bread that I’ve tried! I could hardly believe the texture when I cut into it! The air pockets make it look like actual bread! Plus it toasts amazingly!! I was looking to make a keto version of avocado toast and this bread worked out beautifully! Definitely going to be making this again!!