Free Printable: Low Carb & Keto Food List
Get It NowProbably the most common question that my readers on a keto diet often ask me is for the best keto bread recipe. How on earth do you make one that actually tastes good and has the right texture? It depends on what you are looking for. I have many delicious bread recipes here on Wholesome Yum, including my most popular ones before this one, low carb bagels and 90 second bread. But when I want a classic keto friendly white bread for sandwiches that can satisfy those cravings, I turn to this one more than any other. It has since become my most popular one of all, so it’s also included in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love My Keto Bread Recipe
- Sturdy enough to be a keto sandwich bread – Low carb breads are notorious for being dense or crumbly, but not this one, thanks to a special technique I’m sharing 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.
- Just a little chewiness – Just like real bread! If air pockets are the #1 challenge, then the chewy factor is definitely #2. This one has that, too!
- Toasts well – But be aware that it might take a bit longer than regular bread.
- No eggy taste – Don’t be concerned with the amount of egg whites in this recipe. It’s the yolks that create an eggy taste, and we aren’t using those here.
- Neutral flavor – It tastes like white bread and goes with anything.
- Not too heavy – Only 82 calories and 1 gram of net carbs per slice!
- Easy to make – This super easy keto bread needs just 5 simple ingredients (okay, there are a few optional ones, too ;)) and just 10 minutes of active prep time. I pop it in the oven and have time to go do something else!
- Naturally gluten-free – There’s also a dairy-free option below if you need it.
This is actually the second low carb bread recipe that I made with almond flour. My first almond flour bread recipe has been well received, but that one is more like a wheat bread in taste and color, and requires psyllium husk powder which can be tricky to find.
This time, my goal was to create a recipe for keto bread that you can make using ingredients found at any grocery store (though I do highly recommend my Wholesome Yum super fine blanched almond flour and coconut flour for the best consistency). I wanted it to taste like a “real” white bread, and the combination of both flours together worked best. Now it’s one of my favorite keto recipes ever!
Ingredients & Substitutions
This section will explain how to choose the best ingredients for keto friendly bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Required Ingredients:
- Almond Flour – Be sure to use a super fine blanched almond flour like this. Using almond meal or a coarser brand can make a gritty result, or bread that is more reminiscent of cornbread. Unfortunately, there isn’t a good substitution option for almond flour in this recipe. (If you don’t want to use any specialty ingredients, you might like my light and airy cloud bread recipe instead.)
- Coconut Flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so keep in mind I use and recommend this coconut flour. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with 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 – Use unsalted butter. If you want to make your recipe for keto bread dairy free (and also make this a paleo bread), substitute the same amount of unrefined coconut oil instead. Do not use oils that are liquid at room temperature, such as olive or avocado oil.
- Egg Whites – You’ll need a lot of these! You can use carton egg whites if you like, but then you’ll also need the cream of tartar from the optional list below.
- Sea Salt – Helps balance the flavors.
TIP: Need ideas to use up the egg yolks?
Try low carb creme brulee, keto flan, or almond milk ice cream.
Optional Ingredients (Recommended):
While the above ingredients are the only ones absolutely necessary, I’ll go over what each of the optional ingredients does, so that you can decide whether you want to include them. My recommendation is to use them all if you can, for the best keto bread.
- Sweetener – This bread is not sweet, but adding sweetener balances out the salt and makes it taste neutral, like a regular white bread. I highly recommend Besti sweetener, because it has a clean sweet taste (no aftertaste) and won’t crystallize when you store the bread. But, any sweetener you have should work — use the conversion calculator and my guide on keto sweeteners to learn more.
- Xanthan Gum – Makes the bread more chewy and more sturdy. Only 1/4 teaspoon in the entire loaf makes a big difference.
- Cream Of Tartar – This is an acid found in the baking aisle that stabilizes the egg whites, helping them form stiff peaks more easily. You can skip it if you don’t have any, but then you’ll want to avoid carton egg whites and it’s extra important for your egg whites to be at room temperature.
How To Make Keto Bread
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine the dry ingredients. Place the almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt into a food processor. Pulse until uniform.
- 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.
- Add the whites to food processor. Add half of the whites to the food processor and pulse briefly until just combined. (Do not mix too much, so that all the whites don’t 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. Transfer to a parchment lined loaf pan (this is the right size).
- Bake the keto bread. Bake until the top is golden first, then tent the top with foil and bake again until the top 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.
Important Recipe Tips
After making this recipe many times over the years and getting feedback from readers, I’ve assembled a list of tips to help you make this keto bread a success:
Beat the egg whites to very stiff peaks.
It’s important to get the egg whites to very stiff peaks before combining them with any other ingredients. Follow the tips below to get the right peaks:
- Egg whites at room temperature will whip more easily.
- Use cream of tartar to help achieve stiff peaks. While not required, it makes the recipe more foolproof.
- Tilt the bowl. Whites beaten to stiff peaks will not move or fall out if you tilt the bowl over (do this slowly).
- Look for streaks. Stiff peaks will leave noticeable streaks from the whisk attachment on the mixter.
Fold the batter, don’t stir.
After mixing the first half of the egg whites into the batter in the food processor, you’ll fold that mixture into the remaining egg whites. It’s important not to break them down completely at this step. Otherwise, your bread will be dense and flat! Just keep folding gently until you don’t have chunks or streaks.
A few people have complained about the batter being too thick to fold in the egg whites. If this happens, just pulse in a little more egg white into the food processor to make the main batter a little thinner, then fold that into the egg whites.
Round the top upfront.
Like most keto breads, this one doesn’t rise much, so the height will be similar before and after baking. To reduce the chance of sinking and for a more familiar bread shape, round the top before placing it in the oven.
Don’t under bake.
The biggest mistake people make is removing it from the oven too soon. The result will be a fallen middle at best, and a wet, gummy center at worst.
It takes a LONG time to cook through the center, long after the top is golden. This is why we 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 this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
Don’t use the toothpick test.
Do not use a toothpick to test for doneness. This bread will seem like it’s done before it actually is! Instead, check that it does not 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 is not a crusty baguette like you’d find in Paris. It’s a soft, fluffy, airy bread… which I think is awesome! But, if you’re looking for a bread with a crust, I recommend you try my other low carb bread recipe instead.
I hope these tips help if you run into any issues, but if you have any others, please leave a comment below and let me know. I’ll try my best to help! I want this keto bread recipe to work for you.
Ways To Use Keto Bread
You can use keto bread in the same ways you could use any white bread! Here are a few ideas:
- Make a sandwich, of course! My fave is turkey, lettuce, homemade mayo, and maybe a couple strips of crispy bacon.
- Toast it and serve with olive oil, chimichurri sauce, creamy grass-fed butter, or nut butter. It’s also perfect for making avocado toast!
- Make keto grilled cheese… need I say more? 😉
- Top it with creamy salad — think egg salad, keto chicken salad, or avocado tuna salad.
- Make French toast by dipping it 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 low carb dinner recipes of all kinds, salads for a light meal, or keto soups for comfort.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out. And if you find other ways to use this keto bread, tell me! I love hearing your ideas.
Storage Tips
- Store: Unlike most breads that quickly go stale in the refrigerator, this one is best refrigerated and will last 1 week in the fridge. Wrap the keto friendly bread in parchment paper and place in an airtight container, or store in a parchment paper bag. Slice it as you need it, rather than all at once.
- Freeze: Keto white bread keeps well in the freezer for up to 6 months. I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster. Line with parchment paper between slices to prevent sticking.
FYI: This bread is prone to absorbing moisture.
Unless you are freezing it, storing the bread in anything that traps moisture, like plastic bags or plastic wrap, is not recommended. 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! It can also be used as a base to make keto yeast bread. (People have asked if you can use yeast with the recipe in this post, but I don’t think it will work.)
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 – It comes with the whisk attachment you’ll need for whipping the egg whites to stiff peaks.
- 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!)
Make the BEST keto bread recipe! This fluffy, easy white keto friendly bread has just 5 basic ingredients + 1 net carb per slice.
Ingredients
Tap underlined ingredients to see where to get them.
Basic Ingredients
Optional Ingredients (recommended)
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
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Combine the almond flour, coconut flour, baking powder, Besti, xanthan gum, and sea salt in a large food processor. Pulse until combined.
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Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
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In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
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Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
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Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
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Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
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Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, 1/2″ thick
- This recipe was slightly updated 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.
- Check the post above the recipe card for crucial tips!
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,264 Comments
Kayla
0This recipe looks great! Do you have a suggestion of something to make at a later time using the 12 egg yolks?
Wholesome Yum M
0Hi Kayla, Sure. This recipe for keto creme brulee uses 6 egg yolks. Additional egg yolks can be added to egg scrambles for breakfast. I hope you enjoy!
Dos
0Hi! Thank you so much for sharing this. I tried to follow your written instructions to the t and got an interesting result. The end result came out great in shape and rose to my satisfaction, however it was pretty spongey and a little eggy, which I could have dealt with, but the worst part was the smell. It literally smelt like ammonia! I tried it and didnt get an ammonia taste, it actually tasted right, but the smell makes me worry of whether or not I’ll get sick. Do you have any idea of what I could’ve done wrong? There are a few possible issues on my end, let me know if you think these could be why: 1. I found a keto recipe for baking powder which calls for adding lemon to the baking soda(tried to make sure to maintain your recommended measurements). 2. I let the loaf sit out over night in the parchment paper as I forgot to properly store it. 3. The batter was pretty thick and couldn’t get the egg whites to fold into as easily as you described. Let me know what you think. Thanks!
Wholesome Yum M
0Hi Dos, There are a couple of reasons why your bread could smell. 1. Swapping the baking powder with baking soda doesn’t always work unless you get the ratios of acid and base perfectly balanced. So it’s possible that your baking soda needed more lemon (acid) to balance the recipe. 2. Leaving your loaf out overnight.
Dos
0Thanks again for the tips. I tried it a second time and it came out better but not quite what I was hoping for. The flavor is great but it is still coming out slightly eggy and dense and I was hopping for airy/fluffy. Could this be an issue somewhere in the egg white process? I try to make sure I have as stiff peaks as possible but maybe its still not enough?
Wholesome Yum M
0Hi Dos, If you have cream of tartar then I recommend using it. It will help you achieve the best stiff peaks for the recipe.
janet
0This is a great recipe! It was very easy to make and your instructions are perfect. I will definitely make it again and again. It is so nice to eat and bread that you don’t have to feel guilty about eating because it’s good for you. Thank you so much for your posts. I am looking forward to making more of your recipes!
Audrey Cook
0Hi! I made the white bread and it smells so yummy! I only had 10 egg whites so that’s all I used and my bread is turning out fine, so far!
Thanks for the recipe!
Caroline
0My mixture is pure liquid in the end You were not clear on mixing the egg whites in a different bowl. I have wasted 12 large eggs on this recipe that I cannot eat. I am very upset about this. The directions are not clear. I have used this website plenty of times for Keto recipes, and this one was the worst one to follow.
Maya | Wholesome Yum
0Hi Caroline, Sorry to hear that the recipe was confusing for you. The instructions clearly say to use a large bowl to whip the egg whites, while the other ingredients go in a food processor first and get folded into the whites later. If there’s a part that is confusing, happy to help – let me know which step tripped you up. There is also a video above the ingredients on the recipe card that might help. Hope you’ll get the chance to try again.
Camilla
0In response to the comment about liquidity and the misleading instructions, I don’t think it had to do with your instructions as much as it was that I did not know how to stiffen eggs. I did research later that if any yolk is present in the egg whites or if you use a plastic bowl, the eggs won’t stiffen. It may be helpful to add that into the instructions.
Wholesome Yum M
0Hi Camilla, Thank you, that’s a great tip!
shalom
0RE plastic bowl: Plastic tends to try to hold on to fat residue making it difficult to get completely clean. Egg whites won’t whip if there is fat present, that is why even a tiny bit of yolk in the whites causes them not to whip. Glass, stainless, and copper are much easier to COMPLETELY clean.
Karen Rosser
0Maya, this may be the best keto paleo white bread recipe I have ever made! I used cream of tarter with the egg whites and they came out nice stiff peaks. I also used the Xanthan gum and a teaspoon of granulated stevia. I don’t like it real sweet but just a hint. The consistency of the loaf is like that of regular white bread. I followed step by step on your video. It came out beautifully!
Thank you for such a nice recipe that’s very easy to follow.
Candice
0I just made this and it came out awesome! Two questions…
1) It rose really well before I rented it with foil then it sunk back down to a rectangular shape. Would it stay risen and fluffier without the foil?
2) have you tried adding dried herbs like rosemary to this recipe??
Thanks so much!
Wholesome Yum M
0Hi Candiace, Great questions! 1. Tenting will not make a difference in how much the bread rises, but the temperature change of removing the bread from the oven to tent it may affect it. If possible, leave the bread in the oven while you add the tent. Keeping it at a consistent temperature will help your bread to keep its shape. Please know that some deflation is normal once you remove it from the oven, but if you are losing more than half it’s height, it may be due to that temperature differential. 2. I have not experimented with adding dried herbs, but that sounds like a lovely addition! Please let us know how it turns out if you decide to give it a go!
Cathy
0I’m having the same problem but I tent in the oven. It beautiful until I tent, then deflates.
Wholesome Yum M
0Hi Cathy, Are you fully removing the bread from the oven to tent it? It may be that the temperature changes too quickly and causes the bread to deflate. If possible, apply the tent to the loaf while it’s still in the oven to keep the temperature consistent. I hope this helps!
Frances
0Is a food processor necessary? I do not have one, I’m afraid. I only have a stand mixer and blender. Thats it. 🙁 will it still work?
Wholesome Yum M
0Hi Frances, A stand mixer will work fine for this recipe. Enjoy!
Katie Parano-Friesen
0Wow! How fun. This was easy to make and came out GREAT on the first try, thanks to all the tips and tricks.
We used a standard 9×5″ loaf pan, and were only able to get thirteen 1/2 inch slices. Obviously this will change the nutrition info per slice if you’re dividing the recipe by 18. We’ll try the smaller loaf pan next time. How many slices did everyone else get?
Thanks again! Xoxox
Sheri
0I was able to get 13 slices out of mine.
Stephanie
0I am struggling with bread results that have a globby like taste when eating. I think it may be the psyllium husk powder. I wonder if the bread will turn out the same if I omit this ingredient??? Not sure what to do. Help!
Wholesome Yum M
0Hi Stephanie, This recipe doesn’t include psyllium husk. For those that do, they provide structure and elasticity to the recipe and are best left in. The flavor of psyllium husk is very neutral, so it shouldn’t impact the flavor of your bread recipe.
Priscilla
0Can you use powered eggs?
Wholesome Yum M
0Hi Priscilla, As long as they can be whipped into stiff peaks, you will be fine.
Kellie Anderson
0This is the best keto bread I have ever tried, and I have tried quite a few! I used all the suggested ingredients and it turned out amazing! Excited to try more of your keto recipes!
Taylor
0Made this recipe using all the ingredients except the cream of tarter. The bread was OK. Cooked through to 200 degrees and not mushy but still too moist and sponge like. I tried toasting the slices and then made a sandwich, that was tolerable but I was expecting better. I make keto muffins all the time that are more bread like in texture. Do you know what I could have done wrong?
Maya | Wholesome Yum
0Hi Taylor, It’s possible that the ingredients were not mixed enough during folding, creating some pockets that were too moist. It’s a delicate balance between folding enough to make it uniform but not so much that the egg whites break down. This is the key to this white, fluffy bread, but if you prefer a chewier bread, try this almond flour bread recipe instead.
Sandra
0Hello, Maya: I’m so anxious to try out this recipe. But…is there a way that the tips and the recipe could be printed out separately? The tips to your recipes are such a tremendous help. Could you please create a way via a button for just the tips alone? Then they could be referred to more easily by those of us that really need those tips at hand. Please let us know. Thank You.
Maya | Wholesome Yum
0Hi Sandra, Thank you for the feedback. I don’t have that capability currently, but in the meantime hope you’ll continue to access the tips on the website – people coming back is the only way I support my family with the work I do creating these recipes.
Fritzi Wellman
0I’m looking forward to trying this bread. I don’t have a food processor and I wondered if a hand mixer could be used instead? Thank you!
Wholesome Yum M
0Hi Fritzi, You could try a hand mixer but it would be tricky – you’d have to “pulse” it, which isn’t really how a hand mixer is usually used, but otherwise the egg whites could deflate. You might be better off gently folding by hand instead.
Megan
0The bread smelled and looked decent but even in the oven the middle deflated and then when cutting it, it just fell apart. Only extra ingredient I added was cream of tarter and I used liquid egg whites. I did make it with a kitchen aid mixer and did fold in the almond mixture.
Wholesome Yum M
0Hi Megan, Did you make sure to use fresh egg whites (or carton egg whites)? The fresher the better. Also, did the egg whites get whipped into stiff peaks? Anything less than stiff peaks and your bread will not have the correct structure needed.
Anu
0Thank you for the recipe! I used 2x gelatin in place of xanthan gum, carton egg whites, ground up whole almonds (almond meal), and cane sugar. Turned out great! I’ll make 1.5x next time to fill up the loaf pan.
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.
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!
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
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.