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. 🙂
1,268 Comments
Pk
0Can you bake this in a bread machine?
Wholesome Yum M
0Hi PK, This bread does not work in a bread machine, but this recipe for Low Carb Almond Flour Bread does. Use the “Quick Bread” setting.
Steven
0This is a wonderful bread. The texture is like a soft biscuit right out of the oven and firms when cooled. Great taste. We had it with homemade vegetable soup. Very easy to make.. I suggest that you use all the optional ingredients for best results.
Devin
0loved it
Sammy
0Hello, just wondering if the video is still available? I cant seem to locate it. Thank you
Wholesome Yum M
0Hi Sammy, Yes there is a video. It’s located in the recipe card. If you can’t see it, check your browser settings to make sure you are not in ‘reader mode.’
Simon Rogers
0Hi, just got this in the oven and it has risen a lot! kind of broken on the top like typical over risen bread would do. What did i do wrong? 🙂
Wholesome Yum M
0Hi Simon, LOL! Enjoy your bread.
SandyS
0Can you use a blender instead of food processor??
Wholesome Yum M
0Hi Sandy, Unfortunately, no. The blender cannot whip your egg whites into stiff peaks. I recommend a food processor or stand mixer for this recipe.
Steven
0This is a wonderful bread. Texture is like a sft biscuit right out of the oven and firms when cooled. Great taste. We had it with homemade vegetable soup. Very easy to make. I suggest that you use all the optional ingredients for best results.
Patricia
0Thank you for your easy paleo bread which I combined with making the creme brûlée to use up the egg yolks.
It was absolutely fabulous, great texture and the coconut remained subtle and not overpowering.
I made it for my mother who has type 2 diabetes and my brother who is gluten intolerant. Both thoroughly enjoyed the bread and could not quite believe that technically it was not bread at all. They want more, please.
Well done you.
Patricia x
Susan E
0First time baker of keto friendly bread….this was really good! It was a little hard, because I have a small food processor, but even though I stirred in the egg whites more than folded, the bread came out like your photo! I’m having a sandwich with it right now. Do you think I can do it in my stand mixer instead of the food processor?
Wholesome Yum M
0Hi Susan, I haven’t tested this recipe with a stand mixer, but I think it should work fine. You would just need the ability to pulse similar to the food processor.
Laura
0Hi! I followed the recipe with all ingredients suggested an beat egg whites to stiff peaks but my batter was kinda runny.. Have it in the oven now but not hopeful on outcome. Any ideas where I went wrong?? Thanks
Wholesome Yum M
0Hi Laura, The batter may have been overmixed. The egg whites will start to break down and lose their structure if they are overworked. When adding the egg whites, you want to just do enough to combine the ingredients.
Olivia Huxstep
0hi there, new to your site and very excited about it! I have just tried making this bread recipe, but when I combined half the egg whites, it wasn’t really a batter, but a ball, and as such, I couldn’t fold it into the egg whites properly – it definitely hasn’t combined / mixed well to form an even consistency, rather there are big lumps! Help!
Wholesome Yum M
0Hi Olivia, Welcome! Did you take a moment to view the video for this recipe? That way you can see what the recipe should look like as you make it.
Sarah Lee
0Hello wonderful recipe maker!! I’m new to baking, I don’t understand ratios for items yet when making tasty treats. I’m usually a strict recipe follower….with this said, what do you think if I put in 1/4 tsp of baking powder…you know, to give it the rise everyone seems to miss? Have you tried baking powder? Thanks so much!!
Wholesome Yum M
0Hi Sarah, This recipe does call for baking powder, it’s the third ingredient in the recipe. 2 tsp of baking powder. I hope this helps!
Carly Culmstock
0Hi, I combined some of this recipe with your low carb almond bread flour recipe and it came out great. It was cheaper (only 4 eggs) and quicker as no need to whip up egg whites. I used: 2 cups almond flour, 1/4 cup coconut flour, 3 tsp baking powder, 1/4 tsp salt, 4 eggs, 1/3 cup butter, 1 1/2 TBsp erythritol and 1/4 tsp xanthan gum.
Maya
0Our family just started eating keto and I was really missing bread, thankfully I came across your recipe! It was absolutely delicious, thank you so much for sharing it! Also, I just wanted to say I made two loafs, one following the original recipe and one with some dried thyme, rosemary and parsley! They both came out SO good! Would highly recommend!
CBeen
0Curious if you’ve tried this keeping the butter cold and solid and mix with dry ingredients to make a crumble before adding egg whites. The butter would create steam when it bakes which may create more of a rise.
Wholesome Yum M
0Hi CBeen, I have not tried this method. Please let me know how it turns out if you decide to try it.
Bry
0That sounds like a fantastic method – did you try it? How did it go?
Jojo
0I used egg whites from a prepared carton. I used the electric hand blender and cream of tartar but I never got to that consistency you had. How long do you have to blend the egg whites for?
Wholesome Yum M
0Hi Jojo, Carton egg whites will do the job, but for the best results, use a brand new carton of whites (or the freshest you can get)! It does take a little bit of time to get the right consistency peaks, but the cream of tartar will help you achieve stiff peaks.
Elaine
0DELICIOUS! I just made this, melted and cooled the coconut oil but forgot to add it into the batter! I realized it once I had the batter in the pan, so I drizzled a bit over the top of the batter in the bread pan (about 1 tbs) and things turned out just fine. YAY! Since there was a coating of oil on the top it didn’t need to be covered halfway through. Definitely will be making this regularly.
Lynne Cover
0Hello! Can you use ghee instead of regular butter?
Wholesome Yum M
0Hi Lynne, Yes ghee will work just fine.
Rebecca
0This is a very simple and tasty recipe that which can be modified easily. It is perfect for people living keto!
anita
0wonderful bread worth the cooking time! tastes incredible.
Mary
0Have almond allergies what can i use?
Wholesome Yum M
0Hi Mary, A large portion of this recipe is almonds. I do have a couple of coconut based recipes like Coconut Flour Bread and Coconut Microwave Bread which may better suit your needs.
Darryl
0So I finally gave this recipe a try and it made the whole house smell amazing. Unfortunately I only Stevia-Monk Fruit (Earth Mother Brand) so I used that in place of the sweetener recommended. This is my 1st time making bread at home, EVER. The bread did fall in on itself and is currently cooling but I’m still giving a 5 star rating because I’m sure it will taste just as good as it smells.
Next time, I will round out the batter in the pan before putting in the oven as you instruct. I missed that part =(
Michelle
0Hi how many carbs in a normal slice please and how long does bread last for please
Thank you
Wholesome Yum M
0Hi Michelle, Serving size is 1 slice, 1/2″ thick. The carb count is 1 net carb. This bread is best wrapped in parchment paper and kept at room temperature for a few days and can be moved to the fridge or freezer after that.
Heather
0What can I use inplace of the coconut flour? The boyfriend is deathly allergic to coconut.
Wholesome Yum M
0Hi Heather, Here are two other bread recipes that do not include coconut flour: Keto Flaxseed Bread, and Almond Flour Bread.
Donna Flanagan
0Just made this and the whole house smells AMAZING!! I don’t give it 5 stars because it’s not thick enough for bread slices! I’m not sure why, but it’ll get used regardless! Thanks for the recipe! I wish I could post a photo!
Carla
0Hi Donna, did the bread turn out pretty and white like the pictures. The bread recipes that I have tried that uses almond flour turn out brown. They taste ok but this one looks awesome. Thanks
Maya | Wholesome Yum
0Hi Carla, Yes, this bread does turn out white!
Carla
0MY, thank you so much for your reply!! In the process now getting the ingredients together. Can’t wait!!
LadyJ
0Wow this bread is AMAZING!!! It is simple and quick to make, not very fussy and came out fantastic! I used all the optional ingredients and used egg whites in a carton. It came together in just minutes and was in the oven in no time. The bread smelled awesome while baking and make it difficult to wait for it to cool after baking to try it. But it is worth the wait and it is maybe the best keto bread I have tried yet! If you are looking for a great keto bread recipe, try this one – you won’t regret it! Thank you for sharing = )
Linda Aramoni
0Hi, I´m alergic to coconut, what can I use instead?
Wholesome Yum M
0Hi Linda, If you have an allergy to coconut, then perhaps you would be more interested in this almond flour recipe instead? Low Carb Keto Almond Flour Bread
Kai
0Hi! The Almond flour recipe also has coconut OIL in it. What would your substitution be for the coconut flour in this recipe, or is it key in making the bread white and fluffy? Thank you! Recipe looks like it’ll be tasty.
Wholesome Yum M
0Hi Kai, Butter works great in place of coconut oil. Enjoy!
COleen Keefer
0What does everyone eat with this bread? peanut butter? french toast? Toasted Cheese? Please help.
Doris
0Question: we LOVE this bread but after a couple days, it gets mushy. I use a thermometer and dont take it out of oven until it hits 200 or higher degrees. Do you have any suggestions on how to avoid the mushiness?
Wholesome Yum M
0Hi Doris, How are you storing this bread? The best storage method for this bread is wrapped in parchment paper either at room temperature or in the fridge. Plastic bags will build up moisture and cause the bread to go soggy. I hope this helps!
Kathy
0Terrific recipe for keto bread. First thing I did was take a slice, buttered it up and yum!
Amanda Stugart
0Hello, I thought I had parchment paper but sadly i do not, i did buy 2 small foiled loaf pans, if i grease them well do you think it’ll still come out the same? Thanks so much.
Wholesome Yum M
0Hi Amanda, Yes if you grease your pans well they should work fine.
Carolyn
0I made this recipe last night for the first time. It was fabulous. I will be making it again. Easy and delicious.
Donna
0I loved the texture of this bread! I made it non-Keto because I put in 1 T organic sugar (I can’t use any artificial sweetners) but I’ll make it again and just eliminate the sugar. I used Country Crock plant butter since my GF niece is also dairy intolerant. I think it was the best gluten free bread any of us have ever tasted! Thanks so much for the great recipe. Now to find some recipes to use up all those egg yolks!
david jones
0HI Your recipes are awesome. The ads are unbearable, I realize this is a “free” site. There is so much going on as with a lot of recipe sites. The only thing your sponsors do is give me a negative impression of themselves. How about one ad at a time? Perhaps a subscription option w/o ads? I just want to make delicious food, not chase my cursor around a page that mimics a video game. Thanks for listening
Wholesome Yum M
0Hi David, Thanks for your feedback. Ads 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, along with other perks.
Apriyl
0Hello,
Would it be okay to use a bread maker for this recipe?
Thanks!
Wholesome Yum M
0Hi Apriyl, This bread recipe will not work in a bread machine. It requires a dozen egg whites beat into stiff peaks, which a bread machine cannot do. Readers have had success make this other version of Low Carb Almond Flour Bread in a bread machine on the ‘quick bread’ setting. I hope this helps!
Julie
0I looked everywhere for the video. here is what I see. there is no image to tap on “below” and then it says see the video “above” it is not there other than the one for ordering products. I also tried the words that say for this wholesome yum recipe, but that is the product link. I tried the recipe. I think I made a mistake of whipping the egg whites and then waiting too long to put them into the dough as there was liquid underneath the stiff peaks after I scooped the 1st half out. I assume it re-liquified or I did not get down deep enough when mixing? (though pretty sure I did). I tried to whip again after removing the 2nd half that still peaked but no go. So may I assume that my bread was basically not risen due to the lack of the rest of the egg whites? I read some people cut back on them and it seemed to come out okay. I also added on time twice and could not get it to get to 200 inside, stuck at 190. I have not tasted yet, made it for my son as he is doing keto, want to see what he thinks. Hope to try again and make it work better…
Wholesome Yum M
0Hi Julie, You may need to turn off your browser’s ‘Reader Mode’ in order to see the video. How long did your egg whites sit? They should be used right away.
Adam Bishop
0Ad-blockers may also be preventing the videos from being displayed. Check that your browser doesn’t have any ad-blocker extensions enabled, or disable them temporarily.
alexandra
0I just made this recipe and I love it. Even my husband said it was pretty good and he is not doing keto.
My question for you is : how much a slice does it weight? I’m still a beginner ( 2 months on keto) and I weight everything to keep myself on track.
Wholesome Yum M
0Hi Alexandra, Unfortunately, I don’t know the weight per slice of bread. I just cut it into 18 slices. I hope this helps!
Tina
0Can you use Noosh Keto Almond Flour instead of the Blanch almond flour? Thx.
Wholesome Yum M
0Hi Tina, I don’t have any experience with this product, but if the texture is similar to finely ground pure almond flour, then it should work.
Nicole Sparks
0Hello, I couldn’t find any almond flour, so all I have is coconut flour and flaxseed meal. I’ve already tried a Coconut Bread recipe but all I taste is the eggs. I found this recipe with just using the egg whites instead of the whole eggs, but am wondering if I can substitute more coconut flour and flax seed instead of the almond flour? I know I would need more liquid for the coconut but do you have any other suggestions on a recipe I could try?
Maya | Wholesome Yum
0Hi Nicole, This recipe would really need a lot of modifications to work without the almond flour, I just don’t have anything to recommend without testing it unfortunately. Which coconut flour bread did you try? This coconut flour bread gets good reviews and isn’t as eggy as many others. However, it’s pretty different from the keto bread recipe on this page which is a fluffy white bread. I have blanched almond flour available here if you can’t find any. 🙂
KetoOB
0Probably the best keto bread recipe I have found! My 10 yr old son loves it! I want to say thank you so much for all of these recipes. Everyone I have tried has been great. Can’t wait to try more!
Amy Cook
0I made this tonight and this bread is AMAZING!! I wish it would have risen more but the flavor is unbelievable. I also used the 3 recommended ingredients. Will definitely make again.
Pat
0Can I use all almond flour and eliminate the coconut flour?
Wholesome Yum M
0Hi Pat, I don’t recommend omitting the coconut flour from this recipe. If you are looking for an all almond flour bread, I suggest trying this one: Easy Low Carb Bread Recipe.
Jill Alcock
0This is one of my favorite recipes as I make ice cream using 6 egg yolks. So a couple of ice cream recipes gives me 12 egg whites. Perfect for this recipe.
Sandy Billings
0This was not easy for me. Tough to cook dinner and have to focus so much on each step of this recipe. In the end I felt like it was a bit high maintenance. Sure 5 ingredients, but many pieces of equipment and many minutes of runnning around.
In the end the bread was a solid 6. Maybe Im just a ditz….but I’m exhausted just thinking about making this again! Perhaps in the future there is a way to lessen the work. Thank you . Sandy
Maya | Wholesome Yum
0Hi Sandy, Agree this might not be the best option to make in the middle of trying to cook dinner. Many readers find it worth it for white, fluffy bread, but there are easier options if that isn’t important to you. You might like my almond flour psyllium bread instead, which is more mix-and-bake.
Joanne S.
0Can this bread be made in a bread maker? Thank you.
Maya | Wholesome Yum
0Hi Joanne, I don’t recommend a bread maker for this one, but you can use a bread maker for this almond flour bread on the quick bread setting.
Esther Walker
0My food processor is still in storage, can I use my blender to mix the ingredients?
Thank you so much for all the delicious recipes you provide, you are truly a life saver for the Keto people.
Wholesome Yum M
0Hi Esther, The egg whites need to be whipped into stiff peaks, this can be achieved by hand, but it’s a lot of work! You cannot whip egg whites in a blender. The blender can be used to mix all of your ingredients until you fold in the egg whites at the end. Best wishes!
Julie R
0I do not own a food processor. I saw that you answered someone that the egg whites could not be done in a blender. I have a fantastic hand blender that makes really good stiff peaks. Shouldn’t that be okay?
Wholesome Yum M
0Hi Julie, If you can achieve stiff peaks with your hand blender, then the recipe should work fine. Enjoy!
Trish
0Hi! I am so looking forward to trying this recipe – I really need a good bread – but I noticed you told Frances it’s totally ok to use a hand mixer – then later told Fritzie something a little different? I also only have a hand mixer and a blender with 14 speeds etc. Could you guide me with this? Any idea which one would be closest to pulse – maybe “aerate” But in closing — which you think is better. Mixer or blender?? Or hand fold? I REALLY want this recipe to succeed. Thnx – so Excited to try!!
Wholesome Yum M
0Hi Trish, A hand mixer is fine for this recipe. When you get to step 5 in the recipe is where the pulsing action needs to take place. What you are trying to do is incorporate half of the egg white mixture with the rest of the dough. Try to pulse your hand mixer (on/off) to combine, try not to overmix this dough or you will lose volume from the egg whites. Step 6 you will gently fold the rest of the egg whites into the dough. Again, you don’t want to lose any of the volume you created by whipping the egg whites, so fold until there are no longer any white streaks and move on. Best wishes, enjoy your bread!
Tracci Dorgan
0Hi, yesterday was the second time making your bread. Everyone liked it so much the first time that it was gone in one evening, so, I thought I’d double the batch (thinking it would last longer, I was wrong… It’s all gone)…
But this time the bread stuck to the parchment paper, any suggestions on that?
Also, what would happen if I used whole eggs?
Thanks!
Wholesome Yum M
0Hi Tracci, Using the whole egg would make this loaf very dense and heavy. I don’t recommend using the whole egg in this recipe. As for the parchment paper -double check to make sure your parchment is double sided (most brands are). If your sticking issue persists, you can lightly grease your parchment to help remove it cleanly from your baked goods.
Beth Jones
0I would put in your recipe notes where you beat the egg white to use a glass bowl as plastic usually has absorbed oils from other uses, it makes the whites firm up much faster.
I usually make 2 batches. After the 1st one is mixed and in the pan, I let is set and “rise” until the 2nd batch is ready to go into pan. I then bake the first pan but at the 30 minute time when you tent it, I put in the 2nd loaf pan.
When you take the 1st pan out, you tent the 2nd one. My loafs DO rise.
I have pictures of them but do not see how to attach them.
Lauren Palermo
0This is the second time that I made the 5 ingredient keto bread. It is only 2 inches tall. What am I doing wrong? Please help. Thanks.
Maya | Wholesome Yum
0Hi Lauren, This is not a super tall loaf, but taller than 2 inches. Did you use a larger pan than listed? That would make it shorter. It could also be that some of the egg whites deflated when folding. I hope you still liked it otherwise.
Hiba
0Can we substitute the coconut flour for almond flour?
Wholesome Yum M
0Hi Hiba, No, that won’t work. If you want to make a bread that only uses almond flour, I suggest making this one.
rini9
0Great recipe! Very similar to white bread. Personally, I will leave out/ decrease the Erythritol next time but otherwise lovely. Thank you- your recipes are awesome:)
Mike
0Hi – made this bread for the first time and it turned out great. Just wondering what is the best method to store it after it cools.
Thanks!
Wholesome Yum M
0Hi Mike, Wrap it in parchment paper and store it at room temperature for several days. If you prefer, you can store it in the refrigerator for up to a week.
Sophie D
0I have to say the taste of this bread is absolutely fantastic! It’s not eggy and really ressemble the texture and taste of bread once toasted. I did have an issue though… I couldn’t get it to rise. The slides are approx 1.5 inches in height.
Here are a few questions.
1-when pulsing in the food processor I get the required crumble but when I add the egg whites, it doesn’t mix completely. I still see lots of pieces so I used my fingers to break them apart. Then folded them in the remaining half of the egg whites but again it was hard to fold to get rid of the lumps so I used my fingers again trying not to touch the batter too much. What texture should it have in the food processor? How many pulses? Is touching the dough a problem?
2-I used a box of egg whites vs 12 eggs separated. Does that make a difference? The eggs got stiff but I didn’t feel they were as hard as they could be even though they formed hard spikes. I can’t get cream of tartar (we are locked down and can’t find anywhere). Do you have another trick to get the eggs to get stiffer and stay stiff when folding?
Wholesome Yum M
0Hi Sophie, I’m glad you are loving the flavor of your bread! Did you have a chance to view the video in the recipe card for this bread? It may help to have a visual when answering your questions. 1. When pulsing to incorporate the egg whites into the dry mixture, you can use short pulses or one long pulse as shown in the video. You will lose some air in the egg whites, but it is important to fully incorporate the mixture and not have those lumps you were talking about. You will add air back in when folding in the second half of the egg whites. Touching the dough should not be an issue. 2. Box egg whites will work fine, but they need to be as fresh as possible. If your carton has been opened for several days, then you may need that cream of tartar to get the egg whites to the correct consistency. Box whites can also take longer to reach stiff peaks. I hope this helps!
Lisa
0Love this bread! First time making any keto bread and your instructions were great.
Tina Thompson
0I had the same issue. I am baking it anyway and hoping for the best LOL I will maybe not pulse next time and run a constant til mixed.