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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 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.
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
1,423 Comments
Jesse
3I was searching for a keto bread recipe & opened your site link. There are too many Ad windows on the page. I couldn’t make out where the recipe was. Very annoying. Please reduce the number of Ads on your page. Thankyou! You are doing a very good job. Don’t let the ads ruin it.
Courtney
0I made this and despite it taking a while it turned out really good!
Maya | Wholesome Yum
0Hi Jesse, My site actually has fewer ads than most these days. Ads support the content that is free to you, my family, and my team. You’re welcome to scroll right past them. I do have an option to remove ads with Wholesome Yum Plus.
Jilliana
0Could this be used for keto croutons?
Maya | Wholesome Yum
0Hi Jilliana, Sorry, I think this bread would be too soft for croutons. I haven’t tried though, so do let me know how it goes if you do!
Dana
0If I don’t have a large enough food processor, will this still turn out okay if I stir the dry ingredients and butter by hand?
Maya | Wholesome Yum
0Hi Dana, That part yes, the main hard part is mixing in the egg whites by hand. You can try, but they will likely break down more than the method I have in the post, so your keto bread might be less fluffy.
Erikca Wall
0We just started a Keto diet, and this bread was so delicious! Great for sandwiches. Thank you
Erica
2This is absolutely the best keto bread recipe on the internet. I bake it every week (usually with cheese on top because why not) and it has really helped curb carb cravings! Makes really good avo toast in the morning, among other things. Thank you so much!
Eljay
0Hi I baked it for 40 minutes and then when I took it out it was about just under 200f in the middle so do I need to put it back in with the foil for 30 ish minutes or will it be ok?
Maya | Wholesome Yum
0Hi Eljay, I’ve never had this happen before, but the time can vary depending on your oven and baking dish. As long as it doesn’t feel too squishy inside and the top is dark, it should be enough.
Dnelly
0Hi thanks I want to try this I’m curious would using Aquafaba (Equal amount in egg whites I know 1 tbs is an egg white for example), would it still work or does it have to be actual egg whites due to egg white quality ?
Maya | Wholesome Yum
0Sorry, I haven’t tried that substitution. I’d be concerned that it might not work well due to the large number of whites, but it would need testing to know for sure. Please let me know how it goes if you try it!
Meghan
1The texture of this bread is EVERYTHING. Seriously, I can’t stop eating and I can’t believe how easy it was to make!
Nadine
0Hi! Can liquid egg whites be used? Thank you
Maya | Wholesome Yum
0Hi Nadine, I covered this in the ingredients section above.
David
0Actually you did not specifically answer this question in “the ingredients section above” unless the reference to ~1 1/2 cups was intended to refer to the liquid eqq whites you can buy at a grocery store. Is that what you meant?
Carol
0Eureka!!!!! This recipe produced an amazingly tasty loaf of Keto bread. I’ve tried several keto recipes and wasted quite a bit of good ingredients. Thank you very much for all of the details to the recipe. I’m totally pumped and so excited to have a great keto recipe. It evenly browned, no coconut taste and I wouldn’t care, because I love coconut. There was no eggy taste, I used only egg whites. I was adamant about following the recipe. The bread works well with sandwiches and french toast… I’m very grateful and awfully happy. Thank you very much
Wholesome Yum D
0I’m thrilled you finally found your Eureka keto bread moment, Carol! It means so much to hear that this recipe delivered everything you were looking for, especially after trying others that didn’t work out. I’m so glad you stuck with it and followed the steps closely. Enjoy that french toast and those sandwiches!
Renee
0She does say you can use egg whites from a carton and the aprox amount and they you will need to add the cream of tartar if you choose to use them instead of using egg whites separated from the yolk of your eggs.
Maya | Wholesome Yum
0David, I did. I talk about substitutions in the section about ingredients and substitutions in the post, and have amounts on the recipe card.
Barbara
1I just made this bread and WOW! It came out so good! It was easier than expected too so this will definitely be a go-to recipe from now on!
Penny
1Tried many other breads and this is the lightest one. Tastes great. Very easy to make.
m welsh
0I would like to know if you can make this bread in a bread machine. Thank you!
Maya | Wholesome Yum
0I’ve only made it as written, but please let me know how it goes if you try. It might work on the quick bread setting.
Jeanna Borthick
0What adjustments would I need to make to use a bread machine?
Maya | Wholesome Yum
0Hi Jeanna, I have not done that, but let me know how it goes if you try.
Amber
0I’ve been eyeballing this recipe for well over a year; in the past three months, my husband decided out of nowhere to start taking his sugar/processed carb intake seriously, so we’ve been making adjustments.
I have dabbled in low carb recipes for myself for a long time, and that includes different “bread” things.
No wheat free bread is ever going to be bread, and anyone who says otherwise is joking themselves.
However – as far as keto/low carb breads go? This is, 100%, the BEST one I’ve ever had, and I came back here just to tell you that.
Not only does it behave pretty dang close to real bread, the texture is lovely, and the FLAVOR is good. I did do your suggested enhancements sans the cream of tartar (I had fresh egg whites so figured that was fine. As a side note – your monk fruit/allulose blend has SAVED us for sweets. We’ve generally cut down on them a lot anyway, but stevia – while I don’t dislike it – can be very fickle with baking and until it’s proven completely safe I won’t use erythritol. I use your sweeteners in all of my baking, whipped cream, ice cream…it has CHANGED THE GAME.)
Anyhow, I’m kind of babbling at this point, but I’m so excited to see what all I can do with this bread. I’m thinking about popping some open-faced tuna melts in the air fryer and see how that does.
One note and one suggestion for anyone who happens upon this review:
Maya mentions somewhere in her instructions that when you’re doing the combining of the egg whites with the drier ingredients and butter, that it’ll seem like the ingredients don’t plan on coming together, but to trust the process and keep folding; this is 100% true! I would go so far as to say that you may not even feel like it’s incorporating well enough (I sure did), but as instructed, I just kept gently folding until there were no more pure white streaks of egg white and stopped. The bread came out PERFECT.
My suggestion? Maya mentions you shouldn’t quite expect a crust on this bread. I 100% got crust. But! I genuinely believe that this is because I used a cast iron bread pan. I chose to use it because it was a bit skinnier and taller than my glass ones, and I wanted to help get a slightly taller loaf. I still used avocado oil spray and parchment paper to ensure non-stickage and make sure I could get it out, but my bread REALLY browned nicely and got a good crust on it. It even gets toastier than the rest of the bread when I put it in the toaster. Point being, I believe my cast iron played a role in this, so if you have one, use it! It’s perfect!
Thanks again for the great recipe!
Wholesome Yum D
0Thank you so much, Amber! I can’t tell you how much I appreciate this detailed and thoughtful review and I’m thrilled the bread was such a win for both you and your husband! I loved hearing how you approached it with a realistic mindset and still came away impressed. Your notes about folding, the cast iron pan, and how it toasted up are all incredibly helpful, especially for others reading reviews before diving in. And it makes me so happy to hear that Besti is working so well for your baking too. Tuna melts in the air fryer sound amazing… I hope they turn out great!
Kerri D'Esposito
0I would like to try this, but wouldhate to waste all of those egg yolks! Is there anything that can be made with them? And I don’t like to use the carton egg whites. Thanks!
Teresa
0I use a lot of egg yolks for hollandaise sauce (great for adding fat for Keto ratios) and for custard-like vanilla ice cream.
Maya | Wholesome Yum
0Hi Kerri, Yes, absolutely! I covered this in the ingredients section and have multiple suggestions to use the yolks.
kimber4230
0I love using this bread to make french toast. I use it for meal prep. It reheats beautifully. Thanks for the great recipe.
Wholesome Yum D
0That sounds delicious, Kimber! I love the idea of using it for meal prep and French toast is such a great way to enjoy it. So glad it reheats well for you!
kim_liufau
0I really like the flavor, it just couldn’t get it very high. This was just as flat as the almond bread. I will try again 🙂
Maya | Wholesome Yum
0I’m glad you liked the flavor, Kim! I addressed the height in my tips above, did you read the post?
Darcy
0The best bread!
Wholesome Yum D
0That’s wonderful to hear, Darcy! I’m so happy you enjoyed the bread.
Silviana Cairo
0My husband said it was “fantastic” as he added he doesn’t use this word often. Thank you!
Wholesome Yum D
0That’s such high praise, Silviana! I love that your husband called it fantastic, sounds like this recipe really won him over!
Kathryn
0This is a genius recipe – I do find it quite strong on the coconut flavour (possibly it’s the almond flour too, but it’s the only way I can describe the taste – I can see how some might call it eggy, but it’s not that). I did go without the sweetener – would this tone down the coconut flavour? I made a complete mess of the prep in a blender that was far too small, but it still worked! Will be trying the banana bread next. Thank you!
Maya | Wholesome Yum
0I’m glad it sounds like you liked the recipe overall, Kathryn! Coconut flavor can vary by brand of coconut flour, you might want to try the brands I recommend above as I don’t find the flavor very strong here using those. The sweetener balances the flavors but I wouldn’t say it affects coconut flavor one way or the other. I hope you like my keto banana bread!
Dale
0WOW WOW WOW, just great!
Wholesome Yum D
0I love that, Dale! So happy you enjoyed it, thank you for the enthusiastic review!
Isla
0First time making this. Haven’t cut into it yet. How should it be stored ? On counter or in fridge? Plastic container? Or breathable paper bag ? Wondering ….
Maya | Wholesome Yum
0Hope you loved it, Isla! I have storage instructions above.
Ginger
0It’s 6 ingredients not 5.
1. almond flour
2. Coconut flour
3. baking powder
4. salt
5. butter
6. eggs
Maya | Wholesome Yum
0Hi Ginger, Salt is not counted in ingredient counts. This is typical convention for recipes.
Kate
0Hi, is there a substitute for eggs? I’m allergic. Much appreciated ☺️
Maya | Wholesome Yum
0Hi Kate, I’m so sorry, not for this recipe since there are so many. I do have an article on egg subtitutes for baking and many of those work well with my other recipes that don’t have quite so many eggs.
Liz
0I made this bread. It is too eggy and bland for my taste. Disappointed.
Maya | Wholesome Yum
0Hi Liz, Sorry to hear your bread didn’t turn out as expected. Did you use whole eggs instead of whites by chance? It shouldn’t taste eggy if you use the whites but it definitely would if you use the yolks. I do recommend toasting it for a better texture, so that might help if that’s what you meant by “eggy”. As for the flavor, this is a neutral, white bread that is not meant to have any strong flavor (it’s great for sandwiches and such), but I do recommend including the optional salt and Besti for the best taste. Did you include those?
Paula Hess
0I was finally ready to make this recipe and didn’t have a small enough loaf pan, so I decided to make it using silicone muffin cups. Only made a half recipe in case it didn’t do well in the muffin cups. Oh. My. Goodness! So good! I’m going to buy a smaller loaf pan now! I started checking them re: browning after being in the oven for 20 minutes. Checked every 5 minutes and at about the 3rd check, I tented aluminum foil on them. Then cooked until 200 degrees with a thermometer. (which was probably 5-10 more minutes… though I did check every 1-2 minutes towards the end). Anyway, thanks, Maya! So very good!
Wholesome Yum D
0Love hearing that, Paula! What a great idea to use silicone muffin cups. So glad they turned out so good! Thanks for sharing all the extra baking tips too. Can’t wait for you to try it in the loaf pan next time!
Jeremy
0Would this recipe still work if I just used coconut flour for all the flour? My wife has a nut allergy.
Maya | Wholesome Yum
0Hi Jeremy, No, sorry, it would need significant modifications to use coconut flour alone. You can make my coconut flour bread if you need a nut-free bread.
James Gerard Gremillion
0My biggest concern is buy the time you buy almond flour for $15 and coconut flour for $ plus the other ingreidnets you will spend $25+ for a loaf of bread…who can afford that on a regular basis…if i am wrong please enlighten me and thanks.
it looks fantastic and i bet it is amazing and i would love to do it but….i hope i am wrong and you correct my math
thanks
Maya | Wholesome Yum
0Hi James, Clean-ingredient keto bread is definitely more expensive than processed white bread, there’s no way around that. I will say though, the prices you listed are what you’d pay for a bag but you would not use anywhere near the whole bag to make a loaf of keto bread. You’d have plenty leftover to make other recipes (or future loaves of bread). In addition, I look at keto bread as a “per meal” cost like I would any other food. If a loaf makes 18 slices and a sandwich is two slices, then even if the loaf cost me say, $10, then the two slices for one meal only cost me a little over $1. Add on whartever you’re putting on your sandwich and it’s not really more expensive than most other meals. Hope this helps for perspective!
Donna
0I am so happy to finally have a great recipe for keto bread to make sandwiches and toast. It is tasty with a neutral bread flavour and an even, smooth crumb and texture.
Wholesome Yum D
0I love hearing that, Donna! So glad the flavor and texture hit the mark. Enjoy all those sandwiches!
Mita
0Hi, can I skip the coconut flour and just use almond flour altogether? And is it a must to use 12 egg whites? Can I reduce and add something else in it’s place?
Maya | Wholesome Yum
0Hi Mita, Yes, I have instructions for using almond flour alone in the substitutions section above. Yes, you need 12 egg whites, but you can use the kind from a carton. I have notes on this above as well.
Phillip
0Can you cook this recipe in a Bread Machine?
Maya | Wholesome Yum
0Hi Phillip, I haven’t but please let me know how it goes if you try it!
Dolores
0It sound like is a great bread, I will be making it tonight thanks.
Wholesome Yum D
0Thanks, Dolores! I hope it’s a hit.
Shauna
0Closest to regular bread I’ve ever had! Easy to make, easy to find ingredients, great flavour and texture and truly wheat and gluten free, thank you so much for this recipe!
Maya | Wholesome Yum
0Thanks, Shauna, that means a lot! Really appreciate it.
Emily Bishop
0Fantastic recipe! So easy and tastes delicious
Maya | Wholesome Yum
0Thank you, Emily! Enjoy!
Dennis
0My try at this almond bread did not turn out as airy/fluffy as the one you pictured. I followed the recipe to the letter making sure not to over stir the mixing with the fluffy egg whites. Internal temp was 205 degrees out of the oven.
The taste is good but I’m still trying to find a recipe that is fluffy like regular bread and a bigger loaf size if possible. Would adding yeast help at all? Insight into what I might be doing wrong?
Many thanks
Green Thumb Cook
Maya | Wholesome Yum
0Hi Dennis, It’s normal for the bread not to be very tall (mine isn’t either), but it should be fluffy. Did your bread rise and then fall, or did it just stay flat the whole time?
Samantha Cadet
0Easy to make. I included the extra optional ingredients. Does still taste like a variation of eggs. So best used as an alternative to your breakfast eggs in the morning with some turkey, cheese or bacon for extra flavor
Maya | Wholesome Yum
0Thanks for the feedback, Samantha. It doesn’t taste eggy to me, but if it does to you, I’d recommend toasting it which will make the flavor more neutral. Hope this helps.
Debbie Vanderniet
0Can you use 6 whole eggs?
Maya | Wholesome Yum
0Hi Debbie, No, sorry, this won’t work.
Suzana Abu Samra Katsouri
012 eggs ??????????????????
Maya | Wholesome Yum
0Hi Suzana, This recipe uses 12 egg whites, not 12 whole eggs.
Alan
0Can any of your recipes be made in a bread maker?
Maya | Wholesome Yum
0Hi Alan, Yes, my other low carb bread can for sure be made in a bread maker. I’m not sure about this keto bread on this page.
Gaylene St Germain
0Can this recipe be made in a bread maker?
Maya | Wholesome Yum
0Hi Gaylene, I’m not sure. Possibly on the quick bread or gluten free setting. Please let me know how it goes if you try it.
Jessi
0Hi! Thank you for sharing this- would I be able to lessen the coconut? It is great – would just like to eliminate the coconut flavor
Maya | Wholesome Yum
0Hi Jessi, I can’t tell from your comment if you made this yet or not. You can’t usually taste the coconut flour in this keto bread, at least I can’t. It’s there for texture. That being said, I have an option to make it without it in the substitutions above, but can’t say what alterations to make if you want to just use less.
Lyriel Claire
0I don’t have a large food processor for this recipe. What can I use instead?
Maya | Wholesome Yum
0Hi Lyriel, I’m sorry, I highly recommend a large food processor for this recipe because it’s hard to mix the whites in using other methods without either breaking them down or ending up with uneven mixing. I have this one and it’s still going strong 8 years later, so it’s a very long-term investment. 🙂
JOCELYN BELDEN
0Good Morning – I made this bread without the food processor and it came out really well – even though the top caved in a bit -Would using a food processor make any difference? Now I am wondering what to do with all those egg yolks – I did see something about that somewhere but now can not find it. – Thanks so much – Jocelyn
Maya | Wholesome Yum
0I’m glad you liked it, Jocelyn! I find a food processor is the best way to partially mix in the first part of the whites, but by hand could work. You might have less caving in if you use a food processor, though. I do have suggestions above to use up the yolks, in the section about ingredients and substitutions.
RAVE93
0Can I use this recipe in a bread maker? Thank you!
Maya | Wholesome Yum
0I haven’t tried this one in a bread maker, but my other almond flour bread does work in a bread maker. If you do try this recipe in a bread maker, please let me know how it goes – I know this would help other readers, too!
Audrey Manley
0What is the Glycemic Index of your Keto Bread (Easy, fluffy, 5 ingredients)?
Maya | Wholesome Yum
0Hi Audrey, Sorry, I don’t have the exact number, but it’s very low glycemic as it’s low in carbs and doesn’t have any high glycemic ingredients.
Jackie Clapper
0Can you use powdered egg whites, reconstituted?
Maya | Wholesome Yum
0Hi Jackie, In theory if you can whip them, then yes. I’ve only tried either fresh egg whites or carton ones.
Laura Seamster
0What can you use instead of a food processor? Will an electric mixer work? I would love to try this recipe.
Maya | Wholesome Yum
0Hi Laura, You could try, but it would be difficult to avoid breaking down the egg whites using an electric mixer for the processing part.
Fran
0This looks GREAT. But it’s way too expensive, at least for me. I’m lucky if I can even find eggs at my grocery store. When I do, a dozen cost $6-$9.
Maya | Wholesome Yum
0I’m sorry to hear that, Fran. Keto bread definitely costs more than regular. We’re used to bread being extremely cheap, but another way to look at it is to compare to a different type of meal. This makes 18 slices, so that’s 9 sandwiches and not a bad price per meal. Of course anything you put inside your sandwich would cost extra.
Staci
0Does this taste eggy or like cloud bread? That’s my biggest fear, I don’t love the taste of cloud bread.
Maya | Wholesome Yum
0Hi Staci, No, I don’t think it does. Even though it has egg whites like cloud bread, not using the yolks and including the flours makes it taste totally different.
Donna
0Baked it 10 extra minutes. It’s okay if toasted. But it’s very mushy. I sort of disintegrated by day two.
Maya | Wholesome Yum
0Hi Donna, Sorry to hear yours turned out that way. It should be soft but not mushy, and definitely shouldn’t disintegrate. It might be that the mixture wasn’t folded enough to mix well?
Carol
0Yikes! one dozen eggs, at organic egg prices these days, THAT ingredient alone makes this bread cost over $7.!
On a retired, limited budget, I can’t afford to make this, what looks to be very delicious bread, regularly.
Maya | Wholesome Yum
0Hi Carol, Unfortunately I don’t have any control over prices at the store. I get higher quality pastured eggs for cooking or where I’ll be able to taste their flavor, but for baking recipes, I get organic ones at Costco for a better price. Hope this helps in case you have one near you! I do have suggestions for using the yolks in the post above, so you’d be able to stretch the eggs to other dishes as well.
Beatrice
0Hello Maya I’ve just read this recipe I’m on keto and bread is the food I miss the most. I have tried some recipes but not to my taste. This one seems to be what I call flat/ish. Not like a square shape like bought bread. It also looks cake y
Can you put it on a larger tin with double ingredients. Also does it taste almondy I am fed up of everything tasting of almonds. Not complaining just asking!! Regards Beatrice
Maya | Wholesome Yum
0Hi Beatrice, Yes, this keto bread is less tall than store-bought bread. I don’t recommend doubling the ingredients unfortunately, I’ve tried to make it work and it doesn’t bake through properly. The good news is, I don’t think this bread tastes like almonds at all. It’s light and fluffy. I hope you’ll give it a try!
Tracey
0Hi
I just made this only used the 5 ingredients, but I was lazy and did it very quick did not separate the eggs just did 1 cup of full eggs, the butter, both flours and baking powder, I just put it a bowl and mixed it all together by hand it looked a mess in the bowl and I thought it would be rubbish, oh I added a little salt and papper , it was yummylish so easy, can can use it for lots of things, yes can be little eggy with the full egg, but dont mind that for savoury would take time to do it with just whites if needed to, but I need to eat more proteins so the whole eggs help with that I think. Thanks for the receipe I willl use this often !
cynthia jaworski
0Good to know that whole eggs will work.
Maya | Wholesome Yum
0I’m glad it worked out for you, Tracey! It won’t taste eggy if you use just the whites, and will also be more fluffy. 🙂 FYI, most of the protein in the egg is in the whites.
Linda Bellingar
0I’ve seen in many of your recipes, you use a food processor. I don’t have one! Is there an alternative way? Thank you!
Maya | Wholesome Yum
0Hi Linda, I do use the food processor a lot, partly because it’s convenient and fast, but in some cases because it’s the best way to get the right result. In case you wanted to get one, I’ve had this one for about 10 years and love it. Otherwise, unfortunately this particular recipe would be difficult to mix well without a food processor, but my almond flour bread doesn’t need one. For many of my other recipes there are other tools you can use, so feel free to ask on those and I’m happy to give recommendations, as what works will vary depending on the recipe.
Sheryl 1032 Calories Goal Alleman
0Can I use the store-bought “egg whites only” product instead of 12 large egg whites in this recipe?
Maya | Wholesome Yum
0Hi Sheryl, Yes, you can, and I have. But, they can take longer to whip and are more prone to breaking down. It’s especially important to use the cream of tartar with carton whites.
caraerude
0Hi Maya, I’m somewhat new to Keto, and I have a question about the egg whites in the recipe. Should I use fresh egg whites, or is it okay to use pre-packaged egg whites? Also, I’m not sure what to do with the leftover 12 egg yolks. Do you have any ideas for using them?
Maya | Wholesome Yum
0Hi Cara, Fresh egg whites are more reliable, but it’s fine to use carton whites. Make sure you include the cream of tartar if you’re using those. I also have ideas for using the yolks in the post above if you decide to use whites from whole eggs for this keto bread. 🙂
Chrissy
0Hi, could you please provide this recipe with the amounts in grams?
Maya | Wholesome Yum
0Hi Chrissy, Yes, all my recipes have this option. Just select metric on the recipe card above next to the ingredients section.
Margaret
0Hi. I’m in the UK. I can’t buy some of the things you use but not too much of a problem. My questions. Is there a keto friendly yogurt to make at home using a yogurt maker? Is there a keto bread that has no nuts as I have a nut allergy and that can be booked in either a slow cooker or air fryer? Can we have more air fryer keto recipes? Thank you, Maggie Xx
Maya | Wholesome Yum
0Hi Maggie, Yes, I have recipes for a keto yogurt and a nut-free coconut flour bread, though it just uses the regular oven. I have lots of air fryer recipes, too!