Try the best fluffy keto bread recipe that’s perfect for sandwiches and for toasting! This simple and easy recipe can be made in one bowl – and it doesn’t taste eggy!
This quick recipe is our go-to bread recipe. We love that it’s so easy to make, doesn’t require a bread maker or any rise time, and gives us delicious bakery bread at home.
It’s the perfect low carb bread bread for keto friendly sandwiches (which are, and will forever be, one of my favorite meals ever – whoever invented the sandwich a genius in my book).
Is Keto Bread Really Keto?
Like most dirty keto recipes, it really all depends on the serving size. Having one or two slices of keto bread makes it pretty easy to stay within your macronutrient targets. If you have several slices, that’s when the net carbs can start to add up.
In short, yes, a serving of almond flour bread is keto friendly.
What Is Keto Bread Made Of?
This 6-ingredient bread is super easy to make! Almond flour is the base, baking powder provides the rise, the sweetener adds flavor, the salt enhances flavor, the butter adds moisture, and the eggs provide structure.
It’s common for keto baking to rely on xantham gum for extra binding power, but it’s not my favorite ingredient to use, so I’m happy to report that this bread doesn’t need it!
One of the main differences between this bread and other keto breads is that we’re using fewer egg yolks. The egg yolks are what give the “eggy” flavor to keto bread. By lowering the number of egg yolks, we get a flavor much closer to real bread.
What Flours Are Keto?
The two most popular flours on keto are almond flour and coconut flour. Coconut flour is the more absorbent of the two, but almond flour has a much more neutral taste. This recipe only needs almond flour.
What Can I Replace Bread With On Keto?
If you’re looking for more bread replacement ideas, here are a few others you can try:
- Cloud Bread
- Almond Flour Bread
- Lettuce Leaves
- Portobello Mushrooms
- Nori Sheets
What Can I Snack On Keto?
There are so many delicious keto snacks! With this bread you can try making:
- Avocado Toast
- Simple Pizza Toast (with tomato slices and melted shredded cheese)
- Open Faced Cheesy Egg Sandwiches
- Open Faced Chicken Sandwiches (or chicken salad sandwiches)
How To Make It
In a perfect world, you’d mix this in a food processor. Start by pulsing the dry ingredients together so they’re fully mixed. Then add in the egg yolks and pulse until they’re fully incorporated.
Next, add in 1/3 of the whipped egg whites, and pulse until that is combined. Transfer the dough to a large mixing bowl, and gently fold in the remaining egg whites with a silicone spatula.
I wrote this recipe to be made without a food processor because I want the method to be accessible to everyone, so it will definitely work even if you mix it all by hand. The ingredients just won’t be quite as completely incorporated together. The pictures in this post are from a loaf made without a food processor, so you can get an idea of what the texture will be like!
If you mix it by hand, use a silicone spatula. That way you can use the back of the spatula to kind of drag the clumps of dough against the bottom of the bowl to break them up. That helps get everything mixed together well.
Is This Bread Gluten Free?
Yes, this recipe is gluten free as it’s written.
A Few Tips And Adaptations
- Wait until the bread is golden brown before you remove it from the oven (a full 30 minutes).
- If you’re worried that your bread will fall apart when you remove it from the pan, you can line the loaf pan with parchment paper. If you’re good at loosening the bread from the edge of the pan with a butter knife and tipping it out quickly, you won’t need to do this.
- Let the bread come to room temperature before you slice it (so that you get clean thin slices).
- Don’t have a stand mixer? Use a hand mixer to make the egg white peaks (or use a whisk and do it by hand).
- Try making it dairy free. You can replace the butter with coconut oil, but I wouldn’t replace it with olive oil (because coconut oil is solid at room temperature, so it will provide better structure). This recipe relies heavily on eggs, so unfortunately there isn’t an easy vegan substitute.
If you love keto baking, be sure to check out our entire keto recipes section! We’ve got tons of great keto recipes that I’m sure you’ll love.
Some reader favorites are:
- 6 large eggs
- 1 1/2 cups almond flour (155 grams)
- 1 Tablespoon baking powder (8 grams, certified gluten free if necessary)
- 1 Tablespoon granulated keto sweetener of choice* (13 grams)
- 1/2 teaspoon kosher salt (3 grams)
- 1/4 cup unsalted butter (melted, but not hot) (57 grams)
- Oil (to grease the pan)
- Preheat your oven to 375 F (190 C).
- Separate the egg whites and the egg yolks. To the bowl of a stand mixer with the whisk attachment (or using a handheld mixer with a large mixing bowl), beat the eggs on high until they reach soft peaks. Don’t overheat the egg whites, they can reach a point where they deflate and can’t recover.
- In a large mixing bowl, whisk the almond flour, baking powder, salt, and granulated keto sweetener together.
- Add 4 egg yolks (discard the remaining 2, or use in another recipe), then mix together using a silicone spatula until it’s fully incorporated.
- Pour in the melted butter, and stir to fully incorporate. You’ll probably have to use the back of your silicone spatula to press it into the dough to get it to fully mix in. It’s important to wait to do this until the butter isn’t hot to the touch so that it doesn’t cook the eggs.
- Add in 1/3 of the egg whites, and stir into the dough. You’ll likely have to use the back of your silicone spatula again to press the dough into the egg whites. Add the remaining egg whites, and fold into the dough. It’s important to fold the dough rather than mix it, and stop folding as soon as the egg whites are incorporated. It’s worth it to take the time to do this slowly and carefully so that the egg whites lose as little volume as possible. If you have any large lumps of dough, go ahead and press those out with the spatula, but leave the small lumps behind. The final dough will look somewhat deflated (compared to the fluffy egg whites), and sort of lumpy.
- Grease your loaf pan (I prefer avocado spray oil for this), pour the dough into the loaf pan and spread it out evenly with your silicone spatula. Bake for 30 minutes, or until a lovely golden crust has formed on top of the bread, and it’s cooked through in the center.
- Remove from the oven, and cool for 5 minutes in the loaf pan, before loosening the edges from the pan and carefully flipping the bread out of the pan and letting it finish cooling on a cooling rack.
*I've tried this with both Lakanto and Swerve - both worked great.
The net carbs depend a lot on the size you cut your slices to. I've seen some recipes that account for 20 slices, but I don't think most people could cut the slices that thin without the bread crumbling.
If you want to make this in the food processor, that works great! In fact, I actually prefer it that way. I wanted to write this is as a one bowl recipe for people who don't have a ton of kitchen appliances, which is why I didn't include it in the directions. If you want to use a food processor for the mixing, just use the pulse feature so that the egg whites don't lose much of their volume.
Serving Size:1/16 (1 slice)
Amount Per Serving: Calories: 102Total Fat: 9gCarbohydrates: 2.4gNet Carbohydrates: 1.3gFiber: 1.1gSugar: 0.5gProtein: 4.1g
Nutrition information isn’t always accurate.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you’re looking for an almond flour biscuit recipe, this one by Healthy Recipes looks delicious!
Try making a delicious keto sandwich with this easy keto bread recipe!