This is the Best Keto Bread Recipe we’ve ever tried and we’re confident you’ll feel the same way! It’s perfect for slicing and making into sandwiches or slathering with butter and eating as-is. It has great bread-like texture and no eggy flavor!
One of the foods that people tell us they miss most after going keto is bread. (And cookies or cakes, but you get the idea.) We get it, bread is undeniably comfort food. Growing up, it wasn’t unheard of to eat toast for breakfast, a sandwich for lunch, and maybe even a slice of buttered bread along with dinner. Not only is that ton of carbs, but it’s also a lot of empty calories when we could have been eating real-food alternatives, like this bread made from nutrient-dense ingredients!
We worked hard to come up with the absolute best keto bread recipe we could. We tested and re-tested and then did it again. Our recipe was inspired by and tweaked from Faith’s recipe for Paleo Low Carb Sandwich Bread Rolls (Keto Buns) on An Edible Mosaic. We know you’re going to love this bread as much as we do!
Grain Free Bread Recipes
In order to simulate a bread-like texture without using gluten, grain free and gluten free bread recipes often use a variety of different flours and binders. We’ve tried so many keto bread recipes that taste way too eggy or too much like almonds or coconut. The trick is to find a combination of ingredients that yields good flavor, as well as bready texture and a loaf that rises nicely.
Paleo baking is gluten free and grain free. Generally, paleo bread recipes have quite a few more ingredient options than low carb baking. Ingredients like tapioca flour and arrowroot flour are common in paleo baked goods, and help improve the texture greatly. The only thing is, these ingredients are relatively high in carbs and are typically avoided (or at least reduced) in low carb baking. This is why paleo baking can sometimes be a bit easier than low carb and/or keto baking.
Low Carb Bread
In low carb and keto baking, we’re concerned with two things: 1) keeping carbs low, and 2) still achieving a baked good that has great flavor and texture (because if we can’t gag it down there’s just no point, right? Lol). Low carb bread recipes are usually gluten free and grain free (although we’ve seen a couple that use oat fiber), but then the challenge is to get creative to get the right combination of ingredients to yield something that rises properly and tastes good.
Because of the lack of gluten in the recipe, low carb baking requires something else to act as a binder. This could be beef gelatin, flaxseed meal, or eggs. But it’s important to find the right balance. We can’t even remember all the times we spent experimenting with keto bread recipes only to have them taste like a bowl full of scrambled eggs!
Best Keto Bread Recipe
After hours of playing around in the kitchen, we’ve come up with what we’re dubbing the best keto bread recipe…and we don’t say that lightly! This loaf is everything good bread should be, and by that we don’t mean that it’s good for being keto; nope, this bread is GOOD for any bread!
Our keto bread recipe has a beautiful golden crust. It has great structure with a lovely rise and perfect bread-like crumb. It slices well for sandwiches or toasting, but you don’t have to toast or grill it to make it taste good. Sliced with a smear of salted butter is keto perfection. And it actually tastes like bread, not eggs or almonds or coconut. Additionally, this bread will keep well wrapped in the fridge for up to a week!
Ingredients in this Keto Bread Recipe
- Avocado oil spray
- Almond flour
- Coconut flour
- Psyllium husk powder
- Instant yeast
- Coconut sugar
- Grass-fed beef gelatin (we like Vital Proteins!)
- Organic apple cider vinegar
- Grass-fed clarified butter
- Sesame seeds
How to Make Keto Bread
Keto baking is a delicate balancing act involving finding the right combination of gluten free flours, healthy fats, binders, and leavening agents that will yield a loaf that actually looks and tastes like bread! We did quite a bit of experimenting in the kitchen to make sure we developed the best loaf of keto bread we possibly could.
The best part is our bread is super easy to make. It mixes up similar to how a cake would mix up, without the need for a rise time. We use yeast, but it’s just for flavor, not as a leavening agent.
Carbohydrates in Bread
According to the USDA National Nutrient Database, 1 (29g) slice of white bread has the following nutrition information:
.97g total fat
Coconut flour is naturally gluten free and grain free ingredient. As such, it is a common ingredient in paleo, low carb, and keto baking. Coconut flour is exactly what it sounds like; coconut meat that’s dried and ground into flour.
Baking with Coconut Flour
The thing about coconut flour is that it absorbs a lot of liquid, and can result in dense and/or dry baked goods. It’s important to keep two things in mind when baking with coconut flour: 1) be sure to add enough liquid, and 2) use coconut flour in combination with other keto-friendly flours so the flavor of coconut isn’t overwhelming.
Another issue that can arise in keto baking with coconut flour is that many people have the tendency to use a ton of eggs as the liquid and binder. This definitely helps yield a lighter, less dense texture; however, the issue is that the bread tastes like eggs and not bread!
In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture. A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.
Carbs in Coconut Flour
Coconut flour is known for being low in carbs and high in fat, which makes it great for a keto lifestyle. One serving (1/4-cup) of coconut flour has just 4g net carbs!
Coconut Flour Nutrition
According to the USDA National Nutrient Database, a (1/4-cup, 30g) serving of coconut flour has the following nutrition information:
6g total fat
More Recipes for Low Carb and Keto Bread Substitutes:
- Low Carb Zucchini Bread from The Keto Queens
- Flaxseed Keto Wraps from Sugar Free Londoner
- Low Carb Shortcake (Gluten Free Biscuits) from Healthy Sweet Eats
- Low Carb Crepes from Low Carb Maven
- Garlic and Herb Savory Keto Gluten Free Biscotti from An Edible Mosaic
It’ll have 100 recipes for keto bread-like items 🍞🥖🥨🥐🥞, including all your favorite kinds of slicing breads (white, wheat, sandwich, seeded, etc.), along with muffins, tortillas, crusts, crackers, biscuits, donuts, sweet pies, savory pies, and cakes, to name just a few, as well as all manner of things using these bread recipes (think family-friendly casseroles 🍲, masterful sandwiches 🥪, your favorite non-keto fast food remade into nourishing keto recipes 🌮🍔🌭🍕, and even crowd-pleasing dinners that you can entertain with 🍛).
If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 2 weeks of keto meal plans for free!
Or if you don’t have enough time to cook, we’ve partnered with Diet-To-Go to give you $40 off 1 week of keto meals! They’re super convenient to have on hand. Store them in your fridge if you plan to have them that week, or keep them in the freezer for those “just in case” times.
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The Best Keto Bread Recipe
- Avocado oil spray for the pan
- 2 cups almond flour
- 3/4 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 tablespoons warm water
- 2 teaspoons coconut sugar
- 1 tablespoon grass-fed beef gelatin
- 3 tablespoons boiling water
- 1 cup egg whites at room temperature
- 2 tablespoons apple cider vinegar
- 5 drops liquid stevia
- 6 tablespoons grass-fed clarified butter ghee, melted and cooled slightly
- 3/4 cup boiling water
- 1 teaspoon sesame seeds
Preheat oven to 350F; line the inside of a 9 by 5-inch loaf pan with parchment paper and lightly spray the inside with avocado oil.
Whisk together the almond flour, coconut flour, psyllium husk powder, salt, and baking powder in a large bowl.
Stir together the yeast, 2 tablespoons warm water, and coconut sugar in a small bowl and let it sit 10 minutes until foamy.
Stir together the gelatin and 3 tablespoons boiling water in a small bowl until fully dissolved.
Stir together the dissolved yeast, dissolved beef gelatin, egg whites, vinegar, liquid stevia, and melted ghee in a medium bowl.
Stir the egg white mixture into the dry ingredients, and then beat in the 3/4 cup boiling water.
Immediately pour the dough into the prepared loaf pan and smooth out the top. Let it rest for 3 minutes. Sprinkle the sesame seeds on top.
Bake until a wooden pick inserted in the center comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes, covering the top with foil to prevent over-browning if necessary. The loaf is done when it sounds hollow when tapped on the bottom.
Turn off the oven, leave the door ajar, and let the bread cool for 30 minutes in the warm oven.
Transfer the bread to a wire rack to finish cooling before slicing.
Net Carbs: 4g per serving (1 slice)
Recipe Adapted From: Recipe was inspired by and tweaked from Faith’s recipe for Paleo Low Carb Sandwich Bread Rolls (Keto Buns) on An Edible Mosaic.
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall.
Update January 8, 2019: After getting a couple emails from people saying they were having trouble with this recipe, we decided to re-formulate it and this is the updated version. We've tested it multiple times and found that it replicates well, even using different ingredient brands and using different ovens.