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 bread like texture and a loaf that rises nicely.
In This Article
Paleo Bread
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:
- keeping carbs low
- 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. 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.
PRO TIP: 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 (only in a small amount to feed the yeast)
- Grass-fed beef gelatin
- 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:
- 77kcals
- 2.57g protein
- .97g total fat
- 14.33g carbohydrates
- .8g fiber
Coconut Flour
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:
- be sure to add enough liquid
- use coconut flour in combination with other keto 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:
- 100kcals
- 4g protein
- 6g total fat
- 16g carbohydrates
- 12g fiber
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
- Almost Zero Carb Bread from The Keto Queens
- Low Carb Crepes from Low Carb Maven
- Garlic and Herb Savory Keto Gluten Free Biscotti from An Edible Mosaic
- Low Carb Texas Toast from The Keto Queens
If you want more keto bread recipes, we have a huge surprise for you! You can now pre-order our Keto Bread physical cookbook or ebook on Amazon and Barnes and Noble.
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.
If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, Twitter, and Facebook.
The Best Keto Bread Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Ton Cal says
I tried a trick that others may like.
I found several “bread” flavorings on the web and on Amazon.
Stay away from NaturesFlavors.com as after 2 weeks they were still “processing” my order. They do an immediate refund though.
I ended up on Amazon buying a small 10 ml bottle of One On One sourdough concentrate as a test.
with no instruction as to how much, i guessed at 10 drops per recipe.
It made some positive difference which is difficult to describe. It “smoothed out” and deepened the flavor in a good way.
I am up for getting some other variation of “bread” flavoring now. It was $6 for a bottle. 10 ml would come out to around 200 drops total (not exact). That would make 10 double recipes which fill my bread pan.
Look around for yourself, it is worth the effort !
Karen Churma says
Coconut sugar is not considered keto because of it’s higher carb content can monkfruit or erythrital be used?
Lara says
The yeast ferments the coconut sugar so it’s not absorbed by the body as a carb. Some people used inulin instead to activate the yeast. We have not tried this for this recipe though.
Ben says
OMG this tastes like actual bread!!! So good. I do wish the ingredients were listed by weight too though. Especially the almond flour.
Kimberly Shanks says
Can I use raw honey in place of the sweeteners in recipe?
Lara says
It should work!
dave says
The comment about the size of loaf pan; they use ” medium size loaf pan that measures 3 1/2” x 7 1/2” on the bottom & it is just right! ”
what adjustment to recipe to bake a 4″x 9″ loaf pan??
Lara says
We haven’t made it with that size of a loaf pan, so I don’t want to give you incorrect information
Crystal H. says
Perfect ❤️❤️
Mari says
I’m curious to find out if can suggest a nut-free substitute for the almond flour? Not only for this bread but I other recipes where it is used I was thinking maybe sesame seeds but not sure if it translates the same.
Faith Gorsky says
Mari, We haven’t tried this bread recipe with a different flour, but we do have a nut-free bread recipe here if you want to check it out: https://theketoqueens.com/homemade-white-bread-recipe/
Mari says
I’m so excited to try it! Thanks for the tip!
Bobby M says
I never baked bread before, so I was very nervous during the preparation making sure I measured everything properly and all ingredients in place. Well the final product was fantastic and tasted delicious!!
Hollie says
I have tried several recipes in the past and this one surpasses them all! The others have been eggy and the texture hasn’t been quite right. The only thing I would say about this recipe is that I didn’t get a great rise. I did not let my eggs come to room temperature so I’ll try that next time. I also used honey instead of the coconut sugar and real butter instead of clarified and wondered how much that might have affected it. If you know could you please share thanks
Mike says
These keto bread recipes are awesome! I can’t wait to try these. Thanks for posting!
ce says
We are not fans of stevia. Is it a crucial ingredient or can we omit it? Or can we substitute it with swerve granules? If it can be substituted, how much swerve should we use in place of the 5 drops of liquid stevia? Thank you.
Faith Gorsky says
Ce, The stevia in this recipe is to help create a balanced flavor profile (basically, it helps mask the “eggy” flavor that a lot of keto breads have). You can use another sweetener, but you don’t need much so I recommend going light on it. For whatever sweetener you use, I would use the equivalent sweetness of about 1/2 to 1 teaspoon of sugar.
Moji says
I live in Nigeria and we don’t have beef gelatin, can l make it from beef stock, we also don’t have coconut sugar can l use stevia?
Lara says
Do you have an unflavored gelatin like Knox that is used to make jello? And you can substitute regular sugar for the coconut sugar, stevia won’t work to activate the yeast.
Donna Plemmons says
This is the best Keto bread I have found! I love the taste & texture! I found a medium size loaf pan that measures 3 1/2” x 7 1/2” on the bottom & it is just right!
I wanted to send a picture of this beautiful loaf of a bread, but couldn’t figure out how to do it.
I have to have the first piece while it is warm with butter spread on top! Delicious!
Thank you so much for this recipe… it’s costly to make, but worth it!
Candela says
Oh my god. Quite literally IS the best Keto Bread. I’ve tried so many, this one doesn’t make me miss non-Keto bread at all. I LOVE IT. The taste and texture is amazing, I could serve this to a friend and they wouldn’t know it’s Keto. Thanks so much!!
Lara says
Hi Candela,
We are so happy that you LOVED the bread!
Kris says
I would like to try this, but I was wondering if I could use Florida Crystals raw cane sugar instead of coconut sugar
Lara says
Hi Kris,
You can!
Kim says
i’ve made this recipe twice and the loaf is half the size of a regular loaf. Are you doubling the recipe for a full loaf?
Faith Gorsky says
Kim, Thank you so much for leaving a comment and for making our bread twice! No, we use the ingredient amounts and pan size listed in the recipe to make this.
Without being there in the kitchen with you, it’s difficult to say what the issue was; however, I can definitely help you troubleshoot…did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a fairly good rise on this loaf. I hope these tips help!
Nectaria says
Does it matter if I use “regular” gelatine instead of beef gelatin? I couldn’t find beef gelatin anywhere! (I live in Canada, so don’t know if it’s just not available here, or if I don’t know where to buy it.)
Lara says
Hi Nectaria,
Plain unflavored gelatin will work too!
Mj says
This is one of the best recipes for Keto bread that I have made. However, mine didn’t rise. I followed the recipe to a T, got fresh baking powder, yeast, eggs at room temperature, etc.
I noticed that your recipe says to let it rest for 3 minutes after you put the dough in the loaf pan before putting it in the oven. Mine didn’t rise even after resting 5 minutes. It only rose after I left it to rest for 20-30 minutes. Maybe you meant 30 minutes instead of 3?
Faith Gorsky says
Mj, I’m so happy you enjoy the flavor of our Keto Bread, but I’m sorry it didn’t rise for you! No, the 3 minute “rest” is to let the batter thicken, not to let it rise. Without being there in the kitchen with you it can be hard to troubleshoot, but I’m happy to try to help! Did you make any changes (even small ones) to the recipe?
Trish says
Made this bread and am HAPPY to say it came out looking like the picture and tasted delicious! Thanks for this recipe. I followed it to the T used a metal loaf pan inside measure 8 3/4″ long x 2 3/4″ deep. Cooked on middle rack of electric oven for 1 hr 15 min. To get the cup of egg whites it took 7 eggs. I used the yolks for home made ice cream and scrambled eggs next day. Agree the Psyllium husk powder lends a earthy taste. Bob’s Red Mill brand used and ordered from Amazon. Also the Lakes brand grass fed beef gelatin a must and that too from Amazon (its good for overall health so can use in many ways).
So this is a labor intensive recipe and organization of ingredients a must. Review and plan is the best advice here. It will be your satisfying goto “i need some bread” recipe. I store mine in a cake tin container, since I’m the only one on Keto it lasts me the week. This doesn’t have a high rise but does rise and the texture is good. The biggest plus is it doesn’t taste eggy like other Keto bread recipes.Using only the egg whites and added psyllium husk help with this. Good luck.
Faith Gorsky says
Trish, Thank you so much for taking the time to comment and leaving those helpful tips! We’re so happy you enjoyed the bread!
Theresa says
This is BY FAR the best Keto Bread recipe anywhere, I make this weekly, and today I tried the same recipe only adding 2T swerve and 2T Raisins (adding 14 grams of carbs to the loaf but well worth it!) to make an Irish Soda Bread and I swear you cannot tell a difference between it and traditional Irish Soda Bread. I am going to try this recipe adding some shredded cheddar next week for a cheese bread, thanks for this versatile keto bread recipe that doesn’t taste like eggs!
Deb T says
I made this the other day and it’s delicious, I’m able to slice the bread and put it in the toaster. However, my bread did not rise. I’m at high altitude and normally have to back off on leavening, but I followed the recipe as is. Do you suppose I should increase the baking powder? I’m assuming the yeast is there more for flavor, since there is no time for it to rise.
Faith Gorsky says
Deb, Thank you so much for leaving a comment – we’re happy to hear you enjoyed the bread! Yes, the yeast in this recipe is for aroma/flavor. Unfortunately we aren’t at high altitude so we don’t have experience baking in that way. We’ve read that it can be helpful to slightly decrease baking powder, slightly increase liquids, and increase oven temperature by 25F. Please let us know how it goes if you try the recipe with any of these changes, and sorry we couldn’t be more help with this!
Paul Brala says
Yes, apparently so. Going too fast and DID miss it. Mea culpa.
Faith Gorsky says
Paul, No worries! I was going to mention it’s in step 5, but I’m glad you found it. Hope you enjoy the recipe if you give it a try!
Paul Brala says
I’m confused but really hopeful. This sounds terrific, but you mention egg whites in several places but the recipe shows no egg whites. Am I missing something?
Jacquie Braun says
I wish I could upload a pic!! Made this with cold eggs and measured ingredients, super flat loaf. Made it with room temp eggs and weighed the ingredients (as suggested 🤦🏼♀️) and wow, what a difference!! Excellent recipe!!! Thank you!!
Lara says
Hi Jacquie,
We’re so glad you loved it!
Nathalie says
I did this recipe yesterday and loved the taste. It is recommanded to weight the dry ingredients but I just see the quantities in volume (ex: 3/4 cup)… Do you have a different version with the weights?
Sean says
If I do the liquid portion in advance, can this be done in a bread maker?
Faith Gorsky says
Sean, We’ve never tested this recipe in a bread maker, but if you give it a try, please let us know how it goes.
Samia says
I would like to point out that the metric conversion of 3/4 cup to 90g coconut flour as stated in your recipe is incorrect. Should be 84g per package labeling (Bob’s Red Mill). Unfortunately I made my first batch with 90g of coconut flour, and it was definitely not “pourable”. More like scoopable. I will try again with correct amount but thought I would point so you can update the recipe. Thank you!
Faith Gorsky says
Samia, Thank you for your comment! The metric conversion is calculated from the API plugin, sorry for its inaccuracy (it could very well be a different brand). Yes, the batter was quite thick for us as well. Hope the bread turned out well for you!
Jane lockwood says
Can I use fiber flour instead of almond & coconut flour please!!! If so how much!! Main ingredients is oat bran & linseed
Faith Gorsky says
Jane, We don’t use fiber flour, so unfortunately we don’t know if it would work well here. With oat bran in it, it sounds like it might be higher in carbs though?
Theresa says
according to weight charts almond flour weighs 96g per cup making 2 cups 192g your recipe calls for 2 cup 224/ 240 grams. Why the big difference? The brand I have says 14g per 2 Tbsp so that would be 112g per cup. I really want this bread to turn out I have tossed so many loaves of bread but am concerned about the weight differences.
Faith Gorsky says
Theresa, Thanks so much for your comment! We aren’t sure what you mean though; our recipe above calls for 2 cups (224g) of almond flour, which is the same measurement you mentioned from the brand you use (112g per 1 cup X 2 cups = 224g). It may be helpful to reach out to a particular almond flour manufacturer if you have a product-specific question. We hope this helps and happy keto baking!
Diane Xuereb says
HI i wouldnt like to use sugar in the yeast, what can I use instead and is the beef gelatin a must??
Lara says
You can substitute inulin instead of coconut sugar to feed the yeast. And you can try xanthan gum instead of gelatin.