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Close Up of The Best Keto Bread Recipe

The Best Keto Bread Recipe

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!
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 14 people, 1 (9 by 5-inch) loaf of bread
Calories 198kcal
Author Faith



  • 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.


Serving: 1slice | Calories: 198kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 213mg | Potassium: 102mg | Fiber: 5g | Sugar: 1g | Calcium: 61mg | Iron: 0.9mg