Keto Bread is the answer to your low-carb prayers. With 6 healthy ingredients, it's the perfect sandwich bread. Now you can make incredible keto sandwiches stuffed with roast beef, lettuce, dijon mustard, and primal kitchen mayo nestled between slices of toasted Keto Bread. This bread is baked in a regular size loaf pan and is as tall as a store bought loaf of bread. You're going to love it!
All you need to make this wonderful fluffy bread is almond flour, eggs, egg white protein powder, salt, baking soda, and cream of tartar. I use egg white protein powder in this recipe because it makes this bread incredibly fluffy and helps it to rise.
You'll want to check out all of the low-carb high-fat (LCHF) recipes on my Keto Diet Recipes page.
When you bake this bread, be sure to place the pan on a baking sheet. I've made this bread several dozen times and it hasn't ever overflowed from the loaf pan, but it is a very tall loaf and if your oven temperature is a little off either way it may cause your loaf to expand and overflow.
To store this low-carb Keto Bread, let cool overnight, then wrap in a paper towel and place it in a ziploc bag. It will keep refrigerated for 1 week when stored this way. I haven't tried freezing this bread so not sure how long it would keep in the freezer.
Keto Bread is delicious plain and phenomenal with butter or ghee, but it's even better toasted!
Here are some of my other low-carb high-fat (LCHF) bread recipes that you'll love!
Comments
389 responses to “Keto Bread”
ELANA,
I just finished baking this bread. I attempted it with egg whites, and not the powder last week and yes it was too dense. Having finally acquired the Egg White Protein Powder this loaf is wonderful. Thanks for everything you do Elana. I have been preparing your recipes for years and this bread is divine.
Janet, thanks for reporting back, I love that you experimented and tried it both ways. And so happy to hear that this bread is divine!
Elana, I’ve been following your blog for years and I just had to say thank you for this incredible bread recipe. It is the absolute best almond flour recipe I have ever made and thank you for making the recipe large enough to make a real loaf of bread! I take my loaf, cut it in half, then cut slices into thin large squares which will accommodate any type of sandwich, even a hamburger. I love the sturdiness of the bread, it doesn’t crumble or fall apart, it’s just an exemplary bread. And I did not notice an eggy taste at all. Great recipe. Another favorite of mine is your nut-free flax bread – amazing.
Barbara, thanks for your comment and for letting me know this is an exemplary bread!
En français svp
Edwina, thanks for your comment and request! Since we have readers from dozens of countries here, it’s not possible to write content in every language, but you can use google translate and that should do the trick :-)
Il y a plein de sites qui ont des recettes en français, donc pourquoi venir sur un site anglophone et exiger qu’elle soit en français?
Tracy, thanks so much, I wish I could post my recipes in every single language there is, thankfully google translate does the job of that for me :-)
Hi I was wondering if you need to use your egg white protein powder as I’m sensitive to whey? The bread looks amazing!
Corinne, yes to make this bread you will need to use all the ingredient, but there is no whey in the egg white protein powder :-)
It is very pleasing to have it turn out just like the photo with minimal effort and ingredients. Thank you! I agree this is eggy. So, I invent names that I feel makes the food sound great. We used to eat pasca which is a slightly sweet yeast egg bread and this is reminiscent. I believe if something doesn’t turn out as expected-rename it! When I do that my creations are never a “mistake!” ;) SOOO- I know your recipes are exact but, can I alter this recipe a bit? I wondered if I can add stevia? Or put a streak of cinnamon/sugar through the middle like a coffee cake? I try to make recipes go further by tweaking them a bit.
Jenn, thanks for your fantastic comment! So glad to hear that this turned out just like the photo with minimal effort and ingredients. Feel free to experiment with those fantastic ideas, and you may also want to check out my Keto Blueberry Lemon Bread recipe:
https://elanaspantry.com/keto-blueberry-lemon-bread/
Keep me posted!
Elana
I am a diabetic who absolutely LOVES bread, so I was looking forward to this recipe. However, even after following the recipe exactly, it didn’t look or taste as expected. My bread was not fluffy, not as high, quite dense and very eggy! I hate to waste food, so I will use it, toasted, for sandwiches. However, if I try it again I may substitute baking powder for the baking soda. I’ve also seen in other recipes using baking soda, apple cider vinegar is used. Possible??
Judith, thanks for your comment! This is a quick bread so there is not a typical “rise.” The way to achieve the proper height for this loaf is to use the pan I use in the recipe. I make it all the time and love it, so I hope getting it into the proper form will help. If you make it again I hope you’ll let me know what you think :-)
I was excited to try this because of the simple ingredients and the fact that it uses a regular loaf pan. I subbed lemon juice for cream of tartar and egg whites for the powder. So, my issues may lie there. However, I would say this smells and tastes like egg and is not a favorite bread. I didn’t smooth the mixture into the pan, so my top looks craigy, unlike the photo. That’s fine though, the top crust is definitely the best tasting. The bottom of my loaf turned gray the next day. Perhaps because I’m storing it in the loaf pan… was I supposed to take it out? That would’ve been hard to do.
It is ok with butter in the morning, but my kids rejected it as a grilled cheese and I only ate mine because I don’t like to waste. It is very satiating!
Erica, thanks for your comment! The top of this bread will be very smooth if you follow the recipe and use the brands of ingredients that are called for in it :-)
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