Keto Bread

by Jo Kenny

keto bread

Whether you’re looking to cut down on carbs, reduce gluten in your diet or experiment with different flavours and ingredients, this recipe is ideal for you. My keto bread recipe is super quick and easy to make with minimal ingredients, and is an incredibly filling, satisfying alternative to regular bread.

This recipe is:

  • Low carb
  • High protein
  • Gluten free

Keto Bread Recipe

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This is the easiest bread you’ll ever make! It takes just 5 minutes to whip up and with only four ingredients you’ll have yourself a delicious bread alternative in no time at all.

sliced loaf with butter


  • 150g ground almonds
  • 30g butter, softened
  • 6 medium eggs
  • 3 tsp baking powder

loaf of keto bread with butter


Start by pre heating your oven to 200c. Cut some greaseproof paper to line the inside of your loaf pan.

To a bowl add your softened butter and eggs and whisk these together until the butter is broken down. Next add the almond flour and baking powder and whisk once more.

Because keto bread does not have as many rising agents as conventional bread, it’s a good idea to whisk the mixture for a couple of minutes to get lots of air into the batter. This will give you a lovely light texture.

Now add the batter to your loaf pan, and be sure to scrape down the sides of your bowl to get all the ingredients out.

Bake for 25-30 minutes; the keto bread will rise a little to create a lovely rich golden crust which has a lovely shine to it.

You can check that your keto bread is cooked like you would with a cake; by using a skewer to prick into the centre. If the skewer comes out clean the bread is baked.

Turn out onto a wire rack and allow to cool before slicing.

Recipe Overview

Print Recipe
5 from 3 votes

Keto Bread

A delicious low carb and gluten free alternative to regular bread.
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: English
Keyword: keto, keto bread, low carb
Servings: 10
Calories: 171kcal
Cost: Β£4


  • Weighing scales
  • Bowl
  • Electric whisk
  • 1lb loaf pan
  • Greaseproof paper
  • Wire rack


  • 150 g Ground almonds
  • 6 eggs, medium
  • 30 g butter, softened
  • 3 tsp Baking powder


  • Pre heat your oven to 200c
  • Line your loaf pan with greaseproof paper
  • Whisk the eggs and butter together until the butter has broken down. Add the ground almonds and baking powder and whisk for 2 minutes until fully combined and lots of air has been worked into the batter.
  • Pour batter into the loaf pan and bake for 25-30 minutes until the top is crisp, shiny and a rich golden colour.

almond loaf

More keto recipes

If you love this recipe (I hope that you do!) then be sure to check out my other keto friendly recipes for low carb alternatives:

What does keto bread taste like?

Keto bread has a rich and dense texture, and the high fat and protein content makes it incredibly filling and satisfying. It is more moist than usual bread, you can either enjoy it freshly sliced, or toast it to add a little crunch.

The flavour is very subtle, allowing you to add whatever fillings or toppings that you please, just like regular bread!

How many carbs are in a loaf of keto bread?

Just one slice of bread from the leading brand has 18g of carbohydrates. An entire loaf of my keto bread has just 6g! Therefore in one slice there is 0.6g carbs (based on 10 slices per loaf)

There is also a filling 7.6g protein per slice.

Do I need to refridgerate it?

Yes, it is best to store your low carb bread in the fridge in an air tight container. It will last around 7 days like this. I also recommend not slicing the bread ahead of time to prolong the shelf life and keep your keto bread nice and moist.

Can I freeze it?

Yes, your bread will freeze and keep for 6 months. But be sure to thoroughly thaw and do not refreeze. Keto bread is best enjoyed toasted once frozen and thawed.

Where can I buy keto bread in the UK?

Keto has become a popular lifestyle choice for many and with that many great products have come to market that offer convenience for when you don’t wish to bake (although with how easy this recipe is, why would you not!) Here are some products I can recommend trying out:

Is keto bread gluten free?

Yes! My keto bread recipe is gluten free making it ideal for coeliacs who are looking for a home baked bread alternative.

Serving Suggestions

However you like, essentially! Because it is a moist loaf than regular bread I liken keto bread to a rye bread: very dense and moist. Because of this I particularly love eating it as an open sandwich, topped with all kinds of things:

  • Toasted with peanut butter
  • Toasted with scrambled eggs and crumbled feta
  • Topped with torn mozzarella and basil
  • Topped with smoked salmon, cream cheese and dill
  • Topped with smashed avocado, coriander and lime
  • Topped with cheddar and Worcestershire sauce and popped under the grill to melt.

Follow Girl Eats World

This is one of my most popular recipes to date, and people all over the world have made my quick and easy keto bread. I love nothing more than when you guys share the recipes you’ve tried, so please do tag me on social media so I can see! I share all your lovely cooking to my Instagram page.

  • @jogirleatsworld – follow me on TikTok and Instagram for more food stories, recipes and reviews.
  • #cookiteatitloveit – use my hashtag to share your cooking – I share all recipes that you have tried to my profile.

Pin it for later

If you want to try your hand at keto bread, pin this post to keep the recipe safe and save it for later.

gluten free keto bread recipe


Did you know that I have a cookbook?

That’s right! I am very excited to say that my debut cookbook launched April 2022. Cook It, Eat It, Live ItΒ is a vibrant and varied collection of personal recipes straight from my own dinner table, to guarantee no more boring dinners.

This first cookbook is a very personal collection of recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine.

Cook It, Eat It, Live ItΒ has received fantastic reviews! 4.8 stars on Amazon and and 4.7 stars on GoodReads.Β Check them out



Shaz March 15, 2013 - 5:17 pm

That bread looks really lovely!

Taryn November 11, 2013 - 3:34 am

How much is a knob of butter?

Jo November 12, 2013 - 8:54 pm

Hi Taryn, a large knob of butter is roughly 2 table spoons. The beauty of this recipe is you don’t need to be exact, hope this helps πŸ™‚

Heather June 30, 2015 - 10:30 pm

can you use coconut flour instead of almonds. its even lower in carbs.

Gun August 16, 2015 - 12:33 am

You have to find a conversion chart for coconut flour as you cannot exchange ground almond volume straight across. You’ll need one egg for each fluid oz of coconut flour as usual liquids don’t bind it. You’ll end up with a crumbly mess if you don’t adjust egg volume to fluid volume of coconut flour.

Sherri May 2, 2016 - 1:09 pm

if you use coconut flour you must use less or increase the liquid content. If you find the bread too “eggy” use fewer whites. add a bit of water to replace the whites

Vatanakpanha Ly July 10, 2021 - 5:08 am

Can I use something else beside butter? Like Greek yogurt instead?

Martha Jane September 12, 2014 - 7:59 pm

Thanks for sharing but don’t forget about us poor yanks who don’t know squat about the metric system. I feel that is a great handicap for us. I wish we weren’t so lazy and we’d just step up and convert.

Martha Jane September 12, 2014 - 8:01 pm

I have a 7 yo old grandson and I’m always looking for toys and games that will give him a working knowledge of metric. Any suggestions. Pardon me for going off topic.

Keren September 10, 2016 - 6:28 am

@ Sherri, Thank you for this tip! The bread WAS too eggy and your tip solved it

Leesha September 24, 2013 - 9:55 pm

This bread is perfection! I didn’t use salted butter the first time, so it was bland. Second time I added 1 tsp salt and that did the trick. I made mini loaves and had bacon and egg mini sandwiches. Delicious!

Jo September 29, 2013 - 11:16 am

So glad you like it Leesha! Try the link below to cheese & tomato keto bread if you’re looking for more flavour, it’s my favourite by far!

Rose March 6, 2021 - 3:45 pm

I’m confused…is it almond flour or ground almonds as surely these are 2 different types???

Jo March 8, 2021 - 9:03 pm

It’s the same thing! It’s blanched almonds ground into a fine flour-like consistency, hence it can either be called ground almonds or almond flour. Hope that helps.

Matt October 28, 2013 - 2:03 am

Do you put almonds in a food processor to ground them up? Is there a possible substitute?

Jo October 28, 2013 - 7:02 pm

Hi Matt, you can buy ground almonds ready to go, you’ll find them in either baking section or with all the dried fruits & nuts.

Maxx November 16, 2013 - 1:21 am

3 large eggs
75g ground almonds
1.5tsp baking powder
Large knob of butter

Are those the exact ingredients. My bread took twice as long to bake and half it’s size (3/4 inch in height)

Jo November 17, 2013 - 6:58 pm

Hi Maxx, hmmm mysterious. Were your ingredients fresh? I ask because sometimes older eggs or baking powder can cause deflated baking, which would be the same case for keto bread. It also helps to make sure your mix is really well whisked before placing in the oven so lots of air is running through it. Hope this helps πŸ™‚

Viviane November 1, 2014 - 4:55 pm

I am having the same problem, its coming out quite deflated….

Lis January 31, 2014 - 12:49 am

200 degrees Celsius is about 400 degrees Fahrenheit, make sure you’re using the correct temperature.

Debra December 3, 2013 - 10:12 pm

Is 200 degrees correct for baking?

Jo December 4, 2013 - 8:22 pm

Hi Debra, yes 200 degrees Celsius, if you’re from the USA that’ll be around 390 fahrenheit.

Danny April 14, 2015 - 12:51 am

Well… that explain why my bread is not enough baked! πŸ™‚

Debbie January 3, 2014 - 4:10 pm

Hi, this looks really good. but can you tell me how much 75 g of ground almonds measures out to? thanks so much.

Jo January 3, 2014 - 7:35 pm

Hi Debbie, do you mean in cups? It’s around two thirds of a cup if so. 120g in a cup.

Diana October 18, 2014 - 7:19 pm

I put in 75 grams into a conversion calculator and it said it was 1/3 cup – so which is right? 2/3 cup or 1/3 cup?

Mike F December 7, 2014 - 1:24 am

you may be looking at liquid conversion

Laura January 8, 2014 - 7:19 pm

Mine didn’t quite come out as thick as yours. Is there something that maybe I didn’t add enough of?

Jo January 9, 2014 - 12:58 pm

Hi Laura, depends what you added πŸ˜‰ This bread is quite shallow in general, as it doesn’t have the rising agent of regular bread. I recommend thoroughly whisking the mixture to make sure it’s got loads of air running through it. Hope that helps!

mark dowell January 11, 2014 - 10:10 pm

does it have an almond flavor because try as i might i just dont like almonds but i want to try it thanks

Jo January 11, 2014 - 10:36 pm

Hi Mark, no almond taste! it’s more eggy than anything.

Maryann January 26, 2014 - 9:31 pm

I made this I love it. It doesn’t riase very much but I love it

Natalie February 24, 2014 - 1:42 am

So I was going to come here to ask what went wrong. I mixed everything together, whisking it all in a bowl for about 10min straight. Stuck it in the oven. 6min in it had risen to near the top of the pan, then it deflated…a lot. After 20 minutes it was done. The entire thing was only about an inch thick and although it faintly smelled of bread and had a really nice cake like texture it tasted of horrid bitterness and salt. Absolutely awful.
Upon reviewing the ingredients I realized my mistake. The amount for baking soda is in teaspoons…not tablespoons. Oops.

Jo February 24, 2014 - 12:57 pm

Oh no! I think it’s a baking mistake we’ve all experienced at some point in our lives πŸ˜› hope it hasn’t put you off making another batch!

Natalie February 24, 2014 - 10:02 pm

I’ve got another one in the oven now! Will be ready in 10min. I added a little Stevia to it and am hoping to cover it in some whipped cream!

Natalie February 24, 2014 - 10:41 pm

Good news! This one came out edible! It’s a little bland tasting but when topped in whipped cream and cocoa powder it was awesome! I see to be running into an issue though. Both batches puffed up a ton! This one stayed puffed up till I took it out of the oven and checked to see if it was baked through…then it deflated. The entire loaf was more of a giant air bubble and for some reason it’s a weird green color on the inside once baked.
It’s not that smooth golden yellow like the picture but a dirty mottle brown.
If it helps, here’s what I’m doing-

3 large eggs
1 oz. ground almonds(I take sliced almonds and pound them into a powder)
1.5 tsp baking soda
2tbsp land o’ lakes butter
.5 tbsp stevia

Everything is whipped up really well and baked for 20min.

Jo February 26, 2014 - 9:28 pm

Sounds yummy! I love how versatile this recipe is, you can really do what you like with it!

Natalie March 2, 2014 - 1:07 am

No I wasn’t showing you my recipe as an alternative. I stated in the beginning I was having an ISSUE with making the bread, as in it wasn’t coming out right. It has since been resolved after looking over the ingredients yet again but it would have been nice if you’d helped me out in the first place.

On the plus side this last batch came out really well, a bit flatter than I thought it would be but that might have been from the use of hand-ground almonds. It still has an extremely bland flavor to it so I’m going to try and sweeten it up with stevia and sugar next time.

Jo March 2, 2014 - 11:35 am

Natalie I can’t help you with every single problem you are having with your baking, if you follow the recipe and use the right ingredients it should be fine: it has been for everyone else! This is a bread alternative recipe for people following a very strict low carb diet, so it will naturally be a little bland. I will say if you add sugar it defeats the purpose of making this recipe though, you’d be better of just making a cake!

Gun August 16, 2015 - 12:29 am

There is no baking soda in the recipe … you should use baking POWDER. Baking soda is used in mixes where you have something sour like sour cream or yoghurt as liquid.

Christina September 26, 2014 - 5:19 pm

Your problem is you’re using baking soda instead of baking powder. Be careful not to mix the two up.

Maxanne Ricardo September 2, 2016 - 4:55 am

Baking powder, not baking soda. They are not the same. πŸ™‚

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