I’ve got a holiday and a big fitness challenge coming up this year, so if you follow me on Twitter you’ll have noticed my recent tweets about Keto, and in particular, keto bread.
Keto is short for Ketosis, which is basically a process that forces your body to switch to burning fat as a primary energy source. It’s how we all used to operate before humans started processing grains and eating a carbohydrate heavy diet. In a nutshell; by cutting out carbs you can turn yourself back into a super-efficient fat-burning caveman!
Anyway, let’s talk food. Unfortunately in order to reach a state of ketosis you’re restricted by what you can eat a fair bit; bread is definitely off the menu. So if you want to satisfy a craving for stodge you’ve got to get creative. This recipe for a low-carb bread alternative is perfect for keto heads!
Keto Bread Recipe
1 slice (just one slice!) of bread from the leading brand has 18g of carbohydrates. Half a loaf of keto bread has just 6g!
Ingredients
- 3 large eggs
- 75g ground almonds
- 1.5tsp baking powder
- Large knob of butter (American readers: about 2tbsp)
EDIT: I have lots of American readers who love this recipe and it makes me so happy that my recipe is being baked across the pond! But I do get loads of questions about what the measurements are in cups; I’m afraid us Brits like to measure everything out in grams, but I did find this website which seems to have everything you’ll need. Happy baking!
This is an incredibly simple recipe for keto bread. Quite simply, add all of the ingredients in to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin and cook in the oven for 20 minutes at 200c.
Easiest. Bread. Ever.
You can also pour your keto bread mix in to individual muffin moulds to make small bread rolls.
A lack of carbs and a lot of egg means that this bread will not have that dry, crusty consistency like a regular loaf. I describe the consistency like a savoury cake. Not an exact bread replica, but certainly delicious when you add your keto-friendly toppins of choice. If you want to crisp it up, you can put slices under the grill (US: broiler), although this isn’t my preference.
As pictued above, you keto bread is delicious with a range of toppings. Here I’ve gone for olive oil, pesto, mozzarella, basil and a little red onion, along with a simple pork pate (below).
I found this an excellent substitute for the real bread: it’s light, tasty and really filling. The time it takes to create makes this keto bread so much more convenient as well.
Want to go Keto?
- You must consume less than 20g carbohydrate each day.
- You cannot eat grains, legumes, starches, milk, fruit, sweetened yoghurt… anything starchy or sugary is a no go.
- You mustn’t be afraid to eat fat! If you deprive your body of a major energy source like carbs you must replace it with another (nuts, fish, oils, butter, peanut butter, avocado etc) otherwise you’re just starving your body… which is lame.
More Delicious Keto & Low Carb Recipes
- Keto Sandwich – https://girleatsworld.co.uk/keto-sandwich/
- Keto pizza – https://girleatsworld.co.uk/keto-pizza/
- Courgetti – https://girleatsworld.co.uk/courgetti/
Further Reading: You can also learn more about the science behind Ketogenic diets from this excellent post on Reddit – Keto in a nutshell
Keto Bread
Equipment
- Mixing bowl
- Cake Tin
Ingredients
- 3 large eggs
- 75 grams ground almonds (almond flour)
- 1.5 tsp baking powder
- 2 tbsp butter
Instructions
- Mix all ingredients in to a bowl until smooth and well combined.
- Grease a loaf/cake tin well to make sure the keto bread doesn't stick.
- Pre-heat oven to 200C (390F).
- Pour the bread mixture in to the tin, and bake in the oven for 20 minutes.
183 comments
That bread looks really lovely!
How much is a knob of butter?
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 🙂
can you use coconut flour instead of almonds. its even lower in carbs.
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.
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
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.
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.
@ Sherri, Thank you for this tip! The bread WAS too eggy and your tip solved it
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!
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!
Do you put almonds in a food processor to ground them up? Is there a possible substitute?
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.
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)
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 🙂
I am having the same problem, its coming out quite deflated….
200 degrees Celsius is about 400 degrees Fahrenheit, make sure you’re using the correct temperature.
Is 200 degrees correct for baking?
Hi Debra, yes 200 degrees Celsius, if you’re from the USA that’ll be around 390 fahrenheit.
Well… that explain why my bread is not enough baked! 🙂
Hi, this looks really good. but can you tell me how much 75 g of ground almonds measures out to? thanks so much.
Hi Debbie, do you mean in cups? It’s around two thirds of a cup if so. 120g in a cup.
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?
you may be looking at liquid conversion
Mine didn’t quite come out as thick as yours. Is there something that maybe I didn’t add enough of?
Hi Laura, depends what you added 😉 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!
does it have an almond flavor because try as i might i just dont like almonds but i want to try it thanks
Hi Mark, no almond taste! it’s more eggy than anything.
I made this I love it. It doesn’t riase very much but I love it
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.
Oh no! I think it’s a baking mistake we’ve all experienced at some point in our lives 😛 hope it hasn’t put you off making another batch!
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!
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.
Sounds yummy! I love how versatile this recipe is, you can really do what you like with it!
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.
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!
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.
Your problem is you’re using baking soda instead of baking powder. Be careful not to mix the two up.
Baking powder, not baking soda. They are not the same. 🙂
I’ve made this recipe a few times now and each time it has been a delight! I’m not a big fan of the eggy taste so after the first attempt I started adding dill or rosemary to overpower the egg flavor and YUM! I just had one of my pre low-carb favs, the BLT, and was in heaven. I do use blanched almond flour instead of grinding the almonds from scratch, it makes that whole process that much faster. I’ve never made it with ground almonds so I don’t have anything to compare to but what comes out of my oven is just fine. Are there any benefits to using ground almonds vs blanched almond flour?
Hi Tae, I’ve never used blanched almond flour, I always use ground almonds. I figure they’re 100% natural and unprocessed, so they’re a winner for me 🙂
could I use ground almond meal???
Great for hamburger buns! I many this recipe a few days ago and was already using my only bread pan so I divided the batter up into my whoopie pie pan and they made great sandwich rolls. Thanks!
Can I double the ingredients to make it thicker and will the time and oven temperature will stay the same? Also I would like to add some pecans and vanilla,…what do you think?
Thank you!
How long does the bread keep and should it be refrigerated
Can you guess how manycarbs are in one sslice of bread?
Really depends on the sizes of your slices! Half a loaf has 6g, just divide by how many slices you get out of it.
Fantastic and simple. Will try this!
I made two batches following the ingredients to the tee. The first batch, I just put in all the ingredients and used a hand whisk and whisked until my arm was sore. The second batch, I separated the eggs, whipped the whites into a stiff peak, whipped the yolks with the butter and baking powder, added the almond meal and mixed well before slowly folding in the egg whites. Both taste good but the first was flat while the second was lighter and much more loaf-like.
Thanks for a great recipe.
excellent recipe, quick question, when you whisk it , is it meant to form as a dough or be runny?
It will be runny but thick like a cake batter.
My daughter and her husband are following a high fat/low carb diet. I would very much like to surprise them with a bread. Unfortunately, he is allergic to almonds. Is there any subitution you have found or heard of that could be used in yours or any bread recipe that is low carb.
Many thanks.
Hi Jonnie, if it’s specifically almonds, there are other ground nuts you can use like cashews. These are a little more difficult to find though! If you’re after low carb recipes there’s an entire section on low carb, just follow the main menu 🙂
Tried this recipe, BEST RECIPE EVER!!! Thanks
Just wondering if the dough is freezable? I end up eating the whole loaf, its a problem REALLY!!
I’ve never frozen it, I always keep it in a cake tin and it lasts for a week. For better portion control I find baking it in muffin moulds works well 🙂
Actually the bread (if sliced) freezes and thaws pretty well. The process actually removes some moisture, so it is a little crispier texture when you’re done. The texture is nice, but the flavor is unremarkable (not bad), so it works better to flavor it with herbs or spices if you’re eating it plain.
How do you recommend storing the bread? Refrigerator? Freezer? Is the counter okay?
Thanks!
I keep mine in an air tight cake tin or tupperware, I find it keeps for a week.
Does anyone know the rest of the nutritional value for this bread, calories, fat, etc.
It can be counted, but since a bit of the mass (moisture) is lost when baking, it can’t be done unless you actually do the recipe. Luckily for you I did!
100g of this bread:
491 kcal
6.3g of carbs
42.2g of fat
19.5g of proteins
The values are approximations so they might be a _bit_ off, but they’re very very close, so should be possible to use for calorie and macronutrient counting.
Natalie says she is using baking soda..recipe says baking POWDER..maybe that is the problem solver for her.
WTF is a knob of butter?
If you read through the whole recipe you would see she clarifies what a knob of butter is in tbs…
I modified this to be vegan and it was an unmitigated disaster. Here’s what NOT to try:
3 flax “eggs” (3 Tbs ground flax seeds, combined well with 9 Tbs water, set in the fridge for 5 to 15mins)
2/3 cup almond flour
1.5 tsp baking powder
1 Tbs + 1 tsp coconut oil
Pinch of salt
Very Tasty…I added garlic powder and Herbs du Provence to make it more savory. Followed to a T but still came out very thin, like 1″ thin.
Hi! Would you mind sharing with us the full nutritional info? Found one on MyFitnessPal but I’m not sure is very accurate. Thanks for sharing this amazing recipe 😉
I’m afraid I don’t have the ingredients to hand at the moment to work it out. I would say though that this isn’t a low calorie recipe: almonds are very high in calories! Keto bread lends itself perfectly to a low carb, high fat diet, but for incorporating into a regular diet just watch your portions a little more. Hope this helps!
Looks like REAL bread, which I miss greatly! Have you got nutritional counts on this?
Nutritional Info:
For 1/6 of loaf (which is probably 2 slices – stay tuned, it’s still in the oven!):
114 calories
1g carbs
5g protein
10g fat
178g sodium
(I used Trader Joe’s “Just Almond Meal”)
Recipe entered into My Fitness Pal to calculate calories
I tried this bread today. Put baking soda instead of baking powder, which I have found interchangeable in other recipes, but I think it went haywire here. The loaf was very flat and had a strong ammonia scent. It diminished as it cooled but was still there. The flavor was ok, bland but it’s vessel more than anything else. It was hard to eat because of the smell… don’t know what gave the strong ammonia scent… strange…
Depending upon the type of Almonds you used, maybe you are smelling Hydrogen cyanide the smell of bitter almonds:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2259050/
No way baking soda and baking powder are interchangeable. Baking powder is part baking soda for alkaline and part acid, like citric acid.
Not strange at all about the ammonia scent.
OK it’s out of the oven and I am very happy with it! Tasty! The only thing is, I think I should use a smaller loaf dish next time, as the one I used is rather long and so my loaf came out less than 2 inches tall. That still didn’t stop me from lathering it with butter 🙂 Next time, I’ll try it in a smaller loaf pan so I might be able to make a sandwich out of it! Thank you for a wonderful recipe! (I posted estimated nutritional info above!)
I know your comment is from a few years ago but I thought I would comment about the baking soda anyway.
I learned this from watching Alton Brown’s cooking show a few years ago.
Use baking soda in recipes with acidic ingredients such as vinegar. Use baking powder in recipes with basic ingredients.
Here is a link to an article that explains.
http://www.thekitchn.com/pantry-basics-whats-the-differ-40514
I hope this helps.
If you follow the recipe, this is the easiest and best kept bread recipe available!
Is the inside of the bread wet? It looks very well, but I’ve tried a couple of recipes and all my “breads” were wet and I had to toast/ grill them. Thanks!
Thank you for this recipe. I followed your recipe last week and used this bread to make open-faced sandwiches with leftover grilled chicken breast. I topped my sandwich with the chicken and added onions, tomato slices, spritz of olive oil and shredded mozzarella cheese – then put it under the broiler. So Good! Repeated the next day with a few slices of avocado added to the top. Died and went to Heaven!
Tonight I made it to go with my Eggplant Parmesan dish. I made a change or two:
I substituted 2 Tablespoons of Milled Flaxseed for 2 Tablespoons of the Ground Almonds (I used the Hodgson Mill brand.) And – added 1/2 teaspoon of garlic powder. The ground flaxseed worked fine. Tasted great! I’m looking for ways to get more fiber into my diet.
Almond Flour (Bob’s Red Mill) 1 Tablespoon = 40 calories, 1.5g carbs, .8g fiber.
Milled Flaxseed (Hodgson Mill) 1 Tablespoon = 30 calories, 2g carbs, 2g fiber.
I used a total of 6 tablespoons in the recipe: 4T ground almonds and 2T ground flaxseed. I’ll try substituting more ground flaxseed next.
Can you make this bread and freeze it so it will keep??
once cooked does this freeze well?
I cooked this bread tonight. It is quite versatile. I ate with my dinner and used in my dessert to make a strawberry shortcake with whipped cream!
what size of loaf tin did you use Jo?
Mine turned green?? And it tasted horrible (had to spit it out it was so bad). How can four ingredients go so wrong? What did I do?!
Anyone know the nutrition facts if I sub cashew or hazelnut flour? Thanks!
Baking powder is a must! I also got nasty green yucky bread using soda, powder one was much better! I do find it a little ‘eggy’ I’m going to try tomorrow and sub the eggs with ‘flax-egg’. Shall report back!
Thanks for the great recipe (I found on Pinterest). It’s pretty tasty especially when you haven’t had bread in awhile!
I read through the comments and get over how entitled some people are. Thanks for the recipe, Jo.
Aww thanks Andrea 🙂 If you like this one check out my Keto cake recipe, it’s been a real life saver for sugar cravings!
What is the complete nutrition info? I know half the recipe has 6g of carbs. What about calories and fat and protein?
hi there….just wanted to say I baked your Keto bread this morning & it is fabulous..I could barely wait till it was out of the pan to cut a piece & spread a little butter on it…delish,
oh how I’ve missed bread..it tastes like corn bread to me & my husband suggested a little stevia added to the mix to make it a little sweet next time..it really was the EASIEST. BREAD. EVER…thank you
Hi Jo,
Great recipe 🙂 I tweaked a bit based on other comments and a first try that deflated slightly:
First I beat the egg (with 1/2 tsp sugar) until foamy, light, frothy, then add the baking powder + 1tsp ACV +1/2tsp baking soda and fluffiness should continue (do not beat the melted butter in! – it will be flat in a few seconds.
All was fluffy until this step, so I just incorporated the melted butter and almond meal in the end – without beating! All fluffyness in a glass oven baking container and I had to cook mine a bit more than 20 min – just check with a toothpick.
Hi
Can anyone tell me why there are no carb values to these recipes?
If I chose to work out the nutritional value or not is entirely at my discretion, given that I do this for free. Take it or leave it!
Someone entered it into My Fitness Pal, if you use that app. You can also import recipes from any web page and edit it yourself to get the nutritional values.
I find that if I read through the comments on a recipe, often my questions are answered and I don’t have to ask the author something that she has already replied to.
I’ve made this bread a couple of times, and it’s become one of my staples! I also shared it with one friend who has a corn allergy and another who can’t tolerate FODMAPs. Both were very happy with the result.
I agree with the tip to separate the eggs first and whip the whites. I think that’s kind of the way to go with keto baking in general. Also, I didn’t have a loaf pan the first time I made this bread, so I poured the mix into a 2 qt glass casserole dish. The end result was a lovely golden sheet that looked and tasted quite similar to corn bread. I’ve continued making it that way since it’s so tasty and easy to cut into 6 servings. =)
Have you doubled/triped the recipe so it comes out more like a loaf of bread vs. how small/short it is with the above quantities? I’ve made it once and plan to do another this afternoon. I love this stuff!!! Just made a batch of my own butter to try with it. Yeah! (Thank you!)
Just tried this recipe for first time today. Made into individual burger ‘buns’ in a muffin tray. Added mixed herbs and a little mustard powder to mix and topped with sprinkling if chives and finely grated gran padano. Came out perfect and absolutely delicious!!! Wish I knew how to share my photo of the finished result. Thanks for a great recipe. Think I’ll be making lots of different variations on these. 🙂
Hi Kate, why not share it on Instagram? My username is @joyumdimsum 🙂
Would this work with almond flour instead of ground almonds?
Suzik – I used almond flour. 2/3 cups. Texture was wonderful – looks just like the picture above !
I found this on Pinterest and I am so happy and tempted to try the bread, it looks delicious.
Wow – this bread is really good…. So glad I came across it on Pinterest!!
Nice texture. My husband even liked it and he is not a low carber. The loaf is almost gone – all I’ve been doing is slathering butter on some slices or just tearing off chunks to eat. I did add 1 packet of splenda. I bought some banana flavoring – gonna play around with this. Thank you for sharing the recipe !!!
I just made the Keto bread and it turned out a treat, do you think it would work using almond flour?
For those of you having issues w/ size/taste etc. chances are you a) you’re in the US and b) converted the 75g of almond flour incorrectly. It should be roughly 2/3 cup almond flour. My first batch was super flat and eggy
Anyone know the calories for this glorious bread?
If you’re using the following quantities:
– 3 eggs
– 2 oz chopped pecans
– 2.5 tbsp butter
– 2/3 cup almond meal/flour
– 1.5 tsp baking powder
It comes out to being about 150 cals per serving at 8 servings per loaf
at what degrees do you bake this and how long do you bake it for and do you us 2/3 cup of almond meal and 2/3 cup of almond flour
Nancy I did both batches at 375-400F. I also used a fairly heavy duty bread pan for mine. I think just watch it to brown on the top.
Its actually only 3g carbs if you subtract the fiber!!! Yay!
I love this recipe! I am of Scottish decent and bread is a big loss for my diet!lol I have used this bread to make french toast and to be a part of a weekend fry up i.e. black pudding, eggs,bacon and toast! This bread is perfect!!!
Is the butter supposed to be room temp, or melted?
This bread looks delicious. Is it possible to use coconut flour instead of the ground almonds? If so, how much?
Thanks
Coconut flour absorbs SO much of your liquid… I’ve substituted coconut flour in a couple of recipes and had to almost double the amount of liquid to keep the recipes from being dry and crumbly. Just a heads up. =]
Could you please give the nutritional values for this loaf – in particular calories and carbs?
I made my first batch following the instructions precisely and I love the taste and the texture although it was pretty flat. When I made my second batch, I doubled the recipe, added the first 3 eggs whole, then separated the white and yolk of the final 3 eggs. I added 1/2 teaspoon cream of tartar to the 3 egg whites and whipped until stiff. I added 1 1/3 cups of almond meal to the 3 whole and 3 egg yolks plus 6 Tbsp. butter, 2 Tbsp. stevia powder, 1 tsp. salt, and 3 tsp. baking powder and mixed until it was smooth. I gently folded in the whipped whites and baked at 400° for 30 minutes. It came out perfect! Still not as tall as I would like, but I think that a smaller loaf pan would fix it. Thanks for the recipe! I love recipes I can play with!
Christina – did you incorporate the three separated yolks too or leave them out?
Can you tell me what size bread tin you used? Thank you.
Just made this for the first time and it came out perfect! I actually used half amount of almond flour, and the other half Quest multi-purpose protein powder to give it a better nutritional value. Came out amazingly. Loaf was a little short, but made a great turkey and cheese sandwich. So excited to play around with this recipe between sweet and salty!
I think I am going to use a smaller one
The conversion chart I searched on google for 75 g of ground almonds comes out to 3/4 cup. I didn’t see anywhere in the thread where people were using this much. This recipe is one I have made using muffin top pans. It makes 6 buns. I’m going to try it in a loaf pan to see how that turns out.
can you use any other ground nut? I am allergic to almonds
Hi! This looks interesting and I want to try it! Sometimes your altitude above sea level effects baking times and leavening. Do you know your altitude?
Thanks!
i’m so pleased I came across this recipe, just tried it this morning… Discovered I need a smaller loaf tin but the texture & taste far exceeded my expectations… Very eggy taste but a bit of butter covered that up, you can’t have everything when you’ve been brought up on traditional bread lol
What a great recipe! I love it. I am so happy to have found this.
I have made it twice and used it for sandwiches. MMM Had a salmon and lettuce sandwich and an egg salad and lettuce sandwich. Amazing! Absolutely delicious. I have tried other breads but this is the best one that I have made and so easy. It is a keeper.
Thanks so much!
Just made this bread. So easy and turned out well. I doubled the recipe and added gluten free guar gum (1 teaspoon per cup of non gluten flour).next time I think I’ll add a bit of stevia to sweeten it just a tad.
I just wanna say You should get a nutritional keto nobel prize seriously! This recipe is so far THE BEST i’ve tried. I did it with 4 eggs because I added extra 25g of coconut flower. This loaf i made with herbs salt and pepper but tomorrow i’m doing another one sweet version as a cake. This is great, it’s delicious, it has PERFECT nutrient ratio for me on a keto diet. Actually I just counted that i could eat like 100g for EVERY meal (sour and sweet ) and it would be a PERFECT CAKE DIET 😀 I just seriously love you right now 😀 Lots of kisses from Warsaw, Poland 🙂
I tried out this recipe and it was somewhat success haha! Mine didn’t rise nearly as much as yours (I did see that you mentioned to another commenter that it’s not going to rise as much as regular bread, but mine is about the thickness of the slice you have shown with onions on it). However, it could be a few different things; my guess is that my loaf pan is too big, and I also didn’t use almond meal from the store. I had some slivered almonds in my pantry that I ground in a coffee grinder. Not sure if that would have any effect, but who knows? I don’t think it’s my baking powder as I used a fairly new container. With all that said, this recipe tastes DELICIOUS! It has a slight eggy taste, but not overpowering. It doesn’t have a strong almond taste either, but they do give the ‘bread’ a kind of nutty taste that reminds me of whole grain bread almost! Thanks so much for sharing! I’m definitely going to give this another go and see if I can get it to rise a bit more, and if not, I still have some delicious bread!
Hi there
What size baking pan did you use for this bread, please?
Wow Jo!
You had me at the pizza! Now this is some Keto I can sink my teeth into! Thanks for posting your recipes.
I’m diabetic and trying to follow a keto diet. Unfortunately I’m also allergic to tree nuts (so everything except peanuts). Is there anything I could substitute for the almonds? This bread looks a million times tastier than anything I’ve come up with!
Doesn’t matter because peanuts are a legume anyway, a “NO GO”.
Hi I just wanted to thank you for this recipe. I modified it a little and it came out so good. After seven months of Keto a toast finally. Do check out what I did – http://www.ketoforindia.com/priyas-keto-bread/
Can I use almond butter instead of ground almonds? Thanks.
Not if you want bread… these are two completely different ingredients. Butter + butter + eggs will not work I’m afraid.
Hi Jo, I notice lots of modifications in the replies on here, do you still stand by your original recipe posted up top and also when you say whisk for 10 minutes do you mean as if you were whisking egg whites for a meringue type thing? Since I went keto, bread has to be the thing I miss most of all. I remember trying those oopsie rolls back in the days of Atkins but they tasted far too eggy. I also used to do a muffin in a mug thing with flaxseed and sometimes I’d add some ginger, allspice and nutmeg to make a kind of “cake” I was thinking if your recipe works out well I could do the same. Imagine that slathered in butter 🙂
As others have also said, this came out flat for me. The height of the bread is from 1.5 to 2.4 cm (lowest part in the edge to highest part in the middle), and really, really, dense.
Other than that, this recipe is awesome! Quick, simple, tasty. Thanks a lot for this, it’s really appreciated!
I’m sure I can come up with ways to make it fluffier, now I get only about 6 slices out of it, and there’s a lot of calories in one slice. I’ll try whipping the egg whites first and whisking the yolks, baking powder and butter together, then adding the almond flour and lastly folding the egg whites in. This was mentioned in a couple of posts, and definitely feels like it would add some air in to the mixture. If this doesn’t work, or doesn’t work enough, I can just double the recipe (the calorie density per slice will still be high, but at least I get more slices out of one bread :D)
Also, should the butter be fridge-hard or softened in room temperature first? Or would it help if I’d melt the butter first?
Thanks for the recipe! I think you should perhaps refer your readers to some more knowledgable resources on keto though, your no go list is inaccurate. Certain fruit and yogurt can be eaten, as long as you maintain your macros. Also, less than 20g a day may be for induction but is not generally sustainable if you are planning a long term or permanent lifestyle change. It will also be difficult to enjoy many vegetables with such a low limit. There are also some serious implications to eating a ketogenic diet that people must take into conssideration. Just following your advice alone someone could hurt themselves.
Came out perfect! Thanks so much. I added some onion granules and mixed herbs.
Does the eggy smell/taste wear off after it cools down? Just took mine out the oven and it smells like a giant fried egg, tastes eggy too.
Nice work on the excellent bread, though it does taste a bit more like a fancy ommlette than anything else. really handy to get a small cheese and ham sandwich together with some mayo, great to pad out the pretty bland lunchbox. its pretty filling also, i got a bit worried that something was up, maybe i’d been fooled and broke keto but hopefully not! The only trick now is to make sure i dont overeat and break keto!
Many thanks, keep pumping out the recipes!
Well done, this is the best bread sub I have come across so far and is so damn simple there couldn’t possibly be any complaints about it? All measurements, temperature and cooking time worked out perfect for me. I loved it and am just about to make it for the third time! Even my 10 and thirteen year old daughters want to steal it from me! Best I stock up on some more eggs. Thanks so much from Christchurch, New Zealand xo
Could I use coconut flour and/or flax meal in place of ground almonds and, if so, how much do I need?
I love this bread. Sometimes I add garlic or rosemary but it is very good just following this recipe. My favorite way to bake it is to spread this batter thinly in a greased 9×12 pan, bake it at 400 degrees (or 200 c) for 13-15 minutes. I then cut the bread in 10 rectangles which makes five great sandwiches. Thanks for sharing this.
Awesome recipe! I made them muffin style and they came out perfectly!!
Mine came out perfect twice! And I fell in love with this super easy recipe of the yummiest bread ever! I always double the batch as it make it a nice big loaf.
However this time, something creepy happened…..after I let it cool for 2 hours, I’m slicing it and looks good but after 4 slices there’s a hole in the bread with gooey dough which seemed uncooked(?) I ignored and kept on slicing and there’s a huge tunnel of uncooked dough 🙁 I kept on removing the gooey dough and going to eat my bread with the hole in it 🙁 so Im not very happy this time….and would love to know why this happened? I followed all the exact measurements, preheating the oven, 20 minutes plus 1 in the baking time…..everything! Please help and let me know how to avoid this in the future.
Hi,
Loving the bread. Really helped me with my carb cravings whilst doing keto.
Is it possible to add some whey protein to spike the protein content? Or will it destroy the structure of the bread?
OMG, I bow down to your low carb genius!! Thank you, thank you, thank you!
I just made a loaf of this bread. Sliced off 3 pieces while still warm and slathered with butter – yum! I whipped up the egg whites a bit with an electric stick mixer, then mixed the rest of the ingredients in using a wire whisk. The butter was a bit hard, so I mixed it more with the electric mixer. Next time I’m gping to add some fresh rosemary to the recipe.
I don’t remember now where I found this page, but I tried your recipe yesterday. Oh my gosh the bread is so delicious! It didn’t rise as much as I had hoped, but I researched the comments and will adjust some of the techniques, including fresher eggs. Either way I am hooked! Look forward to trying some of your other recipes. Thank you!
Perfecto!!!! love..love..love it! made yummy sandwiches. thanks for sharing.
Jo,
We love you! We just had our first sandwich in months and it was awesome!
Thank you.
Aww thanks Patty & Sean! Life is better with sandwiches 🙂
I LOVE this recipe! I have it memorized now and can throw it together in minutes! Sometimes it rises higher and other times but no problem. I make sandwiches by cutting about a third of the loaf, then slicing horizontally through the middle. Delicious and it holds up to just about anything!
Thank you so much!
I meant to say “Sometimes it rises higher THAN other times . . . ” Dumb auto correct!
It didn’t rise very high. not high enough to use as a piece of bread. only about 2 in high. Anything I can do differently?
75 g. almond flour is 5/8 cup, or more usefully, 1/2 cup plus two tablespoons.
Im going to try this recipe today! Thanks PUPIENUS MAXIMUS for the quick breakdown on the almond flour. Thats what Im going to use. I literally read all the comments and have found answers to all my questions.
JO, good lawd girl! You have patience. I wanted to rip my hair out at some of these comments LOL = )
Been on Keto for a few weeks, doing very well but have started to miss cake badly (naughty picking ensues) made this cake as per recipe exactly…delicious, I am no baker but the cake rose and is moist and tasty. Well done.
Thank you for this fantastic recipe. It made my day! I added garlic powder, thyme, and some grated Parmesan to my second batch of this bread and it was so delicious. Made an epic grilled cheese sandwich with some herb and garlic white cheddar. I read some comments about how the bread didn’t rise
much. I understand that the loaf basically makes 4 slices of bread. I cut my loaves in half, then cut each half horizontally to make 4 squares. I soften the butter first and it mixes up just great.
This recipie is a godsend! What a clever one you are! Love love love the fact that hubby and I can have ‘bread’ again! Warburtons eat your heart out lol. I reckon it will make an ace deep pan pizza base as well. Thank you soooooo much for Keto bread! xxx
This is truly the easiest bread ever! I have now made it three times, twice as a loaf, once as muffins, and right now I have a fourth batch in a round pan in the oven for a pizza base. Oh look, Mrs. Millard and I are thinking alike.
Husband and I decided the muffins, while just as tasty, are too big and too filling, but the loaf thinly sliced and slightly warmed for bacon sammies – Yum!
Just before hitting send I checked my pizza base. Even though I made a little rim, it disappeared with the rising. It doesn’t matter though, because it smells so good I might just cut and butter it!
Update: The planned pizza base did indeed end up cut and buttered for a bedtime snack. I’ve made the recipe as bread three times since then, because it’s so delicious. This morning I used bacon grease instead of the butter, so we’ve been nibbling away at the loaf, with butter and almond butter. I say again – Yum!
I love this recipe! So simple and it tastes good, too.
For a fluffier, less dense bread separate egg yolks from egg whites, beat egg whites until soft peaks form and mix them gently with the dough.
No matter if you live in the USA or anywhere else, using a kitchen scale instead of measuring cups is always a good idea to get consistent results when baking anything. More and more American websites recommend it.
Please do anyone know any super free keto compliant to replace stevia we don’t like the taste of stevia at expecially my kids. Thank you! The bread was so delicious I added almond Milk instead of water and removed some of the white egg and that solved the eggy taste. Many thanks for the recipes
Tris recipe it’s amazing it tastes really good, next time I’m going to double the recipe to make the loaf bigger.Thank you.
I made it and thought it was a little dry and didn’t rise much but still tasty , think I will add cream cheese to moisten it a bit , julie uk
I made it too and was pleasantly surprised. Thank you for all the comments and suggestions about adding herbs or spices. I used a bit of garlic salt and it didn’t taste eggy at all. It didn’t rise very much but I think it was a result of my loaf pan. It did slightly remind me of cornbread. Anyway, thanks it was certainly the quickest way to make bread…
I amde the bread and it came out fantastic…not eggy at all. I added a teaspoon of vanilla essence and some cranberries. The cranberries sank to the bottom but the bread is delicious….I am a fan now!!
just tried this turned out great, I used Almond flour I separated egg whites and beat till stiff added a bit of salt an onion flakes. Hubby said he could eat it all day will try as sandwich tomorrow . Not disappointed…
I used a Yorkshire pudding tin and divided the mixture between the four sections. Once backed I had 4 perfect burger buns. I also divided one of them through the middle and toasted it for keto eggs benedict. Thanks so much for this recipe, I think I will use it often.
I tried this but didn’t like it at all. Almost choked to death trying to swallow a bite. It did work well as a sponge to clean my dishes. Next!
Amazing recipe…. love the short list of ingredients too… used 35g flax/almond meal and 40g hazelnut meal (to clear out the pantry)… it was perfect with 50g butter and the 3 eggs, 1.5 tsp BP. Very happy with our freshly baked breakfast loaf that took barely minutes….Thanks for sharing this recipe….
Good low carb bread recipe. Love it has minimal ingredients. I’m in the U.S. and I did 2/3 cups almond flour, 2 T butter (knob) and other ingredients are clear. I did not see whether the butter should be softened, melted or other so I melted mine just a little. I also used a small bread loaf pan. It came out about 1inch in height. I baked it a 400 degrees (U.S.) thank you for this recipe.
I eat Yogurt, Greek or Plain, never mixed with all the sugar, or the low or no fat ones. Thanks for posting the bread recipe/method. I am stuck in the middle of imperial & metric here in Canada, as that is just the age I was when Metric arrived here.
Made this bread this am and tastes great.
What is 7g measurement
It’s… seven grams.
Hi Jo,
Great recipe, can’t believe you’re still replying to this thread after 5 years ! I’ve recently started a LCHF diet and looking to go keto. If there was one thing I would do differently when preparing the batter, it would be to split the eggs and whisk the egg white to a stiff peak and fold them in slowly. I’m going to give this recipe a shot later on today, I’ll let you know how it goes,
Kind Regards
Matt
It’s turned out amazing ! Is there anyway I can send you a picture ?
Can I use ground walnuts instead a almonds/
Has anyone tried adding shredded zucchini? If you did what modifications to compensate for the added moisture?
This is a very interesting Keto Bread recipe and I just want to give this a try. Thank you for posting this article.
You’re very welcome – enjoy!
Extremely simple keto bread recipe. Certainly addresses some of the bread cravings.