Keto Bread

by Jo

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

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: £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 It 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 It has received fantastic reviews! 4.8 stars on Amazon and and 4.7 stars on GoodReads. 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 🙂

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 🙂

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! 🙂

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 😉 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 😛 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. 🙂

Tae February 26, 2014 - 9:05 pm

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?

Jo February 26, 2014 - 9:30 pm

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 🙂

nancy February 12, 2015 - 8:00 pm

could I use ground almond meal???

Jamie February 27, 2014 - 2:41 am

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!

Lily May 7, 2014 - 12:59 am

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!

Kelly May 31, 2014 - 12:40 am

How long does the bread keep and should it be refrigerated

terrij June 24, 2014 - 3:24 am

Can you guess how manycarbs are in one sslice of bread?

Jo June 25, 2014 - 8:20 pm

Really depends on the sizes of your slices! Half a loaf has 6g, just divide by how many slices you get out of it.

Linda @ Fit Fed and Happy June 26, 2014 - 7:12 pm

Fantastic and simple. Will try this!

Tammy June 29, 2014 - 7:00 am

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.

Andreas July 1, 2014 - 12:10 pm

excellent recipe, quick question, when you whisk it , is it meant to form as a dough or be runny?

Jo July 1, 2014 - 6:30 pm

It will be runny but thick like a cake batter.

Jonnie July 2, 2014 - 4:28 am

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.

Jo July 2, 2014 - 6:28 pm

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 🙂

Cindy July 28, 2014 - 7:21 am

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!!

Jo July 29, 2014 - 7:26 pm

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 🙂

Steeve December 7, 2014 - 2:03 pm

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.

Rebekah July 28, 2014 - 8:32 pm

How do you recommend storing the bread? Refrigerator? Freezer? Is the counter okay?

Jo July 29, 2014 - 7:26 pm

I keep mine in an air tight cake tin or tupperware, I find it keeps for a week.

Kathy August 1, 2014 - 2:59 pm

Does anyone know the rest of the nutritional value for this bread, calories, fat, etc.

Jani September 20, 2015 - 5:40 pm

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.

Chris August 5, 2014 - 3:02 pm

Natalie says she is using baking soda..recipe says baking POWDER..maybe that is the problem solver for her.

Don August 12, 2014 - 2:58 pm

WTF is a knob of butter?

Christina September 26, 2014 - 5:34 pm

If you read through the whole recipe you would see she clarifies what a knob of butter is in tbs…

Paeonia August 12, 2014 - 8:20 pm

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

Lisa August 28, 2014 - 8:54 pm

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.

yellowcub September 7, 2014 - 3:02 pm

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 😉

Jo September 9, 2014 - 6:17 pm

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!

Julie September 12, 2014 - 6:23 pm

Looks like REAL bread, which I miss greatly! Have you got nutritional counts on this?

Kristin September 18, 2014 - 12:18 pm

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

Antonio September 16, 2014 - 6:49 pm

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…

Bitter Almond June 1, 2016 - 8:00 pm

Depending upon the type of Almonds you used, maybe you are smelling Hydrogen cyanide the smell of bitter almonds:

kauairosina October 8, 2017 - 2:39 am

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.

Kristin September 18, 2014 - 1:10 pm

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!)

Roseann March 6, 2016 - 4:25 pm

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.
I hope this helps.
If you follow the recipe, this is the easiest and best kept bread recipe available!

Did September 24, 2014 - 5:03 pm

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!

Ginger October 10, 2014 - 3:01 am

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.

Nancy October 27, 2014 - 2:46 pm

Can you make this bread and freeze it so it will keep??

Megan Farthing November 10, 2014 - 12:19 am

once cooked does this freeze well?

Glenda the Good Foodie November 23, 2014 - 4:21 am

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!

Anne January 4, 2015 - 2:46 am

what size of loaf tin did you use Jo?

Cara January 7, 2015 - 2:29 am

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?!

Sarah January 7, 2015 - 8:57 pm

Anyone know the nutrition facts if I sub cashew or hazelnut flour? Thanks!

Paulette January 8, 2015 - 11:54 pm

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!

Andrea January 25, 2015 - 11:36 pm

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.

Jo January 26, 2015 - 9:01 pm

Aww thanks Andrea 🙂 If you like this one check out my Keto cake recipe, it’s been a real life saver for sugar cravings!

Alma January 26, 2015 - 9:36 pm

What is the complete nutrition info? I know half the recipe has 6g of carbs. What about calories and fat and protein?

Lynne January 30, 2015 - 8:46 pm

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 tastes like corn bread to me & my husband suggested a little stevia added to the mix to make it a little sweet next really was the EASIEST. BREAD. EVER…thank you

Sofia February 2, 2015 - 5:45 pm

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.

Marjorie Daly February 12, 2015 - 11:26 am

Can anyone tell me why there are no carb values to these recipes?

Jo February 12, 2015 - 7:28 pm

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!

LEB February 16, 2015 - 2:45 am

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.

SusanP March 5, 2015 - 4:16 pm

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.

LEB February 16, 2015 - 2:49 am

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. =)

Jodye Roebuck February 19, 2015 - 7:42 pm

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!)

Kate Heaton February 28, 2015 - 2:51 pm

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. 🙂

Jo February 28, 2015 - 4:20 pm

Hi Kate, why not share it on Instagram? My username is @joyumdimsum 🙂

Suzik March 1, 2015 - 4:16 pm

Would this work with almond flour instead of ground almonds?

Betsy March 12, 2015 - 1:48 am

Suzik – I used almond flour. 2/3 cups. Texture was wonderful – looks just like the picture above !

Paula March 10, 2015 - 1:26 pm

I found this on Pinterest and I am so happy and tempted to try the bread, it looks delicious.

Betsy March 12, 2015 - 1:45 am

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 !!!

Georgie Porgie March 30, 2015 - 4:46 pm

I just made the Keto bread and it turned out a treat, do you think it would work using almond flour?

johnnyangel April 2, 2015 - 9:36 pm

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

Nixy Pixels April 4, 2015 - 2:00 am

Anyone know the calories for this glorious bread?

johnnyangel April 8, 2015 - 8:36 pm

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

nancy June 1, 2015 - 1:06 am

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

johnnyangel June 24, 2015 - 6:06 pm

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.

brittne April 13, 2015 - 6:20 pm

Its actually only 3g carbs if you subtract the fiber!!! Yay!

Hamish April 17, 2015 - 9:25 am

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!!!

Jennifer May 7, 2015 - 2:41 pm

Is the butter supposed to be room temp, or melted?

Aaqila May 14, 2015 - 11:21 pm

This bread looks delicious. Is it possible to use coconut flour instead of the ground almonds? If so, how much?


Amanda July 30, 2015 - 3:25 pm

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. =]

Theresa Campbell May 15, 2015 - 7:05 pm

Could you please give the nutritional values for this loaf – in particular calories and carbs?

Christina Mitchell May 18, 2015 - 4:09 pm

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!

Jill December 11, 2016 - 10:35 am

Christina – did you incorporate the three separated yolks too or leave them out?

Kathy Smoker May 19, 2015 - 3:42 pm

Can you tell me what size bread tin you used? Thank you.

Kat May 27, 2015 - 6:33 am

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!

nancy June 1, 2015 - 1:15 am

I think I am going to use a smaller one

Terri June 1, 2015 - 9:14 pm

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.

Heather June 2, 2015 - 12:04 am

can you use any other ground nut? I am allergic to almonds

Andrea June 9, 2015 - 8:55 pm

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?


Donna June 19, 2015 - 7:32 am

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

Carol June 19, 2015 - 5:56 pm

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!

Carol Howard June 21, 2015 - 11:37 pm

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.

Kate July 1, 2015 - 5:31 pm

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 🙂

Emily M. July 4, 2015 - 9:30 pm

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!

Petro Walters August 3, 2015 - 8:59 am

Hi there
What size baking pan did you use for this bread, please?

DeWayne August 4, 2015 - 4:33 am

Wow Jo!

You had me at the pizza! Now this is some Keto I can sink my teeth into! Thanks for posting your recipes.

Jessica August 10, 2015 - 10:34 am

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!

Jonathan October 1, 2016 - 9:47 pm

Doesn’t matter because peanuts are a legume anyway, a “NO GO”.

Priya August 14, 2015 - 3:59 pm

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 –

DANIELLE August 22, 2015 - 4:04 am

Can I use almond butter instead of ground almonds? Thanks.

Jo August 22, 2015 - 10:57 pm

Not if you want bread… these are two completely different ingredients. Butter + butter + eggs will not work I’m afraid.

Barbara August 23, 2015 - 8:54 am

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 🙂

Jani September 20, 2015 - 7:26 pm

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?

mila October 28, 2015 - 11:14 pm

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.

Willow November 8, 2015 - 10:26 am

Came out perfect! Thanks so much. I added some onion granules and mixed herbs.

Adrian December 6, 2015 - 6:00 pm

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.

brian thomas January 18, 2016 - 11:41 pm

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!

Leanne February 2, 2016 - 10:05 pm

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

Stefon Pizzuto February 11, 2016 - 3:06 pm

Could I use coconut flour and/or flax meal in place of ground almonds and, if so, how much do I need?

Collene March 18, 2016 - 3:28 pm

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.

Tiffany March 20, 2016 - 5:31 pm

Awesome recipe! I made them muffin style and they came out perfectly!!

Manisha March 20, 2016 - 11:34 pm

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.

Remco Kuipers May 3, 2016 - 3:19 pm


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?

Julie June 7, 2016 - 6:45 am

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.

Cheri Davis June 23, 2016 - 5:58 pm

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!

Ebe July 7, 2016 - 7:31 pm

Perfecto!!!! it! made yummy sandwiches. thanks for sharing.

Patty&Sean August 5, 2016 - 3:13 am


We love you! We just had our first sandwich in months and it was awesome!

Thank you.

Jo August 7, 2016 - 11:44 am

Aww thanks Patty & Sean! Life is better with sandwiches 🙂

Roseann August 27, 2016 - 5:51 pm

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!

Roseann August 27, 2016 - 5:52 pm

I meant to say “Sometimes it rises higher THAN other times . . . ” Dumb auto correct!

Jeannie August 30, 2016 - 8:52 pm

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?

Pupienus Maximus October 19, 2016 - 12:06 am

75 g. almond flour is 5/8 cup, or more usefully, 1/2 cup plus two tablespoons.

I_love_Keto_Pie November 2, 2016 - 9:51 pm

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 = )

Nicola Bibby November 15, 2016 - 11:55 am

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.

Erin November 15, 2016 - 12:37 pm

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.

Mrs Millard November 21, 2016 - 3:19 pm

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

Me Here 52 November 22, 2016 - 3:40 am

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!

Me Here 52 December 6, 2016 - 6:45 am

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!

Ashley December 3, 2016 - 11:41 am

I love this recipe! So simple and it tastes good, too.

Liz December 16, 2016 - 3:58 pm

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.

Liz December 16, 2016 - 4:03 pm

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.

Prydence January 4, 2017 - 4:15 am

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

Martha February 16, 2017 - 9:49 pm

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.

Julie foster February 19, 2017 - 10:25 pm

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

Jenny B March 19, 2017 - 9:05 pm

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…

Harmit May 9, 2017 - 10:37 am

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!!

JoAnn July 23, 2017 - 10:51 pm

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…

Audrey Elizabeth Greer October 8, 2017 - 12:54 pm

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.

Adrian October 18, 2017 - 11:14 pm

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!

Liz October 20, 2017 - 4:13 am

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….

Barb December 31, 2017 - 1:54 pm

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.

Cindy Masterson-Roth February 4, 2018 - 5:15 pm

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.

William Dotson February 4, 2018 - 9:20 pm

Made this bread this am and tastes great.

Tena March 7, 2018 - 5:19 pm

What is 7g measurement

Jo March 10, 2018 - 11:35 am

It’s… seven grams.

Matthew March 29, 2018 - 6:41 am

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


Matthew March 29, 2018 - 8:59 am

It’s turned out amazing ! Is there anyway I can send you a picture ?

debbie April 26, 2018 - 11:45 pm

Can I use ground walnuts instead a almonds/

Maureen November 25, 2018 - 4:24 pm

Has anyone tried adding shredded zucchini? If you did what modifications to compensate for the added moisture?

Enrique Pasion August 12, 2019 - 12:16 pm

This is a very interesting Keto Bread recipe and I just want to give this a try. Thank you for posting this article.

Jo November 3, 2019 - 7:05 pm

You’re very welcome – enjoy!

Simon November 18, 2019 - 7:31 am

5 stars
Extremely simple keto bread recipe. Certainly addresses some of the bread cravings.

Alex April 27, 2021 - 11:05 am

5 stars
Great low carb recipe, thanks for sharing!

Abhay July 16, 2021 - 9:34 am

5 stars
Very simple ingredients and process, And you have described this recipe very nicely. I will defiantly try this one.


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