Keto Bread

March 9, 2013

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. It’s 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, long sciencey gist of it: 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 Fact

1 slice (just one slice!) of bread from the leading brand has 18g of carbohydrates. Half a loaf of keto bread has just 6g!

Keto Bread

  • 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 be precise and measure everything out in grams what what. But I did find this website which seems to have everything you’ll need. Happy baking!

Quite simply, add the ingredients 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.

Keto bread loaf low carb recipe

Pour into individual moulds for bread muffins too.

Keto bread rolls

Keto bread low carb bread recipe

A lack of carbs and a lot of egg means that this bread will not have that dry, crusty consistency like a regular loaf, in fact it’s more like a savoury cake. But hey, you can’t have it all can you? Besides who’s complaining about low-carb cake? Not me! If you want to crisp it up put slices under the grill to toast.

Keto bread recipe pesto red onion mozzarella

Now top your keto bread with low carb foods and you’ve got yourself a delicious fresh meal. Here I’ve gone for olive oil, pesto, mozzarella, basil and a little red onion, along with simple pork pate.

Keto bread recipe low carb toppings

Keto bread low carb recipe

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, 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 (Click for Recipe)


Keto Pizza (Click for Recipe)


Courgetti (Click for Recipe)


Even More Low Carb Recipes (Click Here)

You can check out all of my keto, paleo and low carb recipes, HERE.

Further Reading: You can also learn more about the science behind Ketogenic diets from these nerdy beefcakes.

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  • Reply Shaz March 15, 2013 at 5:17 pm

    That bread looks really lovely!

    • Reply Taryn November 11, 2013 at 3:34 am

      How much is a knob of butter?

      • Reply Jo November 12, 2013 at 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 🙂

        • Reply Heather June 30, 2015 at 10:30 pm

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

          • Gun August 16, 2015 at 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 at 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

    • Reply Martha Jane September 12, 2014 at 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.

      • Reply Martha Jane September 12, 2014 at 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.

      • Reply Keren September 10, 2016 at 6:28 am

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

  • Reply Leesha September 24, 2013 at 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!

    • Reply Jo September 29, 2013 at 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!

  • Reply Matt October 28, 2013 at 2:03 am

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

    • Reply Jo October 28, 2013 at 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.

  • Reply Maxx November 16, 2013 at 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)

    • Reply Jo November 17, 2013 at 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 🙂

      • Reply Viviane November 1, 2014 at 4:55 pm

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

    • Reply Lis January 31, 2014 at 12:49 am

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

  • Reply Debra December 3, 2013 at 10:12 pm

    Is 200 degrees correct for baking?

    • Reply Jo December 4, 2013 at 8:22 pm

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

      • Reply Danny April 14, 2015 at 12:51 am

        Well… that explain why my bread is not enough baked! 🙂

  • Reply Debbie January 3, 2014 at 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.

    • Reply Jo January 3, 2014 at 7:35 pm

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

      • Reply Diana October 18, 2014 at 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?

        • Reply Mike F December 7, 2014 at 1:24 am

          you may be looking at liquid conversion

  • Reply Laura January 8, 2014 at 7:19 pm

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

    • Reply Jo January 9, 2014 at 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!

  • Reply mark dowell January 11, 2014 at 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

    • Reply Jo January 11, 2014 at 10:36 pm

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

  • Reply Maryann January 26, 2014 at 9:31 pm

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

  • Reply Natalie February 24, 2014 at 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.

    • Reply Jo February 24, 2014 at 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!

      • Reply Natalie February 24, 2014 at 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!

      • Reply Natalie February 24, 2014 at 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.

        • Reply Jo February 26, 2014 at 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 at 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 at 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 at 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.

        • Reply Christina September 26, 2014 at 5:19 pm

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

    • Reply Maxanne Ricardo September 2, 2016 at 4:55 am

      Baking powder, not baking soda. They are not the same. 🙂

  • Reply Tae February 26, 2014 at 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?

    • Reply Jo February 26, 2014 at 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 🙂

    • Reply nancy February 12, 2015 at 8:00 pm

      could I use ground almond meal???

  • Reply Jamie February 27, 2014 at 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!

  • Reply Lily May 7, 2014 at 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!

  • Reply Kelly May 31, 2014 at 12:40 am

    How long does the bread keep and should it be refrigerated

  • Reply terrij June 24, 2014 at 3:24 am

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

    • Reply Jo June 25, 2014 at 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.

  • Reply Linda @ Fit Fed and Happy June 26, 2014 at 7:12 pm

    Fantastic and simple. Will try this!

  • Reply Tammy June 29, 2014 at 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.

  • Reply Andreas July 1, 2014 at 12:10 pm

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

    • Reply Jo July 1, 2014 at 6:30 pm

      It will be runny but thick like a cake batter.

  • Reply Jonnie July 2, 2014 at 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.

    • Reply Jo July 2, 2014 at 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 🙂

  • Reply Cindy July 28, 2014 at 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!!

    • Reply Jo July 29, 2014 at 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 🙂

    • Reply Steeve December 7, 2014 at 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.

  • Reply Rebekah July 28, 2014 at 8:32 pm

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

    • Reply Jo July 29, 2014 at 7:26 pm

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

  • Reply Kathy August 1, 2014 at 2:59 pm

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

    • Reply Jani September 20, 2015 at 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.

  • Reply Chris August 5, 2014 at 3:02 pm

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

  • Reply Don August 12, 2014 at 2:58 pm

    WTF is a knob of butter?

    • Reply Christina September 26, 2014 at 5:34 pm

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

  • Reply Paeonia August 12, 2014 at 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

  • Reply Lisa August 28, 2014 at 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.

  • Reply yellowcub September 7, 2014 at 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 😉

    • Reply Jo September 9, 2014 at 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!

  • Reply Julie September 12, 2014 at 6:23 pm

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

    • Reply Kristin September 18, 2014 at 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

  • Reply Antonio September 16, 2014 at 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…

    • Reply Bitter Almond June 1, 2016 at 8:00 pm

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

    • Reply kauairosina October 8, 2017 at 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.

  • Reply Kristin September 18, 2014 at 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!)

    • Reply Roseann March 6, 2016 at 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!

  • Reply Did September 24, 2014 at 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!

  • Reply Ginger October 10, 2014 at 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.

  • Reply Nancy October 27, 2014 at 2:46 pm

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

  • Reply Megan Farthing November 10, 2014 at 12:19 am

    once cooked does this freeze well?

  • Reply Glenda the Good Foodie November 23, 2014 at 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!

  • Reply Anne January 4, 2015 at 2:46 am

    what size of loaf tin did you use Jo?

  • Reply Cara January 7, 2015 at 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?!

  • Reply Sarah January 7, 2015 at 8:57 pm

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

  • Reply Paulette January 8, 2015 at 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!

  • Reply Andrea January 25, 2015 at 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.

    • Reply Jo January 26, 2015 at 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!

  • Reply Alma January 26, 2015 at 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?

  • Reply Lynne January 30, 2015 at 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

  • Reply Sofia February 2, 2015 at 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.

  • Reply Marjorie Daly February 12, 2015 at 11:26 am

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

    • Reply Jo February 12, 2015 at 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!

    • Reply LEB February 16, 2015 at 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.

    • Reply SusanP March 5, 2015 at 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.

  • Reply LEB February 16, 2015 at 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. =)

  • Reply Jodye Roebuck February 19, 2015 at 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!)

  • Reply Kate Heaton February 28, 2015 at 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. 🙂

    • Reply Jo February 28, 2015 at 4:20 pm

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

  • Reply Suzik March 1, 2015 at 4:16 pm

    Would this work with almond flour instead of ground almonds?

    • Reply Betsy March 12, 2015 at 1:48 am

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

  • Reply Paula March 10, 2015 at 1:26 pm

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

  • Reply Betsy March 12, 2015 at 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 !!!

  • Reply Georgie Porgie March 30, 2015 at 4:46 pm

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

  • Reply johnnyangel April 2, 2015 at 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

  • Reply Nixy Pixels April 4, 2015 at 2:00 am

    Anyone know the calories for this glorious bread?

    • Reply johnnyangel April 8, 2015 at 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

      • Reply nancy June 1, 2015 at 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

        • Reply johnnyangel June 24, 2015 at 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.

  • Reply brittne April 13, 2015 at 6:20 pm

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

  • Reply Hamish April 17, 2015 at 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!!!

  • Reply Jennifer May 7, 2015 at 2:41 pm

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

  • Reply Aaqila May 14, 2015 at 11:21 pm

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


    • Reply Amanda July 30, 2015 at 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. =]

  • Reply Theresa Campbell May 15, 2015 at 7:05 pm

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

  • Reply Christina Mitchell May 18, 2015 at 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!

    • Reply Jill December 11, 2016 at 10:35 am

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

  • Reply Kathy Smoker May 19, 2015 at 3:42 pm

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

  • Reply Kat May 27, 2015 at 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!

  • Reply nancy June 1, 2015 at 1:15 am

    I think I am going to use a smaller one

  • Reply Terri June 1, 2015 at 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.

  • Reply Heather June 2, 2015 at 12:04 am

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

  • Reply Andrea June 9, 2015 at 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?


  • Reply Donna June 19, 2015 at 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

  • Reply Carol June 19, 2015 at 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!

  • Reply Carol Howard June 21, 2015 at 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.

  • Reply Kate July 1, 2015 at 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 🙂

  • Reply Emily M. July 4, 2015 at 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!

  • Reply Petro Walters August 3, 2015 at 8:59 am

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

  • Reply DeWayne August 4, 2015 at 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.

  • Reply Jessica August 10, 2015 at 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!

    • Reply Jonathan October 1, 2016 at 9:47 pm

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

  • Reply Priya August 14, 2015 at 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 –

  • Reply DANIELLE August 22, 2015 at 4:04 am

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

    • Reply Jo August 22, 2015 at 10:57 pm

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

  • Reply Barbara August 23, 2015 at 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 🙂

  • Reply Jani September 20, 2015 at 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?

  • Reply mila October 28, 2015 at 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.

  • Reply Willow November 8, 2015 at 10:26 am

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

  • Reply Adrian December 6, 2015 at 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.

  • Reply brian thomas January 18, 2016 at 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!

  • Reply Leanne February 2, 2016 at 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

  • Reply Stefon Pizzuto February 11, 2016 at 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?

  • Reply Collene March 18, 2016 at 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.

  • Reply Tiffany March 20, 2016 at 5:31 pm

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

  • Reply Manisha March 20, 2016 at 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.

  • Reply Remco Kuipers May 3, 2016 at 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?

  • Reply Julie June 7, 2016 at 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.

  • Reply Cheri Davis June 23, 2016 at 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!

  • Reply Ebe July 7, 2016 at 7:31 pm

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

  • Reply Patty&Sean August 5, 2016 at 3:13 am


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

    Thank you.

    • Reply Jo August 7, 2016 at 11:44 am

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

  • Reply Roseann August 27, 2016 at 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!

    • Reply Roseann August 27, 2016 at 5:52 pm

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

  • Reply Jeannie August 30, 2016 at 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?

  • Reply Pupienus Maximus October 19, 2016 at 12:06 am

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

  • Reply I_love_Keto_Pie November 2, 2016 at 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 = )

  • Reply Nicola Bibby November 15, 2016 at 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.

  • Reply Erin November 15, 2016 at 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.

  • Reply Mrs Millard November 21, 2016 at 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

  • Reply Me Here 52 November 22, 2016 at 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!

    • Reply Me Here 52 December 6, 2016 at 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!

  • Reply Ashley December 3, 2016 at 11:41 am

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

  • Reply Liz December 16, 2016 at 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.

  • Reply Liz December 16, 2016 at 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.

  • Reply Prydence January 4, 2017 at 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

  • Reply Martha February 16, 2017 at 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.

  • Reply Julie foster February 19, 2017 at 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

  • Reply Jenny B March 19, 2017 at 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…

  • Reply Harmit May 9, 2017 at 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!!

  • Reply JoAnn July 23, 2017 at 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…

  • Reply Audrey Elizabeth Greer October 8, 2017 at 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.

  • Reply Adrian October 18, 2017 at 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!

  • Reply Liz October 20, 2017 at 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….

  • Reply Barb December 31, 2017 at 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.

  • Reply Cindy Masterson-Roth February 4, 2018 at 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.

  • Reply William Dotson February 4, 2018 at 9:20 pm

    Made this bread this am and tastes great.

  • Reply Tena March 7, 2018 at 5:19 pm

    What is 7g measurement

    • Reply Jo March 10, 2018 at 11:35 am

      It’s… seven grams.

  • Reply Matthew March 29, 2018 at 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


    • Reply Matthew March 29, 2018 at 8:59 am

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

  • Reply debbie April 26, 2018 at 11:45 pm

    Can I use ground walnuts instead a almonds/

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