Keto Bread

by Jo Kenny

keto bread

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

This recipe is:

  • Low carb
  • High protein
  • Gluten free

Keto Bread Recipe

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

sliced loaf with butter


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

loaf of keto bread with butter


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

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

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

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

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

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

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

Recipe Overview

Print Recipe
5 from 3 votes

Keto Bread

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



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.

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