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.
Ingredients
- 150g ground almonds
- 30g butter, softened
- 6 medium eggs
- 3 tsp baking powder
Method
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
Keto Bread
Equipment
- Weighing scales
- Bowl
- Electric whisk
- 1lb loaf pan
- Greaseproof paper
- Wire rack
Ingredients
- 150 g Ground almonds
- 6 eggs, medium
- 30 g butter, softened
- 3 tsp Baking powder
Instructions
- 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.
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:
- Nuco Organic Coconut Wraps
- Carb Zone Low Carb Tortillas (The packaging doesn’t feel gourmet but they do taste good)
- Vegan Keto bread rolls
- Ketogenic Rye Bread
- Hovis Lower Carb (not strictly keto, but a low carb regular bread)
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.
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190 comments
I’ve made this recipe a few times now and each time it has been a delight! I’m not a big fan of the eggy taste so after the first attempt I started adding dill or rosemary to overpower the egg flavor and YUM! I just had one of my pre low-carb favs, the BLT, and was in heaven. I do use blanched almond flour instead of grinding the almonds from scratch, it makes that whole process that much faster. I’ve never made it with ground almonds so I don’t have anything to compare to but what comes out of my oven is just fine. Are there any benefits to using ground almonds vs blanched almond flour?
Hi Tae, I’ve never used blanched almond flour, I always use ground almonds. I figure they’re 100% natural and unprocessed, so they’re a winner for me 🙂
could I use ground almond meal???
Great for hamburger buns! I many this recipe a few days ago and was already using my only bread pan so I divided the batter up into my whoopie pie pan and they made great sandwich rolls. Thanks!
Can I double the ingredients to make it thicker and will the time and oven temperature will stay the same? Also I would like to add some pecans and vanilla,…what do you think?
Thank you!
How long does the bread keep and should it be refrigerated
Can you guess how manycarbs are in one sslice of bread?
Really depends on the sizes of your slices! Half a loaf has 6g, just divide by how many slices you get out of it.
Fantastic and simple. Will try this!
I made two batches following the ingredients to the tee. The first batch, I just put in all the ingredients and used a hand whisk and whisked until my arm was sore. The second batch, I separated the eggs, whipped the whites into a stiff peak, whipped the yolks with the butter and baking powder, added the almond meal and mixed well before slowly folding in the egg whites. Both taste good but the first was flat while the second was lighter and much more loaf-like.
Thanks for a great recipe.
excellent recipe, quick question, when you whisk it , is it meant to form as a dough or be runny?
It will be runny but thick like a cake batter.
My daughter and her husband are following a high fat/low carb diet. I would very much like to surprise them with a bread. Unfortunately, he is allergic to almonds. Is there any subitution you have found or heard of that could be used in yours or any bread recipe that is low carb.
Many thanks.
Hi Jonnie, if it’s specifically almonds, there are other ground nuts you can use like cashews. These are a little more difficult to find though! If you’re after low carb recipes there’s an entire section on low carb, just follow the main menu 🙂
Tried this recipe, BEST RECIPE EVER!!! Thanks
Just wondering if the dough is freezable? I end up eating the whole loaf, its a problem REALLY!!
I’ve never frozen it, I always keep it in a cake tin and it lasts for a week. For better portion control I find baking it in muffin moulds works well 🙂
Actually the bread (if sliced) freezes and thaws pretty well. The process actually removes some moisture, so it is a little crispier texture when you’re done. The texture is nice, but the flavor is unremarkable (not bad), so it works better to flavor it with herbs or spices if you’re eating it plain.