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
How do you recommend storing the bread? Refrigerator? Freezer? Is the counter okay?
Thanks!
I keep mine in an air tight cake tin or tupperware, I find it keeps for a week.
Does anyone know the rest of the nutritional value for this bread, calories, fat, etc.
It can be counted, but since a bit of the mass (moisture) is lost when baking, it can’t be done unless you actually do the recipe. Luckily for you I did!
100g of this bread:
491 kcal
6.3g of carbs
42.2g of fat
19.5g of proteins
The values are approximations so they might be a _bit_ off, but they’re very very close, so should be possible to use for calorie and macronutrient counting.
Natalie says she is using baking soda..recipe says baking POWDER..maybe that is the problem solver for her.
WTF is a knob of butter?
If you read through the whole recipe you would see she clarifies what a knob of butter is in tbs…
I modified this to be vegan and it was an unmitigated disaster. Here’s what NOT to try:
3 flax “eggs” (3 Tbs ground flax seeds, combined well with 9 Tbs water, set in the fridge for 5 to 15mins)
2/3 cup almond flour
1.5 tsp baking powder
1 Tbs + 1 tsp coconut oil
Pinch of salt
Very Tasty…I added garlic powder and Herbs du Provence to make it more savory. Followed to a T but still came out very thin, like 1″ thin.
Hi! Would you mind sharing with us the full nutritional info? Found one on MyFitnessPal but I’m not sure is very accurate. Thanks for sharing this amazing recipe 😉
I’m afraid I don’t have the ingredients to hand at the moment to work it out. I would say though that this isn’t a low calorie recipe: almonds are very high in calories! Keto bread lends itself perfectly to a low carb, high fat diet, but for incorporating into a regular diet just watch your portions a little more. Hope this helps!
Looks like REAL bread, which I miss greatly! Have you got nutritional counts on this?
Nutritional Info:
For 1/6 of loaf (which is probably 2 slices – stay tuned, it’s still in the oven!):
114 calories
1g carbs
5g protein
10g fat
178g sodium
(I used Trader Joe’s “Just Almond Meal”)
Recipe entered into My Fitness Pal to calculate calories
I tried this bread today. Put baking soda instead of baking powder, which I have found interchangeable in other recipes, but I think it went haywire here. The loaf was very flat and had a strong ammonia scent. It diminished as it cooled but was still there. The flavor was ok, bland but it’s vessel more than anything else. It was hard to eat because of the smell… don’t know what gave the strong ammonia scent… strange…
Depending upon the type of Almonds you used, maybe you are smelling Hydrogen cyanide the smell of bitter almonds:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2259050/
No way baking soda and baking powder are interchangeable. Baking powder is part baking soda for alkaline and part acid, like citric acid.
Not strange at all about the ammonia scent.
OK it’s out of the oven and I am very happy with it! Tasty! The only thing is, I think I should use a smaller loaf dish next time, as the one I used is rather long and so my loaf came out less than 2 inches tall. That still didn’t stop me from lathering it with butter 🙂 Next time, I’ll try it in a smaller loaf pan so I might be able to make a sandwich out of it! Thank you for a wonderful recipe! (I posted estimated nutritional info above!)
I know your comment is from a few years ago but I thought I would comment about the baking soda anyway.
I learned this from watching Alton Brown’s cooking show a few years ago.
Use baking soda in recipes with acidic ingredients such as vinegar. Use baking powder in recipes with basic ingredients.
Here is a link to an article that explains.
http://www.thekitchn.com/pantry-basics-whats-the-differ-40514
I hope this helps.
If you follow the recipe, this is the easiest and best kept bread recipe available!