Learn how to make the BEST keto bread recipe! This fluffy, easy white keto friendly bread has just 5 basic ingredients and 1 net carb per slice.
This is actually the second low carb bread recipe that I made with almond flour. My first almond flour bread recipe has been well received, but that one is more like a wheat bread in taste and color, and required psyllium husk powder that can be tricky to find for some people. (If you’re looking for a keto friendly bread recipe that doesn’t use any type of flour or specialty ingredients, you might like my light and airy cloud bread recipe instead.)
This time, my goal was to create an easy keto bread that you can make using ingredients found at any grocery store (though I do highly recommend my Wholesome Yum super fine blanched almond flour and this coconut flour for the best consistency). At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I wanted this keto white bread to taste like a “real” one.
WHAT IS KETO BREAD?
Keto bread is simply bread made with keto friendly ingredients — in this case, almond flour and coconut flour. Low carb breads are notorious for being dense or crumbly, but not this one, thanks to a special technique I’m sharing below.
CAN YOU EAT BREAD ON KETO?
Traditional breads made with wheat or other grains are not keto friendly, but you can still eat bread on keto by making your own or buying one that uses low carb ingredients.
TIP: For those looking for a shortcut, I’ve created a keto bread mix. It can also be used as a base to make keto yeast bread.
If you’re looking for how to make keto bread at home yourself, this recipe is your answer. And other than my bread mix mentioned above, this is definitely the best keto bread recipe I’ve ever had.
This easy keto bread recipe has 5 required ingredients (plus salt), and a few highly recommended ingredients to make the best result.
REQUIRED INGREDIENTS:
- Almond flour – Be sure to use a super fine blanched almond flour like this. Using almond meal or a coarser brand can make a gritty result, or bread that is more reminiscent of cornbread. Note that unfortunately, there isn’t a good substitution option for almond flour in this recipe.
- Coconut flour – Blending in a little coconut flour helps improve the texture. Different brands absorb moisture differently, so keep in mind I use and recommend this coconut flour. If you don’t or can’t have it, you can try replacing the 1/4 cup coconut flour with 3/4 cup almond flour (yes, triple the amount).
- Baking powder – I prefer this clean brand. Make sure it’s fresh so that it rises well. Don’t confuse it with baking soda, which is different.
- Sea salt – Helps balance the flavors. Table salt works fine as well.
- Butter – Use unsalted butter. If you want to make your keto bread dairy free (and also make this a paleo bread), substitute the same amount of unrefined coconut oil instead. Do not use oils that are liquid at room temperature, such as olive or avocado oil.
- Egg whites – You’ll need a lot of these! You can use carton egg whites if you want to, but then you’ll almost definitely need the cream of tartar from the optional ingredient list below.
HOW TO MAKE KETO BREAD
- Combine dry ingredients. Place almond flour, coconut flour, baking powder, Besti (if using), xanthan gum (if using), and sea salt into a food processor. Puree until uniform.
- Whisk egg whites. Use a hand mixer or stand mixer with a whisk attachment to whisk the egg whites to stiff peaks.
- Add whites to food processor. Add half of the whites to the food processor and pulse briefly until just combined. (Do not mix too much so that all the whites don’t break down.)
- Fold. Use a large spatula to fold the mixture from the food processor into the remaining egg whites very gently, without breaking down the mixture, until no streaks remain. Transfer to a parchment lined loaf pan (this is the right size).
- Bake. You’ll bake until the top is golden, then tent the top with foil and bake again until the top is firm and doesn’t make a squishy sound when pressed.
- Cool. Let the bread cool completely before slicing.
STORAGE INSTRUCTIONS
Unlike most bread that goes stale more quickly in the fridge, refrigerating this one is fine. It will last about a week this way, maybe a few days past that.
To store, it’s best to wrap the keto friendly bread in parchment paper or even place in a parchment paper bag. Slice it as you need it, rather than all at once.
Storing in anything that traps moisture, like plastic bags or cling wrap, is not recommended. Condensation will form if you do this.