Keto Bread Recipe | How To Make Keto Bread With Almond Flour
- August 25, 2021
Today, I’ll show you how to make keto bread using almond flour.
This keto bread recipe is a game changer if you’re following the keto diet. That’s because every slice has less than 1g NET CARBS, and it tastes damn close to “normal” white bread.
There are a lot of different ways to make bread for the keto diet, but I think this is the best keto bread recipe I’ve made yet. A lot of times I think keto bread recipes ends up tasting too “eggy”… at-least for my taste anyways.
And even-though we’ll be using quite a few eggs for today’s almond flour keto bread, there isn’t much of that “eggy” flavor to it. Really the only thing that brings out a little egg flavor is toasting it to be honest.
Also, low carb bread recipes – like cloud bread for instance – typically don’t have the consistency of “normal” white bread.
You know the consistency I’m talking about…it’s that soft, airy-yet-spongy center with a pull-apart crust.
And I love, love, love that consistency. It’s why I crave bread.
Well, this almond flour keto bread has that!
Insert drool emoji here.
5 from 6 reviews
The BEST Keto bread recipe you’ll ever try, and it’s so easy to make! Each slice of this keto bread has less than 1 net carb, and it actually tastes like store bought white bread!
- Yield: 16 Slices 1x
- 1 ¼ Cups (125g) Almond Flour – This one has the lowest carbs I’ve found
- 1 Scoop (30g) Unflavored Whey Protein Powder … or 15g Coconut Flour
- 1 Tbsp (12g) Confectioners Erythritol (0 Carb sweetener)
- 2 Tsps Baking Powder
- ¼ Tsp Cream of Tartar
- Pinch of salt
- 6 Tbsps (84g) Melted Butter
- 12 Egg whites
- 1 Egg Yolk
- Pre-heat your oven to 325 Degrees Fahrenheit.
- Add all of the dry ingredients – except the cream of tartar to a large bowl. *I highly encourage you to weigh them using a food scale like this one for the absolute best keto bread results!
- Whisk until well combined, and set the bowl aside.
- In another large bowl add 12 room temperature egg whites, and the cream of tartar
- Use a hand mixer and beat the eggs until stiff peaks form (watch the video for the correct consistency).
- Now add one of the yolks to the dry ingredient bowl, and the melted butter, and mix until combined, and incorporated.
- Add half of the whipped whites to the bowl, and fold gently with a spatular. DO NOT OVER MIX.
- Add in the other half of the whipped whites, and combine.
- Line a 8.5in by 4.5in bread pan with parchment paper, and coat it with baking spray (this is my favorite).
- Add the batter to the loaf pan, and work the batter from the sides to the middle of the loaf, so that it rises properly.
- Bake at 325 Degrees for 40 minutes, after that cover with tin foil, and continue cooking for another 50 minutes.
- Let the keto bread cool completely in the loaf pan – preferably overnight.
- Cut into 16 slices and enjoy!
- Store covered/sealed on the counter
I recommend toasting the keto bread in a pan on the stove top, instead of using a toaster/toaster oven. For whatever reason, it doesn’t toast as well in them.
If you do toast the keto bread it will bring out a slight “eggy” taste to the bread that isn’t there if it’s not toast just FYI.
- Serving Size: 1 Slice
- Calories: 107
- Sugar: 0
- Sodium: 0
- Fat: 8.5
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1.5
- Fiber: 1
- Protein: 5.7
- Cholesterol: 0
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Did you make this recipe?
Share a photo and tag me on Instagram @thejoeduff — I can’t wait to see what you’ve made!