Keto Bread: A Low-Carb Bread Recipe

Keto bread recipe - Dr. Axe

Total Time

40 minutes

Serves

Makes 1 loaf of bread (20 slices)

Ingredients:

  • 1½ cups almond flour
  • 6 eggs, separated
  • ¼ teaspoon cream of tartar
  • 3–4 tablespoons butter, melted
  • ¾ teaspoon baking soda
  • 3 teaspoons apple cider vinegar

Directions:

  1. Preheat the oven to 375 F.
  2. Add the cream of tartar to the egg white mixture and, using a hand mixer, whip the eggs until soft peaks are formed.
  3. Add all of the ingredients, minus the egg white mixture to a food processor, blending until well incorporated.
  4. Place the mix into a bowl and gently fold in the egg white mixture.
  5. Grease an 8x4 loaf pan and pour in the bread mixture.
  6. Bake for 30 minutes.
  7. *Note: can use 3 teaspoons baking powder instead of ¾ teaspoon baking soda and 3 teaspoons apple cider vinegar*

If you’re following a keto diet, this keto bread recipe is definitely a must-know! It’s also a Paleo bread recipe and a gluten-free bread recipe. But even if you’re not following any of these diets, I think you’ll want to give this bread a try because it’s not only healthy, but absolutely delicious and easy to make at home.

As you may know from reading my other articles, increasing your intake of healthy proteins and fats with a recipe like keto bread can really do wonders for your energy levels and so much more. Let’s take a look at why this may easily be a contender for the best bread recipe ever.


A Bread Full of Healthy Fats

What does it mean to be on a ketogenic (often shortened to “keto”) diet? When you’re on a keto diet, you consume a very low-carb, high-fat diet. The idea behind this way of eating and why it can work so well is that when the body gets such small amounts of glucose from carbohydrates, it can burn another fuel source — fat — for energy. This is why the keto diet is known for helping the body to burn fat impressively fast! What if you’re not trying to lower the number on your scale? The keto diet still may appeal to you since by limiting sugars and processed grains, you may lower your risk of developing type 2 diabetes, a disease which is becoming more and more common these days.

Keto bread recipe - Dr. Axe

Looking for the best bread to eat when it comes to healthy fats? This keto bread recipe definitely has you covered. It’s actually an almond flour bread, and like other almond flour recipes, you get all of those almond benefits in each slice. What’s so great about almond nutrition? For starters, almonds are loaded with healthy monounsaturated fat, which research has shown is a heart-healthy fat that may help to lower LDL (bad cholesterol) as well as heart disease risk. (1)

Similar to my coconut flour bread recipe, this recipe is easy enough to make at home that you just may stop buying bread at the store! If you’re new to higher fat (healthy fat) breads, should you try coconut bread or almond bread first? Well, both are delicious so it can just be a matter of personal preference or what gluten-free flour type you have on hand.

This keto bread recipe using almond flour actually comes really close to being a no carb bread. A no-carb bread is not easy to find or make unless you skip flour completely — and then can you really even call it bread? The carbs in bread as well as the sugar in “normal” breads are typically high while protein and fat are low. It’s just the opposite with this keto bread recipe — fat and protein are increased while carbohydrates and sugars are barely even there per serving.


Keto Bread Nutrition Facts

One slice of this low-carb bread recipe contains about: (3, 4, 5, 6, 7, 8, 9)

Keto bread ingredients - Dr. Axe
  • 86 calories
  • 3.6 grams protein
  • 7 grams fat
  • 1.8 grams carbohydrates
  • 1 gram fiber
  • 0.3 grams sugar
  • 77 milligrams sodium
  • 60.8 milligrams cholesterol
  • 0.9 milligrams iron (5 percent DV)
  • 160 IUs vitamin A (3.2 percent DV)
  • 24 milligrams calcium (2.4 percent DV)

As you can see, this recipe may not be for carb-free bread, but it’s pretty close with less than 2 grams of carbs per slice. How does typical bread compare? Just one slice of a 100 percent whole wheat sandwich bread can easily contain around 15 grams of carbohydrates! This same slice example would only have 1 gram of fat compared to this recipe’s 7 grams of fat per slice. What about sugar? A whole wheat slice can easily have 6 grams or more per slice, while this keto bread has almost no sugar per slice at 0.3 grams! And I’m using a relatively “healthy” bread for comparison, so this keto bread recipe is really impressive. (10)

Pretty much all of the carbs in this recipe come from the almond flour, and I’m talking about almond flour that is made out of only one ingredient: almonds. So how many carbs in almond flour? In a ¼ cup serving of almond flour, there are only 6 grams of carbohydrates. (11)

This recipe also gives you a nice amount of vitamin A thanks to grass-fed butter and eggs. Vitamin A is excellent for the immune system, eye health, skin health and much more. (12) I also highly recommend opting for organic, free-range eggs that are known to have even more vitamin A and other nutrients. (13)


How to Make Keto Bread

Before you start prepping to make this low-carb bread recipe, make sure you preheat your oven to 375 F.

Keto bread step 1 - Dr. Axe

The first thing you’ll need to do is separate six eggs so all the yolks are in one bowl and all the whites are in another.

Keto bread step 2 - Dr. Axe

Add the cream of tartar to the egg whites.

Keto bread step 3 - Dr. Axe

Using a hand mixer, starting whipping the eggs.

Keto bread step 4 - Dr. Axe

You can stop whipping once soft peaks are formed.

Keto bread step 5 - Dr. Axe

Now you can add all of the ingredients minus the egg white mixture into the food processor.

Keto bread step 6 - Dr. Axe

Blend until well-incorporated.

Keto bread step 7 - Dr. Axe

Place the mix from the food processor into a bowl and gently fold in the egg white mixture.

Keto bread step 8 - Dr. Axe

Pour the bread mixture into a greased 8×4 loaf pan.

Keto bread step 9 - Dr. Axe

Put the loaf pan into the oven and bake for 30 minutes.

Keto bread step 10 - Dr. Axe

Your loaf should come out just browned on top!

Keto bread recipe - Dr. Axe

Allow the bread to cool slightly before cutting into it. Then, serve and enjoy!

Keto bread recipe - Dr. Axe

If you’re following the keto diet, you can top with butter or ghee. If you’re just using this recipe as a healthy bread alternative, this bread tastes great with honey drizzled over it!


Josh Axe

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40 Comments

  1. Chrissy on

    How can I read the comments others have left? I see this bread recipe has 2 reviews and a 3 star rating but can’t find the comments on this or any of these recipes. Therefore I’m hesitant to try them…

    Reply
  2. Abby W. on

    Is there anyway to make this with a substitute for almond flour and eggs? I have an egg white sensitivity and may have a sensitivity to almonds as well.

    Reply
  3. Karen on

    Ok, first of all, the picture of the bread does not representing the correct size of a bread slice for this recipe. It is about half that or thinner. I can’t find 8×4″ pans except disposable ones. In order to get 20 slices of bread, they have to be cut really thin. I’m not complaining, just starting a fact after making 4 loaves of the bread recipe (Keto Connect). I just found a keto waffle recipe that is excellent on YT. Look around, so many options w almond and coconut flour. Dr Berg does have an almond flour bread recipe without eggs if you need to avoid eggs like my sister. Unfortunately I’m not sure if there are coconut flour recipes because coconut requires usually more eggs than almond flour.

    Reply
  4. Emily jo Villacorta on

    The bread is delish and low in Carb.
    May I know how many grams each slice should be per serving?
    And how many Calories per serving (per slice)?
    And how much Carb grams as well?
    Thanx.

    Reply
  5. Joann on

    I have baked it using the baking soda and ACV and using the baking powder. The bread is fluffier and less grainy when you use the baking soda and ACV.

    Reply
  6. camille on

    my batter was like a peanut butter consistency before i added in my egg whites! i ended up adding a cup of water to thin it before i put in my egg whites. its in the oven now so ill post again when its done

    Reply
  7. DeeAnn on

    In your directions you might want to state that you need to and in the egg yolks as well. The only way I could tell that you added the egg yolks was Looking at the pictures.

    Reply
  8. Sally on

    Sally on October 8 7:15
    I have made this bread twice. Both times I found it almost impossible to “fold” in the egg whites because the egg yolk batter was so stiff. Please realize I’ve been folding egg whites into batters for 50 years! The bread comes out with a the bottom 3/4 of an inch …green. Granted, it is light green, but where did that come from? So, what am I doing wrong?

    Reply
  9. Joslyn on

    This bread is awesome! I’ve tried other keto breads but this one is by far the best! Thank you fir finally creating a bread that I can eat and enjoy while still eating a keto diet!

    Reply
  10. Jeanette on

    Very easy to make. Came out just like picture BUT my family didn’t like it. Has a strong eggy Flavor. Disappointed because I really wanted my family to like this healthy recipe.

    Reply
  11. F Paul on

    Needs more than 30min. for baking. Baked for almost 1 hour and bread looked good but still had that mushy/wet feel when sliced. Don’t like the taste either, really eggy taste like already posted.

    Reply
  12. jillybean on

    I tried this recipe–
    Too much of an eggy flavor—although I started Keto, I can’t do this recipe. I am sure less if less eggs and maybe coconut flour, there would have been a good chance of it being awesome.

    Reply
    • Kathy on

      Sometimes I’ve had to experiment with recipes to get it the way I like it. Substituting some of the ingredients often works out. I haven’t made this recipe yet but I wonder if there’s a way to substitute the eggs (or at least decrease the egg amt with an alternative) without decreasing the keto factor. o

      Reply
      • Anne on

        Just made this with 2 whole eggs as 6-yolk substitute plus 3/4 cup liquid egg whites. Also added in 1/4 cup each whole Psyllium husks and fresh ground flax seed for flavor and texture. Also used baking POWDER not soda. Still slight eggy flavor but neutral enough to swing either sweet (cc & cinnamon) or savory (sandwich). Easy to slice but crumbles if handled roughly. Will try with a little gluten powder next time to improve holding together.

  13. Paul Simon on

    As a baker, I tried whipping the egg yolks till they are thick and pale yellow. Add the apple cider vinegar and melted butter (I used 4 Tbsps ghee). I added 1/4 c almond flour then 1/2 c whipped egg whites. I alternated these till all ingredients were incorporated. For even more ease, I used a stand mixer with a paddle beater. This gave me the best consistency. Follow the baking instructions as written. Good luck.

    Reply
  14. M on

    Followed recipe exactly, even used free-range organic eggs and grass fed butter. Lacking a truly bread-like texture, egg taste overpowers anything put on the slice. Made roughly 12 slices per thickness pictured here. Nutrition facts somewhat accurate in regards to carbs, inaccurate in regards to fat and fiber content, I believe they would be higher than what is described. The cost of the ingredients is relatively high, labor is relatively low, and taste is… well… egg. Not a very well put together recipe, it’s very similar to another recipe I’ve seen as well. I honestly don’t want to eat the rest but that seems wasteful so I guess I’m having it for breakfast for a few days as that is the only thing it could ever work as.

    Reply
  15. longtime baker on

    I wish I’d read the comments before trying this recipe! There is NO way you can fold egg whites into this solid dough. So it can’t have the light texture it was supposed to have. Disappointed,

    Reply
    • frazi on

      hi there, what i did was fold in about 1/4 of the egg whites into the thick almond flour mixture, then added another 1/4 until it was no longer thick – it will slacken the mixture. then fold in 1/2 of the remaining egg whites and then fold in the remaining 1/2 after that. I got a fluffier consistency this way w/o getting rid of all the air bubbles from the egg whites.

      Reply
  16. Agnes on

    I am so surprised of some of the comments on here. I made this bread 3 times already and besides being delicious, it is so easy to make. BEST KETO BREAD RECIPE online. Only difference of mine that it is not clear yellow, but a little brownish, because of the almond skins.
    Thanks Dr. Axe, wish I could join your new Keto program next month.

    Reply
  17. Kristin Hiemstra on

    This bread absolutely tastes like scrambled eggs but it did come out exactly as described. I used a 5×7 glass Pyrex dish to bake it.

    Reply
  18. frazi on

    i agree w/ the rest of the commenters in that this tastes very “eggy” given the 6 eggs in the ingredients. don’t expect this to taste like bread because it doesn’t have flour in it. as someone starting the keto diet, however, i do think it might satiate my craving for bread, but only time will tell.

    Reply
  19. Deedee on

    Ok, apparently I’m in of the dummies who didn’t assume to add the egg yolks to the flour mixture. I did not add them in at all. It was difficult to fold in the egg whites because the flour mixture was so thick. BUT it turned out really GOOD! No eggie taste at all and really good texture. Happy Booboo.

    Reply
  20. Mary on

    I could not find almond flour so I used hazelnut flour. The nutritional labels are pretty close. The bread was definitely…different. The first bite tasted a little odd, but the second and third a bit better. I’m not ready to give up on it yet – perhaps it will taste better toasted and lightly buttered!

    Reply
  21. Carol Quinn on

    I made this recipe today for the first time. During baking, I began reading the comments and started wondering if I’d made a mistake since many weren’t favorable.

    Here’s my contribution.
    The photo shows a wire whisk being used to whip the egg whites. I tried that initially and it simply wasn’t going to happen. I used an electric hand mixer and it worked well. When I used the food processor to mix the remaining ingredients, it came out like a ball of dough. There was no way that egg whites were going to be “folded” into that! ha ha
    I ended up getting the hand mixer back out and just mixed everything together until it was fairly smooth and then poured it into the pan. During baking, I found the smell to be pretty unappetizing. After baking, and then cooling a bit, I wasn’t impressed with the taste at first. My 3-year-old grandson was my guinea pig. He took a small sample and seemed pretty neutral about it. When I looked at the slice, it did have a slight greenish tint. But I’d seen another post saying that the baking soda caused that. Okay, no problem there for me. I thought the taste of it was more like French toast before any of the powdered sugar or syrup was added. I got a small slice of cheese and topped off a small square of the bread with it. Pretty yummy! The more I ate of it, the more I liked it. The texture came out nice and bread-like. This would be great to nibble on with a cup of bone broth or turmeric drink or soup. I’ll definitely make it again.

    Reply
    • Mary on

      I actually did the same thing with the hand mixer. I mixed the egg whites by hand with the whisk – that was quite a workout! But when the mix in the food processor came out like a ball of dough, there was no “folding” in the egg whites so I broke out the hand mixer. Bread turned out good. This was my second attempt, since I had a hard time finding almond flour (I used hazelnut flour the first time 🤢) The almond flour recipe didn’t have a huge amount of flavor but not overly eggy tasting to me. I’m going to try your cheese idea!

      Reply
  22. Helen on

    Excellent, easy recipe! I read the reviews and I had no trouble folding the egg whites into the batter. It does smell ‘eggy’ but consider what it’s made from. I’m not a baker and my loaf was spot on. Even if you slice it into ten slices instead of 20, the carbs are low.

    Reply
  23. Colleen on

    I made this loaf for the first time today and I’m happy with the result. It does taste a little eggy but when you are craving something that resembles bread this loaf does the trick. I toasted a piece and that was okay to eat as well. The only change I made to the recipe was to NOT use the food processor – just mixed egg yolks, almond flour etc together by hand and folded in the egg whites. I used a loaf pan 25 x 13 cm and was able to cut 15 slices. Intend to make again.

    Reply

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