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 egg whites
  • ¼ teaspoon cream of tartar
  • 3–4 tablespoons butter, melted
  • ¾ teaspoon baking soda
  • 3 teaspoons apple cider vinegar
  • 2 tablespoons coconut flour

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 the almond flour, butter, baking soda, apple cider vinegar and coconut flour 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 Low-Carb 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. (1)

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 coconut and 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. (2)

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 recipe is mainly almond flour bread with a touch of coconut flour and it’s one of my favorite low carb recipes.

This keto low carb 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

I know there are many low carb recipes and keto recipes out there, but this keto bread is really worth a try!

One slice of this low-carb bread recipe contains about: (3, 4, 5, 6, 7, 8, 910)

Keto bread ingredients - Dr. Axe
  • 65 calories
  • 3.1 grams protein
  • 6​ grams fat
  • 2.4 grams carbohydrates
  • 1.2 grams fiber
  • 0.4 grams sugar
  • 74 milligrams sodium
  • 5.3 milligrams cholesterol
  • 1 milligram iron (5.6 percent DV)
  • 19 milligrams calcium (1.5 percent DV)
  • 70 international units vitamin A (1.4 percent DV)

As you can see, this recipe may not be for carb-free bread, but it’s pretty close with just over 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 6 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 only 0.4 grams! And I’m using a relatively “healthy” bread for comparison, so this keto bread recipe is truly impressive. (11)

Pretty much all of the carbs in this recipe come from coconut flour and 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 and an impressive 6 grams of protein — it’s like a nut protein powder! (12) Some keto bread recipes use flaxseed meal instead of almond/coconut flour while other recipes include psyllium powder which aren’t bad ideas since both ingredients are keto-friendly and up fiber content.

What else does this keto bread have to offer? It’s loaded with beneficial egg white protein— just remember to opt for organic, free-range eggs which are known be more nutrient dense. (13) This recipe also provides some vitamin A thanks mainly to grass-fed butter. Vitamin A is excellent for the immune system, eye health, skin health and much more. (14)


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. You’ll only use the egg whites for this keto bread recipe, so feel free to set the yolks off to the side to save for another recipe.

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

Add the almond flour, butter, baking soda, apple cider vinegar and coconut flour to a food processor, blending 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! If you want to enjoy it warm later, skip the microwave and pop a slice in the toaster.

Keto bread recipe - Dr. Axe

If you’re following the keto diet, this is one of my keto-approved bread recipes that 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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78 Comments

  1. 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
    • Bernadette on

      Search egg substitutes. I like flaxseed that I grind in a coffee mill, one tablespoon to 3 tablespoons water for each egg. Let that soak while you are preparing the rest of the. You can also use flaxseeds for a flour. I bought a bag of it from country life natural foods in Putnam Michigan online. They have lots of non GMO and organic food and their peanuts, they say, are non GMO. You can mix half almond flour or use it alone, I guess, and it has a better flavor. I am surprised they don’t ask for salt in the bread recipe but I add a teaspoon or less , since the butter is salted.

      Reply
    • Kathleen on

      by now you’ve probably heard of aquafaba but I thought I’d comment anyway. Of course it doesn’t replace the whole egg but is fantastic to replace egg whites. Sorry I don’t have an almond replacement.

      Reply
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
    • Bernadette on

      Don’t like all those eggs? Me neither so search a substitute like one tablespoon of ground flax seed to 3 tablespoons of water so I use half of that and half eggs. You have to soak that for a while

      Reply
    • B on

      Joy, I am struggling and must lose weight fast! Would you be willing to connect? I want to hear how you have had your success? Thank you.

      Reply
      • corvania on

        You can’t lose weight until your body inflammation is gone.

        Long story… please look it up how to stop inflammation. Keto may or may not solve that quickly enough.

        Keep your food SIMPLE and eat the same food, don’t experiment with fancy cooking. Raw food, 4-5 garlic (almost raw) 1/2 cup of onions slow cooked with your protein. Don’t cook veggies. Everything has to be ORGANIC!

        Try Broccoli and/or cauliflower every time.

        Spice everything HEAVY and HOT as you can stand it. Cayenne pepper, black pepper in everything.
        There is a reason for all that.
        1/4 tsp of Coriander/cumin/turmeric in all your meals. These three will deal with the inflammation… partly.

        Use a Tbsp of Apple cider on the veggies, mix and on top add the warm food and mix. Drink a cup of Almond milk NO FLAVORING or sweetener in it.
        Diamond in California make the best Almond milk.
        Use 2 Tbsp of coconut oil each time you eat.

        Try 1,600 calories a day.

        Also, look at your pH level, (normal: 6.75 to 7.25) if it’s too acidic then another issue you have to deal with. Try to get pH-7.50 – 8.00 if possible.
        Drink only Alkaline water from -Alkaline 8.8- on the Gallon jugs. Don’t get any other kind and the one you’d make at home just don’t cut it.

        Start with this book and read it TWICE at least !
        Take notes and follow the instructions.
        https://www.amazon.com/gp/product/1628601167/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

        Bottom line: Don’t cheat when on Keto… not even a little, or a bite :)

      • Rob on

        I am in general agreement with corvania’s post. Recipes like this and in general all Keto recipes using processed foods is for people that are on weight maintenance and want to stay low carb. If you want to lose weight you need to keep the recipes simple with whole foods, no keto training wheels and keep your calories low. You won’t lose weight if you eat 3k calories of fat a day. For fast weight loss you want to be looking at long term fasting on strict Keto (48hr+). Plenty of information out there about this. Check out Dr Jason Fung.

  8. 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.

      Reply
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
    • Bernadette on

      I don’t know about the keto diet. You have to check carbs, I think it’s high in carbs. But flax seed that you can grind in a coffee mill.

      Reply
  15. 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
    • Yvette on

      Exactly, mine wasn’t eggy either!So maybe the key here is to leave out egg yolks! Loved it! Made my 2 yr old peanut butter honey sandwich with it and she loved it!

      Reply
  16. 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
  17. 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
  18. 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
  19. 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
    • LInda on

      I saw, in previous comments, that you can replace the egg with flax seed ground in a coffee grinder and water. For the people who think it is too eggy tasting (I haven’t made it yet), what if you used just half the egg yolks and used flax for the other half?

      Reply
  20. Cassie on

    Hi Everyone, I’ve noticed a lot of people are complaining of an eggy flavor. I accidentally left out the yolks in mine and it tastes fantastic! Maybe try it with the whites only. Otherwise I made it exactly as written.

    Reply
  21. Brian on

    There is no folding the egg whites in a traditional sense. Ended up putting the whole thing back in the food processor to get the batter the correct consistency. Turned out decent. I would line the bottom of the bread pan with parchment paper. Not bad for keto. Like anything else of this type for keto the portion size is really small. Just a fact of the keto recipe world.

    Reply
  22. Vanessa on

    This recipe looks like an almond mug came recipe minus the cream of tartar, I found online. So it must be quite good because I love it. Id course it is sweet because of honey but nonetheless it has a strong eggy flavour to it which makes it yummy. But making it like a bread, I don’t know if it would taste delicious, I need to try it and see how it would look like. But thanks to Dr Josh Axe who took the time to give us that recipe.

    Reply
  23. Rebecca on

    I just made this and it is amazing! I only used 3 yolks, and there is no eggy smell or taste. I will say I made the mistake of adding baking powder AND ACV, but I will continue to do so. The batter was light and fluffy, I had no problem mixing in the egg whites, and it does not taste acidic. I’m enjoying a nice buttered slice as I type this, and I could not be happier!

    Reply
  24. Mary on

    I made this bread a few days ago. Not bad. I would probably make it again using egg substitute since I have high cholesterol.
    I would like to know the best way to store it. I still have it in my loaf pan covered with plastic wrap. Can I leave it out or would it better if I put if it the refrigerator?

    Reply
  25. Lisa on

    If you just add 1 tsp baking soda and 1 tsp cream of tartar to the fathead dough recipe (and roll it out) it makes a much better flat bread than this. Tastes light sourdough and quite fluffy.

    Reply
  26. Claire J. on

    Just made this bread for the first time and didn’t use the apple cider vinegar, I used the 3 teaspoon baking soda substitution and it COMPLETELY RUINED THE BREAD. Don’t try this substitution unless you love the taste of baking soda. Will try to remake the bread using less baking soda.

    Reply
  27. Kathy on

    I haven’t tried this yet (or any keto diet foods) but want to soon, as I’m looking to doing the keto diet. I was wondering if anyone knows if with this bread recipe, if there has to be adjustment , like regular bread, for high altitude.
    Also, there are some keto recipes on drcolbert.com.

    Reply
  28. Deidre on

    I made this exactly by the recipe (with baking soda and ACV), and it turned out just like the picture. It’s still not “real” bread, but pretty darned good for gluten-free. Mine did not taste eggy, as some others said. I will definitely make this again. It should be really good for french toast!

    Reply
  29. Lukas on

    Dear Keto Lovers,

    It’s Lukas and Rhys from Ketogo. We are two guys who live Keto/low-carb lifestyles, actively involved in health, fitness and nutrition, who love Ketone products.

    We love the recipe and would like to share it on our website http://www.keto-go.com. If you give us your permission we will prepare the post and credit you.

    Looking forward to hearing from you.
    Keep up with the good work. :-)

    In health,
    Lukas and Rhys

    Reply
  30. Deborah on

    I tried this bread and found it very good. I have been Gluten Free for 11 years and have been subjected to all kinds of lousy GF bread. Regular GF bread is out on a Keto diet so I was pleased to find this recipe. This slices nicely and toasts well and doesn’t spoil quickly. I didn’t find that it tasted like scrambled eggs at all like someone commented. Perhaps they did not mix it well enough.

    Reply
  31. ABIGAIL on

    I do not have a food processor can I mix by hand and if so do I dump all the ingredients and mix or start with the yolk and mix well before adding the dry ingredients. Thank you.

    Reply
  32. Pamela on

    I think when I get a chance I’m gonna try this thanks for sharing. I’m a diabetic and I’m having issues on what I eat . I’m trying hard but it’s not easy , so thanks for this recipe

    Reply
  33. Rkp on

    I’ve noticed that alot of people are complaining about the eggy flavor. It clearly says in the article to save the egg yolks for a future use, so that must be it. We’re supposed to only use the whites.
    I’m gonna try this. It looks like a great option!

    Reply

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