People switching to a ketogenic diet repeatedly ask me for a simple keto bread recipe. Ultimately, bread is so ingrained in our society that many people can’t turn away from it overnight.
This quick low-carb recipe for bread makes it easier for people who need to switch to a ketogenic lifestyle due to illness or want to lose weight healthily.
Here you’ll learn how to quickly and easily make bread that has the consistency you’re used to yet is low in carbs.
What Is Keto Bread?
Keto bread is a simple low-carb alternative to traditional bread.
Unlike traditional white bread, it does not contain wheat flour. Instead, it is made with keto-friendly ingredients and does not use yeast.
This recipe has helped many people lose weight with keto without giving up their daily bread.
Especially in the beginning, having a bread substitute is valuable when carbohydrate cravings arise, or you want to eat a classic snack sandwich or breakfast bread.
Making keto bread at home may sound intimidating, but not with this quick recipe! It has only five ingredients and requires no yeast or complicated prep.
The texture of the bread is soft without being too dense or crumbly. What’s more, I can reassure you: It doesn’t taste like almonds. This keto bread is straightforward to slice and toast and is super versatile.
You can use this bread just like classic white or brown bread. Here is just a fraction of what keto bread can do:
- Sandwich: The bread can be topped for a snack, breakfast, or dinner. It is the perfect low-carb alternative for sandwiches with ham, bacon, cheese, lettuce, avocado egg salad, keto mayonnaise, or chicken salad.
- Toast: Serve it for breakfast with grass-fed or keto almond butter, or use it for classic and satisfying grilled cheese.
- Side: The bread substitute always goes well with salads, soups, stews, curries, etc.
- Croutons: Toast cubes to make croutons out of them.
- Breadcrumbs or bread pudding: Use the bread as a low-carb substitute in classic recipes.
This low-carb bread impresses with its familiar consistency and simplicity when baked. Although the recipe uses only five essential ingredients and no yeast, the dough rises and becomes fluffy:
- Almond flour: You should use natural, blanched almond flour. The recipe won’t work with an almond meal because it doesn’t have a fine texture.
- Flax seeds: Organic ground flax seeds add texture, binding, omega-3 fatty acids, and some pizzazz to bread.
- Butter: Unsalted grass-fed butter adds even more healthy fats, such as conjugated linoleic acid, to the recipe.
- Eggs: Not only do pasture-raised eggs provide healthy fats, vitamins, minerals, and bioavailable protein, but they’re also a must for texture.
- Baking powder: without this leavening agent, bread cannot rise, resulting in a dense loaf without characteristic looseness. Be sure not to confuse it with baking soda.
Can You Eat Bread on Keto?
No, white, brown, or whole wheat bread is not allowed on keto. Even if it’s gluten-free, regular bread contains too many carbs.
That’s why I developed this simple keto bread recipe that drastically reduces carbs without sacrificing the texture and taste you’re used to.
Note: You shouldn’t buy ready-made keto bread or low-carb protein rolls if you’re serious about your health.
Products labeled keto on the outside don’t have to be low-carb or healthy on the inside. Highly processed industrial substitutes contain sweeteners, hidden sugars, emulsifiers, stabilizers, acidity regulators, artificial flavors, colors, fillers, soy products, and pro-inflammatory and carcinogenic refined seed oils.
People who want to prevent cancer, diabetes, cardiovascular and autoimmune diseases should give these keto convenience products a wide berth.
How Many Carbs Are in Keto Bread?
One slice of keto bread has only 1.8 grams of net carbs.
Because this recipe uses only low-carb alternatives for flour, that’s possible. Unlike other keto bread recipes, it also doesn’t use coconut flour, which has many more carbs than most people think.
- Carbohydrates: 4.474 grams
- Dietary fiber: 2.642 grams
- Net carbs: 1.832 grams
You can learn more about the net carbs calculation and the daily limit in my in-depth article about carbs on keto.
How to Make Keto Bread
The instructions below will show you step-by-step how to make homemade keto bread. This way, you will understand how easy it can be to make low-carb bread quickly.
See the recipe box below for a complete overview, including ingredients, amounts, and temperatures.
- Mix the dry ingredients: Put the natural almond flour, baking powder, and Himalayan salt in a bowl and mix the ingredients.
- Mix the wet ingredients: In a large mixing bowl, beat free-range eggs, melted pasture butter, ground flaxseed, and lukewarm water with a hand mixer until fluffy. When bubbles form, the mixture is ready.
- Combine: Now gently transfer and stir the dry ingredients into the large bowl until the batter is well blended.
- Fill: Pour the batter into the loaf pan lined with baking paper. Bake the keto bread for 40 minutes at 350°F (180°C).
- Cut: Let the bread cool in the baking pan first. After that, you can better slice it and serve it.
Tips for the Best Keto Bread
Use the following hacks to make the perfect low-carb bread:
- Use a loaf pan that is not bigger than a regular 8×4 inch. Otherwise, the bread will not rise high enough and get the desired shape and texture.
- Line the baking pan entirely with parchment paper. The parchment paper should protrude 1 to 2 cm above the pan. This way, you will get the bread out of the pan much easier without damaging it.
- Keep an eye on the keto bread as it bakes. Since ovens can work differently, a golden yellow surface indicates the finished bread. The baking time may be a little more or less, depending on your oven.
Keto Bread (1.8 g Carbs, 5 Ingredients)
- 1 loaf pan 8×4 inch or smaller
- 2 cups almond flour blanched
- 3 tbsp flax seeds ground
- 4 eggs pasture-raised
- 1/2 cup grass-fed butter melted
- 1/2 cup water lukewarm
- 1 tsp Himalayan salt pink
- Preheat the oven to 350°F (180°C). Line the loaf pan with parchment paper so that it extends over the edge to remove it more easily.
- Mix almond flour, baking powder, and Himalayan salt well in a small bowl.
- Beat free-range eggs, melted pasture butter, flaxseed, and lukewarm water with a hand mixer in a large bowl until foamy. When bubbles form, the mixture is ready.
- Gently stir the dry ingredients into the large bowl until the mixture is well blended.
- Fill the loaf pan with the finished batter. Bake the keto bread for 40 minutes at 180°C top and bottom heat.
- Let the bread cool completely in the baking pan, cut it into slices, and serve.
Storing and Freezing
Storing: Unlike most breads that spoil quickly in the fridge, this keto bread keeps excellently in the fridge. You can keep it there for up to 2 weeks. It’s best to store the low-carb bread in an airtight container. It will keep better if you cut it up as needed and not all at once.
Freezing: The low-carb bread substitute will keep in the freezer for up to 6 months. I recommend slicing it first. You can take the bread slices from the freezer and easily pop them in the toaster. Ideally, you’ll use a resealable container or bag with a zipper for freezing. It helps to place baking paper between the slices so they don’t stick.
Frequently Asked Questions (FAQ)
Only homemade keto bread is 100% keto-friendly.
While store-bought keto bread promotes inflammation, homemade keto bread can help you lose weight and fight chronic diseases.
Despite harmful additives and sweeteners, keto bread from Costco, Aldi, and Walmart all contain gluten and highly-inflammatory soybean oil. While two of them even contain trans fats, the other contains lots of chicory fiber, which will get you bloated. I do not consider store-bought keto bread safe.
People with diabetes should only eat homemade keto bread since ready-made brands contain highly inflammatory ingredients that will worsen the condition.
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Stephan is a writer and a true man of science, holding multiple diplomas and master's degrees in different research areas. His greatest passion is closing the gap between the conventional perception of health and the latest scientific evidence – always following the data.