Finding it hard to give up bread? This keto bread will make your life much easier, the best low carb bread on the internet made with almond flour.
Most keto bread recipes can taste very eggy or crumble easily. Amazingly, this bread has little to no eggy taste. Best of all, it actually holds together and works for sandwiches and toasties just like wheat bread.
HOW TO MAKE AMAZING KETO BREAD EVERY TIME
There are two ways you can make this bread.
- The Simple Way OR
- The Keto Bakers Way (The steps are outlined below)
If you just want the simple way, jump straight to the recipe. If you have chosen the keto bakers way, let me show you some easy tips that will help you make the perfect bread every time.
LOW CARB BREAD BAKING TIPS
Please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood of the bread tasting eggy. If you keep your eggs in the fridge, no worries. Just pop them into a bowl of hot tap water for 3 minutes.
I like to use a magic whisk (pictured below) because it’s much easier than pulling out the electric mixer. Don’t worry if you don’t have one. I just find it easier.
BUTTER AND COCONUT OIL
If your butter is already at room temperature, skip this step. If you keep your butter in the fridge, then this step is for you!
Cut the butter up and place in a small saucepan over low heat. As soon as you see the butter begin to melt, take it off the heat and just let it sit. You don’t want the butter to be hot, because this might cook the eggs when you combine them.
Add the coconut oil once the butter has melted. (Use refined coconut oil if you don’t like the taste of coconut). Once the butter and coconut oil are melted, slowly stream into the eggs while mixing on low.
WHICH BUTTER SHOULD YOU USE?
You can use anything, but grass-fed butter is the best. If you want to know more about the different types of butter, you can read my guide on butter for some clarification.
Mix the almond flour with the xanthan gum, baking powder and salt together in a small bowl until well combined. Little by little, add to the egg mixture until very thick.
Set your fan-forced oven to 180 C (355 F) and wait till it’s fully heated. If you have a convection oven, drop the temperature by 5 C (20 F). If you are using a glass loaf pan, also reduce the temperature. (Glass retains heat longer).
Make sure to line your baking pan with baking paper if you are not using a silicone tray. Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven.
I always set my timer for 10 minutes less than the recipe’s time because all ovens are different. Once small cracks appear on the top and the bread turns a golden brown colour, test with a toothpick or bamboo skewer right into the centre of the bread. If it comes out clean, the bread is done. If not, you can bake an extra 10 minutes before checking it again.
Let the bread cool on a cooling rack so that all the sides cool equally. Cooling it on a bread rack will significantly reduce the eggy taste also. Sometimes if you let the bread sit on a normal bench top or chopping board, the bottom section of the bread will turn a different colour.
WHAT IS KETO BREAD?
Keto bread is a mixture of almond flour (or coconut flour), eggs, healthy fats and xanthan gum. It resembles normal wheat bread in texture but has about 20 times fewer carbs than regular bread.
HOW MANY SERVINGS ARE IN THIS LOAF?
For those who are confused about the serving size, the bread should make 16 slices, and the nutritional information is for 1 slice only. In simple terms, 1 slice = 1 serving. The whole loaf makes 16 servings total.
CAN THIS KETO BREAD BE MADE DAIRY FREE?
Yes, just add 1/2 cup olive oil instead of butter. This will give you a very similar result.
I DON’T HAVE XANTHAN GUM. WHAT CAN I USE INSTEAD?
Xanthan gum is a binding agent that stops the bread from crumbling so it slices like traditional wheat bread. However, if you don’t have xanthan gum, you have a few options to replace it:
- Gelatine Powder – Use 1 teaspoon
- Guar Gum – Use 1 teaspoon
- Ground Chia Seeds – Use 1 Tablespoon
- Psyllium Husk Powder – Use 1 Tablespoon
EASY PALEO KETO BREAD RECIPE – 5 INGREDIENTS
If you want to know how to make the BEST keto bread recipe, this is it! It makes fluffy white paleo bread that’s quick & easy. Just 5 basic ingredients!
I have so many people asking me how to make paleo bread or keto bread that actually tastes good. There are already several delicious bread recipes on the blog, including the most popular recipe ever, low carb bagels. But, one thing we didn’t have yet is a true white bread to use for sandwiches.
Recipe requests are my favorite way to choose what to make, so I was happy to give it a try!
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.
That other recipe also uses psyllium husk powder, which helps with texture but can be a little challenging to track down for some people. Often times, you need to order it online.
If you’re looking for a bread recipe that doesn’t use any type of flour, you might like this light and airy keto cloud bread recipe.
This time, my goal was to create an easy paleo bread that you can make using ingredients found at any grocery store. At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I really wanted it to be closer to “real” white bread.
THE BEST KETO BREAD RECIPE
I went through several iterations on this recipe. Simple dinner recipes like salad and stir fry usually turn out on the first try, but low carb baking is an iterative process. And with something like bread, it was important to make sure that it turns out well repeatedly!
All I can say is, it was totally worth it. If you’re looking for how to make paleo bread, this is your answer. And, it’s definitely the best keto bread recipe I’ve ever had.
It’s sturdy, but still has a delicate crumb and air pockets. It even has just a little chewiness, like real bread. And, it toasts well, too.
Up until this point, I never had a recipe that really felt like an adequate replacement for white bread. This one does!
It’s also not too heavy, with only 82 calories and one gram net carbs per slice. And, since there are no egg yolks, it does not taste egg-y. The combination of taste and nutrition makes it the best paleo bread in my book.
HOW TO MAKE PALEO BREAD
So, how do you make it? There are only five basic ingredients, plus some optional ones that I recommend for best results.
The base of this keto bread recipe consists of almond flour, coconut flour, baking powder, butter, and egg whites.
(If you’re wondering what to do with all the yolks you have left over, try low carb creme brulee.) There’s also salt, but that is not included in the ingredient count by convention.
You can find all of these ingredients at pretty much any grocery store, though it’s often cheaper to buy the flours online. I usually use this almond flour and this coconut flour, but occasionally get other brands that are on sale.
The process for making this bread is very simple:
- Combine the dry ingredients in a food processor, then add the melted butter.
- Beat the egg whites to stiff peaks, pulse in half, then fold in the remaining half. (Beating the egg whites this way makes the bread fluffy with air pockets.)
- Transfer to a baking pan and bake. That’s it!
OPTIONAL INGREDIENTS FOR KETO BREAD
The optional ingredients include erythritol, xanthan gum, and cream of tartar. I’ll go over what each one does, so that you can decide whether you want to include them. My recommendation is to use them all if you can, for the best keto bread.
The erythritol is there to add a hint of sweetness to the bread, which white bread typically has. Many people include it in a paleo diet anyway since it’s natural, but if you’d rather not, or you don’t like it for any other reason, that’s okay. You can use any granulated sweetener you like. Coconut sugar is a common paleo one.
If you’re low carb but can’t find erythritol at the grocery store, you can use pretty much any sugar-free sweetener they have. Check this sweetener conversion chart if you use something else.
Next, we have the xanthan gum. I know, I know. Yes, I realize that some people prefer to avoid it and many people eating paleo would rather not consume it. I really wanted to skip it, too. But, if you’re willing to use just a tiny amount, it makes this keto bread so, so much better.
The purpose of the xanthan gum is to make the bread more chewy and more sturdy. It still works without it, but is even better if you include it. You decide!
The last optional ingredient is cream of tartar. All this does is make it easier and faster to beat egg whites to stiff peaks. Use it if you have it, skip it if you don’t. No big deal.
TIPS FOR MAKING WHITE KETO BREAD PERFECTLY
After making this keto bread recipe several times, and getting feedback from readers, I’ve assembled a list of tips to help you make sure it’s the best keto bread (or at least best keto white bread) you’ve tried!
BEAT THE EGG WHITES TO VERY STIFF PEAKS
It’s important to get the egg whites to very stiff peaks before combining them with any other ingredients. It will be a little challenging for them to mix, so having them start out super stiff and fluffy is the only way you’ll stand a chance at not having them fall when you fold them with the rest of the batter.
Here is what the whites should look like when done – notice that trail left from the whisk!
FOLD THE BATTER AND EGG WHITES, DON’T STIR
After mixing the first half of the egg whites into the batter in the food processor, you’ll need to fold that mixture into the remaining egg whites. It’s important not to break them down completely at this step. Otherwise, your bread will be dense and flat! Just keep folding gently until you don’t have chunks or streaks.
A few people have complained about the batter being too thick to fold in the egg whites. Most likely this was a difference in measurements or ingredients, but if this happens, you can salvage it. Just pulse in a little more egg whites into the food processor to make the main batter a little thinner, then fold that into the egg whites.
LINE THE PAN WITH PARCHMENT PAPER
I don’t recommend a non-stick pan, because the bread will likely still stick. Use parchment paper and make sure that it covers all sides, not only the bottom.
If you really want to be on the safe side with avoiding sticking, you can also grease the parchment paper. I usually don’t, and find it doesn’t stick to the paper too much.
ROUND THE TOP UPFRONT
This keto bread doesn’t rise much. Most of the volume comes from the egg whites, so the height will be similar before and after baking.
To reduce the chance of sinking and for a more familiar bread shape, round the top before placing it in the oven.
USE A LOW(ER) OVEN TEMPERATURE
This paleo bread recipe was originally written to be baked at 350 degrees F, but I no longer recommend this. Instead, bake it at 325 degrees.
A lower temperature means baking it for longer, which prevents you from ending up with a dreaded mushy or wet center when the top is already browned. I know it’s annoying that the newer version takes longer, but it’s worth the wait! Promise.
BAKE PALEO BREAD FOR LONG ENOUGH
The biggest mistake people make when making this keto bread is removing it from the oven too soon. The result will be a fallen middle at best, and a wet, gummy center at worst.
It takes a LONG time to cook through the center, long after the top is golden. This is why we tent the top with foil in the middle of baking – to prevent the top from burning.
The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
So, how do you know it’s cooked through? There’s a right way to test for doneness for this specific type of bread – and it’s not the toothpick test…
DON’T USE THE TOOTHPICK TEST
This will come as a surprise for many people, and it’s a change from my original keto bread recipe. Do not use a toothpick to test for doneness. It will seem like it’s done before it actually is!
Instead, use these markers of doneness for this white paleo bread:
- The top should be firm and not make a squishy sound when you press down on the center.
- The internal temperature should reach 200 degrees F.
KNOW WHAT TO EXPECT
Just to avoid any confusion, this keto bread is not a crusty loaf like you’d find in Paris. It’s a soft, fluffy, airy bread. Which I think is awesome! It’s fantastic for sandwiches.
But, if you’re looking for a paleo bread with a crust, I recommend you try my other low carb almond flour bread recipe instead.
I hope these tips help if you run into any issues, but if you have any others, please leave a comment below and let me know. I’ll try my best to help! I want this paleo bread recipe to work for you.
WAYS TO USE KETO BREAD
How do you use paleo bread? The same way you could use any white bread! It’s that versatile.
Here are a few ideas:
- Make sandwiches, of course! My fave is turkey, lettuce and homemade avocado mayo.
- Toast it and serve with chimichurri sauce, butter, or nut butter.
- Make grilled cheese… mmm!
- Dip it in egg beaten with cinnamon and sweetener for French toast!
- Use it in any recipe that involves bread. I truly can’t think of any where it wouldn’t work.
I haven’t tried breadcrumbs or croutons yet. If you do, let me know how that turns out.
If you find other ways to use this paleo keto bread beyond sandwiches and toasting, tell me! I love hearing your ideas.
HOW TO STORE KETO BREAD
As for storage, it’s similar to regular bread in some ways and different in others. Like any bread, it will go stale if it sits out in the open too long. It doesn’t happen as quickly, though, due to the fat content and egg whites. You can store it in a bread box, but it does seem to go bad faster than regular bread at room temperature.
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. If you refrigerate it, just slice it as you need it, rather than all at once.
To store, it’s best to wrap this keto bread in parchment paper or even place in a parchment paper bag. Storing in anything that traps moisture, like plastic bags, is not recommended.
Paleo bread is prone to absorbing moisture. If it becomes a little “wet” with storing over time, you can recover it by toasting it in the toaster.
CAN YOU FREEZE KETO BREAD?
Yes, you can freeze keto bread! Freezing it for long term storage will work, so you can keep it for months if you want to.
I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster.