Keto Bread made with almond flour is the low-carb solution to your fluffy, delicious bread needs, proving low carb doesn’t mean cutting out the bread completely!
Keto Bread is a fabulous way to cut back on the carbs without sacrificing flavor. Thank youuuuu almond flour.
Keto Bread with almond flour 101
Have your bread and eat it too. The keto/low carb lifestyle doesn’t have to be limiting.
No reason to cut out the bread completely, with a few alterations to traditional bread you can still enjoy a slice or two. The perfect substitute in recipes that require bread to make the magic happen. Prepare for a life WITH bread.
- How to store keto bread: Airtight is key to keeping any bread product fresh. It’s no secret that a plastic bag and tie do nicely, but keep in mind to minimize the air and moisture in the bag. Your bread will be fresh for up to a week when properly stored.
- Can I freeze keto bread? Yes. But for the record, we’re not big fans of freezing bread because of the crystallization and subsequent sogginess that can happen. To properly freeze your keto bread, place slices on a baking sheet and allow to freeze uncovered. Then place slices in portioned freezer bags. Allow your bread to thaw in the fridge overnight. Your frozen bread will last up to a month.
- How to keep the bread from crumbling: Use parchment paper to keep the loaf from crumbling when removing from the pan. Be sure to allow the bread to cool completely before removing from the pan.
What to eat with low carb bread
Keto bread opens the door for so many great options that would otherwise not be possible on a low-carb keto diet.
- Toast, yes, simple delicious toast! This breakfast staple can not be overlooked. Toast to perfection and add some delicious butter for good measure. (Or low-sugar peanut butter, if your heart desires.) Also, can’t forget about avocado toast.
- Keto french toast if you’re feeling fancy. (Be sure to make some bacon to go with!)
- Garlic bread – we love using our low-carb pizza crust too, but you can get some hearty garlic bread with a little butter, minced garlic and Parmesan.
- Bacon Lettuce and Tomato sandwich is classic and keto friendly, or if you want you can do our low carb BLT salad instead.
- You can also use this bread in this gluten-free breakfast casserole from My Gluten-Free Kitchen!
HOW MANY NET CARBS IN OUR KETO BREAD?
1 Net Carb per slice! This makes the bread perfect for any of your low-carb needs.
We provide the sugar alcohols information IN the nutrition card now. We do subtract sugar alcohols to get our net carbs so you have all the information provided below in case you need to do it differently. Remember we are a judgement free zone here and please be kind to others if they follow things a bit differently.Â
If you’d like to use another form of sugar alcohol be sure to check out our low carb sweetener conversion chart. This recipe can easily be made sweeter by using more of whatever sweetener you decide to use. We tend to go on the mild sweetener side of things so do what works for you in that regard as well.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs. Or start at our Low Carb & Keto 101 Starter Page.
Other low carb recipes you might enjoy:
- Keto Fat Bomb Chicken
- Keto Chicken Crust Pizza
- Strawberry Cheesecake Fat Bombs
- Cauliflower Mashed Potatoes
Keto Bread with Almond Flour
Recipe Video
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup psyllium husk fiber
- 2 Tablespoons baking powder
- 6 whole eggs
- 3/4 cup coconut oil , melted
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Line a standard bread loaf pan with parchment paper.
- In a medium mixing bowl, whisk together all of the ingredients until well combined.
- Pour the batter into the loaf pan and "tap/drop the pan" from about a 1/2 inch height onto your counter top a few times to work the air bubbles out of the batter.
- Bake for 30 minutes or until a knife inserted into the middle of the loaf pulls out clean.
- Allow bread to fully cool in pan before removing and slicing.
Jess says
I made this today and cut it up to make stuffing with it. How do you think it will hold up being used this way?
Lindsay says
Mmmmmm I’ve yet to try this… but something that I now want to try lol
My gut tells me that if you toast it before adding the liquid needed for stuffing that it may hold up a little bit better. Thats my initial thinking though. If you wouldn’t mind coming back and letting me know how you get on with it I (and others I assume) would absolutely love to hear!
Viviana says
Just made this bread and it’s delicious!! Read a few comments so decided to add less coconut oil and less baking powder. Did 2 teaspoons of baking powder and 1/2 cups of coconut oil. Came out fantastic!! Thanks for great recipe! Will make it weekly!
Sharon says
This bread was easy and came out just perfect, although not very tall. However, I don’t really like the flavor. What is it that I’m not liking in keto bread? Is it the strong almond flour flavor? I’ve purchased keto bread for an arm and a leg and it tasted the same to me. Any suggestions?
Lindsay says
It really is a personal preference thing I’ve come to the conclusion that its either a love or hate. Same goes with coconut flour… it’s actually a huge reason we don’t do a ton of heavy coconut flour baked goods on TLC.. I hate it lol my husband (who is the reason we are low carb) loves it though so fortunately he tests all the coconut based recipes.. I’ve found that toasting can sometimes help get past it.. thats really all I can suggest at this point.
Valerie says
The picture looked like real bread. I have made several keto breads and this was by far the most dry and tasteless of them all. Tried toasting and loading with butter without success. Is there a secret ingredient that you left out from the bread pic you posted?
Lindsay says
It sounds like something might have been measured wrong. We make this recipe every single week LOL. It certainly is not a dry bread recipe. Now you DO need to allow the bread to cool before slicing.. doing beforehand will make it crumbly… what type of oil did you use? Almond flour? Something is off so a little bit more details will be helpful in helping.
Linda says
New to keto lifestyle. What is the psyllium husk? Is that Metamucil? Where can I find it?
Lindsay says
Welcome! It is not metamucil since that brand adds many other ingredients to their product. You are on the right track as they do have psyllium in as one of the ingredients. We link to the psyllium husk powder we use in our recipe card. Hope this helps!
Tara says
I just made this and I don’t understand why but in your video it looks so thick when you add batter to loaf pan but mine is more liquid runny texture I did same measurements but my eggs were extra large I hope it still turns out. I notice when ppl post recipes never say what size the eggs are. Medium and large to extra large are big difference. Guessing maybe large is best but I didn’t have large now thinking using 5 might have been better idea
Lindsay says
Mmmmm yeah you definitely want the mixture to be thick. How did it turn out?
Emily says
Is it 3/4 of already melted cocnut oil or 3/4 before melted?
Is the bready eggy with that manh eggs, if so coukd I substitute egg whites instead of whole egg if do more
Lindsay says
3/4 cup of oil. So AFTER melted. We personally don’t think so but since we’ve started this website I’ve really found that what ‘tastes eggy’ is definitely a personal opinion lol.
Erin says
Did i do something wrong?..this bread is delicious, however incredibly greasy. 3/4 coconut oil seems high. Is it Necessary? Could you reduce it by half?
Lindsay says
We’ve never made it with less to be honest so not really sure. I’d THINK you could get away with a little less but can’t guarantee the results. Sorry I’m not super helpful. I WILL say that my husband prefers it with mild olive oil as the alternative.. I like the coconut lol so it might be a similar situation for you. 🙂
Debbie says
Can you use psyllium husk POWDER in this recipe? Same measurement?
Lindsay says
I’m pretty sure we are talking about the same thing…. i think ?
Zeta says
Can I use coconut flour instead of almond?! Thank you
Lindsay says
No you cannot unfortunately as coconut flour and almond flour work very differently. We have been working on a coconut flour version so be sure to join our mailing list if you haven’t already for when it comes out.
Shawna Hawn says
Before making this bread, I need to ask…do you pack the almond flour or just measure it as is??
Lindsay says
We do not pack the almond flour when we’ve measured out in cups. Honestly, we’ve gotten into weighing it more lately just because it’s easier in our opinion.
Kristy R says
Would you think Ground Flaxseed would be a good substitute for the Psyllium Husk powder as a binder?
Lindsay says
I could see this as working. If you try it we would love for you to come back and let us know so this can perhaps others in our community. 🙂
Bonnie says
My very first time making it and it is perfect. I was looking for the satisfaction of nice dense bread and this recipe delivers! I followed it exactly and was pleasantly surprised. Thank you
Jennifer Hanlon says
I was wondering if its possible to use xantham gum instead of pysulm husk?
Lindsay says
It would be but not sure what the ratio would be. The psyllium really is a heck of a binder in this recipe and does wonders to the bread consistency.
Jennifer Curtis says
Do you use whole or powdered psyllium husk for this loaf bread recipe? Thank you.
Lindsay says
It’s needs to be ground (i.e powdered) psyllium husk. So when you say whole it makes me think you are asking like the psyllium seeds whole… if you have those you will want to pulse them in the food processor before using. Hope this helps! 🙂
Elizabeth says
Will this work for hamburger buns? If so, can I Just drop mounts onto a cookie sheet?
Lindsay says
See our hamburger buns recipe for some assistance with that. Or hotdog buns for that matter.
Babe says
I’m a little confused you state you can get
24 slices out of this recipe but the pan you use doesn’t look like you could cut 24 slices to me?
Lindsay says
For the pictures we did really large thick slices for photo purposes. You can get 24 slices out of this bread depending on what you are using it for. For example. When we make toast we slice it pretty thin.. about half of what you are seeing in the sandwich slice above. So when they are that thin you can get those slices. In reality looking back at this I probably should of done the nutrition info for the entire loaf and then however slices someone wanted to make out of it.
Maggie says
I made this into 3 mini loafs! They came out so good they slice they stay together and I can make little min sandwich like peanut butter and jelly etc .
Thank you the recipe is perfect, I am going to try to make a ginger mini loaf will let you know how it comes out
Mandy says
This bread is so good. I’ve tried a few different recipes and this is by far the best
Lindsay says
So glad you are enjoying it! 🙂
JR says
This is pretty good keto bread. It was very simple to put together and baked up perfectly. It was easy to slice once cooled and is a good bread that holds up well I like to toast it before using it, I think it adds to the flavor and texture a bit.
Lindsay says
So happy you’ve enjoyed it!
Jo Lee says
Can coconut oil be substituted if you don’t have any on hand?
Lindsay says
Yes 100% with a light olive oil or a light oil in general will work.
Magie says
Can I use Butter?
Lindsay says
I honestly don’t see why not. We have used light olive oil many many times but not butter… but again.. I don’t see why it wouldn’t work since it needs to be melted down regardless. let us know if you like the results using butter. 🙂
Diala says
Easy and delicious recipe
Sheila says
I notice this has a lot of eggs. Does it make the bread eggy? That is one thing that I haven’t liked about most of these breads.
Kerrie says
Can I use flax eggs as I’m vegan
Lindsay says
It’s possible. I haven’t tested this out before but I don’t see why it wouldn’t work.. just unsure what the end result would be since it’s quite a few eggs to replace.
Karen says
I was wondering if you tried the flax eggs and if so how did your bread turn out?