Most keto bread recipes can taste quite eggy or crumble easily. Amazingly, these bread have little to no eggy taste. Best of all, it holds together and works for sandwiches and toasties, just like wheat bread.
When preparing your keto bread recipes, look out for low-carb ingredients that could add to brain fog and inflammation. Skip recipes that require traditional dairy or yeast. You should also avoid eating the typical keto bread ingredients like psyllium husk, xanthan gum, and nuts or nut butter. Otherwise, it can carry mold or irritate your gut.
Grass-fed butter, ghee, and coconut flour are the few exemptions that will still provide a stellar loaf.
What is Keto Bread?
Keto bread is a mixture of almond flour (or coconut flour), xanthan gum, eggs, and healthy fats. It follows traditional wheat bread in texture but has about 20 times fewer carbs than regular bread.
How Many Carbs are in Keto Bread?
This ketogenic bread recipe has only one gram of net carbs. Net carbs are total carbs minus fiber.
How Many Calories Are In Keto Bread?
Each bread slice holds 165 calories. This is higher than typical bread, but only because it carries many healthy kinds of butter and coconut oil.
How Do I Store Keto Bread?
You should slice it up and then store them in plastic containers. You can use two containers, one to keep in the fridge and the other one you can keep in the fridge for next week.
From classic sliced bread to tortillas and dessert loaves, here are the best keto bread recipes on hand for all your most challenging carb cravings:
Collagen Keto Bread
This collagen keto bread produces zero net carbs per slice. It’s dairy-free, grain-free, gluten-free, and its main ingredients are heat-stable, grass-fed collagen protein.
This keto bread is soft, tasty, not overly eggy, and all this with zero net carbs per slice.
This keto bread recipe is so simple to work with that the possibilities are endless. Use slices just like regular bread. It makes tasty cold sandwiches, French toast, garlic bread, and dipping bread.
You can also use it as a hamburger bun, make avocado toast topped with a poached egg, or anything you would do with regular bread.
- 1/2 cup Unflavored Grass-Fed Collagen Protein
- 6 tablespoons almond flour (see recipe notes below for nut-free substitute)
- 5 pastured eggs, separated
- 1 tablespoon unflavored liquid coconut oil
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon xanthan gum (see recipe notes for replacement)
- Pinch Himalayan pink salt
- Optional: a pinch of stevia
- Preheat the oven to 325 degrees F.
- Generously oil only the bottom part of a regular size (1.5 quarts) glass or ceramic loaf dish with coconut oil (or butter or ghee). Or you may use a piece of parchment paper cut to fit the bottom of your pan. Not oiling or lining your dish’s sides will let the bread join to the sides and stay lifted while it cools.
- In a large bowl, beat the egg whites until firm peaks form. Set aside.
- In a small bowl, whisk the dry ingredients together and set aside. Add the optional pinch of stevia if you’re not a fan of eggs. It’ll help offset the flavor without making your load sweet.
- In a small bowl, whisk together the wet ingredients and set aside.
- Add the dry and the wet ingredients to the egg whites and mix until well incorporated. Your batter will be thick and a little gooey.
- Pour the batter into the oiled or lined dish and place it in the oven.
- Bake for 40 minutes. The bread will rise significantly in the oven.
- Remove from the oven and let it cool completely — about 1 to 2 hours. The bread will sink some, and that’s okay.
- Once the bread is cooled, run the sharp edge of a knife around the dish’s edges to release the loaf.
- Slice into 12 even slices.
Low-Carb Keto Bread
Following a low carb diet doesn’t have to indicate lettuce-wrapped sandwiches for life!
With this quick bread recipe, you can still have French toast or grilled cheese sandwiches without losing your carb count. The secret to creating a light and airy keto bread that can hold up to the toaster is using lots of eggs and healthy fat.
Ghee is butterfat that is cooked longer to separate the milk solids. This makes it much easier on the digestive system for people with lactose sensitivities. Grass-fed ghee is also high in the fatty acid CLA, which helps protect cells and reduce oxidative damage.
- 7 large eggs
- 1/2 cup melted ghee
- 2 cups almond flour
- 1 t baking powder
- 1/4 t sea salt
- Preheat the oven to 350°F and line a loaf pan with parchment paper overlapping the sides.
- In a large mixing bowl, beat the eggs using a hand mixer on high speed for 1 minute. Add the melted ghee and beat until just incorporated.
- Reduce the speed to low and gradually add the remaining ingredients until thoroughly mixed, and the batter is thick.
- Pour the batter into the prepared pan and spread with a spatula. Bake for 40-45 minutes, or until lightly golden brown on top.
- Let the bread cool on a cooling rack for 10 minutes before slicing.
Paleo Coconut Bread
Everyone knows that there’s nothing more than a nice, quick, and easy recipe when it comes to baking. Don’t get me wrong — there are times and places for more elaborate fancy baking recipes.
However, when craving something tasty fresh out of the oven, we want something that we can whip up super quick that will taste delicious. This is what precisely this recipe for paleo coconut bread is.
Coconut is a staple in many paleo meals because of its versatility. It matches nicely in savory and sweet dishes, not to mention it’s typically used as a dairy substitute.
Coconut flour can be challenging to work with at first. It soaks up a lot of moisture, so make sure you put a lot of liquid into your batter. If it’s as thick as pancake batter, it’s too thick and will end up like a hockey puck after baking. The batter needs to be almost too runny when using coconut flour to ensure it ends up moist and soft.
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 eggs
- ¼ cup coconut oil, melted
- ¼ unsweetened almond milk
- Preheat the oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper.
- In a bowl, combine the coconut flour, baking soda, and salt.
- In another bowl, combine the eggs, milk, and oil.
- Slowly add the wet ingredients into the dry ingredients and mix until combined.
- Pour the mixture into the prepared loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
This cloud bread is nice and soft, can be savory or sweet, depending on what you’d like to season it with. It can be stored in the fridge or even your freezer so you can make it in a group and have slices on hand.
Plus, they’re so cute and make great little pita bread or thin buns to hold a veggie burger. It takes a little bit of practice, preparation, and patience, but it comes together quite nicely.
- 3 eggs
- 3 tbsp coconut cream spoon from a refrigerated can of full-fat coconut milk
- 1/2 tsp baking powder
- optional toppings: sea salt, black pepper, and rosemary, or whatever seasonings you like!
- Preheat the oven to 325f degrees and provide a rack in the middle. Line a baking sheet with parchment paper and set aside.
- Using a can of full-fat coconut milk that has been refrigerated overnight, spoon out the top coconut cream and add to the smaller bowl.
- Separate eggs into the two bowls, add the yolk to the bowl with the cream, and be careful not to let the yolk get into the whites in the larger bowl.
- Using a hand mixer, beat the yolk and cream together first until nice and creamy. Make sure there are no clumps of coconut left.
- Wash your whisks well and dry them.
- Add the baking powder into the whites and start beating on medium with the hand mixer for a few minutes, moving around, and you’ll see it get firmer. Keep going for a few minutes; you want to get it as thick as possible with stiff peaks. The thicker, the better. Just don’t over-do it. Once you can stop and dip the whisks in, leaving peaks behind, you’re ready.
- Quickly and carefully add the yolk-coconut mixture into the whites, folding with a spatula, careful not to deflate too much. Keep going until everything is well combined but still fluffy.
- Now you can grab your spoon and start dropping your batter down on the baking sheet. Keep going as quickly and carefully as you can, or it will begin to melt. They should look pillowy.
- Steadily add your baking sheet to the middle rack in the oven and bake for approx. 20-25 minutes. You should be able to scoop them up with your spatula and see a fluffy top and a flat bottom. Store in the fridge for about a week or freeze.
Garlic and Herb Focaccia Bread
Traditional focaccia is a yeast bread related to pizza dough and is made for slicing up and serving with your main course.
To substitute the yeast in the leavening process, use a double-action baking powder and baking soda + lemon juice. The crumb in this particular recipe is a little thicker than usual focaccia and soft but crumbly—and it’s for a reason!
The initial batches will be too thick and chewy, but not in a good way, and it takes away the flavors of garlic, salt, and basil. It would be great to skip the psyllium husk fiber to achieve a good texture without the dark brown/purple hue that too much psyllium brings.
Even though this is a total cheater’s focaccia, it still hits the spot, and it will keep you from knocking over a bread store and going into a gluten-coma.
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Xanthan Gum
- 1 tsp Garlic Powder
- 1 tsp Flaky Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- Falk Salt, optional to garnish
- 2 eggs
- 1 tbsp Lemon Juice
- 2 tsp Olive oil + 2 tbsp Olive Oil to drizzle
- Heat oven to 350 and line a baking tray or 8-inch round pan with parchment.
- Whisk together the dry ingredients making sure there are no lumps.
- Beat the egg, lemon juice, and oil until combined.
- Mix the wet and the dry, working quickly, and scoop the dough into your pan.
- Make sure not to mix the wet and dry until you are ready to put the bread in the oven because the leavening reaction begins once it is mixed.
- You can use a wet spatula (or your hand) to smoothen the top and edges. Don’t be afraid to go deep on the dimples! Again, a little water keeps it from sticking.
- Bake covered for about 10 minutes. Drizzle with Olive Oil and bake for an additional 10-15 minutes uncovering to brown gently.
- Top with flaky salt, olive oil (optional), a dash of Italian seasoning, and fresh basil. Let cool completely before slicing for optimal texture.
Cauliflower Bread with Garlic and Herbs
Can you believe that this cauliflower bread with garlic and herbs has only 108 calories and 3g net carbs per slice? Yep, it’s true.
Cauliflower is such a helpful stand-in for starches in foods. It’s a great way to create your low carb bread on the lighter side – not only in terms of carbs but calories too.
- 3 cup Cauliflower (“riced” using food processor*)
- 10 large Egg (separated)
- 1/4 tsp Cream of tartar (optional)
- 1 1/4 cup Wholesome Yum Coconut Flour
- 1 1/2 tbsp Gluten-free baking powder
- 1 tsp Sea salt
- 6 tbsp Butter (unsalted, measured solid, then melted; can use ghee for dairy-free)
- 6 cloves Garlic (minced)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp Fresh parsley (chopped)
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper.
- Steam the riced cauliflower. You can do this in the microwave (cooked for 3-4 minutes, covered in plastic). Another option is to cook it in a steamer basket over water on the stove. Line it with cheesecloth if the steamer basket’s holes are too big and steam for a few minutes. Both ways, steam until the cauliflower is soft and tender. Allow the cauliflower to cool enough to handle.
- Meanwhile, use a hand mixer to beat the egg whites and cream of tartar until stiff peaks form.
- Place the coconut flour, baking powder, sea salt, egg yolks, melted butter, garlic, and 1/4 of the whipped egg whites in a food processor.
- When the cauliflower has cooled enough to handle, wrap it in a kitchen towel and squeeze several times to release as much moisture as possible. This is important. The result should be very dry and clump together. Add the cauliflower to the food processor. Process until well the mixture is dense and a little crumbly.
- Add the remaining egg whites to the food processor. Fold in just a little to make it easier to process. Pulse a few times until the mixture becomes fluffy.
- Fold in the chopped parsley and rosemary. Don’t overmix to avoid breaking down the egg whites too much.
- Transfer the batter into the lined baking pan. Smooth the top and round slightly. If desired, you can press more herbs into the top (optional).
- Bake for about 45-50 minutes, until the top is golden. Cool completely before removing and slicing.
Coconut Flour Flat Bread
This coconut flour flatbread has been 100% validated by all families! Yep, even the kids love them. Even a 5-year-old kid would ask for them to make sandwiches in her lunchbox, so BIG success.
Yes, coconut flour is one of the best low carb flour for keto baking. It is excellent for keto bread, or keto wraps with only 21g of net carbs per 100 g.
Note that coconut flour is very absorbent, and keto recipes use only a small amount of it.
- Coconut flour
- Psyllium husk
- Baking soda
- Olive oil
- Cut the dough ball into four even pieces.
- Roll each piece in a ball, place this ball between two pieces of parchment paper
- Press the ball with your hand to squeeze it between the paper and start rolling.
- Roll your bread as thin as you like. Keep in mind that they puff a bit when cooking. So thin is okay!
- Peel off the top piece of paper
- (Optional) Use a lid or any round shape to cut out beautiful round flatbread and keep the outside dough to reform more bread.
- Flip over the flatbread onto a hot non-stick pan, peel off the last piece of paper carefully to release the bread.
- Cook 2-3 minutes on both sides.
Fluffy Keto Buns
These keto hamburger buns taste just like the real thing. And it doesn’t have gluten, grains, or nuts. What’s the secret? Psyllium husk!
This fiber-rich addition helps these keto buns rise and enables the dough to stretch without gluten-filled white flour. With the added rise from baking powder and beaten egg whites, these buns are perfectly chewy and fluffy.
Since psyllium husk can be harsh on your gut, these rolls are best enjoyed in moderation. However, when you’re stuck in a course between wraps and salads, this recipe is a delicious change in routine.
- 1/4 cup coconut flour
- 2 tablespoons ground psyllium husks
- 4 egg whites
- 2 egg yolks
- 1 teaspoon paleo baking powder
- 1/2 tablespoon apple cider vinegar
- 1 cup of water
- 1 teaspoon dried oregano (optional)
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- With a hand mixer or whisk, beat the egg whites until they form a foam with stiff peaks. Set aside.
- Mix all remaining ingredients in a separate bowl. Gently fold in the egg whites.
- Form four thick, evenly sized rolls from your dough and place on the baking sheet. Thickness is essential, so the buns don’t flatten.
- Bake for 40 minutes, or until cooked all the way through. If you cut one open and it still is moist, place them (even the one you have cut open) back in the oven for a few more minutes.
- Remove from your oven and serve warm.
If you have to dodge gluten and follow a low-carb diet, the above recipes are excellent choices if you can’t give up on bread. Try using crunchy vegetables like bell peppers or lettuce instead of bread as an alternative.