Want to know the easiest way to make keto bread that actually tastes good? This ricotta bread recipe will become your new favorite low carb staple.
I’ve tried dozens of different keto bread recipes over the years. Most of them taste like cardboard or fall apart when you try to slice them.
This one is different because the ricotta cheese creates the perfect texture and flavor. It’s soft, holds together well, and tastes like real bread should taste.
You can use this bread for sandwiches, toast it with butter, or just eat it plain. The possibilities are endless once you have a good keto bread recipe that works.
👍 Why You’ll Love This Recipe
Only 6 Simple Ingredients- This keto bread recipe doesn’t require any weird ingredients you’ve never heard of or can’t find at your local grocery store.
Beginner-Friendly Recipe- Even if you’ve never baked anything before, this recipe is basically foolproof since you just mix everything together and bake it.
Perfect for Keto Macros- Each slice has tons of healthy fats from almond flour and almost zero carbs, making it super easy to stay within your daily keto limits.
Makes Amazing Toast- Unlike other keto breads that fall apart, this ricotta bread toasts beautifully and holds up perfectly when you spread butter or avocado on top.
✨ Recipe Ingredients
- 2 ½ cups Superfine Almond Flour – I recommend this one (amazon)
- 1 tbsp Baking Powder
- ½ tsp Sea Salt
- 1 cup Whole Milk Ricotta Cheese
- 4 Large Eggs (room temperature)
- 4 tbsp Butter, melted
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat your oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment paper.
Step 2
In a large bowl, whisk the eggs, ricotta cheese, and melted butter together until smooth.
Step 3
Add the almond flour, baking powder, and salt. Stir just until combined into a thick batter.
Step 4
Pour the batter into the pan and smooth the top flat. Bake for 50 minutes. The top should be golden and firm.
Step 5
Let the bread cool in the pan for 20 minutes, then lift it out. Wait until it is completely cool and then slice. Enjoy.
💡Tips
1. Room Temperature Eggs
Cold eggs straight from the fridge will create lumps in your batter and won’t mix properly with the ricotta cheese.
Take your eggs out about 30 minutes before you start baking to bring them to room temperature.
If you forgot to take them out early, place the whole eggs in a bowl of warm water for 5-10 minutes. This quick trick will warm them up without cooking them, giving you that smooth, perfectly mixed batter you’re looking for.
2. Don’t Overmix the Batter
Once you add the dry ingredients to your wet mixture, stir just until everything comes together into a thick batter.
Overmixing almond flour can make your bread dense and heavy instead of light and fluffy.
The batter should look slightly lumpy, and that’s perfectly fine. Stop stirring as soon as you don’t see any dry flour streaks – your bread will thank you for the gentle touch.
3. Use High-Quality Whole Milk Ricotta
The ricotta cheese is the star ingredient that gives this bread its amazing texture and moisture. Choose a good brand of whole milk ricotta rather than part-skim versions for the best results.
If your ricotta seems watery, drain it through a fine mesh strainer for 15 minutes before using. This prevents your bread from becoming soggy and ensures a perfect, bakery-style texture.
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FAQ
How do I know when the bread is completely done baking?
The top should be golden brown and feel firm when you gently press it with your finger. You can also stick a toothpick in the center – it should come out with just a few moist crumbs. If the toothpick comes out wet with batter, bake for another 5-10 minutes.
Why does the bread need to cool completely before slicing?
Keto breads made with almond flour are very delicate when they’re still warm and will fall apart if you slice them too early.
The cooling process lets the bread firm up and hold its shape better. Waiting the full cooling time means you’ll get clean, neat slices instead of crumbly pieces.
Can I substitute the ricotta cheese with cream cheese or cottage cheese?
Cream cheese will make the bread denser and more tangy. Cottage cheese needs to be blended smooth first and will give you a slightly different texture.
Ricotta works best because it has the perfect moisture content and mild flavor for this recipe.
Keto Ricotta Bread
Print Recipe- loaf pan (8x4)
Ingredients
- 2 ½ cups Superfine Almond Flour I recommend this one (amazon)
- 1 tbsp Baking Powder
- ½ tsp Sea Salt
- 1 cup Whole Milk Ricotta Cheese
- 4 Large Eggs (room temperature)
- 4 tbsp Butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper.
- In a large bowl, whisk the eggs, ricotta cheese, and melted butter together until smooth.
- Add the almond flour, baking powder, and salt. Stir just until combined into a thick batter.
- Pour the batter into the pan and smooth the top flat. Bake for 50 minutes. The top should be golden and firm.
- Let the bread cool in the pan for 20 minutes, then lift it out. Wait until it is completely cool and then slice. Enjoy.
Tasty!