This keto bread is the answer to your sandwich cravings. Made with simple ingredients like almond flour and eggs, it creates a soft, golden loaf that feels just like regular bread.
After trying many keto bread recipes, I can say this one really stands out because of its texture and taste.
If you’re following a keto diet, you know how hard it can be to find good bread alternatives. Most store bought options are expensive and often contain weird ingredients.
This homemade version costs less to make and uses ingredients you can actually pronounce 🙂
The best thing about this recipe is how versatile it is. You can toast it for breakfast, make sandwiches for lunch, or serve it alongside dinner.
You can even freeze slices for later. Just pop them in the toaster whenever you need them. So, let’s get started!
👍 Why You’ll Love This Recipe
Better Than Store Bought: Most keto breads from the store cost a lot and contain ingredients you can’t even pronounce.
This homemade version uses simple, natural ingredients, and you’ll know exactly what goes into your bread.
Perfect Sandwich Base: Unlike many keto breads that crumble when you try to make a sandwich, this bread holds together beautifully.
You can slice it thin or thick, add your favorite fillings, and even toast it without it falling apart.
No Eggy Taste: This recipe strikes the perfect balance – just enough eggs to help it rise and hold together, but not so many that they overpower the taste. You’ll get a neutral flavored bread that works with any topping.
✨ Recipe Ingredients
- 2 cups Almond Flour (I recommend this one – amazon)
- 2 Eggs (room temperature)
- 2 tablespoons Butter (melted)
- 2 Large Egg Whites (room temperature)
- 1/2 cup Warm Water
- 2 tablespoon Psyllium Husk Powder (this one is excellent – amazon)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a small loaf pan (I used a 7×4 one) with parchment paper.
Step 2
Beat the 2 egg whites and the 2 whole eggs in a bowl until fluffy. They will increase in volume.
Step 3
In a separate bowl, combine the dry ingredients.
Step 4
Add melted butter and water to the egg mixture. Then, add the mixed dry ingredients to the egg mixture and blend until the dough is smooth. It’s important not to overmix it to keep the texture right.
Step 5
Fill the lined pan with the batter. Bake for 40-45 minutes. You can insert a toothpick in the center, and once it comes out clean, you know the bread is ready. Let it cool for at least 15 minutes before slicing. Enjoy!
💡Tips
1. Room Temperature Ingredients – Very Important
Make sure your eggs and egg whites are at room temperature before starting. Cold eggs won’t fluff up as well when beaten, which affects the bread’s final texture.
Take them out of the fridge at least 30 minutes before baking. If you’re in a hurry, put the eggs in a bowl of warm (not hot) water for 5-10 minutes.
The temperature of your ingredients really affects how well they mix together and how high your bread will rise.
2. Beating The Eggs
When beating the eggs and egg whites, take your time to get them really fluffy. They should increase in volume significantly and become lighter in color. This usually takes about 2-3 minutes with an electric mixer.
These air bubbles create a lighter, less dense bread. If you stop beating too soon, your bread might end up heavy and dense.
3. Check for Doneness
When testing if the bread is done with a toothpick (you can also use a knife), insert it in several places.
Sometimes one spot might seem done while another needs more time. The top should be golden brown and feel firm when gently pressed.
If the top starts getting too dark but the middle isn’t done, cover loosely with foil and continue baking. Don’t rush the cooling time – a full 15 minutes helps the texture set properly.
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FAQ
1. What can I use instead of psyllium husk powder?
The psyllium husk powder is really important in this recipe – it helps give the bread its texture and holds everything together.
While you could try using ground flax seeds (same amount), the results won’t be quite as good.
2. How do I store this bread?
Keep the bread in an airtight container in the fridge for up to a week. Slice it first – this makes it easier to use. Put pieces of parchment paper between the slices if you’re stacking them.
Keto Almond Flour Bread
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and lining a small loaf pan (I used a 7×4 one) with parchment paper.
- Beat the 2 egg whites and the 2 whole eggs in a bowl until fluffy. They will increase in volume.
- In a separate bowl, combine the dry ingredients.
- Add melted butter and water to the egg mixture. Then, add the mixed dry ingredients to the egg mixture and blend until the dough is smooth. It’s important not to overmix it to keep the texture right.
- Fill the lined pan with the batter. Bake for 40-45 minutes. You can insert a toothpick in the center, and once it comes out clean, you know the bread is ready. Let it cool for at least 15 minutes before slicing. Enjoy!