Today I want to share with you one of my favorite keto bread recipes. This is a keto heavy cream bread that actually tastes like real bread.
If you have been on the keto diet for a while, you probably know how hard it is to find a good bread replacement.
Most keto breads out there are either too eggy, too dense, or they just fall apart when you try to make a sandwich.
This one is different. It has a nice texture, it holds together well, and it tastes really good.
I have made this bread many times and it never disappoints. The secret ingredient here is heavy whipping cream, which makes the bread soft and gives it a rich flavor that you will love.
👍 Why You’ll Love This Recipe
The “Heavy Cream” Secret : Most keto bread recipes use water or almond milk, which can leave the bread feeling dry or chalky. This recipe uses actual heavy whipping cream as the main liquid.
The natural fats in the cream coat the almond flour particles, ensuring that every single bite is rich, velvety, and moist. You aren’t just eating “diet food”; you are eating a decadent loaf that feels premium.
No Omelet Flavor : A huge complaint with almond flour bread is that it smells and tastes like scrambled eggs.
Because this recipe uses a high ratio of heavy cream and butter, and includes a teaspoon of apple cider vinegar, the “eggy” smell is neutralized.
Incredible for Toasting : Some low-carb breads just burn or get dry when you put them in the toaster. Because this bread is loaded with butter and heavy cream, it toasts beautifully.
✨ Recipe Ingredients
The Dry Mix
- 2 Cups (200g) Blanched Almond Flour (Super Fine, not almond meal) – I recommend this one (amazon)
- 2 teaspoons Baking Powder
- 1/2 tsp Xanthan Gum
- 1/2 teaspoon Salt
The Wet Mix
- 5 Large Eggs (Separated into yolks and whites)
- 1/2 Cup Heavy Whipping Cream
- 4 tablespoons Unsalted Butter (Melted and slightly cooled)
- 1 teaspoon Apple Cider Vinegar (helps activate the baking powder)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, baking powder, xanthan gum, and salt. Break up any clumps of almond flour with a fork.
Step 3
In a large clean bowl (ensure no yolk or grease is in it), beat the 5 egg whites and the 1 teaspoon vinegar with an electric mixer until stiff peaks form.
Step 4
In a separate small bowl, whisk the 5 egg yolks, the 1/2 cup heavy cream, and the melted butter until smooth.
Step 5
Combine: Pour the yolk/cream mixture into the almond flour mixture. Stir well until it forms a thick, yellow dough. Gently fold the stiff egg whites into this thick dough.
Step 6
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 45 to 50 minutes. Insert a toothpick into the center. It should come out clean or with dry crumbs.
Remove from the oven and lift the bread out using the parchment paper. Place it on a wire rack. You must let the bread cool completely (at least 2 hours) before slicing.
💡Tips
1. Use Super Fine Blanched Almond Flour
This is one of the most important things to get right when making this bread. Almond flour and almond meal are not the same thing, even though they look similar and are often placed next to each other in stores.
Almond meal is made from whole almonds with the skins still on, and it has a coarser, grittier texture. If you use almond meal for this recipe, your bread will turn out dense, heavy, and grainy.
It will not have that nice soft texture you are looking for. Blanched almond flour is made from almonds that have had their skins removed, and then they are ground into a very fine powder.
The texture is smooth, almost like regular wheat flour. When you buy almond flour, look at the package carefully. It should say “blanched” and “super fine” or “finely ground.”
Some popular brands that work well are Bob’s Red Mill Super Fine Almond Flour and Anthony’s Blanched Almond Flour.
2. Let The Bread Cool Completely Before Slicing
I know this is hard because the bread smells amazing when it comes out of the oven and you just want to cut into it right away. But if you slice the bread while it is still warm, you will regret it.
The inside will be gummy and wet, and the slices will fall apart in your hands. This is because the bread is still setting as it cools. The structure needs time to firm up.
The recipe says to wait at least 2 hours, and I would say that is the minimum. If you can wait even longer, that is better.
Some people let it cool for 3 or 4 hours or even overnight. The bread will slice much cleaner and the texture will be perfect. If you absolutely cannot wait, at least give it a full hour.
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FAQ
Can I use coconut flour instead of almond flour?
No, you cannot simply swap coconut flour for almond flour in this recipe. Coconut flour and almond flour behave very differently when you bake with them.
Coconut flour absorbs a lot more liquid than almond flour. If you use the same amount of coconut flour as almond flour, your bread will turn out extremely dry and crumbly.
Keto Heavy Cream Bread
Print RecipeIngredients
The Dry Mix
- 2 Cups Blanched Almond Flour 200g (Super Fine, not almond meal) - I recommend this one (amazon)
- 2 teaspoons Baking Powder
- 1/2 tsp Xanthan Gum
- 1/2 teaspoon Salt
The Wet Mix
- 5 Large Eggs Separated into yolks and whites
- 1/2 Cup Heavy Whipping Cream
- 4 tablespoons Unsalted Butter Melted and slightly cooled
- 1 teaspoon Apple Cider Vinegar helps activate the baking powder
Instructions
- Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder, xanthan gum, and salt. Break up any clumps of almond flour with a fork.
- In a large clean bowl (ensure no yolk or grease is in it), beat the 5 egg whites and the 1 teaspoon vinegar with an electric mixer until stiff peaks form.
- In a separate small bowl, whisk the 5 egg yolks, the 1/2 cup heavy cream, and the melted butter until smooth.
- Combine: Pour the yolk/cream mixture into the almond flour mixture. Stir well until it forms a thick, yellow dough. Gently fold the stiff egg whites into this thick dough.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 45 to 50 minutes. Insert a toothpick into the center. It should come out clean or with dry crumbs.Remove from the oven and lift the bread out using the parchment paper. Place it on a wire rack. You must let the bread cool completely (at least 2 hours) before slicing.
Amazing! Perfect texture
This is a real keeper! Hubby-approved. I have tried way too many keto and carnivore bread recipes, only to find that I’ve wasted the ingredients. The bread was inedible. This one is delicious. Plain or toasted, it isn’t “eggy,” and the texture is pleasing. Great directions, easy to follow. Your recipes are always good, and this is one of the best. Thank you!
Thank you 🙂