This easy keto sandwich bread recipe is about to become your new favorite! Perfect for anyone following a low-carb lifestyle, this bread has the texture and taste that will remind you of regular wheat bread, without all the carbs.
Making your own bread might sound challenging, but trust me – this recipe keeps things simple. With just a handful of ingredients like almond flour and psyllium husk, you’ll create a loaf that’s perfect for sandwiches, toast, or just enjoying with a pat of butter.
The best part is that you probably already have most of these ingredients in your keto pantry.
What makes this bread special is its versatility. You can use it for breakfast toast, lunch sandwiches, or even as a side with dinner.
The texture is soft and fluffy on the inside with a nice crust on the outside – exactly what you want in a good loaf of bread. Plus, it holds together well when sliced, so you won’t end up with a crumbly mess.
This recipe is a game-changer for anyone missing bread on their keto journey. So, let’s get started!
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many keto breads that crumble apart, this bread holds together beautifully. It has a soft, fluffy inside and a nice crust on the outside – just like regular bread!
No Eggy Taste: Many keto bread recipes taste too eggy, but not this one! Even though it contains eggs, the other ingredients mask that egg flavor perfectly.
Freezer-Friendly: This bread freezes beautifully! You can slice the whole loaf, freeze it, and just take out what you need. The slices thaw quickly and maintain their texture perfectly.
Great For Beginners: New to keto baking? This recipe is perfect for you! The steps are simple and straightforward.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a bread pan (I used an 8-inch one) with parchment paper.
Step 2
Combine all the dry ingredients in a large bowl.
Step 3
Add the eggs, melted and cooled butter, warm water, and apple cider vinegar. Stir well to combine.
Step 4
Now for the easy part. Pour the batter into the bread pan and bake for about one hour or until the bread is cooked through.
Step 5
Remove the bread from the oven and let it cool for 15 minutes before slicing and serving. Enjoy!
💡Tips
1. Room Temperature Ingredients
Take your eggs and butter out of the fridge at least 30 minutes before starting. When your ingredients are at room temperature, they mix better and create a smoother batter.
Cold eggs can make the melted butter solidify into little chunks, which affects the bread’s texture. If you forgot to take the eggs out early, place them in a bowl of warm (not hot) water for 5 minutes.
For the butter, don’t melt it until it’s super hot – just barely melted is perfect. Let it cool slightly before adding it to your mix.
2. The Psyllium
The amount of psyllium husk powder is crucial for this recipe. Too much makes the bread dense and heavy, too little and it won’t hold together well.
If you’re using whole psyllium husks instead of powder, grind them first in a coffee grinder or food processor until they’re very fine.
Also, from my expirience- different brands of psyllium can work slightly differently – once you find a brand that works well, stick with it for consistent results.
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FAQ
1. Can I substitute the almond flour with coconut flour?
No, coconut flour won’t work as a direct substitute in this recipe. Coconut flour absorbs much more liquid than almond flour – about 3-4 times more! If you tried to use coconut flour instead, your bread would turn out very dry and crumbly.
The entire recipe would need to be completely changed with different amounts of eggs and liquids.
2. Why did my bread sink in the middle?
This usually happens for a few reasons. First, check if your baking soda is fresh – it loses effectiveness after about 6 months.
Second, make sure your oven is fully preheated before putting the bread in. Opening the oven door too often during baking can also cause sinking.
Finally, check that you measured the psyllium husk correctly – too little can cause the bread to sink.
Keto Sandwich Bread
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and lining a bread pan (I used an 8-inch one) with parchment paper.
- Combine all the dry ingredients in a large bowl.
- Add the eggs, melted and cooled butter, warm water, and apple cider vinegar. Stir well to combine.
- Now for the easy part. Pour the batter into the bread pan and bake for about one hour or until the bread is cooked through.
- Remove the bread from the oven and let it cool for 15 minutes before slicing and serving. Enjoy!