A quick and easy low carb bread recipe. Enjoy it as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer.
It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast.
But there are many keto bread recipes you can try. From low carb sweet breads to psyllium breads, there’s one to suit every taste.
This week, I set out to bake a low carb friendly bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread.
I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.
Since I usually have both almond flour and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.
Since originally posting this low carb bread recipe, I have received a lot of comments. Some thought there were too many eggs.
I have successfully made the bread with only 5 eggs, but upped the baking powder. That seems to have had little effect on the texture.
If using fewer eggs still doesn’t get rid of enough eggy taste, you can try substituting psyllium eggs
for some of the whole eggs. It’s generally 1 tablespoon psyllium with 2 tablespoons of water.
To be honest, I didn’t really notice a strong egg taste in the low carb bread. But, I generally eat it toasted with butter, or as a sandwich.
Another thing that others have noted is that it’s not a tall bread so it’s bit flat looking. To make a taller loaf, you’ll just want to use a smaller pan.
I baked the bread in a standard 9×5-inch loaf pan. But if you use an 8×4-inch pan instead, the height of the bread will be more like regular bread.
Of course, you’ll get fewer slices in the smaller pan and the carb count will be slightly higher. I’m not that big on bread any more so I’ll just use a single slice for a sandwich rather than two.
I was very pleased with the results of this low carb bread recipe. This week, I plan to make cinnamon French toast using this bread.
I’m thinking this basic quick bread recipe can be used to develop other breads. In the future, I plan to experiment with that.
But right now, this recipe is getting me through my bread cravings. And it’s a recipe that’s simple to make with ingredients that I have on hand.
I bet you have the ingredients for this easy recipe in your kitchen pantry. Why not give it a try?
Quick Low Carb Bread Recipe – Gluten Free
Quick Low Carb Bread
Ingredients
- 1/2 cup butter melted
- 3 tablespoons coconut oil liquified
- 6 large eggs
- 1 1/3 cup almond flour
- 2/3 cup coconut flour
- 1 teaspoon baking powder for best results use no aluminum
- 1/2 teaspoon xanthan gum optional
- 1/2 teaspoon salt
Instructions
-
Break eggs into medium bowl or food processor then blend until yolks and whites combined.
-
Add remaining ingredients and process until a dough is formed.
-
Spread dough into a greased 9×5 inch loaf pan (use an 8x4 pan for taller loaf or muffin top pan for rounds).
-
Bake at 350F about 40 minutes or until top is browned.
Recipe Notes
Either an electric mixer or food processor can be used to blend the ingredients.
This recipe was modified on 9/28/2018 to provide a taller loaf and make it less eggy. Below were the original measurements of the ingredients:
- 1/2 cup butter, melted
- 3 tablespoons coconut oil, liquified
- 8 large eggs or 6 eggs plus 1 teaspoon baking powder
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
Related Posts
Chin Yee says
If i do not use Xathan gum, i do not have one, will the bread turn out fine ? Or i should replace Xathan gum with flaxseed ???
Lisa says
I’ve made the bread without xanthan gum and it’s come out fine.
Ally says
Can you put this in a bread maker?
Lisa says
If there’s a quick bread setting, it should be okay.
Sherrie Derossett says
Wheat setting worked great when I tried it. But I put it on medium fit the crust
Gail carter says
This is very good and light. I used butter to grease pan and got a wonderful golden crust. HOW DO I store it?? Does it need refrigeration??
Lisa says
I keep mine in the fridge.
Amy says
Mine turned out great using 6 eggs plus baking powder plus xanthan gum. How should I store it? Refrigerator or countertop?
Lisa says
I keep mine in the refrigerator.
Angela says
Is yours white mine is brown compared to picture?
Petra says
I am new to the whole low carb lifestyle, so I have been looking up recipes online and came upon this blog. I baked this bread yesterday and it turned out absolutely delicious….5 stars from me. I did change it a bit though. I used half of each, butter and oil and only used 5 eggs. I separated them, beat the eggwhites to stiff peaks first and once all the other ingredients were mixed together, I slowly folded the eggwhites under until well mixed. I also added Caraway seeds into the batter and added sesame seeds on top before baking. I baked it in a 9×5 Pyrex loaf pan for 45 minutes and it turned out nicely and golden brown crust. Had some yesterday with butter for our ground turkey and shirataki noodle with tomato and spinach in a cream sauce and it was to die for. Today I ate a turkey and cheese sandwich ( double slices ). Even my husband and granddaughter love it. It’s a keeper for sure. Thanks for this great recipe, Lisa
Lisa says
Thanks so much for sharing your preparation Petra! Sounds lovely with the seeds.
Janett says
I made this today but I must have done something wrong. When it came out of the oven it looked good but fell right away. I’m not a baker so I don’t know what went wrong. It didn’t feel anything like bread either. Any suggestions?
Lisa says
It may not have been fully cooked. However, it can shrink a little, but shouldn’t be much.
MATT says
Well, found out that this recipe isn’t Vitamix friendly. I used 6 egg whites and 1 yolk, tried blending to get stiff peaks but only got heated eggs. I added both the gum and the husks hoping they would help it rise, yet after baking the loaf it deflated like a politician’s campaign promise. But, sliced it and added butter, ate it with home made crockpot chicken stew and it was amazing! Thanks so much Lisa for this. I can’t imagine how many attempts it takes you to perfect a recipe but I definitely appreciate your efforts .
Lisa says
I’ve never tried all egg whites. I’m not sure why it deflated. Sometimes it can do that if not fully cooked or over mixed.
Robin says
Hi Lisa,
Dumb question. Is there a difference between 1/2 cup butter and 1/2 cup butter melted? Also, can I use 1 cup almond flour instead of 2/3 almond and 1/3 coconut flour?
Lisa says
The almond flour should work in place of coconut flour. And, softened butter should be fine in place of the melted butter.
Josie Barrera says
I don’t have a food processor. But the recipe sounds delicious. Can I make the dough without the food processor?
Thanks
Lisa says
Yes. You can use an electric mixer or even by hand.
P Welch says
I live in a high altitude area (6,500 ft. elev). How do I prevent the bread from turning out like a brick?
Lisa says
I live pretty close to sea level so I don’t have any experience with that.
Kristy says
Hi 🙂
I am currently baking this bread useing the “6 egg” recipe version.
I added some “activated yeast”.
(1 packet fast acting yeast mixed with 1/4 cup warm water and 1 tsp sugar….let sit 5 minutes)
Also increased coconut flour by 4 Tablespoons to make up for the extra moister.
I’ve been peeking through the oven door and it’s rising perfectly!
Can’t wait till it’s done…smells so good!
Lisa says
Hope that works out. Thanks for sharing the yeast instructions.
Cindy says
Could you please let me know how that worked out with the yeast? I thought I read where you could just mix the packet of yeast into your dough instead of adding more liquid. Thanks, sending
CH says
The bread is terrible. It is fatty and tastes like eggs and salt and looks like a screwed up cake. A waste of eggs and expensive almond flour.
Jessica says
How would this work without the oil and butter? 145 cal for one tiny slice of bread is a lot of calories, low carb or not. I cant do wheat and always looking for high protein alternatives being vegetarian thats why so may low carb recipes work but still need to pay attention to caloric intake!!
Lisa says
You should be able to cut back on the fat if you’d like. There is a lot added which probably isn’t needed.
crystle says
What I miss the most about low carb bread is the lightness; not so dense. Do you think adding yeast would help?
Lisa says
If you want a lighter bread, try the Soul bread recipe. I don’t think yeast would really help with this one.
marinawolf says
hi there lisa. thank you for an uncomplicated and yummy bread recipe. i tried it and i found it hard to toast, it just seemed to seep oils and not get really firm. i wanted to add sesame or sunflower seeds or hemp hearts to it and wondered if i have to do any fandangling to get it to cook well with the addtions. what do you think?
Lisa says
The seeds should be fine. And, you can cut back on the fat a little to help with toasting. Or, you could try doing it in the oven on the broiler.
Randy Barnhart says
Why didn’t dough form in the flood processor? The ingredients stayed liquid. What am I doing wrong? Thanks for help. Randy
Lisa says
It’s a quick bread so the dough should be thinner. In fact, you can just use an electric mixer instead of a food processor.
Randy Barnhart says
Why did my recipe not come together as dough in the food processor? It stayed liquid forever until I added a lot more coconut flour and more baking powder.
The taste was good, but the process discouraging.
Thanks for replies and suggestions.
Randy
Lisa says
It’s a quick bread and coconut flour can vary.
Hannah says
Absolutely delicious. I used 3 Tbs of olive oil because I didn’t have coconut oil. It might be too high in fat, but it’s the best bread I have ever tried.
Fa says
Hi Lisa,
Thank you for the amazing recipe!
Made it today and it turned out great… I’m so happy that I can finally have a complete breakfast!
Lisa says
You’re welcome Fa!
GILMAN DIONNE says
Lisa,
I read the back label of each and notice o Cholesterol on each but on the final result label, it read 108mg of Cholesterol. Where does this cholesterol comes from.
Lisa says
There is cholesterol in egg yolks.
Sunny says
Allow me to share some insights regarding the confusion over fat and cholesterol issue.
The natural will not skyrocket cholesterol.80% of cholesterol is produce by the liver and dietary cholesterol ONLY contribute 20%.if you eat more cholesterol,the liver is going to produce less and vice versa.Therefore, you need not to worry as the body is metabolically aware of the balancing effect.If cholesterol shoots up (which maybe just less than 10%) ,the type of cholesterol is pattern A BIF FLUFFY LDL non detrimental to health and it doesn’t oxidizes easily unlike the pattern B which is SMALL DENCE LDL (oxidizes easily)For your kind information,small dense is arising from a high intake of refined carbs/sugar/high fructose corn syrup etc.
In fact,97%of fats in the human body is composed of SATURATED FATS and remaining 3% is ESSENTIAL FATTY ACIDS.
THANK YOU
Holistic Nutritionist.
Anja says
Hi,
Can you give me the recipe with grams? Because i live kn Germany and when i try it. It doesn’t go good.
And it looks so delicious!
Lisa says
I added a link at the bottom for metric conversion.
Monique Rosenbaum says
Because of intestinal issues my daughter’s nutritionist has her on a no dairy, no sugar, no carbs(other than nut, veg, fruit ones). She is missing having bread, rolls, etc. I just made your bread recipe and it came out well! Doubled recipe. Used only coconut oil since she can’t have butter, used mostly eggs whites from our chickens, using 15 total. added the apple cider vinegar. Made a small loaf that rose very well. Will be great for her to get to have a sandwich for school tomorrow with the bread. Then with rest of batter I made 28 mini muffins by adding cinnamon, vanilla, honey, and a cup of unsweetened applesauce. She will be glad to get to have muffins in morning instead of just her eggs, meat, fruit, veggies!! My husband and I just ate a muffin with homemade almond butter & the texture and taste is great.
Lisa says
It’s great that she can still have eggs! I know how tough it can be when you have to eliminate certain foods. I’ve been getting away from dairy myself as well as egg whites due to food sensitivities.
Darcy says
Wonderful information. I’m leery to try any low carb bread recipes anymore but the idea of cinnamon muffins might make me change my mind. Thank you for your comment.
Keren says
Monique
Can you please include your measurements . I’d love to try it your way as well !
Thank you 🙂
Sam says
Any idea how long this will stay good in the fridge? I’m the only one that does MAD in my house and I’m wondering if It will stay good for awhile. Such as a week.
Lisa says
It’s good for a week. Any longer, I’d freeze.
JoAnn cabe says
Thank you for the recipe–I loved it.
I did add a packet of dry yeast, I knew it wouldn’t add any leavening to the bread but
Certainly added to the flavor and I think may have masked the eggy taste. Will remember
To use my smaller loaf pan next time.
Lisa says
Yeast is good for flavor. I’m going to try nutritional yeast in it next time.
MaryJean Sznurkowski says
Lisa, can I use soy flour in place of almond and coconut flours?
Lisa says
It should work, but I haven’t tested it.
Lillian says
Hello!
Will the batter/dough rise while it’s in the oven?
Lisa says
It does rise, but not a lot like regular bread. You could try upping the amount of baking powder for a better rise.
SJR says
Not to be too picky, but it should be “If using FEWER eggs”, not “less” eggs.
Lisa says
YES! Blogs are informal so I usually don’t worry too much about grammar. Math and science were always my strong points (I’m an engineer), not English. 😉
Jeremy says
Find something more important to say SJR or please keep ur gramur commints 2 ur selfffffff (misspelled on purpose)
Renee says
I’m glad “ewe” said that 🙂
Stephanie says
Sorry if it was already asked; Do i refrigerate it and how low does it last?
Lisa says
It’s best to refrigerate and it will keep for a week. It freezes well too.
Courtney says
Hey, I was just reading through and saw that there was talk of eggs taste. If eggs are at room temperature before using it helps with that. Maybe you could include using at room temperature and people wouldn’t have so many issues. Just a thought for them;) and I didn’t think your grammar changed the recipe
Lisa says
Thanks for the tip!
nicole says
I just tried this recipe and I love it !
TExture and taste are great as well , the recipe can be altered to make It either taste more sweet or savory ……. I do have two questions though…..
1. Does it need to be refrigerated?
2. How long is the read good for? 2-3 days or more like 5 days ????
Thank you
Lisa says
It lasts a week in the refrigerator and can be stored for months in the freezer.
Jessica says
Holy amazing! This bread is delicious, and just what I needed to stop feeling sorry for myself about having to live without bread, haha! Thank you so much, I plan on using this from here on out as my treat when my low carb lifestyle is wearing on me.
Lisa says
Thanks Jessica! I’m so happy you enjoyed the bread!
Robbie says
LOVE this recipe. I have used to mske Jalapeño Cheese, coconut sugar and Cinnamon…. bAking a Garlic, Parmesan, Sun Dried tomato with Garlic and Olive and Rosemary bread now!
Susan says
Have been trying out various low carb breads and like the sound of this one. Only thing is, I live in the UK and have no idea what your cup measurements represent. No idea what half a cup of butter would be. Also I read somewhere that UK tablespoons and teaspoons are different to the US ones. Any chance you could give me the quantities in grammes or unces?
Lisa says
1/2 cup butter is 1/4 pound (4 oz). 2/3 cup almond flour is about 70 grams. 1/3 cup coconut flour is about 37 grams. 3 tablespoons coconut oil is about 40 grams.
Jen says
If 1/3 cup=37grams, 2/3 cup cannot equal 220grams? How does that compute?
Lisa says
That’s a mistake. One cup of almond flour is a little over 100 grams so 2/3 would be about 70 grams.
Vikki says
I began my low-carb journey about two months ago and feel great, but certain things are just missed- bread being one of those. I just made this recipe and it is a little more yellow than the picture, but otherwise it appears to look like a close second. The bread is dense, that is for sure, but lets face it this is not a commercially produced product. I did read the reviews and opted to double the recipe to have a regular slice size. Overall, really easy recipe to follow and results were pretty good. I can’t wait to toast some up for breakfast. I am anxious to see how it does in the refrigerator after a few days.
Lisa says
It is an egg-based bread so it will be a bit yellow unless you swap out some of the yolks for whites. I keep it in the refrigerator so it should be fine in there for about a week.
Tammy Simons says
I just made this recipe using a 4-cup chopper, I did not have a food processor. My bread dough looks more like a batter. Perhaps I over mixed it. I’m not sure whether it will turn out or not.
Lisa says
It thickens as it sits due to the coconut flour.
Mary says
Okay. Mine was looking more like a battery so I sprinkled in more of the flours. It’s in the oven now. We’ll see.
Lisa says
I hope it worked out for you.
LaVinia Love says
Will it work if I’m just stirring it? I don’t have a food processor and I’m new to this style of living. Giving it a last ditch effort.
Lisa says
It’s better to use an electric mixer. But, if hand mixing does a good job, it should be okay.
Anne says
Hello!
I’m new to the low carb world and would love to make a nice sturdy bread.. My kid has deadly allergies to peanuts and tree nuts. How can I substitute those ingredients?
Thank You 🙂
Lisa says
You can sub with finely ground sunflower seeds if needed.
Mary Jo says
What does process until a dough is formed mean?? Put it on high?
Lisa says
I either pulse the processor or keep it going. My machine only has one speed.
Corina says
Dear Lisa,
I started eating NSNG almost 2 months ago. Since then, i’ve tried at least 10 different low carb breads, with more or less the same result: they’d turn out too eggy, too chewy, not raise enough or all of the above. Today I did your recipe. I wish i could post a photo. It is a little brown-crusted gem and it tastes great. I don’t know what I like more about it, the taste, the fluffy texture or the carb/g ratio, which means i can have my daily 2 slices of toast for breakfast and not worry about getting too many carbs.
I look forward to discovering the rest of your site and trying other recipes.
Thanks a bunch,
Corina from Romania
Lisa says
Thanks so much for your wonderful note Corina. I’m so glad the recipe worked out for you and you can enjoy some bread with breakfast. This was the first low carb bread recipe I shared and it’s still my go-to because it’s so simple to put together.
Mara says
Agree! I made it this morning for the first time, easy and delicious. Thank you!
Rachel says
Mine is baking now but it doesn’t sound like the batter was the same as yours. I used 4 extra large eggs (which is the recommended amount when a recipe calls for 5 large eggs) and upped the baking powder to 2 tsp and used an extra 2 tbsp of butter because we’re out of coconut oil. It was a thick batter that I had to spoon into the pan – I couldn’t just pour it in… I wonder if those few changes will completely ruin it? I’ll find out in about 30 minutes!
Lisa says
It’s a flexible recipe so it should be fine.
Sam says
Hi, does anyone know how much carbs there is per 100g for this bread?
Thanks.
Sam.
Daria says
Hi. I’m just wondering what I could substitute the almond flour with as I am allergic. And the amounts too please.
Lisa says
Sunflower seed flour or sesame seed flour are good subs.
Jo says
I had good results with this recipe! After reading the comments on the eggy taste, I opted for fewer eggs combined with baking powder. The result had the texture of cornbread, and tasted more like coconut flour to me. In the future, I’d like to try subbing the coconut oil with olive or avocado oil, and possibly lessening the coconut flour. I could taste egg still (not unpleasant), so I’m curious if subbing a couple of the eggs with a vegan substitute like flaxseed would make a difference? Great recipe, will make again!
Lisa says
You could use flax or psyllium eggs to get rid of that eggy taste. Or, try replacing some of the whole eggs with just egg whites.
Lee Dunne says
I have heard of ground chia being used as egg substitute but don’t know how much per egg.
Lisa says
It’s 1 part chia to 3 parts water so to replace 1 egg, use 1 tablespoon chia seeds and 3 tablespoons water.
Cecy says
I added 2 tablespoons of vanilla extract, 1 tablespoon of cinnamon and 4 tablespoons of stevia. It came out pretty good and no egg flavor at all!
Kathy says
That’s what I was thinking too. Glad to hear that it was good.
Susan says
Did you really mean tablespoons? or teaspoons?
Carrie says
I find that if you use refined coconut oil it does not have the coconut taste . I hate coconut and I can eat the refined coconut oil with no taste.
Marie Orgel says
I’m glad I am not alone with the cornbread texture. But it is good as you said. Next time I may try replacing some if the whole eggs with egg whites to see if I can get that white bread look
Quinetta James says
I use Organic Naturally Refine Coconut oil- Expeller Pressed. This has no taste of coconut. This oil is great for baking and frying. You can get this at Walmart, or Amazon.com.
john says
For some reason mine tasted bitter,used the 8 egg,and everything else listed ,except the one ingredian psyliium husk powder,( substituded flax meal) texture real nice,,just taste bitter to me……any thoughts on what I could change,or should I add splenda or something..I want it to work but need the taste to be there too,thanks
Lisa says
It’s never been bitter for me. But, flax can have a bitter taste and I don’t use it in this recipe.
Steve says
So you make a high fat, high calorie version of bread and somehow that’s supposed to be healthy by virtue of having low carbs. I don’t understand. By the way, the calorie info is way off. It says 127 calories, 16g fat. The fat alone is 144 calories
Lisa says
Recalculated using a different method and the numbers did change slightly.
Randall says
For people with T2 diabetes, insulin resistance or obesity, this is a very healthy (and nesessary) way of eating.
The video below explains it better than I could.
https://www.youtube.com/watch?v=da1vvigy5tQ
Kathy says
High fat is healthy.
Marie says
High fat is not healthy if you have to watch cholesterol also there is no evidence that keto eating is healthy long term in fact just the opposite. I eat low carb and lower the fat healthier results
Mara says
Ground flaxseed is bitter.
T says
I used the 6 egg recipe and thought this turned out pretty good. I have tried other low carb breads over the years and hated them so much I just ended up throwing them away. I will admit, I am trying to be a reformed carb lover, so when I think of bread, I think of a nice baguette. If you aren’t yet used to the taste of coconut flour, you might not like this, but I did find it to taste less coconutty than other breads I’ve tried. To help (me) with this, I added some Italian herbs and thought it turned out nicely. Still not the baguette I dream of, but my blood sugar was much happier with this version! 🙂 Thanks for the recipe
Lisa says
The herbs do help give the bread a good flavor. It’s tough to get that baguette texture. The closest I’ve come is bread made with psyllium.
Danny J says
Hi Lisa,
Have you or anyone else added yeast for the flavor only? I am wondering if pitching yeast would bring some yeasty flavor?
Lisa says
I have never tried it, but I do think it would give that yeast flavor.
Melody says
FINALLY!!! A bread I can actual eat and enjoy. I’ve tried them all save one that I may or may not try at a later date. This is awesome. I didn’t have the coconut oil so just butter in place of it. This bread held together nicely, is so soft and tastes yummy. Yes, there is a faint egg flavor but not enough to deter me from enjoying it. My 7 year old grandson ate 3 pieces as soon as it was cool enough to eat. One plain, one with butter and one with natural peanut butter. He loves it too. Thank you, thank you, thank you!!!
Lisa says
Thanks for writing in Melody! It’s nice to know that butter can work for the coconut oil.
Melody says
In your opinion, which is more like conventional bread, this or Soul Bread? Soul Breads the on I have yet to try because I would have to order the protein powder as the 2 favorite brands to use for that is not available around here.
Lisa says
Soul Bread is because it comes out much lighter. This one is a somewhat heavy dense bread.
Melody says
Then I will have to try the Soul Bread recipe but this one will have a special place in my home. Going to experiment tomorrow with a Pound Cake out of this. Not sure if I will do a cinnamon or lemon but I will let you know how it turns out. I had a pb sandwich earlier and just ate a piece with cream cheese and a bit of no carb sweetener sprinkled on it. Heaven, I tell you, heaven.
Lisa says
Glad it worked out. I’ve done a cinnamon swirl bread based on the recipe.
Michelle says
Did you use 8 eggs or 6?
John kammerer says
Can someone help me, I followed the directions and my bread came out of the oven perfact looking but when it cooled its now only 2″ tall??? It shrank
My first time making bread and Im bummed!
Lisa says
It may have needed a bit more baking time. But, it isn’t a very tall loaf. If you want it taller, you’ll need to bake it in a smaller pan.
Gbutter says
I made this exactly as the recipe said.
Looked great out of the oven, then it fell to a loaf of 1 1/2 inches. Should I have left on the oven with door open.when it was baking?
Lisa says
I’ve never tried that, but it may work. It’s not a very tall loaf and it does shrink a little.
Joanne says
Thank you for this recipe. I have made it twice so far and love love love it. I shared this recipe with my daughter who is on a gluten free diet. I did double the recipe both times and the loaf is as high as a store bought loaf of bread. Thank you ,again!
Lisa says
Thanks for letting us know a double batch fills the loaf. I haven’t tried that myself, but I will now.
Chelsey says
I just put this in the oven- hoping for the best!
Based on some past low carb bread experiences I made a few tweaks. I will report back if successful.
I doubled the baking powder (used the 6 eggs version), added 1 tsp apple cider vinegar and whipped the whites to stiff peaks first then folded it all together with the other ingredients (mixed them all together first)
The batter seems really light and I can see lots of air bubbles which is a good sign! 🙂
Lisa says
I’m interested to know how it turns out for you!
chelsey says
Very good! It looks to be the same height as yours in the pic. I didnt add as much coconut oil (just about 1 tbsp, as thats all I had) and it was fine. I baked for 45 mins, cut into 12 slices after completely cooled. Toasted 2 pieces this morn with breaky and the crusty was so buttery and flakey — like a pastry!
Lisa says
I do think there’s more fat in the recipe than needed. Glad it came out like pastry for you!
Karleshia says
Can I make this in a bread machine.?
Lisa says
If the machine has a quick bread cycle, I don’t see why not.
Mike says
Hello Chelsey, After you whipped the egg whites , did you add the egg yolks to the recipe ???
Please let me know.
Thank you.
Brandie says
Unfortunately I did not care for this bread at all. I was looking for more of a sandwich bread and I got what tasted like a dry fried egg. 🙁
Lisa says
Sounds like something went wrong. I’ve never gotten a dry fried egg.
Denise Marie says
Brandie,
I made this several times and didn’t like the egg taste either. I just made it again with a few tweaks and it is fabulous! I will definitely make it this way all the time from now on.
I whipped 8 egg whites with one teaspoon of cream of tartar until they were foamy soft peaks.
Then I added four egg yolks, the rest of the ingredients, as well as 1 1/2 teaspoons of yeast and 1 teaspoon of (homemade) baking powder.
For the homemade baking powder I combined 2 TBSP of cream of tartar and 1 TBSP of baking soda and used 1 tsp of that. It even smelled different while it was baking!
Hope that helps!
Lisa says
Thank you so much for sharing your method Denise. I will certainly have to share this variation so it won’t get missed!
Tiffany says
Mine tasted like a scrambled egg brick. I’d like to know how the picture looks so “bread like”. Mine was yellow and literally tge texture of scrambled egg. What is the texture of the bread pictured?
Lisa says
My bread had a texture similar to cornbread. A dense bread, but not at all brick-like. Sorry it didn’t work out. It’s best to make the 6 egg version with baking powder.
Sheila Kiess says
Hi again..I have been thoroughly enjoying this bread recipe but I am wanting to play a bit now…I would like to try using avocado oil instead of the coconut oil..should I just use the same amount?
Lisa says
Avocado oil is a one-for-one replacement for the coconut oil.
Sheila Kiess says
Thank you!
Patricia Forster says
Are the nutrition facts for one slice or the whole loaf?
Lisa says
One slice
Sheila Kiess says
WOW…THIS WAS AMAZING!PERFECT OUT OF OUT THE OVEN.Rose well, reminiscent of egg bread ! Thank you!!!!
Lisa says
You’re welcome Sheila! So glad it worked for you.
Sunni says
This recipe taste great. My husband loves it and he can enjoy cinnamon and Stevia without the guilt of sugar and high carb breads. My loaf wasn’t white. I made another loaf and used all butter and in place of the coconut flour I used soy flour. It’s like I have cornbread without that cornbread texture.
Lisa says
Interesting. Thanks for sharing the results with the subs.
ronald woods says
hy wife made this bread for me last night this is the best low carb bread that i have ever had it came out just as the pictures we did the 6 jumbo eggs and the baking powder love all your recipes rwoods
Lisa says
So glad you liked the recipe. It’s become a staple for me!
Jenasey says
Can the butter be substituted?
Lisa says
You should be able to use coconut oil or ghee instead.
Audrey Misiano says
Bread Machine anyone? Has anyone tried this in a bread machine? I’m wondering if it’s worth giving it a try. Any recommendations? Thanks! I’m excited to find a good gluten free, low carb bread and from the comments, this looks like a keeper…but I’m such a bread machine girl!
Lisa says
If your machine has a quick bread setting, it should work. However, you may want to double the recipe as it’s a small loaf.
Audrey Misiano says
It has 2: “ExpressBake 58 minutes” and “ExpressBake 80 minutes”
Perhaps the 58 minute one as it’s closer to the 40 minutes in the oven?
Thank you!
Lisa says
I’d try the express bake and check it to see if it’s done before.
Laura Bean says
I made this today using 6 eggs and baking powder. I also used all almond flour rather than half almond/half coconut.
I am in love! The texture was amazing and I rather like the eggy flavor. I can’t wait to have it smothered in my home made low carb chocolate peanut butter for breakfast tomorrow.
I really want to try doubling the recipe to make a “standard” sized loaf. How long would you recommend baking it and at what temp?
Lisa says
I’d still bake at 350F, but you’ll want to start doing the toothpick test after about 45-50 minutes until done.
Elizabeth says
Could I use all coconut flower rather than half and half?
Lisa says
The recipe won’t work with all coconut flour.
Sharon says
How much baking powder do you use?
Gilly says
How much almond flour did you use total then? I just realized we’re out of coconut flour
Lisa says
You should be able to use one cup almond flour in place of the 1 cup blend of almond and coconut flour.
michele says
hi, under ingredients it says, “8 teaspoon eggs or 6 eggs plus 1 baking powder” …plus one what, baking powder?
thanks
Lisa says
Recipe was recently converted and the ingredients got messed up. Fixing!
Pamela S Porter says
I made two batches tonight using the 6 egg and baking powder. The first batch I used almond meal and, while good, it was only about 2 inches high, at most. The second batch I used almond flour, doubled the recipe and added a dash of vanilla extract. I’ve never been a huge bread eater but this? OMGosh it’s good!! We switched to a LCHF diet in July and haven’t had bread in the house in months! Now we will 😀
Lisa says
I rarely use almond meal which is a coarser grind than almond flour.
Max says
Hi, just want to clarify, in the nutritional info box you give next to the recipe, is that 3g of carbs for the whole loaf (i.e. 16 slices), or per slice?
Lisa says
It’s per slice.
Lois says
First of all thank you for this site. I am NOT a baker but trying to make the bread. My dough was like pancake mix. I followed the instructions but just realized I use jumbo eggs instead of just regular eggs. It is cooking now so we will see!!! I also stored my flours in the freezer. Does it make a difference in the measurements? My diet is low carb and low fat but my family misses bread. Any suggestions???
Lisa says
It is a quick bread so the batter will be similar to that of pancakes. However, you’d need fewer eggs if using jumbo size.
Deann says
My husband is allergic to coconut so is there a way to make thr bread with out the coconut flour
Lisa says
You can try cutting back the eggs to about 4-6 and use almond flour instead of the coconut flour. You may need the xanthan gum or a little chia.
Tara Pantera says
By the way #2: I used the 6 egg/baking powder version, lol…man, good eggs are expensive as heck here.
Ok, I think that’s it… 😀
Lisa says
I just grabbed some eggs for 66 cents a dozen at ALDI. Not sure if you have one of those near you, but they always have eggs at a super low price.
Crystal says
I’ve never seen eggs that cheap. We do not have an Aldi. I’m lucky to find quality eggs at $2.99 a dozen. I am jealous 🙂 Gonna try the bread with 1/2 dozen eggs.
Lisa says
Last time I went to ALDI, the eggs were $1. I stocked up with they were cheaper before the holidays.
Megan Anderson says
Wow!! I’m in Alaska, for a dozen good eggs it’s around $6. I’m so jealous of these prices!
Lisa says
I guess I should be thankful I don’t have to pay those prices! That’s a lot! At ALDI, it’s typically around $1 for a dozen eggs.
Tara Pantera says
This bread was so simple to throw together. I made sure to whip the eggs until they doubled in size before adding the rest of the ingredients. The bread was nice and fluffy and tasty! I haven’t tested it out with a sandwich yet, but I can verify that it’s good with a little slab of butter and the low carb Nutella from All Day I Dream About Food. 😉
Tara Pantera says
OH…and by the way, I subbed the 1/2 tsp xantham gum for 1 tsp psyllium powder and it worked perfectly.
Lisa says
Great tip on whipping up the eggs!
Julia Prince says
Hi Lisa,
I tried the same recipe except for xhantham gum. The inside of the bread was not white as shown in yours, it was olive greenish. I used a 13 * 9 pan as didnt have 5*9, not sure if it was because of that. Also am having bitter mettalic taste after I eat the bread and strong smell too. I was wondering if it was ketosis, but then I dont have it with any other food. Am doing something wrong?
Lisa says
I’ve never baked this in a metal pan so that could be the issue. Also, the 9×13 is much to large for the amount of batter.
Makeba says
What kind of pan would use
Lisa says
For a taller bread, use an 8×4. You’ll get a short loaf with a standard 9×5-inch.
Carole D. says
It’s the baking powder…buy the “Aluminum Free kind..
Khadija says
This is a really great bread, and a simple, convenient recipe. I’ve tried it now a few times and it really satisfies my desire for bread.
Thanks so much for sharing!
Lisa says
So glad it worked out for you!
Kelly says
I made this yesterday, I wanted a base for cranberry bread, I added 2/3 c. Splenda, 1 cup chopped cranberries and cinnamon and made 12 muffins, super super wonderful. Thank you for the great recipe, so many possibilities.
Lisa says
Sounds terrific! I’ve got some cranberries I need to use up.
Vickie says
I’m in love! I’ve been testing low carb bread recipes for 3 years now and this is by far my favorite! I used cashew flour instead of almond flour, which I know increases the carb count slightly, but it’s what I had on hand. I ended up with a wonderful, slightly sweet, sandwich bread. You’ve made my day!
I’m just curious if you’ve ever used this recipe to make hamburger buns and if so, what was the result?
Lisa says
I haven’t, but I’ve thought about finding sandwich size rings to bake it into rounds.
Kathy says
I use my 4 cup glass pyrex measuring cup to make my round bread
Lisa says
That’s a great idea!
Quinetta James says
You can use soup bowls that are oven proof. I bought mine from Amazon.
Lisa says
Great idea!
Aalia says
Hi! This looks amazing! If I don’t have coconut flour on hand can I use only almond flour? Thanks 🙂
Lisa says
You could try, but taste and texture will be different.
Billie says
I don’t have a food processor is there any thing else I can use?
Lisa says
A hand mixer should work just as well.
Billie says
Thank you😊
Marie Harrison says
Thank you for that advice Tara Pantera to replace the anthem gum with the psyllium powder. It did work out great!
Lisa thank you for a great recipe. Easy to whip up and taste great! We low carb folks are missing bread so much. I was wondering if you needed all the butter and coconut oil. It was moist, but a little too greasy. But I understand it may be dry if you don’t use all of the butter/coconut oil.
Lisa says
Although I haven’t tried it, reducing the fat should be fine.
Deedee says
Looked like bread, felt like bread, but tasted like eggs. In an unpleasant eggy kind of way. Can anything be done to mask that?
Lisa says
You can try using egg whites in place of some yolks. And, if you can cut back on the eggs and using more baking powder.
Jonathan says
I’m having the same problem. Its more like a souffle? Is this more of a bread replacement or did I do something wrong? I was looking to make bread?
Lisa says
It should have the texture of bread. Maybe reduce the eggs next time.
Nell says
Any ideas why mine only came out maybe an inch thick?
Lisa says
The eggs should have made it puff up after baking. You can add baking powder to get more of a rise.
Nell says
What kind of almond flour & coconut flour do you use? My almond flour is 6g of carbs and has dietary fiber of 3G per 1/4 cup. My coconut flour is 9g of carbs and dietary of 5g. Trying to see how many carbs mine are per slice. So wanted to be close to yours.
Lisa says
It shouldn’t vary much. I used Honeyville almond flour and Nutiva coconut flour.
Susan says
I made this yesterday and it came out great! Up until now I haven’t had much luck with a low carb loaf of bread. For this recipe I used the 8″x4″ loaf pan. I made it with 6 eggs and 1 tsp of baking powder. Unfortunately, it only came out about 2″ (3″ high in the center) by 7-1/2″ long. I used 4 slices to make a ham and cheese sandwich, which was still under 5g of carbs, so I was happy.
In order to make it the standard 4″ to 5″ high, should I double the recipe or just add a couple more eggs?
Thanks again for a great low carb loaf of bread!
Lisa says
I’m thinking you’d need to double the recipe for a fuller standard sized loaf.
Angela says
I made this recipe twice already and it is awesome. I’ve used it to make sandwiches and toast for breakfast. I’m looking forward to playing around with the recipe and making some different sweet breads as well. From the bottom of my heart I thank you for this recipe! I’m diabetic and now I don’t feel so restricted. ❤️
Lisa says
You’re welcome Angela! It’s a very good base for sweet breads.
Lyn says
I have not tried as a bread, but I added vanilla and 1/2 cup monk fruit sugar and it makes a great upside down cake batter. So far have tried it with crushed pineapple and apricots. I use coconut palm sugar with the fruit. I used the 6 eggs with the baking powder and the agar powder substitutions. It raised nicely and the 40 minutes gives a nice brown top. I am going to experiment with some other coffee cake recipes as well. Thank you for the recipes. Lyn
Gayane says
Hello there!
I am on low carb diet for 2 years. Was baking so many recipes and lot of them are very good. But then I Found you and your recipe. And let me tell you: so fluffy and simple and smells good and delicious bread I didn’t have for a long time. And came out perfect right from the first time. I am so happy today you have no idea. I eat with my Lanch. And who said you can’t make sandwich, I food on top of the slicing piece of bread my tuna salad. 😀
Thank you so much for my perfect day.
Lisa says
Welcome Gayane! So glad it worked out for you! This one has been a regular for me.
cindy knox says
Hi Why does it say at the bottom of the recipe 1.1 net carbs but in the nutrition space it says 3 carbs?
Lisa says
The nutrition data is total carbs, net carbs is the total carb count minus fiber. So, in the nutrition label, fiber is included in the carb count.
sharon says
Ive made this numerous times and it’s great! I’ve added sweetener to make it more like cake but I’d like to make it like a lemon cake, how much lemon juice and zest could I add in order for it still to cook perfectly? Tks do much!
Toni says
When I processed mine, it never formed a dough. And it fell after taking out of oven. What did I do wrong??
Lisa says
It sounds like it wasn’t fully cooked. Did you test before removing? Some use a thermometer to be more accurate. I don’t recall the temp for this one, though.
Mama Ivie says
Thanks so much for posting this recipe. I now can make a turkey and cheese sandwich for lunch tomorrow and a peanut butter and jelly sandwich too. Bread came out perfect first time around.
Lisa says
You’re welcome Mama Ivie!
Laurie says
Couldn I substitute arrowroot for xanthem gum?
Lisa says
Arrowroot is typically not used in low carb baking. I’d rather use gluconnoman powder.
Beverly says
Just out of curiosity why is arrowroot not typically used in low carb baking?
Lena Medlock says
I’m curious too. I saw it in several recipes.
Lisa says
It because it’s much higher in carbs than other alternatives.
Karyn says
I’m baking this in a muffin top tray for “eggs in a nest” for tomorrow’s breakfast. Thanks so much for this recipe!
Lisa says
Hope it works out!
N. Kendall says
Could you use muffin top pan for hamburg buns?
Lisa says
You can. I’ve done that with another bread recipe.
Inge says
Hi,
I was wondering how long this bread will stay good to eat? COuld I also save some in the freezer? It’s in the over as I type, looking forward to tasting it!
Thanks, Inge
Lisa says
It’s good for about a week stored in the fridge (potentially longer) and 3-6 months in the freezer.
Joan Birkins says
I love this bread and have made it several times I noticed that it was the density of pound cake soooo when I made it today I added a tsp of vanilla and 1/3 cup of Splenda. If you have a sweet tooth or just miss pound cake try this, it tastes great. The amount of Splenda depends on how sweet you like it. I am going to try a little more next time.
Becky Blevins says
I only have a small hand mixer. Will this work?
Lisa says
I’ve used my small hand mixer before without issue.
Israel Roman says
Hi,
I baked this bread yesterday, and the flavor was good. But since I have almost no experience at this, I need your guidance. The thing with the bread is the size. Slices are not as big a regular bread. What can I do?
Note:
I did not use xanthan gum (I had none, and it says it is optional), and 6 eggs instead of 8 with 1 TSP of baking powder.
Please help. I am in a low carb diet, and would like to have options. Thank you!
Lisa says
The bread does not rise much. If you want the slices bigger, you’ll need to bake in a smaller pan or use more batter.
Gina says
It didn’t rise much for me either. So now I know I’m not the only one. It seems really greasy. Coconut oily. Is that normal? I didn’t use food processor to mix as I don’t have one so I used a fork and mixed the vest I could by hand. Does this have anything to do with it?
Lisa says
It could be. The ingredients should be mixed by an electric mixer or food processor. However, it is a bread with a lot of fat
Randi says
Mine came out to incredibly greasy. 1/2 c butter and 3 tablespoons coconut oil to just one cup of flour? Is that right? I couldn’t eat it, it was so greasy.
Everyone else loves it — i want to love it too!
Lisa says
It is a high fat bread. You can cut the butter in half and see if it helps.
Israel Roman says
Should I (can I) use yeast?
Lisa says
No yeast. It wouldn’t help in this recipe.
Angie says
Slice it lengthwise in half or 3 times if it’s that tall then cut the slices from that so you can make them bigger
Lisa says
Great idea!
Joan Birkins says
I made this bread today and it is wonderful. I used six eggs,2 tsp baking powder and substituted canola oil for the coconut oil.The bread seems to have the texture similar to pound cake so for my next loaf I will be adding vanilla and a no carb sweetener along with a few walnuts. Wish me luck.
Lisa says
I have used this recipe as a base for sweet breads. It’s great for that.
Keverine says
My son has a nut allergy can all purpose gluten free flour be used? And would I still need the coconut flour?
Lisa says
You can sub any all purpose flour you like in place of the almond/coconut flour mix.
Ashley says
Just made your bread and it’s amazing! I added a little more baking powder. Then I topped it with butter and sf syrup and it tastes like french toast. Also toasted it and put pesto on. Hmmm. Thank you. I was looking for a bread without whey protein and this is so easy and perfect.
Lisa says
Thanks so much Ashley! The butter and syrup sounds so yummy!
Connie Mersereau says
The best bread I’ve made so far on my low carb journey!!! I added 1/2 cup chopped frozen cranberries, 1/2 cup chopped walnuts and used 3/4 tsp of liquid stevia. Then I made 6 muffin tops and 5 regular sized muffins and baked for about 20-25 minutes. So yummy! Next time I’ll be adding some grated orange peel. So GLAD I ran across this today and do plan on trying some of your other recipes! Thank you!!!
Lisa says
Thanks so much Connie! I’ve got to give the add-ins a try. Sounds fabulous!
deborah rall says
i was wondering two things. can i substitute a different oil for the coconut oil and can this receipe be used for sweet quick breads as well. muffins etc….
Lisa says
I have used this recipe as a base for sweet breads such as banana bread, coconut lime bread, and cinnamon bread. You can sub out the coconut oil as well.
cara says
I made this and I will say, the taste was amazing- best that I have had out of all the low carb ones i have tried however, it did not rise but maybe an inch to an inch and a half. No way I could make any sort of sandwich so I ended up making french toast sticks instead.
Will try again though!
Lisa says
You can bake in muffin too pan molds for sandwich rolls. Bakes faster too!
deborah says
hi, the quick bread was wonderful. can i use olive oil or, melted shortening instead of coconut oil.
Lisa says
I don’t see why not. You just need some healthy fat in there to keep it moist!
Gabriela Cessario says
Hello Lisa, I don’t have a food processor… what can I use instead..?
Lisa says
An electric mixer should work too.
Quinetta James says
Crisco is not healthy. It is made from cotton seed .
Lisa says
Agree! You are much better off using lard or coconut oil.
Norma Rinkenberger says
Dont use shotening, coconut oil or olive oil is much healthier
Lisa says
Agree!
Tabata says
Hi Lisa!! I’m writing you from Costa Rica! Just a quick question, can I use rice flour and cassava flour instead?
Thank you 😊
Tabata
Lisa says
Hello Tabata. They may work, but neither one of them is low carb.
Carmen VanVliet says
I just made the Quick Bread and Oh My Gosh! It turned our perfectly, and it is everything I was looking for! I didn’t add anything except the stated ingredients, however, the next time I make it I may add unsweetened coconut, almond flavoring, and sweetener to make it like a sweet bread. The texture was wonderful. Thank you sooooo much, Lisa, for this recipe. You may just have saved my low carb way of eating!
Lisa says
I bet it’s going to taste great with those additions!
Diane says
Uhhhh-ohhh…. I processed and processed this but it never turned into a dough, it was like a cake batter. I used all the original ingredients except the zanthum gum and measured exactly. It’s in the oven and smells heavenly but I’m wondering why it didn’t become a ‘dough’. Help!?
Lisa says
It’s a quick bread so it’s going to be more like batter than dough.
Sherry says
I was dying for some bread & it seemed like I bought so many ingredints, & I was looking for a good low carb bread recipe & I still was missing ingredients. Ugh SO frustrating. Then I found your recipe & I actually had ALL of the ingredients FINALLY!!!! I was excited & so nervous at the same time. I am not a baker & have never made my own bread, but being keto/ low carb I have to learn how to bake if I’m gonna eat bread or any sweet treats again. Sooooo I made my first LC bread. It came out AWESOME!!!!!!!! I don’t want to feel deprived that’s when I have always fallin off the wagon. It hit the spot, I don’t feel deprived & I didn’t fall off the wagon! YAY I will definitely make this again & again & again!! Lol thank u for all of it recipes. I can’t wait to try more. U have helped a beginner baker!!!!
Lisa says
Yeah! This bread was meant to be super simple with common low carb ingredients. Glad it hit the spot for you! 🙂
Tina Keith says
I am looking to make this but have one question (sorry if its been asked already) do you have an idea how long this will last ? Couple of days or a week? Thank you!
Lisa says
This will easily keep for at least a week in the refrigerator. For longer storage, put it in the freezer. It keeps for months frozen!
Grant says
Hi Lisa thanks for the amazing site. Do you perhaps have a low carb recipe for bacon mayonaise. I want to use smoked pork lard in it. Kind regards. Grant.
Lisa says
I don’t have one, but Maria Emmerich has a great one on her site at http://mariamindbodyhealth.com/keto-bread/
Strawberry says
I made this today with 8 eggs (trying to use up eggs as my hens are laying well, even in the cold) and it came out great! It rose pretty well but sank a bit when it cooled. I also used the xanthan gum.
It doesn’t really taste like bread, but it’s very tasty with a buttery flavor and the texture is very bread-like.
I had a piece fresh out of the oven with butter and then some tuna salad on another slice; I’m very pleased. 🙂
I think next time I will try 1/2 cup coconut flour and 1/2 cup almond flour to lighten the batter a bit as well as add 1 tsp baking powder and 1 tsp psyllium husk and see what happens. Maybe another egg as well to balance the extra coconut flour.
Lisa says
I have added a little psyllium and it does give it an extra bit of rise. Using a little more coconut flour and less almond flour may also help lighten it up.
Jessica Van says
Can this bread be made with only coconut flour? I also have ground flax seed flour? I do not have the almond flour on hand and would like to make this today.
Lisa says
You could try subbing flax seed flour for the almond flour. There would be other adjustments needed to use only coconut flour.
Lori says
I wouldn’t really expect it taste like ‘bread’ …but does sound good – waiting on my loaf to cool!
Lisa says
This recipe was a savior when I first started back on low carb. So easy and a great bread replacement. Glad you enjoyed it!
Angie says
I just made this tonight. I am too impatient & didn’t let it cool enough before trying to remove it from the pan. :-(. What I tasted did taste slightly eggy & buttery, but has s bread texture, so that works for me!! 🙂
Lesley says
I used 5 eggs and 2 teaspoons baking powder.. smelt very eggy and i personally think it has way to much salt but it was nice ..will try with less salt…and wondering if its possible to add something to note make it so eggy
Lisa says
Try using only egg whites next time.
Lesley says
Thanks will do!!
Rita says
Mine also didn’t rise very much. It was also kind of dry and crumbly. I had to use all coconut flour as I forgot to buy almond flour. I used six eggs and baking powder. I’m pretty bummed as I really wanted to get a good result. The taste is really rich though.
Lisa says
The texture is similar to quick bread if you use the almond flour and it isn’t crumbly. I discovered a new recipe that I’m going to test drive that uses whey protein. I’ll post the results if it comes out well.
Rita says
I can’t wait. I’ve tried a bunch of recipes from your blog and they have all been amazing
Lisa says
Thanks Rita! I was hoping to bake the bread this weekend, but didn’t have the recommended brand of whey protein so I need to order that first.
Andrea says
The coconut flour is the reason your bread turned out very dry. With that much coconut flour, you would need to adjust the amount of liquid in the recipe…coconut flour soaks up liquid like crazy!
This recipe sounds simple and good. I like to experiment, so I may try to make this a sweet bread by using some DaVinci syrup in and maybe adding a sprinkle of chopped nuts. Thanks for the recipe!
Lisa Miller says
I was looking for something quick and easy and came across your recipe. It was so simple and I had all the ingredients. I have made many different breads over the past few low carb years – some hard and very expensive! This was super easy and now will be my go-to bread when I need that little something! Thank you for another great recipe!
Lisa says
Thanks Lisa! So glad you found the recipe useful!
Rita says
I can’t wait. I’ve tried a bunch of recipes from your blog and they have all been amazing.
Carolyn says
I have tried to make this bread twice and for some reason it doesn’t rise, only about 1″, what am I doing wrong, i really want some bread I miss it. I made with the baking powder and 6 eggs, and added physllium seeds.
Lisa says
Try beating the egg whites stiff in the food processor before adding the rest of the ingredients as Lisa suggests. Many people use all egg whites or mostly egg whites to help get rid of the eggy flavor. If you use psyllium, I’ve found it best to let the dough increase in size a bit before baking.
Deb Traylor says
Carolyn, if your baking powder is older then 9-12 months old.. It may be the problem. Always date the lid of your baking powder once it has been opened and throw it out after a year.. ( 9 months, if you live in a humid climate). I am a chef and culinary instructor.. And this is the #1 reason people fail to get a rise from baked items. ..I am willing to bet your BP is old. Hope this helps!
Patti says
I’m going to try this using all coconut oil (dairy allergy so do butter for me). Has anyone tried it with only coconut oil before? Any other suggestions as a butter replacement? I don’t like the dairy-free butter replacements. Also, I’m going to toast it and use it for stuffing. Wish me luck.
Lisa says
Coconut oil is typically the best replacement, but I have never tried it in this recipe.
Patti says
It just came out of the oven. I think I waited a whole two minutes to cut into it. Came out delicious. Hopefully I won’t eat the whole loaf before I can toast it and make it into stuffing.
Quinetta James says
Take Control. Ha Ha. I’m the same way.
Sandy says
Earth Balance is a butter free butter. It’s plant based. I buy the soy free one that comes in a fed container. It is so good, taste like regular butter/margarine. You bake , sauté, fry, spread with it.
K Bennett says
I noticed a mention of psyllium husk, but no mention of how much to the recipe. Do you have any suggestions?
Lisa says
I’ve used 1 teaspoon whole psyllium husks with good results.
Becky says
Just made my first loaf, and it turned out great! I want to make another and try the psyllium husks. If so, should I leave out the xanthan gum?
Lisa says
The xanthan gum is totally optional and not required either way.
Carrol says
I don’t have either xanthan gum or psyllium husks. What will happen without it?
Lisa says
It should be fine without. Just won’t have the extra gummy texture.
Maggie says
I made this bread today, and so far, so good! I used the six eggs and baking powder version, I added a little more baking powder than called for (about half again as much) and I also added about a teaspoon of psyllium husks. My bread rose great–it doubled in size! It is still a dense, heavy, very buttery bread, but that’s pretty standard for low carb breads, AND it TASTES GREAT! I can’t taste the coconut at all, and I wouldn’t call it “sweet”. I’m toasting a piece right now for cheese, I’ll update. (I won’t spread any butter on it, of course–that would be A LOT OF BUTTER.)
Next time I make it, I’ll halve the butter and see if it still works–anyone else tried this? I mainly want to do this because I really miss toast spread with butter, and I just can’t bring myself to do that with this bread. I get plenty of fat in my daily life already.
Having never made it without the psyllium husks, I can’t tell if they had any affect on the finished product or not. I CAN say that the bread totally rose, cooked through well, and developed a nice brown crust on the top. In a 350 oven it took less than 40 minutes–maybe as little as 30.
On an unrelated note, THANK YOU SO MUCH for keeping up with your archives and responding to comments!! It makes SUCH a difference! I know it takes work and that there’s a lot of internet hate out there, so thanks for braving that and being such a support for all of us trying this low-carb lifestyle.
Lisa says
Thanks Maggie for offering your experience with the bread. When I posted this recipe a few years ago, I never heard of using psyllium in low carb bread, but it’s pretty common now. It makes sense to add it in this recipe and I bet it gives it more rise. I’m going to try it!
Rasiel says
Oh, I gotta try the psyllium thing! I also just made this bread yesterday, and I’m near tears with happiness being able to eat a tuna sandwich again! Thank you Lisa!!!
Lisa says
I just tried it with psyllium and I do believe it does help out with the rise along with a little extra baking powder.
Dave says
I’ve seen a couple of other recipes that call for psyllium husk, but in powder form. Being in powder form is supposed to improve the rising of the bread (which I have found), and it is easy enough to turn husk into powder if you have a grinder (or attachment for your food processor).
Lisa says
I will try that and see if it makes a difference. I also read that using only egg whites is supposed to improve taste. Thanks!
Lisa says
Lisa, When we made this we beat the egg whites so they were stiff in the food processor before adding the rest of the ingredients, (and yes powdered husks) it turned out great.
Deanne says
Hi again, I have now made this quick bread a few times both as a loaf and muffins. Muffins are great to take to work. My question is…can I add some seeds to this bread and if so what would you suggest?
Cheers from the world’s worst cook!
Lisa says
Seeds sound like a great addition. I’d try a little ground flax or sesame seeds.
Jackie says
Would this bread hold up if using to make dressing? I am in need of a recipe for Thanksgiving. Thank you!
Lisa says
I’ve used it for a side stuffing. It should work for dressing too.
Gabby says
Is it suppose to be moist when you take it out of the oven? The outside is very nicely browned but also very moist on the inside.
Lisa says
It should not come out that moist inside when done. It should be similar in texture to a quick bread.
Silke Alles says
I’m enjoying a turkey sandwich as I write this. Love this recipe.Thank you
Lisa says
Thanks for writing in! That sounds delicious. I may have to make one too!
Ginger Farnsworth says
I made this Sunday night using the 6 Eggs/baking powder version and it turned out great. I took some to work this morning with some deviled egg salad for breakfast and didn’t even think about lunch until almost quitting time. Very filling and delicious, although I do taste the coconut undertones from the flour. I’m thinking of trying a “sweet” version with cinnamon and maybe some pecans. At any rate, solves my breakfast dilemma on mornings I just can’t handle another egg! Thanks for a real ” keeper”!
Lisa says
Glad you liked it Ginger! I have a cinnamon swirl bread that was made by modifying this recipe. You could try adding pecans in that recipe.
Vicki Dopp says
Looking forward to follow your low Carb Yummys
Lisa says
🙂
Deb Vaughn says
I made this recipe tonight using the 6 eggs. It turned out great! It is much yellower than the picture, but then again, I used farm fresh eggs vs. store bought. BUT, this recipe is a keeper and I will make it again. It will be awesome this winter with chili or low carb soup! I baked mine in 6 large muffin pans for about 25 minutes and they were perfect. Thanks so much for sharing this recipe, Lisa!
Lisa says
You are very welcome. I need to try this recipe in muffin molds.
JJ says
Hi Lisa, I wrote before when I first started making this bread about 6 weeks ago. I want to update on my progress. I have found that the only almond flour I can get around here is actually more of a meal than flour. Therefore it doesn’t absorb as well. So I am now using 5 tablespoons of butter and 2 tablespoons of coconut oil with very good results.
I have discovered what you said about needing more fat in a low carb diet to be true as well. I was so used to going the no fat way. I like this diet much better and my blood sugar is becoming more manageable. Thanks for a great recipe. I might have gone nutty if I hadn’t found it when I did. JJ
Lisa says
That is great news! And, thanks for the suggestion on what works with the almond meal!
therese says
Just made this and was really pleased. I used the 6 eggs and baking powder. I generally find I need more baking powder than in most recipes so I used 1 1/2 tsp and the xanthan gum. The texture is finer than I expected but with scattered larger “holes”. It is just fine. Maybe more mixing…. I put some sesame seeds on top before baking. The only thing that was a little perplexing was the direction to “process until a dough is formed”. I wasn’t sure just how much of a dough vs. a batter. I did add some garbanzo flour to thicken it a little and I know that it can take a little time for the liquid to absorb fully and thicken. It is actually a litle thicker than it looks in the mixer. I was hoping that it wouldn’t have too much coconut flavor and after cooking it did not. Wondering what your thoughts on adding/replacing some of the flour with ground psyllium? In response to the comment about greasiness, I did not find that at all. Cut a warmed a piece in the fry pan, topped with butter, cinnamon and a light sprinkle of granulated sweetener. Yummy! (which is why I don’t make these delicious things too often) 🙂
Lisa says
I have been wanting to play around with this recipe and see if I can get it to be a bit lighter. I think psyllium could be worked into this bread. You’ve given me some great ideas to test out. Thanks!
Jamie says
Just made this bread with 8 eggs (thus no baking powder) and no xantham gum….looked great when it came out of the oven (tastes pretty good, too), but then it deflated on me as it cooled! Anyone else have that problem and/or know how to prevent it next time? I did leave it in the metal bread pan to cool. Regardless, looking forward to having French Toast and toasting it up for BLTs! Thanks for a quick & easy recipe! ~Jamie
Lisa says
I’m not sure if it was from cooling in the pan as I always remove after 10-15 minutes. It could deflate if it isn’t cooked all the way. Hard to tell what happened. Maybe someone else has an idea.
Anonymous says
It was probably because of the – no xanthan gum- that stuff is important! If you don’t like gums – try blitzing 1/2 tsp gelatin with the eggs before adding the dry – for this much dry – I would add 2-3 tsp of baking powder too if you want lift
Laura says
I used xanthan and mine deflated almost immediately but I’m sure I did things wrong.
Lisa says
Maybe it wasn’t fully cooked? It shouldn’t deflate much at all.
JJ says
Thank you, Lisa. I am sitting here eating some of this bread while I type. It is very good. I used the virgin coconut oil so it tastes coco-nutty, yum. May I ask why you try to add more fat?
Lisa says
I’ve found that low carb works best for me when fat makes up about 75-80% of calories. I also eat much less when fat is high.
JJ says
Hi, I am new to low carbing. I made this recipe this afternoon. I think the taste is very nice. The loaf didn’t rise as much as I thought it should have. Also, with 1/2 cup of butter and 3 TBSP of coconut oil, it is a pretty greasy loaf. Do you find it to be greasy? Are the amounts written above correct? I want to continue to make this bread, but need better results. Thank you, I’m looking forward to trying more of your recipes.
Kristie says
Just took out of the oven & wow, this good! So good. I can easily see that possibilities are near-endless with this one! Thank you. I just put bacon in the oven & plan to make baconnaise with the bacon fat, & I think this bread will make a decent BLT!
Vanessa Wells says
I know a baker who uses malted barley to make his giant cinnamon rolls. They really rise high. Can it be used in the quick bread for height.
Lisa says
Malted barley may work, but it’s too high in carbs.
zlota stromberg says
Hi!! I just read this recipe and was thinking about making it with yeast! Do you think it will work??
Lisa says
I can tell you from experience that yeast will do nothing for this recipe. If you are looking for a low carb rise bread, it’s best to use wheat gluten or psyllium husk.
Sara says
….& now I have a vehicle for my pimiento cheese! This was amazing toasted with pimiento cheese.
Lisa says
Thanks for the tip! I’ll have to give it a try. Sounds yummy!
Ellen says
Hi! This looks amazing but what are the actual carbs per slice instead of the net carbs? Thanks so much!
Lisa says
3g carbs per slice with 1.9g fiber. Information is in the recipe notes.
Kathy says
I made this using the eight egg recipe and it tasted a little too eggy for sandwich bread. However, I used it for french toast, using only egg whites, stevia and cinnamon to soak it in. I then cooked it in my cast iron skillet with a little bit of coconut oil…and it turned out SO good! It was light, with a little bit of crispness! I’ve already eaten it three times!!! i’ll definitely try the six egg version. Thank you!!!
Lisa says
I like to use the bread in grilled sandwiches and French toast. Hope the 6 egg version has less egg taste for you. Glad you liked it in French toast. That way is my favorite!
Dede Bonelli says
Hello!
I made this bread this afternoon, and I love the taste. Mine ended up looking about half the height of your bread and I was wondering if there was anything I could add to it to make it less dense, rise more? I used the 8 eggs. I didn’t have xanthin gum, but used glucomman instead. Do you have any suggestions? Thank you in advance. 🙂
Lisa says
Hi Dede!
I believe adding baking soda and apple cider vinegar may help, but I’d have to experiment to get the best amount and how to add. I’ve seen those used in other gluten free breads so maybe a Google search may offer help from similar quick breads.
Dede Bonelli says
Thank you Lisa!
Dorothy Cuell says
. Loved the bread.. used 6 eggs and the baking powder. I’m sure this will become another favourite!
Lisa says
So glad to hear it was a hit with you!
MJ Erickson says
Do you need a food processor or can a mix master be used with a dough beater?
Lisa says
The food processor isn’t necessary. It’s a thin quick bread batter than can thicken a bit as the coconut flour absorbs liquid. Hand or stand mixer is fine to use instead or a blender.
Judy says
Found your site yesterday. This is in the oven now! Used stand mixer and as you’ve stated, this is a thin batter so dough hook doesn’t work well…stand mixer whisk works beautifully! Can hardly wait to taste test!
Lisa says
Hope you enjoy it as much as we do Judy!
Kenna says
Thank you so much for the input. I am on my way to Tuesday Morning to purchase a stand mixer. I have a list of items to make and this is one of them. I was wondering if I should use the dough hook.
Lisa says
Since this is a thinner batter, the beater blade works much better than the dough hook.
Soren says
Hi,
I did the 6 egg and 1tsp baking powder version– looks nothing like your nice white bread. It’s dense and short and yellow.
That version needs more liquid and maybe some plain whey.
I’ll try the 8 egg version next time.
Thanks,
Soren
Lisa says
Photos are made using all the eggs. I always make the original recipe.
Tracy says
Could you use 1 cup almond flour instead of both almond and coconut flour and it still turn out good? Just curious cuz I don’t have any coconut flour.
Lisa says
You could use all almond flour, but the texture will be different. I find coconut flour produces a much lighter bread.
Shawna says
Could I use extra butter or a different oil if I don’t have coconut oil on hand? I REALLY want some bread & have all ingredients BUT the coconut oil. Thanks!
Lisa says
I think it would taste best if you used another oil with a mild taste like cooking oil rather than butter. Butter should also work.
Katie G says
Do you think you could put it in muffin tins?
Lisa says
This will work fine as muffins since it’s a quick bread. You’ll just have to keep an eye on them as they wil be done much sooner.
Daisy says
Is the addition of the gum necessary for this recipe? I don’t have any on hand. Thanks!
Lisa says
The xanthan gum makes up for lack if gluten. It’s probably okay to leave out since there is a large amount of eggs, but texture may be different.
Doc says
We added it the first few times and then forgot it accidentally and couldn’t tell any difference in it so we haven’t been adding it. We make it a couple times a week!
Lisa says
Good to know there isn’t any difference. I’ll update the recipe to state the xanthan gum is optional. Thanks!
Precious says
Sounds wonderful. could I use only egg whites instead or fewer whole eggs?
Lisa says
Fewer eggs should work. I’ve used less and added more baking powder. Not sure about using only whites.
Precious says
Thanks!
Miles says
I’ve been wanting to try and reduce the eggs in 1/2 by substituting flax seed meal. (1T flax +3 T water= 1 egg). Any thoughts?
Lisa says
I know a similar mix using chia seed works to replace eggs. Never tried flax though. It’s worth a shot.
Rhonda Tuzzio says
i just took this out of the oven, and slathered a hot piece with butter. This is the best low carb bread I’ve tried so far, and it quelled my bread cravings.
Lisa says
So glad you enjoyed it. This is my go to recipe when I need a bread fix.
Deanne says
I just got this out of the oven, had a slice with butter and OH MY GOD I am over the moon. I used 6 eggs and baking powder vision, turned out fantastic. And trust me, I am the world’s worst cook. Bread is exactly what I have been missing so much. Thanks for the recipe. I look forward to seeing how you make this into a sweet bread as well.
Deanne says
Meant to say I am from Australia!
Cheers,
Deanne
Lisa says
I really need to make it to Australia one day. My husband has a few relatives in the entertainment industry down under!
Lisa says
Hi Deanne! I have several recipes based on this recipe that are sweet. The Cinnamon Swirl and Key Lime Coconut are my favorites. So glad you enjoyed the bread!
Kate says
OoOoOoOOoOOoOOoo…wonder how it would handle being rolled out. First thing that came to mind is loading it with cinnamon/sweetener/butter and roll it back up for cinnamon rolls! Sweets really aren’t a huge temptation for me, but a good ole-fashioned cinnamon roll gets my attention every time….snort! Thanks so much for sharing…can’t wait to try!
Lisa says
The dough is a bit liquidy for rolling so not sure how it would work. I have also been dreaming of a good low carb cinnamon roll recipe and I think a coconut flour based dough may work well.
Anonymous says
Agreed it is too runny for cinnamon rolls, but we added 3 over ripe bananas and 1/2 cup erythritol sweetner and after baking two loaves, one regular and one banana, we added 40 minutes at 300* additional time to the banana bread. It turned dark and crusty on top, moist in middle and is totally awesome!
Lisa says
The banana one sounds yummy! I usually only add one banana to keep carbs low, but the additional ones are great if you aren’t concerned with the extra carbs.
Osi says
love it. Texture Is more like a pound cake, but non the less absolutely delicious. Will makE it again, maybe with herbs to make it more savory. Thanks for the recipe. 🙂
Lisa says
Thanks for giving it a try and letting us know how it turned out! I’m thinking of trying a new recipe with only coconut flour for a lighter texture that would be closer to regular bread.
Doc says
Awesome! Best LC bread ever! Not sure how long it will keep though, as it doesn’t stay around long enough for us to find out!
Lisa says
Thanks for the feedback. I loved this a base for French toast.
Georgia says
I tried this and unfortunately failed.. but I think that is because I made it with raw cocnut powder not flour… Question… How long do you mix the ingredients before it becomes a dough? Thank you so much for all your recipes, I truly appreciate all you do for the low carb community…
Lisa says
I didn’t have to mix long as the coconut flour really absorbs the liquid quickly. I’m sure the problem you had was because you weren’t using coconut flour which is different than raw coconut powder.
Lucy says
OMG! This is the BEST bread we have tried! We added 1/4 cup erythritol and 1 tsp vanilla (we like sweets :). Husband, 6yr old, 17 yr old (she’s the one who baked the bread) and myself: We LOVE this bread!
Once baked, I sliced a piece (it’s good just like that) & topped w/some thawed berries: DELISH.
This recipe is a TOTAL keeper.
Thank you!!!!
Lisa says
Lucy – Thanks for giving it a try as a sweet bread. The addition of erythritol and vanilla sounds delicious.
carpet cleaning Fargo ND says
This is really simple and delicious. I will bake this tomorrow.