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A quick and easy low carb bread recipe you can enjoy as toast with breakfast to complement eggs, as part of a sandwich for lunch, or as a dinner appetizer.
It’s no secret that the one thing low carbers miss most is bread. Whether it’s a garlic bread with your favorite salad, enjoying a hearty sandwich, or just that morning slice of toast, bread is usually thought about with a sign of regret and longing.
But there’s good news! There are actually many keto bread recipes you can try; low carb dieters are no longer bread free. From low carb sweet breads to psyllium breads, there’s a recipe to suit every taste.
The keto bread recipe you’re going to try today is gluten free, sugar free, yeast free, and high in protein.
I made this bread using both almond flour and coconut flours. That’s because a combination of low carb flours allows for a more natural taste that isn’t overpowering.
Low Carb Bread Without Too Much Egg Taste
Eggs are used for leavening, which makes the bread a little more dense than if you used baking powder and soda, but it doesn’t have a heavy flavor and the texture is just right, especially for toast.
While some have said they can taste the egg a little too much when it’s uncooked, the solution is using this for a grilled sandwich or as toast if you can taste it. Or you can just enjoy the flavor; it’s rich and satisfying and (in my opinion!) delicious!
Another option is to use the Soul bread recipe instead; it’s one that could be easily thrown together with ingredients you’d typically have on hand. It’s the perfect replacement for simple white bread.
If you were looking for a more allergen friendly low carb bread recipe, you can check out this nut free bread instead.
You can also substitue psyllium eggs for some of the whole eggs in the recipe, although I don’t suggest doing it for all of them. It’s generally 1 tablespoon psyllium husk powder with 2 tablespoons of water.
Lastly, you can reduce the eggs and add baking powder (see the recipe notes for more instructions on this).
How to Make Gluten-Free Bread Rise
This low carb bread doesn’t have that fluffy look that some recipes have, but the flavor and texture are still fine. To make a taller loaf, you could just use a smaller pan.
I baked the bread in a standard 9×5-inch loaf pan. However, 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, which is why the larger loaf pan is better for those on the keto diet or wanting to watch their carb intake, but if that more traditional loaf shape is important then go ahead and mix up the pan size.
To help the bread rise more, be sure to whip the eggs on high with an electric mixer. The eggs will have more froth to them, and the added air will increase the volume of the batter.
Ingredients Used
So what do you need to make this simple low carb bread recipe?
- Melted butter
- Liquified coconut oil
- Eggs
- Almond flour (finely ground works best)
- Coconut flour
- Xanthan gum
- Salt
Nice and healthy with lots of protein and practically no carbs!
How To Make a Low Carb Bread Recipe with Almond Flour & Coconut Flour
You can make this bread with your food processor or, if you don’t have one handy, a mixing bowl and some good stirring will work just as well (just mix those eggs well). And, if you have a bread machine with a Quick Bread cycle, that can be used too.
To start, whip together the cracked eggs with melted butter and coconut oil. Be sure to whip the eggs up for a minute or two with an electric mixer to help the bread rise better.
Next, add in the dry ingredients and process them until well blended. Pay extra special attention to this step if you are mixing the ingredients by hand; you don’t want dry, powdery pockets in your finished loaf.
Once you make the batter, simply spread it out in a loaf pan and bake until it’s cooked completely through. This will take about 40-50 minutes depending on the size of the pan you’ve used.
Serving & Storing the Bread
This simple low carb bread is a great option that even non-keto eaters will enjoy if you want to share it with the whole family or have company over. Using it for sandwiches and serving it with soup are great ways to enjoy it, but don’t forget to try it for cinnamon French toast or paired with your favorite eggs, too!
You can also use it to make low carb croutons for your avocado parmesan kale salad or breadcrumbs for baked chicken or low carb stuffing. Isn’t it wonderful that you aren’t at all limited on a low carb diet now?
Toast it and top the slices with butter or even herbed butter along side your favorite low carb soup recipe. It’s perfect for dipping in cheddar soup or easy lobster bisque.
Store the bread in an airtight container on your counter for several days or in the fridge for up to a week. You can freeze this bread, but it will taste better toasted once it has thawed. It’s easy to make up a batch to use for the week’s lunches or to add to your meal plan for breakfast or dinner, too.
Printable Keto Quick Bread Recipe
We hope you enjoy this quick and easy low carb bread recipe. It’s delicious toasted and can be crumbled to use as bread crumbs. You can also add seasonings then dry it out in the oven in cubes to use as croutons for low carb salads.
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Quick Low Carb Bread
Recipe Video (Click on Image to Play)
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 are light and frothy.
- Mix in the butter and coconut oil. Then add the almond flour, coconut flour, baking powder, xanthan gum, and salt. Process until a dough is formed.
- Spread dough into a greased 9×5 inch loaf pan (use an 8×4 pan for taller loaf or muffin top pan for rounds).
- Bake at 350F about 40 minutes or until top is browned.
- For more help with this recipe, check out the recipe video on YouTube.
Notes
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Bev Jefferies
I often make this bread as it is so simple to make and delicious. Today I decided to ring the changes and added garlic and grated cheese – it is to die for!!!!!!! With thick butter and Marmite I was in seventh heaven!
Lisa MarcAurele
Thanks for sharing. That sounds really delicious!
Linda
Hi
The instructions under the recipe are different than the instructions above the recipe ( in the blog)
I followed instructions below it just said to beat eggs until your are blended ( not until they get frothy) then it said add all other ingredients. So my bread did not come out as fluffy as it could have. Also adding all the other ingredients all at once was notso good either. I did not see the instructions on the blog until after I had made the dough. The the bread was still good
Lisa MarcAurele
Another thing that can help make the bread fluffier is to separate the eggs and beat egg whites until light and fluffy before adding. I need to get the notes added into the recipe card.
Amy
Made this today and it is a little cornbread tasting, but seriously tasty! I made the recipe with everything but the coconut oil and xantham gum. I also whipped the 6 egg whites into firm peaks as another reviewer suggested. I mixed all the rest of the ingredients together and then gently folded the egg whites in. I also sifted both flours, as I find it helps when making baked goods overall, but especially with both coconut and almond flours. I baked until it was firm in the middle and a toothpick came out mostly clean. Serving it with dinner later, but I bet the family will enjoy it as well. I wish I could post a pic, it came out looking very yummy, which matches its taste. Definitely a keeper! Thank you!
Lisa MarcAurele
I have tried whipping the whites and it does result in a lighter texture. Good to know the coconut oil isn’t really needed either in the low carb bread.
Sally
Made this with a vegan egg powder sub and it came out quite nice with no eggy taste, even absorbed liquid so great for dipping. All other ingredients I left as are on the recipe.
Lisa MarcAurele
Good to know the egg sub worked out!
Edward Zender
Sorry, I didn’t care for it. It tasted more like cake than bread. I followed the recipe as printed, I found it to be too sweet and too salty. The texture was like cake as well. It has the texture more like cornbread. Add some corn flavoring and maybe it would be a good cornbread substitute. I wanted to like it but it just doesn’t work. I could taste the coconut and that didn’t bother me, but the sweetness was overwhelming.
Lisa MarcAurele
We do use this as a cornbread sub with some corn flavoring or baby corn.
Patricia
I have been all over this site looking for the recipe – low card using bread machine… I cannot find. Please help.
MsPat
Lisa MarcAurele
At the very top is a link to the recipe card if you can’t find it.
Helene
If you want to cut out some of the butter, use 1/2-3/4 cup of smooth cashew or almond butter. And then you need only 1/4 cup of flour – almond. These recipes can be found in the specific carbohydrate diet (scd). Great when toasted.
Lisa MarcAurele
Great tip for reducing the butter in the recipe. Thanks for sharing!
Brooke
Can I substitute out the coconut oil?
Lisa
You should be able to leave it out or use butter. There’s plenty of fat already in the recipe.
Chin Yee
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
I’ve made the bread without xanthan gum and it’s come out fine.
Ally
Can you put this in a bread maker?
Lisa
If there’s a quick bread setting, it should be okay.
Sherrie Derossett
Wheat setting worked great when I tried it. But I put it on medium fit the crust
Gail carter
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
I keep mine in the fridge.
Amy
Mine turned out great using 6 eggs plus baking powder plus xanthan gum. How should I store it? Refrigerator or countertop?
Lisa
I keep mine in the refrigerator.
Angela
Is yours white mine is brown compared to picture?
Petra
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
Thanks so much for sharing your preparation Petra! Sounds lovely with the seeds.
Janett
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
It may not have been fully cooked. However, it can shrink a little, but shouldn’t be much.
MATT
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
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
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
The almond flour should work in place of coconut flour. And, softened butter should be fine in place of the melted butter.
Josie Barrera
I don’t have a food processor. But the recipe sounds delicious. Can I make the dough without the food processor?
Thanks
Lisa
Yes. You can use an electric mixer or even by hand.
Lori Masse
Perfect – I was hoping to see this question as I don’t have a food processor either.
P Welch
I live in a high altitude area (6,500 ft. elev). How do I prevent the bread from turning out like a brick?
Lisa
I live pretty close to sea level so I don’t have any experience with that.