There’s no need to miss out on bread when you’re on a keto diet. This easy low-carb bread recipe is quick to prepare when you want to have with breakfast to complement eggs. It’s also perfect to make a sandwich for lunch, or serve as a side with dinner.
It’s no secret that the one thing people on a low carb diet miss most is regular bread.
Whether it’s 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!
The best keto bread recipes are gluten-free, sugar-free, yeast-free, and high in protein. This recipe is all of those!
So what do you need to make this simple low-carb bread recipe? You probably already have everything you need in your pantry.
I made this bread using both almond flour and coconut flour. That’s because a combination of low-carb flours allows for a more natural taste that isn’t overpowering. You can use almond meal instead of blanched almond flour for a texture more like whole grain bread. And sunflower seed flour is a great alternative to nut flours for a nut-free bread.
For the wet ingredients, I used melted butter, liquified coconut oil, and eggs. You will need the butter and coconut oil to be melted before you use them.
Don’t forget about the xanthan gum; this is a very important ingredient for bread. It helps hold all the ingredients together and gives it a bit of elasticity similar to bread with wheat gluten.
Nice and healthy with lots of protein and practically no carbs!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
💭 Quick tips
- Whip the egg whites. The eggs can be separated with the egg whites whipped up light and fluffy, then added in at the end. This will make this type of bread fluffier.
- Make seasoned bread. Add your favorite spices or seasonings and turn this bread into seasoned bread. Try drizzling it with some sugar-free syrup!
- Mix the ingredients well. A food processor does the job the best but you can also use an electric hand mixer too.
- Try a cinnamon raisin flavor. This recipe was the base for my keto cinnamon bread. You just need to add cinnamon and sweetener. Adding in small pieces of cut raisins can also up the flavor without adding too many carbs.
You’ll find the entire recipe in the printable recipe card at the bottom of this post. It even includes all my notes from when I made this for the first time!
But I’ve included a few more tips here, along with some step-by-step photos.
Mix ingredients well
You can make this bread with your food processor. If you don’t have one handy, a mixing bowl and some good stirring will work (just mix those eggs well).
If you have a bread maker with a Quick Bread cycle, that can be used too.
Whip The Eggs
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 incorporate more air in the bread batter.
Separating the eggs can help the bread rise better. You just mix the egg yolks directly to the batter. Then you’ll beat the egg whites until they are fluffy and fold them into the batter.
Next, add in the dry ingredients and process them until well blended.
Tip: 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.
Bake The Bread
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 suggestions
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. Try it for cinnamon French toast or paired with your favorite eggs. It’s perfect for avocado toast too!
Using it for a grilled cheese sandwich and serving it with soup is always a great way to enjoy it. 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?
I made a few changes to this recipe since the first time I made it a few years ago. Here are some questions people have asked about the recipe.
To help reduce the eggy taste you can replace some of the yolks with egg whites or use less eggs. You can also substitute psyllium eggs for some of the whole eggs in the recipe, although I don’t suggest doing it for all of them. If that doesn’t work, try the soul bread recipe instead.
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 too. Just thaw it in the refrigerator before using.
This bread doesn’t have the fluffy look like regular white bread, but the flavor and texture are still fine. To make a taller loaf, you could just use a smaller pan. But the carb count will be slightly higher per slice, which is why a standard loaf pan is better for those on the keto diet or wanting to watch their carb intake. Whipping the egg whites separately also helps give it more fluff.
A lot of grocery stores are now selling keto-friendly bread but they generally use wheat protein isolate or wheat gluten. They are a good option if you aren’t on a gluten-free diet. A popular one is ALDI keto bread.
📚 Related recipes
If you enjoyed this low-carb bread recipe, here are some more recipes for keto-friendly bread. They are some of my favorites!
- Gluten-Free Orange Cranberry bread is colorful and bursting with sweetness. It’s perfect for parties.
- Key Lime Bread Coconut Cake Loaf looks like a stunning dessert but only has 2g net carbs in each slice.
- Pork Rind Bread has almost no net carbs in each slice; it is the best choice for a low-carb sandwich.
- Flax Meal Bread can be used to make muffins too and is a really fantastic source of fiber.
- Keto Apple Fritter Bread is fortified with zucchini and surprisingly only has 3g net carbs in each slice.
Quick Low Carb Bread
- 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 325°F about 45 to 50 minutes or until top is browned and center tests done when toothpick inserted comes out dry.
- For more help with this recipe, check out the recipe video on YouTube.
- ½ cup butter, melted
- 3 tablespoons coconut oil, liquified
- 8 large eggs or 6 eggs plus 1 teaspoon baking powder
- ⅔ cup almond flour
- ⅓ cup coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Array ( [serving_size] => 1 [calories] => 174 [carbohydrates] => 5 [protein] => 5 [fat] => 15 [saturated_fat] => 7 [cholesterol] => 85 [sodium] => 163 [potassium] => 51 [fiber] => 2 [sugar] => 0 [vitamin_a] => 280 [calcium] => 43 [iron] => 0.8 [serving_unit] => slice )
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.
First published on March 3, 2012. Post updated on March 25, 2021, with new photos and additional recipe information.