There's no need to miss out on bread when you're on a keto diet. Because of the focus on reducing carbs when on a keto diet, bread usually is dismissed immediately. But that thinking is wrong!
Luckily there are now a handful of gluten-free bread companies available at your local supermarket. The only problem with them is that they are a bit pricy.
This easy low-carb bread recipe is quick to prepare when you want to have bread at home without the increase in cost. It's 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!
There are actually many low-carb bread recipes you can try. From low-carb sweet bread to psyllium bread to almond flour bread, there’s a recipe to suit every taste.
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.
- 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.
Toast it and top the slices with butter (even herbed butter) alongside your favorite low-carb soup recipe. It’s perfect for dipping in cheddar soup or easy lobster bisque!
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.
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.
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Quick Low Carb Bread
- ½ cup butter melted
- 3 tablespoons coconut oil liquified
- 6 large eggs
- 1 ⅓ cup almond flour
- ⅔ cup coconut flour
- 1 tablespoon baking powder for best results use no aluminum
- ½ teaspoon xanthan gum optional
- ½ teaspoon salt
- 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 8x4 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
Just wanted to make a comment about baking temp. The recipe on here says to bake at 325, the linked YouTube demonstration says bake at 350.
For gluten-free bread, I find baking at a lower 325°F temperature is better even if it takes a little longer.
I'm wondering if I did something wrong because, even with a Tbsp of baking powder and egg whites whipped separately (also whipped the yolks), it sat in the pan and did nothing. I was trying to switch from the paleo bread I'd been baking, which uses arrowroot or similar so has a higher carb content (otherwise very similar ingredients), but at least that one rises a bit. It's usable and tastes pretty good so it won't go to waste, but it remains somewhat brittle and difficult to slice even straight out of the refrigerator. This was my first try with a bread that had an alternative to whip the egg whites, and from that perspective wasn't worth the extra work. Suggestions?
It should have risen some in the pan but even with whipping the eggs separated, it is still a little difficult to get a tall loaf with this recipe. If you use a little xanthan gum, it does help it from becoming crumbly.
All I have to say is DENSE, DENSE, DENSE.
With all these "fake" keto/low carb bread recipes out there you cant get away with it. No matter what ANYONE says you end up wit dense blocks. Bricks almost.
The keto/low card world has lowered their expectations so very much bricks have become acceptable breads.
If you prefer a light texture, you need to make the Soul Bread or Cheese Bread instead.
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!
Thanks for sharing. That sounds really delicious!
Sounds good, was it fresh garlic or powdered I would really like to know thank you. Susan
Most people used powdered for garlic bread.
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
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.
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!
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.
This bread is amazing in my opinion! Lectins make me ill so it is wonderful to find recipes for things I formerly had the privilege of eating, ie. bread. Thank you Lisa Marcaurele, LowCarbYum.com.
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.
Good to know the egg sub worked out!
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.
We do use this as a cornbread sub with some corn flavoring or baby corn.
I have been all over this site looking for the recipe - low card using bread machine... I cannot find. Please help.
At the very top is a link to the recipe card if you can't find it.
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.
Great tip for reducing the butter in the recipe. Thanks for sharing!
Can I substitute out the coconut oil?
You should be able to leave it out or use butter. There's plenty of fat already in the recipe.
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 ???
I've made the bread without xanthan gum and it's come out fine.
Can you put this in a bread maker?
If there's a quick bread setting, it should be okay.
Wheat setting worked great when I tried it. But I put it on medium fit the crust
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??
I keep mine in the fridge.
Mine turned out great using 6 eggs plus baking powder plus xanthan gum. How should I store it? Refrigerator or countertop?
I keep mine in the refrigerator.
Is yours white mine is brown compared to picture?
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
Thanks so much for sharing your preparation Petra! Sounds lovely with the seeds.
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?
It may not have been fully cooked. However, it can shrink a little, but shouldn't be much.
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 .
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.
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?
The almond flour should work in place of coconut flour. And, softened butter should be fine in place of the melted butter.
I don't have a food processor. But the recipe sounds delicious. Can I make the dough without the food processor?
Yes. You can use an electric mixer or even by hand.
Perfect - I was hoping to see this question as I don't have a food processor either.
I live in a high altitude area (6,500 ft. elev). How do I prevent the bread from turning out like a brick?
I live pretty close to sea level so I don't have any experience with that.