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.
Low Carb Bread Without an Eggy Taste
Since originally posting this keto bread recipe, I have received a lot of comments. Some thought there were too many eggs and were looking for a bread without an eggy taste.
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. In addition, I’ve upped the amount of flour used.
If using fewer eggs and more flour 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.
How to Make Low Carb Bread Rise
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 could just 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. So baking in a smaller pan may not be the best option.
Whipping up the eggs on high with an electric mixer before using can help the bread to rise more. This will add air and increase the volume of the batter.
You can also try the combination of baking soda and an acid like vinegar. When these two ingredients are combined, a chemical reaction occurs that produces carbon dioxide gas which increases the volume of the batter. That will result in a better rise.
How to make low carb bread with almond and coconut flour
I set out to make a low carb bread that was quick and easy to make. It’s something that can be used for sandwiches or with a meal. And it makes a perfect snack food too.
Although I usually use a food processor to blend the ingredients together, a mixing bowl works just as well. An electric mixer does work better than hand mixing, but if you don’t have that just mix things well by hand. And, if you have a bread maker with a Quick Bread cycle, that can be used too.
To start, I process six large eggs with melted butter and coconut oil (photo 1). Be sure to whip the eggs up for a minute or two with an electric mixer to help the bread rise better.
Then I add in all the other ingredients (photos 2-3):
- almond flour,
- coconut flour,
- baking powder
- salt
Next, the ingredients are processed until well blended (photo 4).
Once the batter is made, simply spread it out in a loaf pan and bake until done (photos 5 & 6). It takes about 40-50 minutes depending on the size of the pan used.
Low Carb Bread that Tastes Like Bread
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?
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 dry it out in the oven in cubes to use in place of pork rinds in our low carb stuffing.
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
- 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
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 7.2%
- % Protein: 12%
- % Fat: 80.8%
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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.
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Post updated in November 13, 2018. Originally published March 3, 2012.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
