Fluffy keto bread is hard to achieve, but this recipe is super close to the real deal! Keto, gluten-free, dairy-free, paleo.
A soft bread recipe with a crispy outer shell
I’ve made quite a few keto bread recipes in the past, all of which have their benefits. In particular, this easy keto bread is one of my favorites, and most popular bread recipes. It really is easy to make, but it can be a little bit dense for things like sandwiches.
I wanted to come up with a fluffier recipe that is a bit closer to a traditional bread recipe. This keto bread was the product of lots of brainstorming. This recipe takes just a few more minutes than the easy keto bread linked above, but it’s worth the little additional effort, I promise!
I made some waffles recently with whipped egg whites, and that gave me the thought to try using that trick in a bread recipe.
Let me tell you, it certainly was a good idea! I just love how perfect the texture of this bread turned out. It is definitely my go-to recipe for keto bread from now on!
This bread is easy to make and totally worth it!
To make this delicious fluffy keto bread, you will need the following ingredients:
- Blanched almond flour
- Rom temperature eggs – separated into yolks and whites
- Unsalted butter or refined coconut oil, melted
- Baking powder
First, make sure your eggs are at room temperature. Separate the whites and yolks into two separate bowls, making sure to not get any yolk into the whites.
Mix in the almond flour to the egg yolks, along with the unsalted butter or refined coconut oil (make sure it’s melted), baking powder, yeast and salt.
Use a hand mixer to mix the egg whites until they form stiff peaks. Gently fold in the egg whites into the almond flour mixture until they are well-combined. Do not overmix, you want the batter to be nice and fluffy. If you overmix, it will lose the fluff of the egg whites.
Pour mixture into a greased bread pan, or one lined with parchment paper for even easier removal. Bake in a preheated oven until the top becomes browned, and a toothpick comes out clean (approximately 40 minutes).
Remove from oven and allow to cool fully before cutting into slices. Store at room temperature for 3-4 days, or in the fridge for up to a week.
My egg whites did not fluff up, what did I do wrong?
It is possible that you got some egg yolk into the bowl, which will prevent the egg whites from fluffing up.
Alternatively, it could be that there was moisture or grease left in the mixing bowl or on your mixer. This can prevent the meringue from forming stiff peaks.
Lastly, it could be that you just didn’t mix enough. It takes a long time for the peaks to form, and if you give up too early, you just might not get to that point!
Can I substitute the almond flour for something else?
You could substitute the almond flour with coconut flour, although it will have a bit of coconut flavor. Be aware that you cannot substitute coconut flour for almond flour in a 1-to-1 proportion, because coconut flour absorbs much more liquid. You can use 1/3 cup + 2 tablespoons of coconut flour in place of the almond flour.
You may also enjoy:
Fluffy Keto Bread
- 8 eggs, whites and yolks separated room temperature
- 1.5 cups almond flour
- 2 teaspoons baking powder
- 1 packet yeast
- 1/4 teaspoon salt
- 1/2 cup coconut oil or unsalted butter, melted
- Preheat oven to 350F.
- Separate the egg whites from the yolks in two different bowls. To the bowl with the yolks, add the almond flour, baking powder, yeast, salt and melted coconut oil or unsalted butter. Mix well to combine.
- Blend the egg whites with a hand mixer until firm peaks form. Gently fold the whipped egg whites into the batter. Do not overmix, you want the batter to be nice and fluffy. If you overmix, the egg whites will no longer be fluffy.
- Pour the mixture into a greased bread pan, or one lined with parchment paper for easy removal. Bake in an oven until the top is browned and a toothpick comes out clean, approximately 40 minutes.
- Remove from the oven and allow to cool completely before slicing. Store at room temperature for 3-4 days, or up to a week in the fridge.