Looking for a go-to low-carb bread recipe? This super easy keto bread will be your new favorite! It’s delicious and perfect for pretty much any use from sandwiches to French toast! Keto, low-carb, Paleo, gluten-free, grain-free, dairy-free, yeast-free, low-mold.
The least crumby keto bread recipe out there, I promise.
Bread is one of those things that I had pretty much sworn off for quite awhile. In a gluten-free and grain-free diet, you pretty much think your relationship with bread is over.
But it really doesn’t have to be that way at all! It took me awhile to get this recipe right, but now that I have, bread has reappeared in my life, and it has been glorious.m
The key to a good grain-free bread recipe is all in the ratio of flours used. I have had the most success with using a mix of mainly almond flour (super-fire, blanched works best), and a bit of coconut flour.
Paired with the right amount of eggs, a bit of butter or coconut oil, and some baking soda and apple cider vinegar to add the right amount of fluff, you are left with one of the simplest and most delicious bread recipes I have found that fit a Paleo and keto diet at the same time.
PLUS, what I definitely love most about the recipe is how sturdy it is. Most recipes I’ve seen out there either fall apart so easily that you can’t even spread some butter on them, or they flop over and look pitiful. This bread really stands up to a bit of abuse.
Plus, considering how many eggs it has in it, it really doesn’t have an overly egg-like taste or texture. It’s hardly noticeable, honestly!
Ok, I’m bready, let’s get to the recipe!
A nice perk of yeast-free bread recipes is that there is no wait time for rising, no kneading and almost no mess!
Simply mix the ingredients together and you are pretty much ready to toss it into the oven. Yup, that’s right, no fuss required.
As I mentioned above, you’ll need super-fine blanched almond flour, coconut flour (check the ingredients below for my favorite brands!), eggs, butter or coconut oil, baking soda and apple cider vinegar.
Simply mix the dry ingredients together in one bowl, and the wet ingredients together in a second bowl. Slowly add the wet ingredients into the dry, making sure to mix thoroughly. Once the batter is well-mixed, simply grease a bread pan and add in the mixture.
Toss into a preheated oven and bake until the edges have browned, similar to what you see below. Allow to cool before removing from the pan. Slice into 10-12 pieces and enjoy.
This can be stored at room temperature for several days, or in the fridge for up to a week. It can also be frozen and then thawed at room temperature before using.
Does this taste like baking soda or apple cider vinegar?
Nope, it definitely doesn’t at all. These ingredients help to form air pockets to help the bread be more fluffy. Please don’t omit them, or your bread will be much more dense and heavy.
Why did my bread turn blue?
This happens to me occasionally, and I haven’t figured out why. I have heard it is from the coconut flour, and I think this may be the case. It shouldn’t have a negative effect on the taste or the nutrition at all, so no need to worry.
Can I substitute flours?
This is one thing I cannot endorse yet, as I have not tried it personally for this recipe. It could work, but I do not know from experience. Plus, it could impact the texture of the bread, so the result may not be as desirable. If you want me to try experimenting with a particular type of flour, please let me know in the comments below!
You will also enjoy these other bread recipes: