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.
Regarding the number of eggs, it does have a bit of an eggy taste (as do most keto bread recipes!). If you do not like eggy bread, I recommend this macadamia nut bread recipe instead, which has a less eggy taste!
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!
If you give this super easy keto bread a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You will also enjoy these other bread recipes:
Super Easy Keto Bread
Ingredients
Dry Ingredients
- 1-1/4 cup blanched almond flour (150 g), I like the Nature's Eats brand
- 1/3 cup coconut flour (37 g), I like the Arrowhead Mills brand
- 1 teaspoon baking soda
Wet Ingredients
- 3 tablespoons coconut oil or butter melted
- 2 teaspoons apple cider vinegar
- 8 large eggs
Instructions
- Preheat oven 350F.
- Grease a bread pan with coconut oil or butter, making sure to coat the entire interior of the pan.
- Mix dry ingredients together in a bowl. Mix wet ingredients together in another bowl.
- Add half of the wet ingredients to the dry ingredients and mix well. Add remaining wet ingredients and mix again. Pour mixture into greased dish, and place in oven. Bake for 30-40 minutes, or until the edges have browned. The timing often depends on your oven.
- Remove from oven and allow to cool to the touch before removing from pan and slicing. Serve immediately, or allow to cool to room temperature before storing in an air-tight container. Can be stored at room temperature for 3-4 days. Store in the fridge for up to a week, or in the freezer for up to a month. Slice before freezing, and thaw in the microwave or at room temperature.
42 comments
The blueness is from the aluminum in the baking soda reacting with the vinegar… use aluminum free backing soda instead.
Thanks for the tip Shannon, that’s good to know!
Easy to make and tasty. Mine did turn a bit blue and to me has a little bit of eggy taste. My oven is kind of strong so I left for 30 min at 350°F and was perfect.
Thanks Raquel, I’m glad you enjoyed it!
Mine did not get done on the top middle. It was nice and brown on the edge. I didn’t realize it until it was cooled, so I microwaved it. It’s ok but not ideal. I baked it 35 min.
Thanks for letting me know. I’ll revise the instructions to note that it may need to cook a little longer, depending on your oven.
What size bread pan did you use?
It’s the standard size bread pan (in the USA at least). 9 inch (22.9 cm) x 5 inch (12.7 cm).
With so many eggs in this recipe, does the bread have an “eggy” taste?
It’s not overly “eggy” tasting. Like with most keto bread recipes, you can taste the eggs a bit, but they’re not prominent. And the texture isn’t egg either.
Do you have to use 8 eggs or can you use less?
You can try it with 7 if you think it’s too eggy with 8, but I wouldn’t recommend less than that. It will be more dry the less eggs you use.
I read in some recipes to add psyllium husk powder to give the bread better “chew”. Do you have experience with this? How much do I add? Would it replace an amount of the flour? Also, when adding herbs to the dough, would it change any of the proportions?
Hi Katherine. I have not tried psyllium in this bread recipe, but I have tried it in other recipes I have previously made. You could try using about a tablespoon of psyllium. I would also recommend adding about 2 tablespoons of hot water, it helps to “activate” the psyllium, and give the bread more “chew”, as you mentioned. I think you can leave the rest of the recipe the same. Let me know how that works for you! I’ll give it a shot as well.
Does this bread have a dense texture? I have tried a few different receipts and they are all dense and very heavy.
Hi Lisa. Yes, this bread is more on the dense side. However, the baking soda and apple cider vinegar combination helps to create more air pockets, making this recipe a bit lighter in texture than some others you’ve likely tried.
Couple of things. First, I was confused about the aluminum comment, because I think that pertains to baking powder, not baking soda. Second, I made the recipe and it turned out well! Let me say this was my first attempt at making a low carb bread and I also haven’t tasted low carb bread before. So I don’t really have a good frame of reference. The recipe was easy to follow and make. I liked the dense texture. It did seem slightly eggy, though. And maybe that’s how a lot of these recipes that have a lot of eggs in them taste…seems logical. Thanks for sharing!
Thank you Jessica! Yes, low carb bread generally does have an eggy taste and a more dense texture in general.
The standard size… glass
This was the very first time making any type of keto bread. To be honest my husband and I weren’t fans. I was a little freaked out about the blue color until I went back and saw the comments. However it’s very eggie to us. If this is less eggie then some recipes I’m not sure I’ll try to bake bread again. Have you ever tried making it with less eggs and maybe mayonnaise instead? I so would like to have bread occasionally.
Hi Rhonda, I’m sorry you and your husband didn’t enjoy it. As you said, most keto bread recipes are going to be kind of eggy. Before you give up completely, you may want to try macadamia nut bread. In my opinion, it is less eggy (5 eggs instead of 8), and many people have really enjoyed it. I’ll link it here if you’re interested, but there are other versions on the internet as well. Hope you find something similar that you enjoy more! https://www.theharvestskillet.com/macadamia-nut-bread/
Hi!! I was just wondering how many calories each slice has? I didn’t see it listed, but my apologies if it was and I missed it!
Hi Chelsea! No worries, it’s at the bottom of the recipe card, but I’ve copied them here for your convenience:
Nutrition Facts (per slice, assuming recipe makes 10 slices): 183 calories, 15 g total fat, 5 g total carbs, 3 g fiber (2 g net carbs), 9 g protein
She was asking for calories. The nutrition values, thanks for adding, don’t include calories.
Hi Barbara, thanks for letting me know! There are 183 calories per slice.
Have you tried using just coconut flour and no almond flour? Would the bread turn out that way?
Hi Brian, I have not tried this. In theory, you can use approximately 1/4 the amount of coconut flour, to replace the almond flour. However, I usually keep the amount of coconut flour small because it does have a mild coconut flavor. If that doesn’t bother you, it should work fine.
Gluten free an Paleo!!!! So great thanks. I am excited to be able to make fresh baked bread again!! I am trying this today.
Thanks so much Lisa, I hope you enjoy it!
Just a thought, maybe people could substitute the flaxseed egg equivalent in the recipe. Maybe just for some of the egg
Hi Debbie, I have not tried this personally, but it could work. As you said, I would not recommend substituting all the eggs, but for one or two eggs, this would likely work. Let me know if you try it!
Thank you for sharing this helpful information!
Thanks Matt and Megha, love you guys!
Hi, can I substitute applesauce for 2 of the eggs? If so should it be like 1/4 cup for each egg or maybe less? I’m not sure. Thanks for any information.
Hi Hannah, I have not tried this. You could eliminate one of the eggs (use 7 instead of 8), the texture should still be fine without the last egg. Then you could try using about 3 tablespoons of applesauce to replace the remaining egg. I wouldn’t do any less than 7 eggs, or the texture starts to change dramatically. Let me know if that works out!
Thank you so much, I will try that soon!
This recipe looks great. I’m on a low cholesterol diet, so egg yolks are a no-go for me. Do you know if egg whites can be substituted for the whole eggs? Thanks!
Hi Tina, I have not tried this. Unfortunately, I think there are too many eggs needed for this recipe, it probably wouldn’t work well.
Thanks for your comments it gives me a chance at this new keto diet I recently started! So far so good it really takes time & preparation to get all of your stuff together! Thank you with all of your very helpful comments!
Thanks for the input Lisa. I’m glad the comments are helpful!
I used egg replacer sue to me being vegan. I put the right amount of baking soda but it still taste horrible. I can definitely taste the baking soda
Hi Leeann, I think this might have to do with the egg replacer you used. If you didn’t use enough of it, it probably reduced the size of the bread overall, meaning the baking soda was more concentrated. I have not had anyone mention that they tasted the baking soda before. I cannot recommend using an egg replacer in this recipe, the eggs are a pretty critical ingredient here.