This 6-ingredient homemade keto bread is low-carb, gluten-free, and only takes 10 minutes to prep! Enjoy as sandwich bread, by itself with a little butter, or anything in between.
From morning toast to a quick sandwich to a nice side with dinner, there are plenty of times you may be craving bread on a keto diet. But there’s no need to miss out on the fun when you can make this easy homemade keto bread!
With only six ingredients and 10 minutes of prep time needed, it couldn’t be easier to whip up a low-carb and gluten-free loaf. And if you cut your bread into 10 slices, each slice is only 1.1 net carbs! Perfect for any keto-friendly meal.
How to make homemade keto bread
This simple recipe comes together in eight steps with six ingredients you likely already have in your kitchen. Let’s see how it’s done!
Step 1: Preheat the oven to 350°F. Grease and line a 9×5 baking sheet with parchment paper, letting the paper hang over the sides for easy removal.
Step 2: Separate the eggs, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a separate large bowl.
Step 3: Whip the egg whites on high speed until stiff peaks form, about 5-6 minutes.
Step 4: In the bowl with the egg yolks, add the almond flour, coconut flour, monk fruit, and salt. Stir until a thick mixture forms.
Step 5: Gently fold the whipped egg whites into the egg yolk mixture in 3-4 batches. Mix until just incorporated, being careful not to overmix.
Step 6: Pour the batter into the prepared baking dish.
Step 7: Bake for 50-60 minutes or until the bread is a light golden brown on the outside and firm to the touch.
Step 8: Allow the loaf to cool completely before slicing.
It can be tempting to cut into your low-carb bread right away, but giving it time to cool will yield the best texture. I promise, it’s worth the wait!
Tips for making the best low-carb bread
The stiff egg whites are what give this bread its fluffy texture, so you want to be pretty gentle as you fold them into the egg yolk mixture.
That being said, you’re going to have to really stir to incorporate the first batch of egg whites into the stiff egg yolk mixture. That’s okay. It will be easier to gently fold in the egg whites after that.
The internal temperature is also very important for texture. For the best possible results, we want to get the inside up to at least 200°F before removing from the oven.
Finally, given that there are eight eggs in this recipe, it’s safe to say that the flavor is a tad “eggy.” Personally, I don’t mind it, but I do find that spreading some butter on my slice helps make it seem more like “real” bread.
Storage
Due to the eggs in this recipe, we definitely want to keep it in the refrigerator. When stored properly, you can enjoy it all week long as toast, quick and easy sandwich bread, or a vehicle to sop up any low-carb soup!
Just place your keto-friendly bread in an airtight container in the refrigerator and enjoy within five days. You can eat it straight from the fridge or pop it in the toaster for a warm and crispy slice.
Other keto-friendly recipes
With simple ingredient swaps, it’s easy to adapt so many foods to a low-carb and keto way of eating! Even comfort foods can become part of your weekly menu. Here are a few of my favorite keto-friendly recipes I know you’ll love:
And when you’re in the mood to indulge your sweet tooth, make sure to check out my roundup of the best keto-friendly dessert recipes for some sugar-free inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Homemade Keto Bread
Ingredients
- 8 eggs
- 1 cup almond flour
- ⅓ cup coconut flour
- ¼ cup butter, (melted)
- 1 teaspoon granualted monk fruit
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease and line a 9×5 baking sheet with parchment paper, letting the paper hang over the sides for easy removal.
- Separate the eggs, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a separate large bowl.
- Whip the egg whites on high speed until stiff peaks form, about 5-6 minutes.
- In the bowl with the egg yolks, add the almond flour, coconut flour, monk fruit, and salt. Stir until a thick mixture forms.
- Gently fold the whipped egg whites into the egg yolk mixture in 3-4 batches. Mix until just incorporated, being careful not to overmix.
- Pour the batter into the prepared baking dish.
- Bake for 50-60 minutes or until the bread is a light golden brown on the outside and firm to the touch.
- Allow the loaf to cool completely before slicing.
Shruti
I tried this and is really tasty