Best Keto Bread Recipe

The BEST Keto Bread Recipe with Almond Flour

The one thing most of us miss when we first change to a low-carb lifestyle is bread. The convenience of bread for sandwiches or even a simple grilled cheese sandwich toastie is something that can undo all our good intentions when we first start. This keto sandwich bread is a great substitute for the real thing.

Many low carb breads are very seedy. This recipe has no seeds. Yes, I have sprinkled a few sesame seeds on the top of my loaf, but that is because I love them.

I hope you give it a go and enjoy it as much as I have. It really is a great-tasting low carb bread that is perfect for sandwiches or even just served slathered in salty butter!

Related Recipes: Low Carb Bread Recipe (with gluten-flour) / Paleo Seedy Bread

Tips & Tricks

• For all tablespoon measures, I use a metric tablespoon which is a 15 ml measure. I have also included the weights of the ingredients so your bread turns out perfect every time. Plus, it is also great if you are use a Thermomix to make this easy keto bread recipe.
• If you store eggs in the fridge here is my simple tip to quickly bring them to room temperature. Pop them into a large bowl and cover them with warm water. Leave them for 60 seconds in the water and this will take the chill off them. Room temperature eggs are the secret to keto bread without the eggy taste.

How Easy it to Make Keto Bread

Step 1. Preheat oven to 170℃ fan/190°C static (375°F). Line a 23 x 10 cm (9 x 4 inch) loaf pan. (I use a loaf pan with a lid). Add all ingredients to a large bowl and mix to combine well.

Step 2. Pour into the loaf pan. I use a loaf pan with a lid. Smooth over the top of the loaf with a wet spatula or wet fingers. If you don’t have one cover the pan with foil.

Step 3. Bake for 45-50 minutes. Remove the lid (or foil) for the last 5 minutes of baking.

Step 4. Transfer the loaf to a cooling rack and leave to cool completely before slicing.

FAQ’s and Hot Tips

What To Serve With It

Other than your favourite sandwich fillings, I love this bread with a mountain of Savoury Mince, or curried mince. Try it with our curried sausages, rougaille sausages, or dippers for my insanely tasty celery soup!

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Best Keto Bread Recipe

You can’t imagine how hard it was to create the best keto bread recipe. This bread is EASY and fast. The best bit is all you have to do is mix, pour and bake. No seedy bits, no eggy taste, and no kneading or proving! It makes the perfect keto sandwich or toastie!

Serve with your favorite sandwich fillings for an easy lunch or make a meal of it with something like our Mexican Shredded Brisket! Yum! Get onto it!

4.96 from 69 votes!

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Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

Total Time: 50 minutes mins

Course: Bread

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free, Vegetarian

Recipe Category: Low Carb

Calories: 106kcal

Author: Megan Ellam

Servings: 20 serves

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Equipment

• 1 Mixing Bowl
• 23 cm x 11 cm (9 x 4 inch) Loaf Pan

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Ingredients 

1x2x3x

• ▢ 2 tablespoons coconut flour (20g)
• ▢ 1 .5 cups almond flour or almond meal (180g)
• ▢ 3 tablespoons psyllium husk powder (30g)
• ▢ 8 large room temperature eggs at 400g in weight (14oz)
• ▢ 1 teaspoon sea salt flakes
• ▢ 3 teaspoons baking powder I use double acting baking powder
• ▢ 0.25 cup light taste olive oil

Instructions

CONVENTIONAL METHOD

• Preheat oven to 170℃ fan/190°C static (375°F). Line a 23 x 10 cm (9 x 4 inch) loaf pan.
• Add all ingredients to a large bowl and mix to combine well.
• Spoon batter into the loaf pan. Smooth over the top of the loaf with a wet spatula or wet fingers. Cover with loaf pan lid or foil.
• Bake for 45-50 minutes. Remove the lid for the last 5 minutes. Transfer to a wire cooling rack. Leave to cool completely before slicing.

THERMOMIX® METHOD

• Preheat oven to 170℃ fan/190°C static (375°F). Line a 23 x 10 cm (9 x 4 inch) loaf pan. (I use a loaf pan with lid)
• Add all ingredients to mixer; mix 30 sec/speed 5.
• Spoon batter into the loaf pan. Smooth over the top of the loaf with a wet spatula or wet fingers. Cover with loaf pan lid or foil.
• Bake for 45-50 minutes. Remove the lid for the last 5 minutes. Transfer to a wire cooling rack. Leave to cool completely before slicing.

Notes

INGREDIENTS

I prefer to use fine almond flour for this recipe over coarse almond meal. It improves the texture. The almond flour can be replaced with golden flaxmeal for a nut-free keto bread recipe. In my original recipe, I did have it as 50/50 almond flour and golden flaxmeal. The flaxmeal was only removed due to some users finding it difficult to source or not appreciative of the flax meal flavour.

I always use double acting baking powder as it helps with gluten-free low-carb bread recipes to help make them rise.

The eggs should be at room temperature. If you store them in the fridge simply place them in a bowl of warm water for 1 minute before mixing the bread dough.

Psyllium husk powder and coconut flour are used to help absorb the liquid from the eggs and give texture to the bread. You can use all of one and not the other, just increase the portion of the ingredient you choose. I prefer the mixture as it is easier on the gut and provides a well textured homemade keto bread.

STORAGE

Fridge and Freezer Friendly: Store this almond flour bread stores well in the fridge for up to a week or slice and freeze. Defrost in the fridge overnight and use for low carb sandwiches or toast.

What to Serve with It

Enjoy it fresh or toasted with a generous slather of butter, or get creative with your favourite toppings. The choice is yours! This keto bread is perfect for sandwiches or toasties. Or try it dipped in a hearty chicken and bacon soup, or clear chicken soup. So many options!

The breads flavour is very neutral which makes it perfect for sandwiches. Given that many of the best keto recipes are very seedy or contain cheese, this is a nice change.

Your Own Notes

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Nutrition

Serving: 20serve (1 slice) | Calories: 106kcal | Carbohydrates: 3g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 147mg | Potassium: 88mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 108IU | Calcium: 55mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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