This Keto Bread Recipe is a game-changer for anyone craving the comfort of fresh bread without the carbs. In just 15 minutes of prep, you’ll create a loaf with a golden crust, soft interior, and a satisfyingly chewy texture. The blend of almond flour and seeds delivers a nutty, wholesome flavor that pairs perfectly with butter or your favorite toppings.
With a total time of 1 hour, this recipe is as easy as it is delicious. Each slice is packed with rich, savory notes and a subtle hint of sweetness, making it ideal for sandwiches or toast. You’ll love how it fills your kitchen with the irresistible aroma of freshly baked bread—no guilt, just pure enjoyment!
What You’ll Need for Keto Bread
- 7 large eggs (room temperature for better mixing)
- ½ cup butter (melted and slightly cooled)
- 1 tablespoon avocado oil (or substitute with coconut oil)
- 5 drops liquid stevia (adjust to taste or use another keto-friendly sweetener)
- 1 tablespoon apple cider vinegar (helps with texture and rise)
- 1 tablespoon gelatin (dissolved into 3 tablespoons boiling water) or ½ teaspoon xanthan gum (dissolved into hot water)
- 2 ¼ cups fine almond flour (ensure it’s finely ground for best results)
- 1 teaspoon baking powder (check for gluten-free if needed)
- ½ teaspoon salt (adjust to taste)
How to Make Keto Bread
- Preheat your oven to 350°F (177°C). Grease an 8×5-inch loaf pan with butter or oil and set aside.
- Combine wet ingredients: In a large bowl, whisk together the eggs, melted butter, avocado oil, stevia, apple cider vinegar, and dissolved gelatin (or xanthan gum mixture) until smooth and well combined.
- Mix dry ingredients: In a separate medium bowl, whisk the almond flour, baking powder, and salt until evenly distributed.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated. The batter should be thick but smooth.
- Pour into pan: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool completely: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Store: Keep the bread at room temperature for up to 3 days or slice and freeze for up to 3 months.
Delicious Toppings and Serving Ideas
This keto bread is incredibly versatile! For a savory twist, top slices with avocado, smoked salmon, and a sprinkle of everything bagel seasoning. If you’re craving something sweet, try spreading on a layer of sugar-free almond butter or a dollop of whipped cream cheese with a drizzle of sugar-free syrup. It also pairs perfectly with soups, salads, or as a base for keto-friendly sandwiches.
Storage and Reheating Tips
To keep your keto bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a resealable freezer bag for up to 3 months. When ready to enjoy, simply toast frozen slices straight from the freezer for a warm, crispy texture.
Recipe Variations to Try
Customize your keto bread by adding 1-2 tablespoons of sesame seeds or chia seeds to the batter for extra crunch. For a cheesy version, mix in ½ cup of shredded cheddar cheese before baking. If you prefer a nut-free option, swap almond flour for sunflower seed flour—just note it may slightly change the color and flavor.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting. If you’re short on time, skip dissolving the gelatin separately—just mix it directly into the wet ingredients and whisk thoroughly. For even faster prep, use a stand mixer to combine the wet and dry ingredients in under 5 minutes.
Common Questions Answered
Can I use coconut flour instead of almond flour?
Unfortunately, coconut flour absorbs more liquid and requires different ratios, so it’s not a direct substitute. Stick to almond flour for best results.
What if I don’t have stevia?
You can use 1-2 tablespoons of erythritol or another keto-friendly sweetener, adjusting to taste. For a savory loaf, you can omit the sweetener entirely.
Keto Bread Recipe
Ingredients
- 7 large eggs room temp
- ½ cup butter melted
- 1 tablespoon avocado oil
- 5 drops liquid stevia
- 1 tablespoon apple cider vinegar
- 1 tablespoon gelatin dissolved into 3 tablespoon boiling water or ½ teaspoon xanthan gum dissolved into hot water
- 2 ¼ cups fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350°F/177°C. Grease an 8×5-inch loaf pan.
- In a large bowl add the eggs, melted butter, oil, stevia, apple cider vinegar, and dissolved gelatin. Mix until well combined.
- In a medium bowl, whisk the almond flour, baking powder, and salt.
- Slowly add the dry to the wet mixture, stirring until well combined.
- Pour the mixture into the prepared loaf pan.
- Bake for 40-45 minutes.
- Let the keto bread cool completely before slicing.
- Store at room temperature for up to 3 days, or sliced in the freezer for up to 3 months.