If you’ve gone on the keto diet, you’re probably yearning for the days when you could enjoy a slice of toast or a tasty sandwich. Fortunately, going on this ultra-low-carb diet doesn’t mean that you have to give up bread completely! We have three of the best, easiest keto bread recipes for you to try so you can make fluffy keto bread that tastes like the real deal. Choose from one of the three simple keto bread recipes below, or try all three (you can never have too much keto bread!).
IngredientsEasy Almond Flour Keto Bread8 tablespoons (120 mL) of unsalted, melted butter1 3/4 cups (168 g) of blanched almond flour2 teaspoons (9 g) of baking powder1/2 teaspoon (3 g) of salt6 large eggs, room temperature, separatedEgg-Free Keto Bread2 cups (192 g) of almond flour2 cups (192 g) of powdered whey protein isolate1 tbsp (22 g) of xanthan gum3 teaspoons (14 g) of baking powder1/2 teaspoon (3 g) of salt1⁄4 cup (59 mL) of melted butter1.25 cups (300 mL) of warm water90-Second Microwave Keto Bread1 large egg1 tablespoon (15 mL) of milk1 tablespoon (15 mL) of olive oil1 tablespoon (7 g) of coconut flour1 tablespoon (6 g) of almond or hazelnut flour1/4 teaspoon (1 g) of baking powderA pinch of saltStepsMethod 1Method 1 of 3:Easy Almond Flour Keto Bread
1Preheat your oven to 350 °F (177 °C). Before you start mixing up your bread, switch on your oven to 350 °F (177 °C).X Most ovens take about 15 minutes to preheat.Some ovens will beep to let you know when the oven has reached the desired temperature.
2Butter a 9 by 5 in (23 by 13 cm) loaf pan. Take a stick of cool or room-temperature butter and rub it over the inside of your loaf pan. Alternatively, soften the butter for a few seconds in the microwave, then use a pastry brush to smooth it over your pan.XIf you warm up the butter in the microwave, take care not to melt it completely. Otherwise, it will separate, so you’ll end up spreading more water than fat over the inside of your pan.3Line the pan with parchment paper. Take a sheet of parchment paper and push it down into the pan. It should be long enough that 2 inches (5.1 cm) of paper stick out past the edges of the pan on 2 sides.XYou’ll use the parchment paper to help you pull the bread out of the pan once it’s cooked.4Separate the whites and yolks from 6 eggs. Crack the eggs on your counter or tabletop, then carefully drop them into a bowl. Scoop the yolks out with your hands and put them in a separate bowl.X Since you’re cracking a lot of eggs, use 3 bowls. After removing the yolk from an egg, pour the whites into a separate bowl from your working bowl. That way, if you accidentally break a yolk, it won’t contaminate all your egg whites.Eggs separate more easily when they’re cold, so separate your eggs first and then set them aside to warm up a little while you prepare your other ingredients.Ideally, your eggs should be about room temperature before you mix them in with the other ingredients.X5Whisk together the flour, baking powder, and salt. Pour 1 3/4 cups (168 g) of blanched almond flour, 2 teaspoons (9 g) of baking powder, and 1/2 teaspoon (3 g) of salt into a large mixing bowl. Mix them together with a fork or wire whisk until they’re well combined.XUsing a whisk will help ensure that the dry ingredients are evenly mixed and distributed.XAlmonds are rich in keto-friendly healthy fats.XTrustworthy SourceHarvard Medical SchoolHarvard Medical School’s Educational Site for the PublicGo to source Almond flour is a great alternative to carb-heavy, grain-based flour. Get it online or from your local health food store, or make your own!6Mix the egg yolks and butter into the dry ingredients. Pour the 6 egg yolks into the bowl with the dry ingredients, along with 8 tablespoons (120 mL), or 1 full-sized stick, of melted butter. Whisk the ingredients together with a fork or wire whisk.XTake care to break up the egg yolks and distribute them evenly throughout the mixture! It may help to puncture them with a fork.7Beat the egg whites until they form soft peaks. In a separate mixing bowl, beat the egg whites with an electric mixer on medium-high speed.X The whites should appear white and foamy, and they should form curled-over peaks when you lift the beater out of the egg mix.XYour egg whites may not mix properly if they’re colder than room temperature or you leave any traces of yolk behind.8Fold the egg whites into the flour mixture gradually. Take about 1/3 of the egg whites and gently stir them into the batter. Then, carefully fold in the rest of the egg whites.X To fold in the whites, scoop them out onto the top of the batter, then slice through them with a spatula, going deep enough to touch the bottom of the bowl. Scrape the batter up from the bottom of the bowl and fold it over the top. Turn the bowl 90° and repeat the folding action. Do this 1-2 more times until the egg whites are incorporated into the batter.XTo keep the batter light and fluffy, don’t stir the egg in thoroughly. It’s okay if your batter appears a little streaky.9Pour the batter into the pan and bake it for 25-30 minutes. Transfer your batter into the prepared pan and stick it in the oven. After about 25 minutes, check on your bread. If it looks golden brown on top, stick a toothpick into the center of the loaf. Your tasty keto loaf is done when the toothpick comes out clean!XIf it’s not done yet, put it back for another 5 minutes, then check again. Keep checking at 5-minute intervals until it’s just right.10Allow the bread to cool completely before lifting it out of the pan. Once you’re satisfied with your bread, set the pan on a rack to cool. After it’s cool to the touch, grab the edges of the parchment paper and lift the bread out of the pan. Now it’s ready to slice and serve!XYou can slice your bread and use it for sandwiches or toast.Wrap up any bread you don’t use right away in cling wrap or foil.If you keep the bread well-wrapped, it usually keeps for about 5 days at room temperature.Method 2Method 2 of 3:Egg-Free Keto Bread
1Preheat your oven to 375 °F (191 °C). Switch on your oven to 375 °F (191 °C).X Let it heat up while you’re mixing up the batter.This recipe only takes about 5 minutes to prepare, so give your oven a little extra time to heat up! Most ovens preheat in about 15 minutes.
2Line a 9 by 5 in (23 by 13 cm) loaf pan with parchment paper. Tear off some parchment paper and push it down into the loaf pan. This will prevent the bread from sticking to the sides of the pan.XYou may find it helpful to grease the pan with a little butter or non-stick cooking spray before putting in the parchment. This will help the parchment stick to the pan.XMake your parchment paper wide enough that 1–2 inches (2.5–5.1 cm) stick out past the sides of the pan. That way, you can grab the paper and lift the bread out of the pan when it’s done cooking.3Whisk all the dry ingredients together. Pour 2 cups (192 g) of almond flour, 2 cups (192 g) of powdered whey protein isolate, 1 tbsp (22 g) of xanthan gum, 3 teaspoons (14 g) of baking powder, and 1/2 teaspoon (3 g) of salt into a large mixing bowl. Mix them together with a wire whisk or fork.XWhisking the ingredients together will help ensure that they’re all evenly distributed. If you don’t have a whisk, use a spatula.Whey protein powder is safe for most people, but it’s best to avoid it if you have a dairy allergy or sensitivity. It can also interfere with certain medications, such as albendazole, alendronate, and some antibiotics.XTrustworthy SourceMayo ClinicEducational website from one of the world’s leading hospitalsGo to sourceYou can get plain, unflavored whey protein powder at stores that sell vitamins and supplements. Buy xanthan gum online or in the baking section of your grocery store.4Mix in the warm water and melted butter. Slowly pour 1.25 cups (300 mL) of warm water over the flour mixture and stir it in until the ingredients are well mixed. Then, mix in 1⁄4 cup (59 mL) of melted butter.X Gently stir the ingredients together with a spatula or spoon to mix them.
5Bake the bread in your prepared pan for 20-25 minutes. Pour the batter into the lined loaf pan, then stick it in the preheated oven. After about 20 minutes, check on your loaf. If it’s done, it will look golden-brown on top and a toothpick inserted into the middle of the loaf will come out clean.XLet the loaf cool in the pan on a rack, then use the parchment paper to lift it out.Top off a slice with butter for a keto-friendly snack, or use it to make a tasty sandwich!Wrap up any bread you don’t use right away in foil or plastic wrap. It will keep for about a week in the fridge.Method 3Method 3 of 3:90-Second Microwave Keto Bread1Whisk the egg, oil, milk, flours, baking powder, and salt together. Pour 1 large egg, 1 tablespoon (15 mL) of milk, 1 tablespoon (15 mL) of olive oil, 1 tablespoon (7 g) of coconut flour, 1 tablespoon (6 g) of almond or hazelnut flour, 1/4 teaspoon (1 g) of baking powder, and a pinch of salt into a small mixing bowl. Whisk them together with a wire whisk or a fork.XIf you want a little extra flavor, mix in 1/4 cup (28 g) of grated cheese or a spoonful of minced scallions or herbs.Coconut flour is a tasty alternative to almond flour. You can buy it at any store that sells organic baking ingredients.2Pour the batter into a microwave-safe mug. Use a tall mug so that there’s a little room for the bread to rise or bubble up in the microwave. Tap the bottom of the mug on a hard countertop a few times to encourage any air bubbles to rise to the surface.XIf you have trouble with the bread sticking to the mug, swirl some melted butter or olive oil in it before adding in the batter.X3Microwave the batter on high for 1 minute and 30 seconds. Stick your mug in the microwave and zap it for 90 seconds. Take it out and enjoy your tiny, tasty personal keto loaf!XLet your bread cool for a couple minutes, then upend the mug over a cutting board. Slice the bread and toast it or eat it as-is.
