Keto Loaf Bread

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    40 min

Keto Loaf Bread

398 ratings

This Keto bread recipe is so delicious and holds together well - perfect for slicing. The low carb bread batter is super simple to throw together as it is prepared using a food processor and then poured into a parchment lined loaf pan for baking. This is my best Keto bread recipe for making avocado toast!

What is Keto Bread?

Keto Bread is a great guilt free way to enjoy the textures and flavor of bread whilst maintaining your low carb diet. There are many ways you can make Keto friendly breads using low carb flour alternatives, fats and a binder such as egg or flax if you require a vegan alternative. We have used ground almonds in this Keto loaf bread recipe in place of carb heavy flour.

How to Prepare Keto Bread

There are many ways in which you can prepare a Keto bread, including more traditional methods involving yeast and the use of a bread maker. For this particular Keto bread recipe we have gone for simplicity, providing quick and easy prep and cooking methods. This low carb bread recipe is ideal for Keto newbies and those looking for an easy way to recreate sliced bread.

  • Net Carbs

    1 g

  • Fiber

    0.8 g

  • Total Carbs

    1.8 g

  • Protein

    3.9 g

  • Fats

    9.1 g

101 cals

Keto Loaf Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1 cup

  • Baking Powder

    Baking Powder

    3 teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Butter

    Butter

    5 tablespoon

  • Raw Egg

    Raw Egg

    6 large

Recipe Steps

steps 4

40 min

  • Step 1

    Preheat the oven to 375 degrees Fahrenheit. Select a loaf tin and line with lightly greased parchment paper. Set to one side whilst you prepare the bread batter. Add the almond flour, baking powder and a pinch of salt to a food processor.
    Step 1
  • Step 2

    Melt the butter. You can do this in a microwave or gently over the stove. Add the melted butter to the food processor. Blend to combine with the ground almond mixture.
    Step 2
  • Step 3

    Crack the eggs into a bowl. With the motor of the food processor running, add the eggs one at a time to the food processor. Blend until you have a smooth batter. Spoon the batter evenly into the prepared loaf tin.
    Step 3
  • Step 4

    Transfer the loaf tin to the oven and bake for 25-30 minutes. Set the bread to one side to cool completely. Cut into even slices to serve. You should get 16 slices from the bread loaf.
    Step 4

Comments 22

  • Cvmarii

    Cvmarii 8 days ago

    Used 1/2 cup almond flour and 1/2 cup coconut flour. It’s pretty good like that. Used 4 eggs not 6. It’s very moist. Added a little butter and sprinkle cinnamon on top. Really good.

    • Lucille

      Lucille 23 days ago

      The eggy taste/smell can be neutralized by adding 1 tablespoon of an acid such as lemon juice or vinegar or buttermilk to the batter. It will not be detected in the cooked loaf.

      • FantasticRadish679139

        FantasticRadish679139 15 days ago

        I wish I’d seen this comment before I made it 😂 thank you

    • SpectacularKetone422806

      SpectacularKetone422806 a month ago

      Per comments, I made this w 4 eggs not 6 and hand mixed in a copper bowl (for max fluff). came out perfect. we also made this as our Thanksgiving stuffing and you can’t tell the difference. great bread substitute!

      • Lulurach

        Lulurach 4 months ago

        I made the bread using 4 whole eggs and 1 egg white. The bread did rise and had a nice texture easy to slice. The egg taste is there but if you spread something on it, it’s tasty. I also mixed it by hand as another reviewer did and it was really easy. Save yourself some cleaning.

        • Kico Vojvoda

          Kico Vojvoda 4 months ago

          I am unable to see the video on my samsung s23 phone. I can only here the music. Can you please assist.

          • IncredibleMacadamia763352

            IncredibleMacadamia763352 a month ago

            Use a computer and login to the Webapp. https://my.carbmanager.com/meals?dialog=food-detail:ug:878c2396-de15-9785-2674-75e0d3778116

          • Huda Al-sokromy

            Huda Al-sokromy 3 months ago

            I have the same problem Hawaii Y9 prime 2019

        • GardenMom

          GardenMom 5 months ago

          Has anyone made a vegan version of this? I'm wondering if it would be less eggy if I made it vegan by using flax eggs instead of regular eggs.

          • StupendousKale314624

            StupendousKale314624 7 months ago

            After reading the other reviews about it being too eggy, I added a little bit of no sodium Italian seasoning. And did 4 eggs instead of 6. Tasted great!

            • FortuitousKale762582

              FortuitousKale762582 4 months ago

              First batch I made with three. It came out a little to thick. Now I am Trying 4 eggs! In the oven now

          • Sabrina Pattison

            Sabrina Pattison 8 months ago

            6 whole eggs not great

            • RousingKetone718086

              RousingKetone718086 10 months ago

              Tasted and smelled too much like egg. Maybe if you made it for breakfast and add jalapeño, cheese and bacon or sausage it would be fine.

              • Sabrina Pattison

                Sabrina Pattison 8 months ago

                seems more like custard loaf instead

            • lsaskiw2f47

              lsaskiw2f47 10 months ago

              I made a loaf, cut it into the 16 slices then put it in a freezer bag and froze it. I like to eat it with melted cheese and a table spoon of bacon (I use the microwave). I find you can’t taste the eggs if you do this. Plus, by freezing it you can take your time eating it. I’m planning on adjusting the eggs and substituting for some flax seed to increase the protein as was suggested by another user. When I cooked it, it fluffed up to look like a loaf of bread but as it cooled it deflated. Still looks like bread after but tastes like eggs:).

              • Vauxy01

                Vauxy01 10 months ago

                Added cheese to this recipe to take the egg taste away. I think you could make a sweeter loaf too by adding vanilla extract?? Maybe?? :)

                • UnbelievableCauliflower239163

                  UnbelievableCauliflower239163 2 months ago

                  If you add physilium husk (1 tbsp should work) it takes away the eggy taste. Haven't tried it in this recipe but I have in 90 second keto bread and it works.

              • BlithesomeCauliflower646349

                BlithesomeCauliflower646349 a year ago

                Too eggy for me

                • ExcellentMacadamia837664

                  ExcellentMacadamia837664 a year ago

                  I made this recipe exact ingredients but I hand mixed it. It turned out very good. Will make again.

                  • Blueskymum

                    Blueskymum a year ago

                    I also used 4 eggs, and added a tbs of flaxseed powder as another reviewer mentioned. The loaf didn't rise but it tastes fine, not eggy and is good to go with eggs and bacon breakfast. I Ould make it again as it's an easy recipe with everyday ingredients.

                    • MeriP

                      MeriP a year ago

                      Of you had really fresh eggs that might be the reason for not rising.

                  • DznRoses

                    DznRoses a year ago

                    After reading the reviews I was hesitant in making this. Because of the reviews I only used three eggs. I’m not sure if that made it so dense, but it only had a hint of egg flavor, like French Toast. I can honestly say it’s not the worst thing I’ve ever put in my mouth! ENJOY!