Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Bread is the thing most people say they miss on keto, and I get it. I spent years testing almond flour loaves, fathead dough, and egg-based breads until I found the ones that actually taste like bread. These 46 recipes cover sandwich loaves, muffins, biscuits, bagels, and pastries. No more going bunless.
The foundation recipes. These are the breads I bake most often for sandwiches, burgers, and wrapping around anything.
Fathead dough, mozzarella, cream cheese, and a food processor. The texture is fluffy and soft, closer to a holiday dinner roll than anything you'd expect from keto baking. I make these for Thanksgiving and nobody can tell.
Ninety seconds in the microwave and you have bread. The secret to skipping that eggy flavor most microwave bread has is using egg whites and a little protein powder. I toast slices in butter for sandwiches.
This is the loaf I bake when I want actual sliced bread for the week. It holds together, toasts well, and slices thin without crumbling. The sour cream in the dough keeps it moist for days.
Lupin flour and xanthan gum make these pliable enough to fold without cracking. I press them in a tortilla press, cook them on a dry skillet, and use them for everything from tacos to quesadillas.
Psyllium husk and flax give these buns structure that holds up to a juicy burger without falling apart. I sprinkle sesame seeds on top and let them cool completely before slicing.
Five ingredients, six minutes in the microwave. The corn extract is what makes it taste like actual cornbread. I serve this alongside chili and soup all winter long.
Savory baked goods that go beyond basic bread. I make the sausage biscuits and bread puffs on repeat.
A pound of cooked sausage and two cups of cheddar baked right into the biscuit. I make a batch of 18 on Sunday night and my kids grab them before school all week. They reheat in the microwave in 30 seconds.
No fathead dough, no cheese in the dough at all. Inulin powder and xanthan gum give these a chewy bagel texture. Top them with everything seasoning or poppyseed and toast before serving.
Little parmesan-coated puffs that I roll into balls, bake, then brush with melted butter. They're what I bring to parties because they disappear in minutes and nobody asks if they're keto.
The biscuits use frozen butter grated into the dough, which creates flaky layers. The sausage gravy on top is thick, peppery, and creamy. This is my slow Saturday morning breakfast.
Olive oil, herbs, and those little dimples you press into the dough with your fingers. I bake it until the edges crisp and the middle stays soft, then tear off chunks and dip them in marinara.
I bake a batch of muffins every Sunday and grab them for breakfast all week. These are the flavors I rotate through.
Lemon zest in the crumb, blueberries folded through, and a tangy lemon glaze drizzled on top. These are the muffins I bake most often because they taste like a bakery muffin, not a keto substitute.
Brown butter in the batter is the move here. The cream cheese filling gets piped right into the center of each muffin before baking. They taste like the Starbucks version at a fraction of the cost.
Two cups of chopped pecans and sugar-free brown sugar create a gooey pecan pie center in every muffin. When I want pie flavor without rolling out a crust, this is what I make.
Finely chopped strawberries, a touch of cinnamon, and heavy cream in the batter. These bake up fluffy and slightly sweet. I pull them from the muffin tin and eat them warm.
Grated zucchini disappears into the chocolate batter completely. My kids eat these and have no idea there's a vegetable hiding inside. The cocoa powder and chocolate chips do all the heavy lifting.
Bright lemon flavor with poppyseeds throughout. The cream cheese and coconut oil in the batter keep them ultra moist even a couple days later. Twenty-five minutes from mixing bowl to done.
When I want something sweet that feels like a bakery treat. These are the recipes that make keto feel indulgent.
No cheese in the dough, which is unusual for keto baking. The filling is real cinnamon and butter, rolled up and sliced. I drizzle either a buttered icing or cream cheese icing depending on my mood.
Roll them into balls, bake for six minutes, dip in melted butter, then toss in cinnamon and sweetener. My kids help me coat them and we eat them warm. The whole batch takes under 10 minutes.
The pastry base is a cloud bread made from whipped egg whites, so it's light and airy. The cream cheese filling has a touch of lemon juice. I shape them into little danish rounds and drizzle with icing after baking.
Pull-apart bread where every dough ball gets coated in cinnamon sweetener, then the whole thing gets drowned in a brown butter caramel syrup. This is our Christmas morning tradition.
Everything goes in the blender. Cream cheese, pumpkin puree, butter, coconut flour, and pumpkin pie spice. Five minutes of prep, twenty minutes in the oven. This is my fall baking on repeat.
You make the bread from scratch, slice it into sticks, dip them in a cinnamon egg batter, and fry until crispy. They come out crunchy on the outside and soft in the middle. Way better than anything from a freezer box.
Bread exists to hold good things between two slices. These recipes prove keto bread can do that job just as well.
Egg whites, almond flour, and mayo in a mini waffle maker. The outside crisps up and the inside stays soft. I pile cold cuts, cheese, and lettuce between two of these and it scratches the sandwich itch completely.
Sugar-free maple syrup goes right into the chaffle batter, so the bread itself tastes sweet. Stack it with a sausage patty and a fried egg and you've got a breakfast sandwich that beats any drive-through.
I make the 90-second bread, slice it thin, butter both sides, and grill it in a skillet with melted cheese in the middle. Crunchy, golden, and gooey. Ten minutes start to finish.
Toasted keto bread, mashed avocado, smoked salmon, and capers. Zero cooking involved. This is what I eat when I want breakfast but don't want to turn on the stove.
Coconut flour bread rounds baked in a muffin tin, then layered with scrambled eggs and sausage patties. I wrap four of these in foil on Sunday and grab them from the fridge all week.
Sliced dill spears layered with shredded cheddar, baked until the cheese crisps into a shell, then stacked with turkey and bacon. It sounds odd but the salty crunch works. This went viral for a reason.
17 more recipes from the collection.
