Keto Bread

by KetoFocus.com

I have tested a lot of keto breads and this is the best keto bread recipe!

4.7 Stars (27 Reviews) 94 Comments

Sure, keto friendly bread is now available at the grocery store; however, many of those low carb loaves contain gluten - which is not ideal on the keto diet. This recipe for fluffy easy keto bread with almond flour is gluten-free and tastes like actual bread without being dense and it's around 2 grams of carbs per slice!

There a number of keto bread recipes that I make regularly: keto bread roll, keto cinnamon roll and this bread recipe. Why? Because unlike other gluten-free, low carb bread recipes, this one doesn’t end up some short, flat loaf resembling a brick rather than a freshly, baked fluffy loaf of bread

a loaf of bread sliced in half

Do you remember the days when your mom would bake a loaf of bread? I sure do! Actually, it was pretty rare when she made homemade bread, but maybe that’s why I remember it. Warm, fragrant, and fresh from the oven – nothing beats that smell or flavor. Traditional, carb loaded wheat based bread is not allowed on the keto diet; however, it’s easy to make a low carb loaf of bread in around 30 minutes with this recipe.

Why try this recipe?

  • There’s no need to buy keto bread from the store. Not only is it expensive, but it also contains vital wheat protein. So it may be zero carbs; however, wheat protein still contains gluten.

Many of us try to avoid gluten on the keto diet as it can cause weight gain, bloating and inflammation. This recipe homemade keto bread with almond flour is your solution so you can enjoy a sliced bread with your sandwiches, French toast or served next to some lasagna!

  • It’s all about the crust! Some keto bread recipes, don’t develop a crispy exterior that surrounds the soft, tender crumb inside. This keto bread has the best of both worlds – a prominent crunchy crust that traps the freshness and quality from the spongy interior.
  • No crazy ingredients to buy! Unlike other keto bread recipes that call for less common ingredients like psyllium husk, xanthan gum or vital wheat protein. With just some minimal ingredients that can be found in most keto pantries and refrigerators you can make a delicious loaf of gluten free bread that the whole family will love.

So whip up a batch today and enjoy those sweet memories with your loved ones while they last 🙂

FEATURED COMMENT

“I just made this bread, it is outstanding and the best keto bread recipe so far, and I’ve made almost all of them. Thank you so much!! Just had a warm slice with butter! Delicious!!”

➥ from YouTube subscriber @sandykraynik2282

Keto Bread Recipe Video

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Gluten Free Keto Bread Ingredients

  • 3 cups shredded mozzarella cheese
  • 4 oz cream cheese
  • 2 eggs
  • 2 cups almond flour
  • 1/2 cup unflavored low carb protein powder or egg white powder
  • 1/4 cup sour cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Keto Bread Directions

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sliced keto bread on a cutting board

Store bought ketogenic bread

I know you are probably thinking that it’s easier to buy keto bread from the store.

Companies like Franz and Sola tastes delicious and are readily available; however, they are expensive and contain gluten (a frowned upon ingredient on the keto diet).

There are some gluten free keto bread options out there, like Base Culture, but at $10 a loaf, you may only want to have that on special occasions.

Other than the gluten, I love that there are ready made loaves available at many stores and online.

This keto bread recipe is for those that want to control the ingredients you put into your bread (without the gluten or preservatives) and for those watching their budget. Plus it’s easy to stay low carb while still enjoying bread on the keto diet!

If 30 minutes is too long to wait for homemade bread, try making single-serving portions with a keto bread recipe that takes 90 seconds to make!

Protein powder

The unflavored protein powder is a necessary ingredient in this recipe; however, you can substitute the protein powder with egg white protein powder. Use the same amount (1/2 cup).

It helps provide structure and helps fluff up this loaf. It’s also what helps to provide an airy texture for this almond flour based bread. There is no substitute for the protein powder and I do use it in a lot of my keto baking so I recommend you invest in a high quality, low carb protein powder.

My favorite brand is by Isopure as their whey protein powder is zero carbs and it comes in different flavors.

I use protein powder in my parmesan bread puffs, keto donuts and milkshakes. It’s one ingredient that I know you will use over and over again!

a turkey sandwich in from a of loaf of bread

Secret ingredient for real bread flavor

My secret ingredient that I like to use in many of my keto bread recipes is sour cream.

Not only does the acid in the sour cream help the bread to rise, but it also adds to the flavor of the bread. Some substitutions for the sour cream include, heavy cream mixed with 1 tablespoon of apple cider vinegar or plain Greek yogurt.

Keto bread storage

Once you make this homemade keto bread, it will disappear fast – probably within a day or two.

If you do want to make it up ahead of time and store it or it does end up lasting you more than a few days as it is an almond flour based bread, I would store it in the refrigerator for up to 5 days or the freezer for 3 months.

Make sure you wrap in plastic wrap and place in a freezer safe bag.

Keto Bread: FAQS

Is this keto bread gluten free?

Yes! This recipe is gluten free. The almond flour replaces wheat flour in bread and combined with a low carb protein makes a keto bread loaf consistent with regular bread.

How many carbs are in this keto bread recipe?

There are 2.4g of net carbs (3.7g total carbs) per slice in this keto recipe.

How many calories in keto bread?

This recipe has 178 calories per slice, assuming you are making thinner slices similar to a regular loaf of bread.

Does this keto bread recipe contain psyllium husk?

No, it does not. Many low carb bread recipes call for psyllium husk powder, but I have found it can sometimes make the bread too dense. I wanted a lighter fluffier bread that I think you will find terrific!

Can this be made in a bread maker?

Yes! You can use this recipe to make keto bread in a bread maker. One viewer, tried this recipe but made a couple substitutions - used yeast instead of baking powder and baking soda.

Nutritional information & Macros

Nutrition Information

Keto Bread

Servings: 18

Amount Per Serving
Calories 178
Fat 13.5g
Protein 12g
Total Carbs 3.7g
Net Carbs 2.4g

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94 Comments

  1. Why is gluten, a protein with zero carbs, frowned upon in the keto diet? Gluten is what gives bread its structure and texture, and is only harmful to people who allergic to it or cannot digest it (a rare condition, btw, no matter the current fads).

    1. There’s a lot of people that get inflamed when they eat it. Some get really bloated. If you can tolerate it, then go ahead and have the low carb breads that are on the market! 🙂

    2. I actually decided to sub the protein powder with vital gluten. Haven’t made it yet, will let you know if it turns out bad

    3. Rare? It’s more common than you think! AND it’s not a FAD!!!
      When I eat gluten I wind up in the ER with gross abdominal pain, headache, foggy brain, grossly inflammed eye control nerves( Taloosa Hunt Syndrome) staggering gait, unrelenting nausea, horrible cramps with diahrrea and foul smelling stools. I am grossly allergic to wheat flour so avoiding gluten is very improtant to my health! I had to test myself by using an elimination diet. Like you, The Medical Professionals didn’t have a clue and not one of them suggested it could be my diet!!! So they labeled me a hypochrondriac when I tested Neg. for Celiac Disease! They can KMA!!

      1. Cherry, same experience here. All kind of medical tools (MRI, Endoscopy, Coilonoscopy, etc). They found nothing. It took me close to a year to to go to an homeopathic doctor, and only he was the one able to identify the cause, with elimination diet.

      2. I too have reaction to gluten. Negative on celiac. No doctor can figure out what’s going on. Same with eating pork. One possibility is a leaky gut. So I went on a FODMAP food elimination and it seemed to help some.

    4. Definitely not rare……infact, far more people are sensitive than have been diagnosed. THAT is the key! MANY are not diagnosed because they may not react as severely as others.

      1. I must fall into the category of the people that don’t have severe symptoms to gluten but I do get a lot of bloating and stomach problems whenever I eat gluten. I also have pcos and besides the high carbs I need to avoid, there is no definite evidence that gluten makes PCOS worse, but some studies suggest that regular consumption of gluten can contribute to inflammation and autoimmune diseases. Women with PCOS have higher markers of inflammation than women without PCOS.

      1. I haven’t tried it in an air fryer. I’m sure that it could but you would have to adjust the cooking time. Things cook faster in an air fryer.

  2. In the youtube video, you say to add 1.5c protein powder but the written recipe says to add 1/2 cup. It looks more like 1/2 cup is added but could you please clarify? Thank you!

  3. Just a little note. In your video, you say “1½ cups protein powder” but the written version says ½ cup. It’s a good thing I printed it and re-watched the video. I was a bit confused. Other than that, I really like your recipes, they are easy and useful for my diet. I appreciate the way you think towards creating your recipes and when you explain, it’s straight to the point and no useless talking like others do. I have many favorites. Nice work!

  4. so, i dont know what happened with mine. when it came out of the oven it had a nice curved dome on it. after about 8-10 minutes i took it out of the pan and later when i went to cut a piece, it had totally deflated and was actually sunken in-in the middle the whole length of the loaf. 🙁 and compacted.
    what did i do wrong. i love the dinner rolls so i was excited to try this bread.

    1. I’m sorry that happened. Try cooking it 5-10 minutes longer next time. It should deflate that much. You can also try turning off your oven and leave it in there for 5-10 minutes.

    1. Recipe says 18, lol. I seriously doubt that it’s possible to slice 18 decent pieces like those depicted in the photo from this! I would bet 12 at best. But, I’d love to know if the average person managed to get 18!

  5. At last I’ve found a low carb bread that I like! The texture is denser, but the flavor is very good. I ate slices with butter, some with a smear of marinara, used a few to make French toast…it all turned out delicious! Thank you for this easy recipe!

  6. I made this today and it was very good. I toasted a piece and it toasted nicely. The only thing is it did not brown up hardly at all. I baked at 325 for 32 minutes. I even left it a couple extra minutes hoping it would brown. I followed directions 100%. Any ideas why it didn’t? I would post a pic, but I don’t see how to do that. I recommended this to a few family and friends. Thanks for all your recipes!

    1. Coconut flour and almond flour have different properties: You can’t sub them 1:1, you will need to adjust the amounts and maybe add other ingredients to make the change. And then, it will not be the same with the ingredients listed here. I’d advise finding a keto coconut flour based bread recipe

  7. I don’t have a food processor. How should I mix this? I do have a Vitamix so wondering if I could use that? Other options?
    Thanks! I enjoy watching your YouTube videos.

  8. I am so excited to find this recipe. I do have a question. I do not have a food processor,
    do you think a mixer would be ok to use?
    Thanks

      1. I tried it with egg white protein powder and it was definitely a no-go! Dry, chalky, and tasteless. And it wasn’t any better the next day. (not sure why I was thinking it might be…) The dough was very sticky coming out of the food processor, which should have been my first clue. Anyway, I’ve repented and plan to get some whey protein powder and try it again, cuz it looks delicious. Thanks for the recipe.

  9. Hi, I have everything to make this except mozzarella cheese. Could cheddar or tasty cheese be substituted instead?
    Thanks ?

  10. ok, I followed the recipe but I added chopped jalapenos for some extra kick. Add some butter and this near perfect.

  11. I just made this bread and am so glad I did. This bread is awesome. I so thankful I stumbled across your site. It has helped me change my eating lifestyle and now I can have bread guilt free!

  12. My end product was very dense- did not look as airy as your picture. I used 3 cups of cheese, bit felt like it might be the reason for the result. What do you think?

        1. I haven’t tried that substitution, so I’m not sure how it would in this recipe. If you try it, let me know!

  13. Just wondering if you’ve tried adding a packet of yeast to the recipe to add a little flavor? I’m thinking of trying it the next time a make a loaf. Just figured I’d ask before to see if you have any recommendations. Thanks for all your hard work and great recipes. Btw, your 90 second bread is so good and SO easy. Nice work!

  14. Hi,
    I just made this and set down and calculated the nutrients and not sure why ea slice is almost 300 calories if I slice it into 18 pieces. I used the same protein powder as you? My almond flour for two cups is 1440 is that normal? I shredded my own mozzarella so that I didn’t have to count carbs on pre-shredded as well. Brought down the carbs to 1.44 per slice. It really tastes great. I had to cook it a little longer because the middle was not done. Everyone’s oven is different. Love all your recipes!

  15. I cana’t eat whey or cream beacause I am dairy free (therefore no protein). Are there any alternatives please?

  16. Beeing from europe those cup measurement arent used here.is there an option to get your recipy in grams? Bc i realy like to try this breadrecipy.

  17. Could this recipe be used as a roll recipe? I know you have a roll recipe but this eliminates the coconut and swap protein powder. Just wondering if it might hold up to being rolled into balls or just as a loaf only. Thanks!

  18. I can’t use the regular zero carb protein powder because of whey allergy. I used the isopure plant based protein powder. It didn’t rise very much at all. Do you think it’s because of the protein powder??

  19. The video says 11/2 cup of protein powder, but the written out ingredients call for 1/2 cup of protein powder. That is a big difference. Pls clarify. Thanks

  20. This recipe looks great and if it is as good as the dinner rolls, I’m very happy. Can the dough be kept either refrigerated or frozen?

    1. Yes to both! And you freeze the baked rolls too. I just store them in a ziploc bag and then defrost in the microwave or leave out at room temperature before serving.

  21. I am 80 years old and have been low-carb for over a decade. You just changed my life with this recipe for loaf bread. Love your website and YouTube videos. I also read the comments and appreciate all those who write with other questions. I did substitute full fat plain greek yogurt for the sour cream. Yogurt and cream cheese are constants in my refrigerator. Thank you so much, Annie, and commentators.

  22. A great recipe , easy to follow for someone new to baking. I am diabetic and was looking for something low in carbs, it taste good and low in carb. I followed the direction but the height of bread I bake was less then the one you made. The loaf pan I used is 9 by 5 that could be one reason, what size of loan pan you used.

  23. I made this receipt today. I am so happy with the results. I added butter and everything but the bagel seasoning to the top.

  24. I don’t have the protein powder but really need to make this. What else can I use? I do have vital wheat protein and coconut flour in freezer but that’s it.

    1. I know some have used egg white powder as a replacement, but I haven’t tried vital wheat protein or coconut flour as a replacement so I’m not sure how well it will substitute.

  25. The mozzarella cheese you use always melts so nicely and looks creamy. Mine never does and comes out sort of dry and doesn’t incorporate well into the rest of the ingredients. I’ve tried different brands of cheese with the same results, I microwave at 30 second intervals and have also tried melting on the stove with the same results. I don’t know what I’m doing wrong. Any suggestions?

    1. My favorite brand of shredded mozzarella is by Galbani. It melts the best. The trick is to get it really hot and melted and don’t let the cheese sit out for too long after you microwave it. Use it right away.

  26. My third time making this keto bread. It just came out of the oven and looks so good. After I smother it with butter for a little nibble, I will slice it up thinly to use as sandwiches for the week. Thanks again for the recipe.

  27. What can I substitute for the protein powder? Is there a way to use chia seeds or flaxseed instead?

    1. I haven’t tried that substitution so I’m not sure how well it works. If you try it, let me know. I think egg white powder would be a better substitution.

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