This keto bread bakes into a tall almond flour loaf with a golden top and a soft, sliceable crumb for sandwiches and toast. Each slice has an estimated 2.4g net carbs and 12g protein, with no yeast or rising time needed.
I make a few bread recipes regularly: bread rolls, cinnamon rolls, and this loaf. What keeps this one in that rotation is the height. It bakes up tall and fluffy enough to slice, which is exactly what I want from a loaf of bread.
The dough starts with melted mozzarella and cream cheese, so the first few minutes look more like making cheese dip than making sandwich bread. Add the almond flour, eggs, protein powder, and remaining ingredients, and the food processor brings it together into a sticky dough. There is no yeast to wake up or dough to leave rising on the counter.
That golden loaf has a soft center and a richer, more substantial crumb than a wheat sandwich loaf. Give it time to cool before cutting thin slices. Then there is room for all the ordinary things a loaf should do: hold a sandwich filling, take a spread of butter, or turn golden again in the toaster.
The two ingredients I would pay particular attention to are unflavored protein powder and sour cream. The powder helps give the loaf structure, while the sour cream adds moisture, tang, and acidity for the baking soda. The notes below explain what to buy and which substitutions need more caution.
What to expect from this almond flour bread
This is a cheese and almond flour loaf made without wheat flour, yeast, or psyllium husk. The cheese gives the dough body, and the eggs and protein powder help it hold together as it bakes. It is a good fit when you want a loaf to slice, rather than a single piece of microwave bread.
The recipe makes 18 thin slices. For one slice, the nutrition estimate is 178 calories, 12g protein, 3.7g total carbs, and 2.4g net carbs. Thicker slices mean fewer servings and more of each nutrient per slice. The figures also change with your ingredient brands, especially the protein powder.
For a quick individual serving, my 90 second keto bread is a separate recipe. For this loaf, plan on 10 minutes of preparation, about 30 minutes in the oven, and cooling time before you slice.
Choose the right protein powder
Use 1/2 cup unflavored low carb protein powder or 1/2 cup egg white protein powder. The unflavored whey powder linked in the ingredient list is one option. Measure the powder into a cup; a scoop is not a standard size across brands.
I use protein powder in a lot of my baking because it helps give these doughs structure. Here it is part of the bread formula, so I would keep it in the recipe even if increasing protein is not your goal. Egg white powder is the alternative in the card; liquid egg whites are a different ingredient.
Choose an unflavored product for a savory loaf. Vanilla, chocolate, sweeteners, and other added flavors can come through in the finished bread. Collagen, pea protein, and meal replacement blends also behave differently, so I do not have a verified substitution for those powders in this recipe.
Why I use sour cream
Sour cream is my small addition for better bread flavor. There is only 1/4 cup in the whole loaf, but it brings moisture and a little tang to the cheese and almond flour dough. Its acidity also works with the baking soda to help the loaf rise.
I recommend making the recipe with sour cream first. I have not tested the Greek yogurt swap myself, and a mixture of cream and vinegar changes both the moisture and acidity. Those are experiments, rather than substitutions I can promise will bake the same way.
Use both leaveners as written: 1 teaspoon baking powder and 1/2 teaspoon baking soda. Baking soda may be labeled bicarbonate of soda. It is a different ingredient from baking powder, so do not combine their amounts into one measure of either.
How to store keto bread
Refrigerate this moist cheese loaf. Let steam escape on a rack, then refrigerate at 40°F or below within 2 hours of baking, or within 1 hour if the room is above 90°F. You can refrigerate it while it is still warm; do not leave it out for hours waiting to wrap it.
Once chilled, keep it tightly wrapped or in an airtight container and use within 3–4 days. This is a conservative storage recommendation based on USDA leftover guidance.
For longer storage, cut the cooled loaf into slices and separate them with parchment paper. Wrap well, put in a freezer bag, and press out the extra air. Freeze for up to 3 months for best quality. Thaw the slices you need in the refrigerator or toast from frozen, checking until warmed through. Toasting also gives chilled slices a firmer surface for spreads and sandwich fillings.
Getting a taller loaf and cleaner slices
A short loaf: start with the 9 x 5 inch pan used in the recipe. A wider pan spreads the same amount of dough into a shallower loaf. Also check your measurements and that the baking powder and baking soda are fresh before adding extra leavening.
Lumps or dense patches: melt the cheeses completely and pulse the dough until evenly combined. This recipe uses a food processor; it does not call for gently folding the dry ingredients into the cheese.
A sunken or wet center: a little deflation as the loaf cools is normal. A deep collapse or wet dough calls for checking doneness more closely. Begin at 30 minutes, look for a golden crust, and check the middle with a knife. Pan size and oven temperature can change the baking time.
Slices that break: let the loaf cool, then use a serrated knife with a gentle sawing motion instead of pressing straight down. If the crumb still falls apart, check whether the protein powder, flour, or eggs were changed before assuming it only needed more cooling.
If the outside browns before the center is ready, loosely tent the top with foil and continue checking. An oven thermometer can help you confirm the temperature when the bake is consistently faster or slower than the recipe.
How to make keto bread in a loaf pan
Melt the cheeses. Microwave the mozzarella and cream cheese in 60 second intervals, stirring between each, until completely melted.
Make the dough. Add the melted cheese and remaining ingredients to a food processor. Pulse until everything is combined, with no pockets of dry flour or unmixed cheese.
Fill the pan. Use a greased, parchment lined loaf pan. I use a 9 x 5 inch pan; spread the sticky dough evenly into it.
Bake and check the center. Bake at 325°F for 30–32 minutes. Start checking at 30 minutes: the crust should be golden brown and a knife inserted in the center should come out clean. Continue baking if wet dough remains.
Cool before slicing. Leave the bread in the pan for 3–5 minutes, then turn it out onto a rack. Let it cool before cutting so the soft center has time to firm up.
A correction to the video: use the written recipe’s 1/2 cup protein powder and 30–32 minute bake at 325°F. The amounts and timing spoken in the video differ from the recipe card.
Add shredded mozzarella cheese and cream cheese to a microwave safe bowl and microwave at 60 second intervals, stirring in between, until completely melted.
For this step
3 cups shredded mozzarella cheese
4 oz cream cheese
3
Pulse until dough forms
To a food processor, add melted cheese, eggs, almond flour, protein powder, sour cream, baking powder, baking soda and salt. Pulse until combined.
For this step
2 eggs
2 cups almond flour
1/2 cup unflavored protein powder or egg white protein powder
1/4 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4
Place dough in a loaf pan
Add the bread dough to a loaf pan lined with parchment paper and coated with cooking spray.
5
Bake
Bake in a 325 degree oven for 30-32 minutes. Let cool for 3-5 minutes before removing from the loaf pan.
Nutrition
Per serving: 1 slice
Calories
178
Fat
13.5g
Protein
12g
Total carbs
3.7g
Net carbs
2.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Is keto bread gluten free?
This recipe uses almond flour and no wheat, barley, or rye ingredients. Choose protein powder and other packaged ingredients labeled gluten free if you need to avoid gluten, and prevent cross contact in your kitchen. Keto bread as a category is not always gluten free; some loaves use wheat gluten.
How many carbs are in this keto bread?
One of 18 slices has an estimated 3.7g total carbs and 2.4g net carbs. The difference is 1.3g fiber. Two slices provide 7.4g total carbs and 4.8g net carbs before fillings. Use your own ingredient labels and slice count if you need a more specific calculation.
How many calories are in keto bread?
This recipe has an estimated 178 calories per slice when the loaf is cut into 18 servings. Two slices provide about 356 calories before butter, spreads, or sandwich fillings. Other keto breads have different ingredients and serving sizes, so their calorie counts will vary.
Is this a zero carb bread recipe?
No. This loaf has 2.4g net carbs and 3.7g total carbs per slice. On a packaged bread, check whether a zero carb claim refers to net carbs, then read the total carbohydrate and serving size on the nutrition label. Gluten free does not mean carb free.
What kind of bread can you eat on keto?
A bread’s carbohydrate content and your portion matter more than whether it contains wheat. This almond flour loaf supplies 2.4g net carbs per slice. Compare the serving size and carbohydrate figures for any bread with the eating plan you follow; no individual loaf guarantees ketosis.
Can I leave out the protein powder?
I recommend keeping it in because it helps give this loaf structure. The recipe allows 1/2 cup unflavored low carb protein powder or the same amount of egg white protein powder. I do not have a verified version that simply leaves the powder out.
Can I substitute coconut flour for almond flour?
Do not replace the 2 cups of almond flour with the same amount of coconut flour. Coconut flour absorbs much more moisture and needs a different formula. I also do not have a verified sunflower flour or flaxseed blend for this loaf, so I recommend using the almond flour listed.
Can I make this bread without dairy?
I do not have a tested version without dairy. Mozzarella, cream cheese, and sour cream contribute to the dough, and whey protein is also a milk ingredient. Replacing them all would change the recipe substantially. Using egg white powder alone does not make this loaf free of dairy.
Why does my keto bread taste eggy?
The recipe uses two eggs, which contribute flavor as well as structure. Let the bread cool before judging the flavor, and try a toasted slice with a savory topping. Keep the eggs in the formula; I have not tested flax eggs or an egg free version of this loaf.
Does this keto bread need yeast or psyllium husk?
No. It uses baking powder and baking soda for lift, with cheese, eggs, and protein powder helping the dough hold together. There is no yeast proofing step or psyllium husk in the recipe. Adding either would change the formula and may change the texture.
Can I make this in a bread machine?
I have not tested this recipe in a bread machine. It uses melted cheese, a food processor, and an oven bake without yeast or a rise cycle. Follow that method for the intended loaf; I cannot give a verified machine setting or yeast substitution.
How do I know when the bread is done?
Begin checking after 30 minutes at 325°F. Look for a golden brown crust and a knife that comes out clean from the center, without wet dough. I do not have a validated internal temperature for this particular cheese and almond flour loaf. Use the recipe’s visual and center checks together.
Why did my keto bread sink or turn crumbly?
A slight drop as the loaf cools is normal. A large collapse can mean the center needed more baking, while crumbly slices can follow ingredient changes or cutting while hot. Check the middle before removing it from the oven, then cool on a rack before slicing gently.
Can you freeze keto bread?
Yes. Freeze cooled slices with parchment between them, wrapped well in a freezer bag, for up to 3 months for best quality. Thaw in the refrigerator or toast from frozen. Keep the unfrozen bread refrigerated and use it within 3–4 days; the storage section explains cooling and wrapping.
Is keto bread OK for people with diabetes?
Whether it fits depends on your portions and individual eating plan. This loaf has an estimated 3.7g total carbs per slice; low carb does not mean it cannot affect blood sugar. The CDC recommends using total carbohydrate and serving size when counting carbs. Follow the guidance from your diabetes care team.
Greek yogurt works in place of the sour cream, same rise and a little more tang. I used the full fat kind, and the crumb still sliced clean for sandwiches. Your note about the protein powder is what makes it hold either way.
Glad the loaf worked for you. Protein powder helps give this dough structure, and 1/2 cup egg white protein powder is the alternative listed in the card. Keep the powder in the recipe for the intended loaf.
Hi Annie, looking forward to trying this recipe. When I switch the recipe to metric units, it gives me 720ml of shredded mozarella cheese. Could you tell me how many grams you are actually using? I tried measuring 3 cups of different brands and there was a big difference in the weight 😞 Thank you 😊
Glad it has become a regular bake for you. Freezing cooled slices with parchment between them is a useful way to keep extra bread for another day; wrap well and use within 3 months for best quality.
Annie, first time with fathead dough and I stopped the food processor halfway because the texture looked totally wrong. Kept going, and it sliced clean at 30 minutes. Wasn’t ready for that. Still figuring out the denser center thing, but letting it rest before cutting actually helped.
Glad you kept mixing until the dough came together. For the center, check from 30 minutes at 325°F for a golden crust and a knife that comes out clean, without wet dough. I do not have a validated internal temperature for this loaf. Cool it in the pan for 3–5 minutes, then on a rack before slicing.
Always expected the fat to separate with cheese bread. This one came out clean, no pooling, and the crumb sliced right through. Pretty sure the 325 degree temp is doing it.
I recommend keeping the protein powder because it helps give this loaf structure. You can use 1/2 cup egg white protein powder instead of the unflavored whey option. I do not have a verified version that omits the powder entirely.
I am sorry the flavor did not work for you. The recipe calls for unflavored powder because vanilla and added sweeteners can come through in a savory loaf. Check the full label when choosing a powder.
I swapped the protein powder for collagen peptides because that’s what I had, still figuring out keto baking, so I honestly expected disaster. The loaf rose anyway. Honestly, miracle. It came out denser than it probably should, but I sliced it warm and made a grilled cheese and something clicked. The mozzarella already in the dough just doubles down when you melt more on top, and it tasted like real bread, not the spongy stuff that falls apart. I’ve been making sandwiches every day since. Load them up, nothing buckles. Sounds small but I’ve had so many keto bread disasters. Collagen peptides are a legit swap for egg white powder, just expect a heavier loaf.
Thanks for sharing your result with collagen. I cannot recommend it as a verified replacement for the whey or egg white powder in this recipe; the powders behave differently. For the intended loaf, use one of the options in the card and let it cool before slicing.
My son made himself a sandwich with this last weekend and didn’t say a word. He’s the one who always notices when something tastes off, so that meant something.
I made this bread again today. Very good taste. I made it a few times before, but I have been trying to figure out how to make this more sandwich size. I bought a smaller pan, 6 x 4 I think, added a little more baking powder to help it rise. But I didn’t have much luck. I did add some keto maple syrup, just a touch I read someone else’s recipe and it sounded pretty good. It is! If you come up with an idea to make this a little bit taller I’d be interested in your suggestion. Thanks for the best tasting bread I’ve tried.
A smaller pan makes the dough deeper and can change the baking time. I recommend starting with the written recipe and the 9 x 5 inch pan I used, with fresh leaveners and the full 1/2 cup protein powder. Adding baking powder or syrup changes the formula, so I cannot promise more height from those adjustments.
I almost didn’t make this because melting mozzarella into bread dough sounded completely wrong to me. Made it anyway and the rise on it, the actual height, I genuinely did not expect that from an almond flour loaf. Still thinking about it.
The cheese dough does look different from ordinary bread dough. The eggs and protein powder help give it structure too, with baking powder and baking soda providing lift. Glad you enjoyed the finished loaf.
If you’re new to fathead dough, let the cheese cool for a couple minutes before you add the eggs or you’ll get scrambled egg pockets. Learned that the hard way on batch one. Batch two came out freaking perfect.
Glad the next batch worked well. There is no fixed two minute wait in the recipe. Melt the cheeses completely without overheating, stir between the 60 second intervals, and mix with the other ingredients while the cheese is still soft enough to combine evenly.
My grandmother used to make this dense white sandwich bread I ate every morning for years before going keto. I thought I had to grieve that and move on. This is not the same (nothing is), but slicing into a tall loaf that actually holds together, smells right, feels like bread… I did not expect to feel anything about it. The 12g protein per slice is almost beside the point.
Glad the loaf made a difference for you. Being able to cut a slice that holds together is one of the things I want from this recipe. Letting it cool before cutting helps protect that soft center.
My son pulled a slice straight off the cooling rack and ate it plain, which he has literally never done with anything in his life. He’s been sneaking it after school for three days thinking it’s regular bread, and I’m not going to ruin it.
Tip for anyone new to this: let the cheese mixture cool for a full minute before adding the eggs, otherwise they scramble slightly and the dough gets grainy. Made that mistake my first batch and couldn’t figure out what went wrong. Second batch came together clean and sliced beautifully.
Glad the second batch came together. Melt the cheese only until fully melted, stirring between the 60 second intervals, then combine it with the remaining ingredients and pulse until even. There is no fixed cooling delay in the recipe; avoid overheating the cheese or letting it firm up before mixing.
Made this during a snow day and the whole thing caught me off guard. I’ve been putting it off because melted mozzarella going into a food processor sounded like a disaster waiting to happen, and instead I ended up with actual dough. The loaf baked up taller than anything I’ve tried on keto, sliced clean, and I actually took a photo before I cut into it because it looked so much like real bread. My one thing: the outside stayed soft even at the full 32 minutes. I was hoping for more of a golden, slightly firm crust on top and it never quite got there at 325. The texture and the protein count keep me coming back. Making it again this weekend and nudging the temperature up to see if that fixes the crust situation.
This recipe has a softer crust than a crusty wheat loaf. I recommend keeping the written 325°F temperature and checking from 30 minutes for a golden top and a clean knife from the center. If your oven consistently bakes differently, check its temperature with an oven thermometer. Toasting individual slices will give them a firmer surface.
I made this bread today. I thought it was really good (toasted and slathered in PB for lunch!) I did make a sub of Greek yogurt for the sour cream, and I used unflavored pea protein powder. It fell quite a bit when cooling, but I think it needed an extra 5 in my old oven. I loved the crust on it. I make your Keto Roll recipe frequently, but I really don’t like the taste of coconut flour. I’m going to try this recipe in roll form using the called for sour cream. Thanks for all your recipes.
Glad you enjoyed the loaf toasted. I have not tested the Greek yogurt and pea protein combination myself, so I cannot separate the effect of those swaps from the baking time. A little deflation is normal; if the center is wet, keep baking until the knife comes out clean. Roll shapes would also need their own baking time.
