Keto Quick Bread

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    35 min

Keto Quick Bread

25 ratings

Carb Manager has tons of great “bread” recipes for Keto dieters! This quick bread recipe is no exception, and it’s about as ‘quick’ as bread can get. For this recipe, the batter was poured into a square pan. Each serving is a quarter cut from the loaf, and then each quarter is sliced in half. You can bake your bread in any dish you choose, but this slicing style makes great buns for sliders or mini sandwiches.

  • Net Carbs

    2.5 g

  • Fiber

    2.4 g

  • Total Carbs

    4.8 g

  • Protein

    10.8 g

  • Fats

    25 g

279 cals

Keto Quick 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


  • Raw Egg

    Raw Egg

    4 large

  • Butter


    2 tablespoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Almond Flour

    Almond Flour

    0.75 cup

  • Salt


    0.12 teaspoon

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    ¼ teaspoon

Recipe Steps

steps 5

35 min

  • Step 1

    Preheat an oven to 350 degrees. Melt the butter and combine all ingredients in a stand mixer with a mixer attachment until you have a smooth, consistent batter. You may mix until the eggs pale slightly in color for a fluffier end product.
    Step 1
  • Step 2

    Spray a 5X5 baking dish with pan spray. You can line the bottom of the dish with parchment paper for extra help when you flip out your baked bread out. However, make sure the paper is entirely flat in the dish. Pour the batter evenly into the baking dish.
    Step 2
  • Step 3

    Bake the bread on a middle rack in the oven for 30 minutes. The top and edges should be lightly golden brown and you should have clean toothpicks for testing.
    Step 3
  • Step 4

    Cool the bread still in the dish for about 10 minutes before attempting to remove. Allow the bread to cool fully before slicing.
    Step 4
  • Step 5

    Enjoy with your favorite spread or as a sandwich!

Comments 30

  • a year ago

    Was easy to make, cooked it in the ninja duel on the bake setting 170 for 20 mins in a greaseproof cake liner. It rose slightly and tasted good. Got the slight almond taste from the flour. Cut it into quarters, then spread butter on it with a sprinkle of cheese. Will be cooking this regularly.


      LADY BUBBLE 3 years ago

      Haven't made yet. Still a "KETO NEWBIE". Don't have Xanthum gum, psyllium, or flax seeds on shelf yet. However QUESTIONS on is.. The Net carbs do not add up. Can u recheck & explain how I didn't get the same amt?

      • Tish

        Tish 3 years ago

        I love this recipe and use it a lot. I have some substitutes and add-ins to make it more interesting: Instead of the Xanthan gum, I use 1 teaspoon of psyllium husk. I use 1/4 tsp of fine sea salt. Cheese variation: add 1/4 to 1/3 cup grated Parmesan or Romano cheese and 1 Tablespoon Vermont Cheddar Powder (available from King Arthur Flour Bakers' Catalog). Reduce salt to 1/8 tsp. Rye variation: add 2 teaspoons of Deli Rye Flavor (Available from King Arthur Flour Baker's Catalog) and 1 teaspoon caraway seeds. Dill Variation, add 2 teaspoons Dill Weed, 1 Teaspoon powdered yellow mustard seeds, and 1/2 - 1 teaspoon very fine grind dried lemon peel. Try baking in two Corningware 20-oz soup mugs (bake 25 minutes at 350, reduce heat to 325 and bake 20 minutes longer for fully cooked middle). When cool, slice into four round slices. Each mug will give you a burger bun top and bottom and two round sandwich slices.

        • FantasticArugula570336

          FantasticArugula570336 7 months ago

          Great tips thank you if I can make Keto bread then there’s no excuses! 🙏🏼

      • Carb Shark

        Carb Shark 3 years ago

        Cooked it in a hot cast iron skillet! Nice crunchy bottom crust!

        • Jsimons84

          Jsimons84 3 years ago

          Can I make this in a muffin tin?

          • GorgeousAvocado632980

            GorgeousAvocado632980 7 months ago

            Yes, i did

        • Jenwant

          Jenwant 3 years ago

          What is the ingredient xanthan gum... is it needed or can I make it without??

          • Tish

            Tish 3 years ago

            You can substitute 1 teaspoon Psyllium husk powder or 1/2 -1 tablespoon freshly ground raw flax seeds.

          • FortuitousCauliflower574221

            FortuitousCauliflower574221 3 years ago

            It helps the almond flour bind more like traditional flour does. You can bake the bread without it but it will most likely crumble. Like a cake without eggs.

        • Shane0Mac

          Shane0Mac 4 years ago

          Great recipe! It came out perfectly, so handy as im two and a half months into keto and i started to crave bread. This great recipe has stopped those cravings

          • Kelly315

            Kelly315 4 years ago

            Mine turned out very eggy and with not much flavor. It was a little better toasted the next day.

            • Littlemissnaughty

              Littlemissnaughty 4 years ago

              loved it, so quick and easy, will be making this again

              • Marilgen

                Marilgen 4 years ago

                This was really easy to make! I put it in a pan loaf with parchment paper with the hope that it would come out like a bread loaf, but was still only about an inch high. (Reminded me almost of Panini bread.) Taste is great and will definitely keep some handy in the freezer.

                • GorgeousAvocado632980

                  GorgeousAvocado632980 7 months ago

                  There is a pan bread similar to this

              • Dotyel

                Dotyel 4 years ago

                Love the taste, texture, and baking time!

                • MamaBearBenoit

                  MamaBearBenoit 5 years ago

                  Can I sub the xanthan gum with cream of tartar?

                  • recipewriter

                    recipewriter 5 years ago

                    A better substitute for xanthan gum would be powdered gelatin (sugar free).

                • ahaslamreginef3df

                  ahaslamreginef3df 5 years ago


                  • Kristin

                    Kristin 5 years ago

                    I made this on Thursday evening. I was having b,l,t for dinner and I wanted some bread. It came out moist and delicious. Since then I am on my second b,l,t and had eggs and toast yesterday morning. This will be my go to bread recipe from now on. The question I have is how long can you store the bread and should I keep it in the fridge or on the counter with a plastic container?

                    • recipewriter

                      recipewriter 5 years ago

                      For the freshest leftovers, wrap your quick bread in plastic wrap after fully cooling. Then, store the wrapped pieces in either a ziploc bag or tupperware and set in the fridge. Store up to 5 days. You can simply reheat in a microwave. Hope this helps!

                  • melvgrif

                    melvgrif 5 years ago

                    Turned out more lile a hard biscuit instead of bread

                    • Jasmine

                      Jasmine 5 years ago

                      I love the texture but it tastes like egg. Recipewriter, can you make any suggestions?

                      • Myantin

                        Myantin 5 years ago

                        Add a tsp of apple cider vinegar

                      • Erik G

                        Erik G 5 years ago

                        Recipewriter.... Would not suggest removing all the egg yolks, otherwise you will get "Cloud Bread". Better solution... 2 whole eggs & 2 egg whites

                      • recipewriter

                        recipewriter 5 years ago

                        To remove some egg taste, you can try using egg whites only by whipping them into a meringue before mixing them into the rest of the batter. However, this may change your baking time and overall consistency. It won't be quite the same end product, but removing the yolks may help on taste!

                    • ddavies143

                      ddavies143 5 years ago

                      Can you substitute Psyillum for the Xanthan Gum in this recipe?

                      • recipewriter

                        recipewriter 5 years ago

                        Yes! However please note that you will need to double or triple the amount of psyllium to have the same result.

                    • Anonymous

                      Anonymous 5 years ago

                      Can you use coconut flour instead of almonds flour as I have a allergic reaction to it?

                      • recipewriter

                        recipewriter 5 years ago

                        Hi there, Yes, you may substitute with coconut flour. However, note that this will change your nutritional values. As far as baking goes, you should end with a similar product.