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Keto Loaf Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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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

404 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

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  • 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

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Comments 27

  • ROWBERTOG

    ROWBERTOG 14 hours ago

    I would call this more of a "bread like substance" than bread. The texture reminded me of angel food cake. It was tasty though. But I can't see making a sandwich of this. It would fall apart at first bite. Plus, if you try to toast it, it smells like it's burning. I'm no baker, but I followed the instructions to the letter. Is there any way to make this "crispy" like real bread?? Thanks P.S. No need to dirty a food processor. I mixed this in a bowl with a whisk. It was well mixed. Took all of 5 minutes.

    • UpbeatKale331856

      UpbeatKale331856 19 days ago

      Should we use an 8” or 9” loaf pan? I think I missed this point

      • IncredibleArugula705567

        IncredibleArugula705567 a month ago

        Has anyone made this with just coconut flour?

        • AmazingKetone323381

          AmazingKetone323381 3 months ago

          For someone who loves bread this is a great substitute!

          • PropitiousKetone366730

            PropitiousKetone366730 2 months ago

            Im so excited to make this

        • Marmitefairy21

          Marmitefairy21 5 months ago

          How should l store this bread?

          • RousingAvocado769703

            RousingAvocado769703 4 months ago

            I freeze mine

        • IneffableRadish357770

          IneffableRadish357770 6 months ago

          This was gritty

          • MarvellousKale319138

            MarvellousKale319138 7 months ago

            This is the closest I've found to white bread. It tastes good especially with lots if butter. The 2nd time I did this I made it with 1/2 almond and 1/2 coconut flour and 4 eggs. It was a very thick mix but tasted good. Going to try adding some milk to thin it out and see what that does

            • FireyGirl49

              FireyGirl49 7 months ago

              Question, could you use pork panko instead of almond flour?

              • jennscakes

                jennscakes 7 months ago

                I don’t think that would be the same. But you can give it a shot! Let us know how it is. Might have to adjust the ingredients a bit.

            • ShiningStarSoup

              ShiningStarSoup 7 months ago

              I didn't taste any egg at all, works will with five eggs too. I like it!

              • Cvmarii

                Cvmarii 9 months 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.

                • Cvmarii

                  Cvmarii 7 months ago

                  It last for maybe a week. I put it in the refrigerator inside a ziplock.

                • AmazingKetone233521

                  AmazingKetone233521 9 months ago

                  Hey definitely going to try this . How long does it last ? Where do you store it ?

              • Lucille

                Lucille 10 months 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.

                • ExcellentRadish930987

                  ExcellentRadish930987 8 months ago

                  Thanks!

                • FantasticRadish679139

                  FantasticRadish679139 10 months ago

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

              • SpectacularKetone422806

                SpectacularKetone422806 10 months 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 a year 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 a year 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 10 months 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 a year ago

                      I have the same problem Hawaii Y9 prime 2019

                  • GardenMom

                    GardenMom a year 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 a year 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 a year ago

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

                    • RousingKetone718086

                      RousingKetone718086 2 years 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.