Keto Bread Recipe (No-Fail, 2.5g Net Carbs)

This Keto Bread Recipe is perfect for keto beginners, new to baking with low-carb flour, and craving a delicious soft slice of keto white bread with only 2.5 grams of net carbs per slice. Plus, this bread is also gluten-free, made with low-carb, wheat-free flour so it’s an allergy-friendly bread recipe for grain-free lovers.

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This Keto Bread is the low-carb version of your classic bread loaf. It is made with a combination of keto-friendly flour instead of classic all-purpose flour to reduce the number of net carbs per slice. Most keto bread recipes contain eggs and no yeast. If you want an egg-free version, try my Keto Bread Without Eggs.

If you enjoy the taste of yeast, try my Almond Flour Keto Bread with Yeast. And if you prefer the taste of coconut flour, try my Coconut Flour Bread.

A classic bread loaf is not keto-friendly at all because it’s made with wheat flour. Wheat flour contains 7 times more carbs than almond flour with 70 grams of net carbs per 100 grams. A typical slice of classic wheat bread contains 45 grams of net carbs while this keto white bread recipe contains only 2.5 grams of net carbs.

Ingredients and Substitutions

It only takes 7 basic low-carb ingredients that you must already have in your pantry.

• Almond Flour – I prefer to use ultra-fine almond flour to avoid the gritty texture that coarser almond meals can bring. Almond flour is my preferred keto-friendly flour that you can use to make many delicious almond flour recipes.
• Whole Psyllium Husk – Psyllium Husk is a high-fiber ingredient made from the husks of a seed. It contains about 70% of fiber, most of which is soluble fiber. This makes psyllium husk a highly water-absorbent ingredient. It’s essential to use pure psyllium husk and not supplements like Metamucil which contains many additives.
• Eggs – I prefer using free-range eggs as they tend to taste better. Eggs are keto-friendly. I prefer using whole eggs instead of just egg whites.
• Baking Powder – you can replace the baking powder with 1 teaspoon of baking soda.
• Olive Oil – I like using extra-virgin olive oil.
• Apple Cider Vinegar – Vinegar is a mild acid that contributes to breaking down the carbs and protein from the almond flour and psyllium husk, making it rise and keeping the crumbs moist.

How To Make Keto Bread

Making this keto bread is perfect for keto beginners and everyone with little keto baking experience. This keto bread recipe is a breeze to make. While some keto recipes require complicated steps to make the batter, this one is a one-ball, one-pan bread recipe.

1. Start the batter by pouring all the liquid ingredients into a large mixing bowl: eggs, olive oil, apple cider vinegar, and lukewarm water.
2. Whisk them gently until they are well combined.
3. Then start gently incorporating the dry ingredients into the liquid keto bread mixture.
4. Fold the batter with a wooden spoon or silicone spatula until it is consistent.
5. Transfer the keto bread batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper.

6. Bake the keto bread for 50 to 55 minutes in an oven preheated to 350°F (180°C). It’s ready when the crust turns golden brown and when a skewer inserted in the middle comes out with no crumbs, indicating that the center is cooked. You can also test the baking by pressing on the top of the bread, if it bounces back quickly, it’s cooked. If it takes time, you need more cooking. This is because a moist crumb is stickier.
7. Once the bread is cooked, take it out of the oven and out of the pan immediately. Leave it on a cooling rack for about two hours before slicing. It’s essential to refrain from slicing it immediately as the center continues cooking during the cooling. If you slice it too early, it’ll be moist and gummy inside.

Using This Bread

This bread has a very mild taste which makes it usable in many ways from breakfast to dinner!

I suggest using it in these ways:

• Toasted with My Keto Raspberry Jam with Homemade Peanut Butter or my Keto Nutella Recipe for a deliciously sweet breakfast.
• To make my Keto Breakfast Sandwich with bacon and eggs.
• With a slice of Mozzarella, a thin slice of tomato, fresh basil, and a drizzle of olive oil for an Italian appetizer.
• Toasted and Fried to make croutons for a Keto French Onion Soup or any other low-carb soup.
• On the side of my favorite keto salads like my Keto Caprese Salad, Keto Cucumber Salad, or Keto Cobb Salad.
• To finish sauce my delicious keto pasta recipes such as my Zucchini Lasagna, my Zucchini Noodles With Pesto, my Steak Alfredo, or my Spaghetti Squash Carbonara.

Storage Instructions

While you can keep this bread fresh when wrapped in a clean hand towel, I recommend freezing it. Slice this low-carb bread recipe before storing each slice in its own storage bag. Thaw them in the fridge the day before using them, or just pop them in the toaster for about a minute.

Allergy Swaps

If you have allergies, you can make the following substitutions for this easy keto bread recipe:

• Olive Oil: you can replace it with coconut oil if you don’t mind the slight coconut flavor that it will add.
• Almond Flour: if you are allergic to almond flour, you should be able to make this recipe with sunflower seed flour, but I haven’t tried it. If you want a keto bread recipe without almond flour, use my Keto Sunflower Seed Bread recipe. You cannot use coconut flour instead of almond flour, it wouldn’t work.

You cannot substitute the psyllium husk or apple cider vinegar.

Frequently Asked Questions

More Keto Bread Recipes

If you like low carb breads, you’ll love these: