Keto Bread
I have tested a lot of keto breads and this is the best keto bread recipe!
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!
18
Servings
178
Calories
13.5g
Fat
12g
Protein
2.4g
Net Carb
3.7g
Total Carbs
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.
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
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Gluten Free Keto Bread Ingredients
3 cups shredded mozzarella cheese
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4 oz cream cheese
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2 eggs
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2 cups almond flour
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1/2 cup unflavored low carb protein powder or egg white powder
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1/4 cup sour cream
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
Keto Bread Directions
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Preheat oven
Preheat oven to 325 degrees.
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Melt cheeses
Add shredded mozzarella cheese and cream cheese to a microwave safe bowl and microwave at 60 second intervals, stirring in between, until completely melted.
Ingredients
- 3 cups shredded mozzarella cheese
- 4 oz cream cheese
Quick Tip
Don't want to use a microwave, melt both in a non-stick skillet over medium love heat on the stovetop. -
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.
Ingredients
- 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
Quick Tip
Don't have a food processor, try using a blender, electric mixer or can knead ingredients together with your hands. -
Place almond flour bread dough in a loaf pan
Add the bread dough to a loaf pan lined with parchment paper and coated with cooking spray.
Quick Tip
I used a 9 x 5 loaf pan. The narrower your loaf pan, the taller your loaf will be. -
Bake
Bake in a 325 degree oven for 30-32 minutes. Let cool for 3-5 minutes before removing from the loaf pan.
Quick Tip
May need to cook longer depending on the size of your oven and loaf pan. Check after 30 minutes, insert a knife to see if it comes out clean. Bake until crust is golden brown. Bread may deflate slightly as it cools.
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).
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! 🙂
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
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!!
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.
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.
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.
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.
Can the bread be cooked in air fryer instead of oven 😜🤪
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.
Great recipe.. Thank you! The loaf rose nicely and has very good flavor!
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!
It’s 1/2 cup of the protein powder
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!
What size loaf pan is it??????????
That’s my question too. You almost have to size-compare the photos to make a guess. 🙁
It’s a 9 x 5. Sorry, I thought I had that listed, but I guess I only put it in the video description on the YouTube channel. Here is the one I used: https://amzn.to/3jXy8vk
Amazing, this so good!!
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.
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.
How many servings does the loaf make? Trying to figure out what is considered a “slice”.
It depends how thick you slice it. For the servings, these were thin sandwich slices.
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!
It depends how thin you slice them and the size of loaf pan you use.
I would like to have the loaf pan measurements please.
Thank you
The loaf pan
is a 9×5 and I got it from Amazon.
Thanks for the measurements
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!
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!
Bake it until it browns on top.
The video says bake 20-22 minutes, but the written recipe says bake for 30-32 minutes. Which is correct?
It depends on the oven and loaf pan, but I would check it after 20 minutes and you might have to go longer until the bread forms a golden brown crust.
Could you please provide weight measurements as well in grams?
I only have vanilla protein powder on hand. Will this ruin my recipe if I used it?
It might have a sweeter flavor. Maybe like a sweet bread!
This is delicious! My new go to bread recipe. Next time I’m going to put Italian herbs in it. Yum!
Can I use coconut flour instead of almond?
I haven’t tried that substitution in this recipe yet, but if you try it let me know if it works.
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
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.
Yes, you can try your vitamix. Also an electric mixer would work, you will just have to mix it longer.
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
You can mix it with an electric mixer, it just might take longer. 🙂
Thanks for the reply. I will give it a go.
What size loaf pan did you use? It doesn’t look like a 9×5
I got it from Amazon. The description says 9×5. https://amzn.to/30alYJD
Do you have a Biscuit recipe?
Yes it do! https://www.ketofocus.com/recipes/keto-biscuits/
Can collagen be used in place of low carb protein powder?
I haven’t tried this substitution yet, but if you do let me know if it worked.
Collagen and protein powder are different ingredients
In the nutrition facts above is the calories listed per serving or per loaf ?
per serving
Hi can the eggs be substituted in this receipt? What could I use? Thanks so much.
I haven’t tried it with egg powder or flax seed eggs. If you try it, let me know.
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.
Hi, I have everything to make this except mozzarella cheese. Could cheddar or tasty cheese be substituted instead?
Thanks ?
I haven’t tried it with the cheddar so I’m not sure how well it works. If you try it, let me know.
5 stars! A perfect bread replacement!
I was looking for 90 second keto bread and found this instead. Not as fast, but good!
Hi Erika, I am working on a 90 second bread recipe that should be live soon!
ok, I followed the recipe but I added chopped jalapenos for some extra kick. Add some butter and this near perfect.
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!
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?
Yeah, it could be. Did you use protein powder too?
Hi Annie, can I used egg white protein powder instead of protein powder?
I haven’t tried that substitution, so I’m not sure how it would in this recipe. If you try it, let me know!
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!
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!
I cana’t eat whey or cream beacause I am dairy free (therefore no protein). Are there any alternatives please?
I don’t have a dairy free recipe yet, but this is something I want to work on.
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.
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!
I haven’t tried making it into rolls but I think it would work! Let me know if you do.
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??
That could be why. I haven’t tried this recipe with a plant based protein powder.
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
It is correct as written. I can’t fix the video once published unfortunately.
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?
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.
Do you have a keto bread recipe that can be made in a 1 1/2# bread machine?
I don’t have one. I need to get a bread machine so I can try. 🙂
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.
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.
I made this receipt today. I am so happy with the results. I added butter and everything but the bagel seasoning to the top.
Annie, looking forward to making your bread recipe. What size eggs do you use? Thank you.
I usually get the large sized eggs
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.
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.
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?
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.
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.
What can I substitute for the protein powder? Is there a way to use chia seeds or flaxseed instead?
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.
Just made this, came out very nicely with a brown crust. I like the density, it’s satisfying to eat and made it easy to slice thinly – I actually got 27 slices out of this. Great for making a little sandwich to enjoy your favourite fillings without too many carbs.
I made one substitution which was pea protein powder as that was easier to find. I can’t compare to the original but I can say it worked and it tastes good. Thanks for the recipe!
Is it possible to do this in a bread machine?
I haven’t tried it in a bread machine. I don’t own one so I can’t test it. If you try it let me know how it goes.