Here’s how to make a super delicious, cakey low carb bread! You won’t believe how easy it is. Any new baker can pull this off. Learn to make the Best Keto Bread ever and have a fresh loaf each week. All without paying an arm and a leg, eating mystery ingredients or arm wresting fellow shoppers at Aldi for the last loaf.
Bread is by far the number one downfall of new Keto-ers. This WILL help.
This recipe was inspired by my famous Keto Almond Yeast Bread. It’s a fantastic recipe it’s more of a seasoned baker type of deal.
If that’s you, head over and give it and this Fluffy Yeast Bread Recipe a gander. Neither one contain eggs so that “eggy” bread taste is literally off the table.
They are phenomenal and put any store bought Keto bread to shame. But they are finicky and you have to follow the instructions to the letter.
This recipe (Best Keto Bread) has all of the glorious bread qualities without being fussy like that. This recipe works every single time. Like quick bread of the before Keto times. Blah blah, I’ll get on with it.
This is me whipping eggs. Its going to be the first thing you do once you gather all of your ingredients.
- Almond Flour – fine ground
- Butter – melted
- Baking powder
- Cream of Tartar
- Apple Cider Vinegar (your bread will not taste like vinegar)
The reason for the vinegar is to help “lift the batter”. Gluten and grain free flours are notoriously dense.
This dough is less like dough and more like “quick bread” batter. Think about a banana bread type of batter.
- Preheat oven to 375F.
- Add the cream of tartar to the whole eggs and beat until they are foamy/airy and soft peaks form. This takes some elbow grease so use a stand mixer if you have one.
- In a bowl, combine the rest of the ingredients until a thick batter comes together.
- Add the egg mixture slowly while beating. Don’t over-mix it, just combine. the mix will be wet and look like thick pancake batter.
- Pour mixture into an oiled 8×4 inch loaf pan. Bake for 40 minutes. Check with a toothpick in the center to make sure it’s set. Let cool completely before slicing.
Hint: Make sure your oven is 100% preheated. This is important for even baking, rise and because it’s how it’s done lol. Don’t go putting your expensive ingredients in a half heated oven and wonder why your bread is super flat.
Also, you can use parchment paper if you like. It makes clean up easier but I tend to just use a buttered or oiled bread pan. This is really just a preference type of thing.
You can switch things up if you want.
- Almond Flour – you can use coconut flour if you like. It will expand so use 1/2 cup plus one tablespoon. Yes, it will have a coconut flavor.
- Butter – use the same amount of coconut oil or olive oil in place of butter. Make sure to increase the salt by 1/8 – 1/4 of a teaspoon or so.
- Allulose – you can use your sweetener of choice but I wouldn’t leave it out completely. The hint of sweetness lends a bit of “real” bread flavor to the end product.
I suggest making this bread once before going all crazy and adding things to make sure you like the consistency, but it’s your bread.
- Cheesy – add a handful of grated parm and maybe some garlic powder to give your bread that savory flavor.
- Herby – add rosemary, oregano and maybe some chopped sun-dried tomatoes to give it an herby kick. Or some caraway seeds mixed into the dough.
- Kid friendly – melt cheese between two slices or top with peanut butter.
Equipment can have a big impact on how a recipe turns out. Use an 8 by 4 inch bread pan for a taller loaf. This one is perfect.
Store the bread in the fridge UN-SLICED. It’ll stay fresher. Once you slice the bread it starts drying out.
That’s all Keto People….
I hope this bread makes your life easier and Keto more appealing. That’s my whole mission, ya know?
Ta ta friend!
More Keto Recipes to Love:
- Easy Psyllium Flat Bread
- Keto French Toast for Two
- Fluffy Keto Yeast Bread (Nut Free)
- Keto Chocolate Zucchini Bread
- Keto Green Apple Crumble
Best Keto Bread
- ½ tsp Caraway seeds see post for other ideas
- Preheat oven to 375.
- Add the cream of tartar to the eggs and beat until they are foamy and soft peaks form.
- In a bowl combine the rest of the ingredients until a thick batter comes together.
- Add the egg mixture slowly while beating. Don't over-mix it, just combine. the mix will be wet and look like thick pancake batter.
- Pour mixture into a buttered 8×4 loaf pan. Bake for 40 minutes. Check with a toothpick in the center to make sure it's set. Let cool completely before slicing.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove