Low Carb Keto Bread Recipe

Finding a good low carb bread can feel like a quest for a mythical treasure. I’m Kelsey, and after countless tests, I truly believe this simple recipe is the one you’ve been searching for.

This keto bread asks for no yeast, no complicated whipping of egg whites, and delivers absolutely no eggy taste. It’s about as straightforward and friendly as baking gets, which is a wonderful thing.

Why This Recipe Feels Like a Win

Let’s talk about the landscape of keto baking for a moment. We’re limited to a few core flours, like almond or coconut, which behave nothing like wheat.

Many recipes try to compensate with flax, chia, or yeast, aiming for that familiar texture. I’ve baked them all, and while some were decent, I wanted something simpler, with ingredients you might already have.

Frankly, I never loved the distinct, sometimes bitter taste flax gave the bread. So, I removed it entirely. This recipe leans on clean, basic components to create something genuinely satisfying.

The result is a dense, hearty loaf that feels nourishing. It won’t have the airy crumb of a baguette, and that’s perfectly okay. This bread is its own delicious entity.

Ingredients Needed for the Recipe

Gathering your ingredients is the first, easy step. Just remember, everything needs to be at room temperature before you start—this is non-negotiable for the best rise.

• Almond Flour: This is your main flour, providing structure and a lovely, nutty base. Do not substitute coconut flour here; they are wildly different.
• Baking Powder: Your leavening agent, the magic that makes the bread rise. Make sure it’s aluminum-free for the purest taste.
• Xanthan Gum: A tiny but mighty ingredient that acts like glue, binding everything together since we have no gluten.
• Salt: Crucial for balancing and enhancing all the other flavors in the loaf.
• Eggs & Egg Whites: They provide structure, richness, and more lift. There’s no substitute here, they are the backbone.
• Olive Oil: Adds moisture and a subtle, fruity depth to the crumb.
• Natural Yoghurt: The secret weapon for tang and tenderness, keeping the bread remarkably soft.

How to make Low Carb Keto Bread?

Step 1: The Temperature Tango

First, pull your eggs, yoghurt, and oil from the fridge. Let them sit on the counter for a good 30 minutes to lose their chill.

If you’re short on time, place the whole eggs in a bowl of warm water for 5-10 minutes. This small step makes a world of difference.

Step 2: Pan Prep & Oven Ready

Go ahead and preheat your oven to 350°F (175°C). Now, grab an 8.5 x 4.5 inch loaf pan.

Line it neatly with parchment paper, letting some hang over the sides. This creates handy sling for easy removal later.

Step 3: Uniting the Dry Team

In a medium bowl, whisk together your almond flour, baking powder, xanthan gum, and salt. Whisk it well to banish any lumps.

You want every bit of baking powder evenly distributed, trust me. This ensures a consistent rise without any bitter pockets.

Step 4: Blending the Wet Crew

In a larger bowl, combine the whole eggs, egg whites, olive oil, and natural yoghurt. Use a whisk here.

Beat them until the mixture is completely smooth and homogenous. It should look creamy and perfectly blended.

Step 5: Bringing It All Together

Pour your dry ingredients into the bowl with the wet ingredients. Switch to a spatula now, and fold everything together.

Mix until you have a thick, uniform batter. There should be no streaks of dry flour hiding at the bottom.

Step 6: Into the Pan & Oven

Scrape all that batter into your prepared loaf pan. Use the spatula to gently smooth and level the top.

Place it in the center of your preheated oven. Now, the hardest part begins: the wait.

Step 7: The Bake & The Cool

Bake for 45 to 50 minutes. You’re looking for a beautifully golden, firm, and crusty top.

A toothpick inserted into the center should come out clean. That’s your signal that it’s done.

Step 8: Patience for Perfection

Let the loaf cool in the pan for just 5 minutes. Then, use the parchment paper sling to lift it out onto a wire cooling rack.

This is critical—you must let the bread cool completely before you even think about slicing. It finishes setting as it cools.

My Best Slice of Advice

Once fully cool, use a sharp serrated knife to slice. You’ll get about 18-20 satisfyingly thin slices from one loaf.

Here’s my personal pro-tip: after slicing, lay the pieces out on a rack for an hour. This lets them “dry” just a touch, vastly improving the final texture from the first bite to the last.

Tips

• Room temperature ingredients are your best friend here, don’t skip this warm-up. It ensures proper emulsification and a great rise.
• Letting the sliced bread air out is a game-changer for texture. It firms up the crumb beautifully, making it perfect for toasting.
• Always store your cooled bread in an airtight container or bag. It keeps well on the counter for a few days, or you can freeze slices for later.
• This is a dense, filling bread. You’ll likely find a thin slice is perfectly satisfying, especially when loaded with your favorite toppings.

Navigating Recipe Substitutions

I know the question of swaps comes up often. For the almond flour, another fine nut flour like hazelnut might work, but I haven’t tested it.

Sunflower seed flour is another potential option. Just know, coconut flour will absolutely not work here; the recipe proportions would be completely off.

For the yoghurt, a full-fat sour cream with no added starch is a reliable substitute. Full-fat coconut milk could be an interesting dairy-free experiment, though the flavor will shift slightly.

And the eggs, well, they are irreplaceable in this specific formula. Flax or chia “eggs” won’t provide the necessary structure, I’m afraid.

Serving Your Homemade Loaf

This bread truly shines when toasted. The heat crisps the exterior and softens the interior in a magical way.

Slather it with butter, avocado, or your favorite sugar-free spread. It makes for incredible sandwiches, especially grilled cheese.

Consider it your blank canvas. Use it for hearty breakfast toast, a base for mini pizzas, or simply alongside a warm bowl of soup.

Enjoy the process, and savor every bite of your homemade creation. You’ve just baked something truly special.

Print Recipe

Low Carb Keto Bread Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Bread, Side Dishes

Difficulty: easy Prep Time 15 mins Cook Time 50 mins Rest Time 60 mins Total Time 2 hrs 5 mins

Cooking Temp: 177  C Servings: 18 Estimated Cost: $ 8 Calories: 120

Best Season: Spring, Summer, Fall, Winter

Description

This low carb Keto bread is the holy grail of keto baking—no yeast, no eggy taste, and no complicated steps! Made with simple pantry staples like almond flour and natural yogurt, this recipe delivers a dense, satisfying loaf perfect for toasting or making sandwiches. Tested and perfected through countless trials, it’s as straightforward as keto bread gets.

ingredients

Servings

Dry Keto Bread Ingredients

• 2 cups almond flour
• 2 tsp aluminum free baking powder (NOT baking soda)
• 0.5 tsp xanthan gum
• 0.5 tsp salt

Wet Keto Bread Ingredients

• 5 large eggs (at room temperature)
• 2 large egg whites (at room temperature)
• 2 tbsp olive oil (at room temperature)
• ¹⁄₂ cup natural yoghurt (at room temperature)

Instructions

1. All ingredients must be room temperature before you start, so remove them from the fridge first and let sit for at least 30 minutes. You can put the eggs (still in the shell) in a bowl of warm water to warm up if you need to speed up the process.
2. Preheat your oven to 350°F (177°C).
3. Line an 8.5 x 4.5 inch loaf pan with parchment paper and set aside.
4. Mix all the dry ingredients together including almond flour, baking powder, xanthan gum, and salt.
5. In another bowl, mix together the eggs, egg whites, olive oil, and natural yoghurt. Beat with a whisk until well combined.
6. Add the dry ingredients to the wet ingredients and mix until fully combined. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45–50 minutes, or until the top is crusty and golden brown.
8. Let the bread cool in the pan for 5 minutes, then transfer it to a cooling rack.
9. Allow the loaf to cool completely before slicing. For best texture, slice and let the pieces air-dry for about 1 hour.

Nutrition Facts

Servings 18

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 1.5g8%

Cholesterol 55mg19%

Sodium 150mg7%

Potassium 90mg3%

Total Carbohydrate 4g2%

Dietary Fiber 2g8%

Sugars 1g

Protein 6g12%

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Calcium 80 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Everything must be at room temperature—this includes the eggs, yoghurt, and oil. I like to cut the bread and let the thin slices ‘dry’ out for an hour or so; the texture improves in my opinion if you have time to do this. Each serving (1 slice) contains 2g net carbs.

Keywords: keto bread, low carb bread, almond flour bread, gluten free bread, easy keto recipe