If you’ve been missing bread while sticking to a low-carb lifestyle, you’re in luck. This keto bread recipe is a great way to enjoy the familiar taste and texture of bread, without worrying about all the carbs. You’ll find it’s surprisingly easy to make, especially once you get the hang of the ingredients—most of which you might already have in your pantry.
Keto bread typically swaps traditional flour for low-carb alternatives, helping you stay on track with your nutrition goals. Whether you’re planning to whip up some avocado toast or simply want a sandwich you can feel good about, this recipe has you covered.
Ingredients
- 1 cup almond flour (make sure it’s finely ground)
- 4 tablespoons melted butter (unsalted is best)
- 4 eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon apple cider vinegar (optional, but helps with rising)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease or line a small loaf pan with parchment paper.
- In a mixing bowl, combine the almond flour, baking powder, and salt. Stir them together until they’re evenly mixed.
- In a separate bowl, whisk the eggs until slightly frothy. Then, slowly incorporate the melted butter. If you’re using apple cider vinegar, add it here as well.
- Pour the wet mixture into the dry ingredients. Gently fold everything together until you get a smooth batter. Don’t overmix, or your bread may end up dense.
- Transfer the batter to your prepared loaf pan, spreading it evenly.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Carefully remove the bread from the pan and let it cool on a wire rack. Slicing it while it’s still warm might cause it to crumble, so let it rest for at least 10 minutes.
Nutrition facts
Every slice of keto bread will vary depending on slice thickness and exact ingredients, but here’s an approximate breakdown for one slice:
- Calories: ~120
- Fat: ~10 g
- Carbs: ~2 g net
- Protein: ~5 g
These numbers can change based on brand differences in almond flour or butter. If you need precise details, consider plugging your exact ingredients into a nutrition calculator.
Final thoughts
With this keto bread recipe in your back pocket, you can keep breakfast routines feeling normal while still staying low-carb. It’s especially great toasted with a little butter or used as the foundation for a hearty sandwich. Store any leftovers in an airtight container in the fridge, where it should last a few days—assuming it isn’t devoured first.
Feel free to experiment by adding seasonings like garlic powder or rosemary to switch up the flavor. Once you master the basics, you’ll be surprised at how many creative variations you can try without derailing your keto progress.
Frequently Asked Questions (FAQs)
Can I substitute almond flour with coconut flour?
- Coconut flour is more absorbent, so you’ll need to adjust the ratio of liquids. A good rule of thumb is to use only about one-third as much coconut flour and increase the eggs or butter slightly.
Why use apple cider vinegar?
- It can help the bread rise better by reacting with baking powder. It’s totally optional, so feel free to skip if you don’t have any on hand.
How should I store my keto bread?
- Keep it in the fridge in a sealed container. If you plan on storing it for more than a few days, you can slice it and freeze individual portions for easy thawing.
Why does my bread crumble when I slice it?
- It might still be warm, or the batter could have been overmixed. Always let your loaf cool and handle it gently for best results.
Ingredients
1 cup almond flour (make sure it’s finely ground)
4 tablespoons melted butter (unsalted is best)
4 eggs
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar (optional, but helps with rising)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease or line a small loaf pan with parchment paper.
- In a mixing bowl, combine the almond flour, baking powder, and salt. Stir them together until they’re evenly mixed.
- In a separate bowl, whisk the eggs until slightly frothy. Then, slowly incorporate the melted butter. If you’re using apple cider vinegar, add it here as well.
- Pour the wet mixture into the dry ingredients. Gently fold everything together until you get a smooth batter. Don’t overmix, or your bread may end up dense.
- Transfer the batter to your prepared loaf pan, spreading it evenly.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Carefully remove the bread from the pan and let it cool on a wire rack. Slicing it while it’s still warm might cause it to crumble, so let it rest for at least 10 minutes.
