If you’ve been looking for what is definitively the best keto bread recipe on the internet, then you’ve come to the right place.
How do I know it’s the best? Well, I’ve tried just about every keto bread recipe over the past eight years, and realized that nothing tasted like regular bread. There’s a couple that are good, but I wanted perfection!
The best part about this low carb bread recipe (just 1g net carbs per slice!) is that it’s so simple. Once you have it down, you can replicate this keto bread recipe any time you want. I’ve been making a loaf most Sundays for the past few years and would recommend it to anyone.
It’s so nice to have a loaf of low carb bread at your disposal when you’re on a keto diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you’ve ever tried today!
The Secret to Making Fluffy Low Carb Bread
The thing that takes this keto bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the whites until they are fluffy. We’re looking for soft peaks.
Beating the whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is.
But not here. This low carb bread recipe combines fluffy whites with the right amount of baking powder, which adds air pockets into the loaf and makes it soft and fluffy. This makes for a better tasting keto bread recipe with the mouthfeel you want.
While this homemade keto bread recipe is by far the most popular of the low carb bread recipes on our site, we do have a handful of others you may want to try:
The Ultimate Keto Bread Recipe: Which Flour to Use?
When you first set out to make a bread keto friendly, you are going to need to replace all purpose flour with a low carb alternative. Typically we use almond flour or coconut flour.
But in our experience of making keto bread for years, almond flour provides more flavor and a generally more delicious result.
Coconut flour is much more absorbent and can oftentimes result in a dry loaf of bread.
Rather than trying to substitute coconut flour for almond flour, you are usually better off looking for alternative keto recipes that uses your desired flour, because they behave so differently in recipes. Either option is going to be a big improvement over wheat bread.
Low Carb Bread with Almond Flour: 5 Simple Steps
To make this keto bread recipe you will only need a handful of simple ingredients:
- Almond Flour 1 1/2 cup
- Eggs
- Butter
- Baking Powder
- Salt
- Stevia (optional)
- Cream of Tartar (optional)
1. Separate the Eggs
Start by separating the egg yolks from the whites. While many recipes skip this step, based on our vast experience of making keto bread we think it’s essential. Beating the whites in a separate bowl is what gives this loaf increases its volume and makes it fluffy and a pleasure to eat.
Expert tip: Adding cream of tartar to the bowl will make it easier to whip them up to the point of soft peaks. This ingredient is truly optional though – it makes it easier to handle but doesn’t add much to the finished loaf, so don’t worry if you don’t have cream of tartar to hand.
It also helps to have all ingredients at room temperature before you begin.
2. Form the Batter
You can either do this in a food processor or with a hand mixer in a bowl. Add the remaining ingredients (almond flour 1 1/2 cup, baking powder, butter, egg yolks, salt and stevia) together and mix until combined. Make sure the butter isn’t too hot when you add the yolks otherwise the yolks will cook.
Butter is preferred but this can be substituted for other sources of fat like olive oil, avocado oil or coconut oil.
Stevia is our preferred way to eliminate the eggy flavor of this low carb bread. Alternatively you could add 1 teaspoon of vinegar.
3 teaspoon baking powder is used in this recipe. While it may seem like a lot, we have testing this recipe extensively and found this to be the magic number. 1 teaspoon baking powder just doesn’t have the power to lift the heavy almond flour and you’re left with a dense low carb bread.
3. Fold in the Egg Whites
Now it’s time to delicately fold in the egg whites, preserving as much volume as possible along the way. You only want to continue folding until the batter is homogeneous in color and texture.
4. Pour into a Loaf Pan
I’m from the school of thought that there is no downside to using parchment paper when baking. I’ve never been upset that I used parchment paper, but there were plenty of times when I didn’t but wished I had.
Line an 8×4 loaf pan with parchment paper and pour in the batter from the mixing bowl. We recommend using 8×4 for this recipe. If you use a 9×5 loaf pan your bread will come out too flat.
5. Bake and Enjoy!!
Now you just have to wait… Bake your loaf at 375 degrees for 30 minutes, or until your keto bread passes the toothpick test: Stick a toothpick into the center of the bread and take it out. If it comes back clean, it’s done. If it has gooey dough on it, put it back in the oven.
Remember, all ovens are different. Our convection oven runs a little hot so your loaf might take a few extra minutes.
The total time to make your bread low carb should be 45 minutes. Let it cool and spread it with butter, or make it into a grilled cheese sandwich (my favorite).
Get Creative: Low Carb Bread Additions and Alternatives
As you can see, this keto bread recipe is very simple, which is a huge reason why it’s so great. But it also gives a great starting point if you want to experiment with different ingredients and flavors. Here are a few possible additions and modifications you could make.
- Xanthan Gum – This is an ingredient that many have not heard of but that is useful when it comes to cooking on a keto diet. Less than a teaspoon xanthan gum will help thicken and stabilize the batter.
- Chia Seeds – Chia seeds are a bit of a wildcard. When left to soak in liquid they become gelatinous and allow for some creative uses. I’d pass on trying to use chia seeds in this recipe.
- Coconut Flour – Using a tablespoon coconut flour and removing 2-3 tablespoons of almond flour can change the texture of this bread recipe in a pleasant way.
How to Serve this Keto Bread
Another amazing this about this recipe is its versatility. We like using this bread for breakfast sandwiches and as a complement to standard keto breakfast foods.
It’s also great toasted. When making toast it is best to toast in a skillet on the stove top or oven with butter spread on it, rather than using a toaster.
Best Keto Bread FAQs
How many carbs are in keto bread?
A good keto bread should contain fewer than 3g of carbs per slice. But this recipe is truly low carb as it comes out to just 1g of net carbs per slice – we were serious when we said it was the best keto bread around!
Depending on the type of flour you are using and the recipe you follow, your keto bread may come out with a different carb count, but it will still be a healthier alternative to wheat bread.
Can I use coconut flour instead of almond flour?
There’s no harm in adding a tablespoon coconut flour to this recipe while removing 2-3 tablespoons of almond flour. This gives it a slightly different texture that many people like. But if you want a cocounut flour-only loaf, we’ve created this amazing coconut flour bread recipe for you. It’s a slight variation on this recipe and is the perfect coconut flour loaf for those of you with nut allergies or if you just hate almonds.
How do I get rid of the eggy taste?
There is a mild eggy taste to this bread, which we happen to love, but some people don’t like it. We’ve tested a couple of different ways to eliminate it and here is what we’ve come up with:
- Stevia – It might sound crazy, but adding a few drops of stevia to this recipe is the best way to eliminate the eggy taste. Just a few drops will do! We typically use 6 drops of stevia. That amount will not make the bread sweet to the taste at all, but it will greatly reduce the eggy taste.
- Yeast – Adding a tablespoon of Active Dry Yeast to this recipe can result in a more traditional bread flavor. The yeast won’t make the bread rise or anything since we’re not using sugar or gluten, but the flavor will still come through.
- Butter – This might be the top way 🙂 Just add some delicious butter or coconut oil to the top of a slice and you will think you’re eating traditional bread! We also love dipping this bread in olive oil.
Is the keto bread dairy-free?
This recipe calls for melted butter, but you can swap that out for whatever kind of dairy-free fat you like best. Ghee, coconut oil, or avocado oil would all be great options. Let us know if you try the swap and how your bread turns out.
Is the recipe gluten-free?
Yes! This keto bread recipe and all of our other keto recipes are gluten free. The bread is made with finely ground almond flour instead of wheat flour. If you’d like to browse hundreds of other recipes like this, get a copy of our cookbook.
Do you need to refrigerate keto bread?
Yes, it is ideal to store keto bread in the refrigerator. It is also good to not slice the bread ahead of time. To prolong the shelf life of your keto bread, you will want to slice it when you are hungry, and keep the entire loaf in a Ziploc bag, or a Tupperware container in the fridge. It will last in the fridge for 7-10 days.
How do I get my loaf to be taller and fluffier?
The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in, OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next option will be to make a larger recipe. Try making 1.5x this recipe (it’s easy to do using the servings slide bar) and you’ll have a much larger loaf.
What kind of bread is keto friendly?
In general keto friendly breads are made of coconut flour or almond flour. These flours are used to produce a bread that is very low in carbs, and free from common allergens. For a sweet and moist bread option try our keto banana bread recipe.
Store bought low carb breads will typically use a much larger list of ingredients. Some common ingredients in store bought keto breads are vital wheat gluten, oat fiber, soy flour, wheat protein, and more. While these breads taste good and are more convenient than making a loaf of bread from scratch, they do contain some ingredients most people on a keto diet would like to avoid.
Is keto bread good for weight loss?
When compared to the alternative, keto bread is When compared to the alternative, keto bread is a great option for weight loss. It tastes great and does contain more calories than traditional bread, so consume in moderation.
Where to buy keto bread near me?
If you’re not a fan of baking but you’re a fan of eating bread, there are many grocery stores that have pretty decent keto friendly bread these days.
- Keto Bread at Whole Foods Market – There are a few different options in the freezer section at Whole Foods. These breads will be labeled as “Paleo Bread” and will usually cost you $10+ per loaf!
- Keto Bread at Aldi – Aldi has a new product called “L’Oven Fresh Zero Net Carbs Bread”. That’s right, a store bought no carb bread! It seems to be flying off the shelves since we have not been able to get our hands on a loaf yet to review it. Be on the lookout for keto bread next time you are at Aldi.
- Keto Bread at Sprouts – Sprouts carries a line of high protein, low carb breads under the brand name Chompie’s. We were recently able to try Chompie’s, and while it did taste pretty good, the ingredients are not the best. It’s not something we would buy again.
- Local Keto Bread – The last option would be to find a local bakery near you that makes keto bread. There are more companies catering to the low carb customer than ever before, so while this might not be an option in every city, it’s worth a look!
Never ignore the serving size listed on store bought breads because they can sometimes be deceptive!
Where to buy keto bread online?
If you’re willing to order online there are a number options out there for a keto diet. We’ve tried just about every type of keto bread on the market and without a doubt our favorite is The Great Low Carb Bread Company. Some of our favorites from them are their bagels and their dinner rolls. We order from them every few months and store them in our chest freezer. Here is our full review.
The Great Low Carb Bread Company has been making the best tasting keto bread since before keto was cool. They have continued to expand their selection and everything they make is of the highest quality.
- Wide selection
- Best premade keto bread
- Slow shipping
And, of course, don’t forget to check out our Hero Bread review!
The Best Keto Bread Recipe
What You Need:
- 8×4 Loaf Pan
Ingredients:
- 1 1/2 Cup Almond Flour
- 6 Large eggs Separated
- 1/4 cup Butter melted
- 3 tsp Baking powder
- 1/4 tsp Cream of Tartar It’s ok if you don’t have this
- 1 pinch Pink Himalayan Salt
- 6 drops Liquid Stevia optional
Instructions:
- Preheat oven to 375.
- Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
- In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
- Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
- Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.
Video:
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
How could I incorporate psyllium husks into this?
I think it would be fairly simple to incorporate, although I haven’t tried yet(I’ve been meaning to). Depending on how much psyllium husk you want to use it may vary, but I would just subtract that amount of almond flour from the recipe. A couple tablespoons shouldn’t throw off the consistency too much, but if you’re wanting to add a whole lot of psyllium husk it might be a different story.
Hi guys. Been reading the great comments. About psyllium husk. May I suggest a tablespoon full added to the second half of the told mixture a couple of seconds before you add it to the egg white mixed with the first egg mixture. I find it reacts to moisture really quickly and the quicker you can incorporate the happier you will be. Also add this to your ingredient don’t Take out any of the almond flour.
Please fix my spelling. Yolk….not ….told 🙁
We’ll definitely give this a try! Thanks.
1/3 cup of psyllium husk worked well for me.
Amazing! I added a little apple cider vinegar and a bit of Stevia .. there is a lot I have a variations you can do with this bread
Awesome! Ya we use the base of this bread in a lot of our other recipes and some that we’re still working on perfecting! We have a pumpkin bread recipe coming out later this week that’s a variation on this! The pumpkin makes it super moist. Thanks for giving our recipe a try, glad you enjoyed it!
Did this come out yet, trying to demo a bunch of things before the holidays so we can get a menu together that everyone might enjoy. Thanks.
Sorry I don’t understand your comment? This would be great for the holidays for turkey sandwiches and whatnot. Recipe is listed above!
Matt…am trying this recipe today!…I have no issues with keto eating…but oh,…no bread is so hard….love a good burger..WITH a bun…is it possible you have a ha burger bun recipe?…new to your blog, so don’5 know where to go to get more of your recipes…am subscribing….I am so excited that I might get to eat Bread!
Hey Suzanne,
We’ve really been brainstorming how we want to attack the Hamburger Bun! We do not have a recipe yet, sorry. We will be working on one in the coming weeks though. I feel your pain, hamburger buns would be perfect for keto. I think you would do well toasting up a few slices of this bread and using it as a bun. Toasting it would be crucial though because otherwise I fear it would get pretty soggy against the hamburger. When we make a breakthrough in bun engineering you’ll be the first to know!
Great…can’t wait to try that….will be looking for your engineering of a hamburger bun!….thank you!…:)
Maybe use the bread to make a Patty Melt burger with cheese and sauteed onions. Yum!!!
Hi Kerri! That sounds delicious – i’ll most likely be making that this weekend ? Thanks for the great idea!!
Have you guys tried the muffin top pan like the almond bun lady? It would be a bit smaller maybe but looks rather bun like. Her recipe is way different but maybe the pan would make the difference???
Hi Eden! No, we have not tried a muffin pan yet. It’s definitely on our to-do list along with getting a muffin pan ? hehe. We’ll have to give it a try and report back! Thanks for reaching out.
Matt, Have you ever heard of Matthews Friends? It’s a company started by a mom for her son, who has epilepsy. “Matthews Friends” has a YouTube channel with a bun recipe that looks delicious.
I finally got a muffin top pan on Amazon. They aren’t deep like muffin pans. Made perfect little hamburger buns with this recipe! They do have an egg taste but I’m sure with anything at all on them you can’t tell. I dipped some in herbed garlic olive oil. Nom nom nom. You guys are awesome! Thanks for the great simple recipe. Going to have bacon burgers now!
We’ve been wanting to get a muffin top pan. Glad they turned out well for you!
Hello,
I actually made a very similar recipe last night, and was disappointed with it. The measurements and ingredients were identical to this one except for the lack of cream of tartar, the pinch of salt, and separating the whites from the yolks. My problem with the bread wasn’t the density…it was more the texture…overly moist, almost sponge-like…and tasted a bit eggy..is that a word? lol…anyways, if I made this recipe again following your directions precisely, does the final product yield a similar result? Thanks in advance!
In my experiences with this recipe it will come out the way you described if it is under-cooked. I think you’ll be happy with the results if you make sure it is cooked thoroughly. Even a bit passed when you think it’s done and it passes the toothpick test. I’ve had loaves that look to be cooked, and the first few slices are great, but when I go to have a slice the following day it is exactly as you described, eggy and not good. Just curious, what was the bake time/temperature you tried last time?
It was given in Celsius so I had to convert. It was 390 degrees and it was in for 16 minutes (convection bake). Top browned up nicely (probably from the higher temp) and it passed the toothpick test, but I have a feeling you hit the nail on the head. Lower temp and longer cooking time is probably going to make the difference. Do you suggest I not use my convection option on the oven? Thanks for the reply!
Awesome, I’m almost positive we’ve found the problem then! Convection is a nice option to have, but I’ve tested this recipe with just a normal bake setting and it worked well, so I would advise that you just go with what I know works. Follow the bake time/temp I advise and I think this will come out perfect! Feel free to leave it in a few minutes longer even, if you’re not having issues with browning on the top or sides.
Thanks again!
Hi Matt, made the keto bread today and it looks great. First baking receipe that seems to have worked. Thanks so much!
I made the recipe exactly per instructions. The loaf (I won’t call it bread, because it’s not) rose above the top of the pan, and looked golden and delicious. The texture was not bread-like, but more like a quick bread..It reminded me of a breakfast pound cake I used to make (back in the gluten days) with bits of bacon, cheese, green onions, jalapenos. It was lovely to look at. Then I tasted it. Eggy nuts. It had a very heavy texture and WAY to much baking powder (very prominent bitter taste- really second only to the overwhelming egg flavor). Don’t get me wrong- I love eggs. It was completely unsatisfying as a bread substitute. I ended up slicing it thinly and drizzling with olive oil, garlic, pepper, sesame seeds, and rosemary and putting it back in the oven to make crackers. They are more tolerable, but I will definitely NOT make this recipe again.
Sorry you didn’t enjoy the recipe and thanks for the feedback.
All I have is almond meal at this moment. Should I just go ahead and buy almond flour instead?
Hey Lorna! For this bread recipe we would highly recommend almond flour as opposed to almond meal, so yes, go ahead and buy yourself a nice big bag. You’ll find that if you use almond meal the outcome will be darker in color, different in texture and denser. Almond flour gives you more of the bread feel, look, and texture! Not to worry about wasting the almond meal though, we’ve used it for our baked goods and it works great 🙂 Happy baking!
I used Hodgson Mill almond meal for this since I was too lazy to dig deep into the pantry! It tastes great and has corn bread consistency. I’m at 5000 elevation and didn’t do any adjustments. I did do 350 degrees just because my oven runs hot. Don’t think I buttered pan enough = sticking.
I can attest to that. All I had on hand was almond meal (didn’t know there was a difference until you guys!). It’s got a bit of an after chew. Meaning, it’s like there are little seeds in there that stay in the mouth long after the bread is done and you continue to “chew” on them. Hearty might be a work some would use. It certainly didn’t look the same. I’m going to try toasting it to see if that gives me a better mouth feel with this loaf and then get some almond FLOUR on amazon so I can try this recipe again! 🙂
Yes, I made this for the first time this morning and used Almond Meal. I didn’t realize there was a difference. My dough didn’t rise and it’s just not good. The egg taste is off-putting too. So, next time I will use the correct flour and reduce the eggs to 4 or 5. I hate when I mess up a recipe….
I loved the recipe, very easy to make but I felt like I was eating an egg soufflé. Could this be because I was using unpasteurized, farm fresh eggs? Would it help to reduce the number of eggs when using this type since the yolk tends to be much richer?
Ya, I’d go for reducing the amount of eggs. Someone has commented that they used 4 eggs and it came out great. I can’t be sure that it was the farm fresh eggs, but they do definitely have a stronger flavor. It might have been that it was a bit undercooked? Are you sure that wasn’t the culprit?
Hi,
Could you tell me if the recipe needs any adjusting for a higher elevation? Would love to try it. Thanks
Hey, I can’t be sure about this one, but it might just need a few extra minutes. I’ve never tried it at high altitude and we’re at sea level here. Just doing some research on the internet it seems like high altitudes could add a few minutes onto baking times. I would just keep an eye on it and you should be good.
My bread ended up about an inch and a half thick. Should it be higher then that? It’s more like sticks than slices.
Hey Mary, it should be closer to 3+ inches high. Did you use an 8×4 inch loaf pan? One other thing, it could be that you did not whip the egg whites enough. It should definitely not be sticks. When you took it out of the oven was it higher and then sunk down to being 11/2 inches?
Also, be careful you don’t over mix when you add the whipped egg whites to the base. Every stroke (or second in the food processor) deflates the egg whites and will produce a flatter product. Think of every egg white air bubble as a previousy air bubble that adds height and softness to the texture.
My bread was really bitter……is this from the almond flour?
Bitter? Hmm I really can’t say why it would be bitter. All I can think would be that one of the ingredients was bad? Is that possible?
Have you baked with almond flour previously? It has a distinct taste, I wouldn’t categorize it as bitter though. Let’s get to the bottom of this!
I made the Leto bread it came out nice made it like you did. ( no green. ). Thanks
It may be from the baking powder.
Have you ever used sesame flour? I am not able to use almond flour due to an allergy
I have not used sesame flour. I would imagine it would be quite a bit different from almond flour so I can’t say how it will turn out. My advice would be to bake 1/3 of the recipe(this recipe is pretty easily divided into 1/3’s) as a trial and see how it turns out.
I did some research and there are a lot of people claiming sesame flour is a perfect replacement for almond flour 1:1 ratio so you might be good to go!
Do you think coconut flour could work instead of almond flour? Almond flour is ridiculously expensive!
It is pretty expensive, unfortunately I don’t think coconut flour will work. We’ve tried a bunch of bread with only coconut flour and have never come out liking the consistency enough to post the recipe. I think this would come out pretty good if you went with 1c coconut flour and 1/2c almond flour and maybe upped the butter a bit. I would advise against using ALL coconut flour based on our testing of different bread recipes. Let me know if you give it a try and how it comes out!
http://thestonesoup.com/blog/2012/08/coconut-flour-paleo-bread/
I made this in a 12 count muffin tin so I could freeze them easily. sooo delicious even w/o anything on it.
a good alternative ?
How many carbs is in each slic with the receipe at top of this page?
Nutrition is listed at the bottom of the blog post
Just to clarify ( didn’t find info in other comments) one slice is one serving?
Yes
I keep trying to post comment but box disappears so hope you dont mind if I post here – made this bread today and Im deighted. In my opinion its somwwhere betwwen brioche and maderia. First taste of anythin similar to bread in six wwks. A definite Sunday chore from hereon. Only negatives are almond flour is soo expensive and slices very small but even witoout butter delicious. My husband even said it was nicer than the ordinary bread I used to make. I dont have a food processor but used hand held electric mixer and it was fine. Next time I might used blender just to try it.
When I went to get the bread out of the oven after 30 minutes it fell. What did I do wrong??
Hey Matt, I see by the pictures on your site that the slices seem substantially thicker that what I am getting for 20 per loaf. So that being said. Is the carb count listed for my skinny 20/loaf. Pictured looks double that.
If I want to add some seeds to top of my keto bread should I put them on top of raw bread or cook some before adding the seeds?
We say in the last 5 minutes, brush with an egg yolk wash and top with seeds to stick together. Bake until done!
Rule of thumb is to use 1/4 cup coconut flour to 1 cup Almond flour. I would stick with recipes that call for coconut flour though.
I used exact same amount of coconut flour and the dough turned into egg crumbs. It worked fine with almond flour 3 times before that.
I’m only have the small packets of stevia, how much would I use in place of the liquid stevia?
Use our sweetener conversion chart to estimate how much you should use.
I buy my almond flour in Wegmans and their brand is the cheapest -$7.99 for 1 lb bag. But recently I found in one small local store 3lb bag of Bob’s -waterever- brand ( sorry , bad with names and far away from home ) for $14.99 . I was very happy with price and didn’t know they do big batches. So, look for it on the internet. Most likly you will find it . Hope it helps
Awesome! $5/lb is a great price, I’ve never seen it for that cheap. We normally buy in bulk off amazon and it comes out to a little over $6/lb. I’ll be on the look out, thanks for the tip!
Costco has a great deal, at least at my local Costco: Hughson Nut Inc Super Fine Blanched Almond Flour, 3 lbs $11.79
I made this bread for my parents who are on keto. Not sure what I did wrong but it just didn’t taste like bread just mainky eggs even when I added sugar. What I ended up doing was adding chocolate frosting and turn it into a cake and my younger brothers loved it!
I just made this bread today… did not separate eggs (too much trouble for me), and it turned out great and tasted delicious when I toasted it and then topped the slice with my homemade garlic butter!!! YUMMY!
Hey Matt, I ordered it from Amazon. Could only find 1 lb. bags. How can I order bulk. (THIS BREAD IS AWESOME!!) Thanks for sharing!
The costco near us sells almond flour in 3 lb bags for 12.99 , a little over 4$/lb. Check Costco’s near you. What are your thoughts on lupin flour?
FYI…Sam’s Club has Bob’s Red Mill 3lb bags for $12.88
That would probably be Bob’s Red Mill! They make great products
You can get almond flour for ~$3.50/lb at Costco.
No!!
Mine was not good at all.
Silly question…..how do you toast this bread? Other recipes say it can’t go in the toaster….yours looks so toasty and delish!!
You’re onto my trade secret! I toast it in a nonstick pan with a bit of coconut oil spray, usually when I’m already using the pan to make some eggs or something. I’ve done it in the toaster(I do that when I bring it to work) but it’s not quite as good that way.
OH that’s how you do it! I came back here and was going to comment saying MINE TOASTED DOESN’T LOOK LIKE THAT. Like it’s fine and it goes warm and slightly crispy but it doesn’t brown…Imma try that.
Let us know how it works out for you!
Do you mean you toast it in the oven or on the stove in a pan? What setting do you use?
When we use the bread for making toast we spread a little butter on it and toast it in a pan on the stove top. Medium heat.
Just made this. I didn’t have almond flour so made my own. I just sliced buttered and ate. It almost tasted more cornbreadie than bread. I will toast my next piece. I want to try it with my egg in the morning. I think I may try it with coconut flour. If you decrease the eggs do you have to decrease all ingredients? Thanks for this recipe.
I would decrease the ratio of ingredients to align with the amount of eggs you use. So if you use 4 eggs, then use 1c flour, etc. I would be curious to see how it comes out with coconut flour. The batter will be a much different consistency and the baking time may also be different. I’ve never been happy with the consistency of breads made with all coconut flour. They are usually very crumbly. I would recommend trying 50/50 almond/coconut flour.
I do some baking with coconut flour, but you cannot measure cup for cup to substitute the coconut flour for almond flour. Usually you have to reduce the ratio of coconut flour to 1/3 of the almond flour and double the eggs. Not sure if it would work for this recipe.
I made with all coconut flour. Very crumbly and dry!!
Ya, you can’t substitute almond flour for coconut flour. Sorry you didn’t like it.
Can you use green banana flour for almond flour? If so measurements?
Sorry I’m completely unfamiliar with green banana flour. I couldn’t find a conversion online either 🙁
Could I sub the butter with ghee?I want to make this for my Candida diet.
That should work!
Hi! I’m curious if the ghee substitution worked for you. Thanks!
Just made my first loaf. Thank you so much for this recipe! So very yum!!
Hi Joie,
This is a very late answer to Ghee, but it works fine. Made this for the first time ever today – am a very good baker, new to Keto – it came out very well. I did not have Stevia, which I’ll get and add a little next time. I’m old school – never use anything but glass for baking breads. It is a little corn-bready, which is ok, we’re southern, and my husband and I both like the taste.
Use quality ingredients, used the whip attachment on my cheap ass hand mixer for the egg whites, which also worked just fine, and the rest in my stand mixer. Cooked exactly as directed, took it out of the pan a little too soon, will also remember to flip it over, too, but buttering the pan is key.
All in all, I’d give it an A-, but I’m a tough grader and I’m going to have a hard time without ‘real’ bread. I think when I make toast tomorrow morning and have something crunchy to sop up my eggs, I’ll probably change my grade to A+?.
Great recipe, very pleased for my first time with a new recipe, and if this is still a ‘thing’ – may I just say to everyone on this thread –
It’s Baking POWDER, not SODA ?
This is great! Thank you!
Matt,
If I use 4 eggs and 1 cup almond flour, what is the measurement for the baking power?
Thank you,
1.5-2 tsp should work.
What about the butter & cream of tartar…does that need to be adjusted with the reduced eggs too?
I’m not sure actually. We’ve always made the original recipe. The impression I get from the people that do the reduced egg version is that they just remove an egg or 2.
I have read where the ration of coconut to almond flour is 1:4, so 1/4 c coconut flour = 1 c almond flour. I think they also mention using more liquid or eggs with coconut flour because it is much more absorbent. Can’t wait to make this bread…trying to decrease the carbs my kids eat!!
Sounds about right! We also have a coconut flour bread recipe that you could try and compare to.
Any suggestions on what to do with the yolks? I hate to waste them.
Yolks go in too!!! We just separate the whites and beat them to give the bread some added airyness.
As Matt said, it goes in the batter, but the answer to “what to do with yolks?” should always be “make sauce hollandaise!”
Hollandaise sauce. Yes! And, I often use the leftover yolks for lemon curd. Oh. My. Gosh. Delist on plain Greek yogurt.
Keto Creme Brulee is an excellent way to use up egg yolks
please give me this recipe…creme brulee is my absolutely favorite dessert!
Recipe for creme brulee? I love it
Good suggestion! Matt is a fan so we’ll have to give it a try!
I love lemon, how do u make lemon curd?
Hollandaise is not difficult. You can make it thick and perfect using your microwave in seconds:
https://www.allrecipes.com/recipe/233971/quick-and-easy-hollandaise-sauce-in-the-microwave/
You could scramble them. I’d use them as a thickener for any sauce you want to make. Basically, you whisk the yolk and add it to cool liquid, then slowly add the hot liquid a little at a time while beating. The secret is to go slowly so the heat doesn’t scramble the egg. Once the egg mixture is the same heat as your sauce, add to your sauce and stir. It will thicken.
Does the mixer be lumpy after the egg whites are added Or is it to be smooth like cake batter
It should be fairly smooth. A few lumps are fine. Usually when I’m scraping everything out of the processor with a spatula there are some lumpy parts at the bottom, but for the most part it is a smooth homogeneous mixture.
Mine is super lumpy, but it said be careful not to over mix. Will it still come out ok?
It shouldn’t be super lumpy, but some lumps should be fine.
Can’t wait to make this weekend. Life without bread has been so hard. In my third year of keto and bread is still a huge struggle. Shocking that I got over sweets and fruit, but bread is too much a part of me.
I feel your pain! I was getting used to life without bread, but having this recipe to turn to really makes things sooo much easier. It’s so easy to go to the fridge and throw together a sandwich now. Not to mention having a vessel to transport runny egg yolks into your mouth! Let us know how it turns out.
I think I love you….. I thought I’d never be able to “sop up” my runny egg yolks again!! Can’t wait to try this. As in I’m headed to the fridge right now to pull out the ingredients. I have to check my chicken coop for fresh eggs. MY MOUTH IS WATERING!!!
LOL LeeAnne
I added a little of stevia 1 little ok real good but waiting to see about 4. Eggs I use all organic stuff!!
Why did it take me 20 minutes to achieve fluffy egg whites?? My hand blender started overheating
Can you use baking soda instead of baking powder
I’ve never tried it, so I can’t vouch for this personally, but I believe you can try 1 tsp Baking Soda and 1 tsp lemon/lime juice OR vinegar. If you give that a try please let us know how it turns out. Thanks!
NO. You cannot use baking soda instead of baking powder. They are not the same thing. Baking powder does contain SOME baking soda, but other things as well.
Uhm, the major active ingredient in Baking Powder is Baking Soda. There is also some corn starch or something (probably a filler) and one or two acidic additives to react with the Baking Powder. You should be able to get a similar effect to Baking Powder in this recipe by using Baking Soda and replacement acidic components to replace the “other things” in there. All those “other things” are are acidic counterparts to the base sodium bicarbonate (Baking Soda) which cause the reaction to create CO2 which is the gas that causes things to rise.
Oops just read the recipe again and you’ve already addressed this lol
Hey Sue,
Yep you should be good with a hand mixer, we just like the processor for convenience. You’ll probably need both a whisk attachment and the mixer attachment. Let us know how it turns out!
I used a hand mixer and it came out great. But i did use a flat rubber spatula to help mix it. It came out great. I think i coulda used a lil stevia to sweeten it some but with curly mustard greens and smoked neck bones. I’m in heaven! Thanks so much!
Hi Felicia! Thanks for sharing – we will definitely give our hand mixer a go next time. Less dishes that way hehe! And, that sounds like a divine meal! Thanks for sharing!!
Will a KitchenAid Mixer work without altering the outcome?
Felicia, I know this is a reply to an 2016 post from you, but you had me with the mustard greens and smoked neck bones accompaniment!
You’re a lady after my own heart! Southern vittles rule, and this this recipe gives us our bread back to soak up all of the southern goodness! Loved your post, Ma’am!
I don’t have a food processor. Can you use a hand mixer or blender?
I just made this without a food processor. I whipped the egg whites with a hand mixer and did the rest by hand. Turned out okay for the first time making Igor.
Not going to lie – I’ve seen recepies similar to this floating around the internet pretty frequently in my 7 years as a low carber, and I’ve never bothered to try them, as they just sound like they’ll be eggy and pretty gross, much like oopises/cloud bread. But I had a horrible craving for bread this morning, and I gave this one a go as I had all the ingredients, and your pictures looked really inviting. And.. Oh. My. God.
I probably shouldn’t have made it at all, as I basically ate half the loaf in less than an hour (I adjusted the recepie to 4 eggs, but still), and I’m now absolutely stuffed, it was SO delicious!
WIll have to make some meal adjustments for the rest of the day since my breakfast just doubled in both calories and carbs today, but it was totally worth it!
Thanks for a wonderful recepie! 🙂
Woooh! Great to hear! Haha, I’ve pulled the disappearing bread act a few times myself! We just got these mini loaf pans that we use to make smaller batches of recipes we’re testing etc. It doubles as a failsafe to prevent the consumption of whole loaves in the event that they come out extra tastey. Glad you enjoyed the recipe!
Hi
I’m wondering the same thing, did you only adjust eggs or everything else too?
Thanks!
I am currently baking this recipe as we speak and couldn’t find my loaf pan so used an individual brownie pan….I just sat down to read the comments as I wait. Thinking I’ll have individual rolls but can’t wait to try with all these positive comments!
How did it turn out in the brownie pan?!?
Awesome! They were like individual rolls! I’d eat 2 for breakfast, toasted in the toaster oven 🙂 If I knew how to add a pic I certainly would, love your recipes
Hi Matt, this bread is delicious! As far as the calorie content goes, is it 90 calories a slice based on cutting the loaf into 20 slices?
Yup! 20 slices – each slice is 90 calories.
Anne, I’m curious…after adjusting the recipe from 6 eggs to 4, did you make any other adjustments? My experience with keto breads are that they are very eggy.
How did the bread come out with only 4 eggs dilorenti@hotmail.com
I use 5 egg whites,4 egg yolks,180g ground almonds,1 flat tsp baking soda,3 tsp lemon juice handful of seeds.Bread comes out perfect every time.No eggy or bitter taste.
Gloria, do you add in the butter and the cream of tartar to your recipe or just the ingredients you listed above?
Gloria
Did you mean baking powder – that’s what is in the first recipe. I’m considering trying your recipe but want to be sure I have it right. What kind of seeds do you use? Thanks so much!
I’m so glad to hear you just use 4 eggs. I am not an egg person at all. I made this today and it came out perfect but my house smelled like eggs. Next time I will just use 4 eggs. Thanks for posting.
Hi Anne! Did it still come out ok only using 4 eggs and did you adjust the other ingredient measurements? I’m worried this bread will taste too eggy.
How long does this keep?
It keeps about 10 days in the fridge. Slice it as you go, rather than all at once, it seems to stay fresher. You can probably freeze it for up to 1 month, but we haven’t tested that yet. It doesn’t usually last that long!
Is this the way I ask a question?
Yes, or email us at ketoconnect@gmail.com
I made this today and it looked delicious, but it had a really strong bitter taste and when I cut in to it, the inside bottom had a greenish tint and it smelled like ammonia.
That’s your baking powder!
Thank you!!
WHY ? IS THAT REACTION HAPPENING ISNT ALL BAKING SODA THE SAME?
I think it has to do with the aluminum in some baking soda.
What brand of baking powder would you recommend?
Look for any of the ones that say “aluminum free”.
Baking Powder has a ammonium kind and 1 without. Get the one without. Also baking powder and baking soda are to different entities and you cannot inerchange the 2.
Baking Powder need be nothing more than bicarbonate of soda ( baking soda) and cream of tartar, if you mix your own it wil never be bitter nor taste chemically …….sift together 2 parts cream of tartar to one part baking soda
Lou, if the recipe calls for 1.5 teaspoons of baking powder, how much of the cream of tarter/baking soda would you use?
That would be 1 teaspoon cream of tartar and half teaspoon baking soda. So anytime you need a certain. Amt of baking powder divide required amt by 3. Then use 1/3 baking soda and 2/3 cream of tater
Don’t ya think you should have mentioned about the aluminum in the baking powder from the very beginning like before I f cked up a whole loaf of bread ya really screwed the pooch on that little unimportant fact thanks alot. Not
And that’s her fault? Ya should know what food products are yourself.. this one is comment sense for those on Keto…, Just saying ?
I hear ya. Just reading this now after fucking up a whole loaf too. New to keto. Didn’t know either.
That would have been a good idea
A few months ago I googled this and what I found was that aluminum really is not put in baking powder or any longer! Good luck!
Nicci, use 1tsp cream of tartar and 1/2 tsp baking soda.
I use this as a baking powder sub all thetime.
If it is 1 part baking soda and 2 parts you have to mix .5 tsp of baking powder and 1 tsp of cream of tartar. That will work. Hope it can help.
What is the coversion? How many tsp of bake powder is equal to your 1tsp starter and 1/2 tsp soda?
Also, we old folks from the farm used to make our “baking powder” using baking soda, 1teasp cornstarch, 1 teasp milk and 1teasp apple cider vinegar. You have to mix your dry ingredients first and add the vinegar-milk buttermilk just before cooking as this is single acting and begins the rising process as soon as wet meets dry. Good luck.
Thanks Mimi!
Good to know
Mimi, How much baking soda? You don’t list an amount.
Thank you!
Mimi, How much of the Baking Soda do you use? I’m guessing 1 teasp just like the other ingredients; but wanted to check with you. Thanks!
Mimi, so if you can’t use cornstarch due to the excessive carbs, can xanthum gum or cream of tarter be substituted for equal amounts? If you are using a teaspoon of cornstarch would you just sub a teaspoon of one of those others, or do you have to alter the amount for those?
Thank for the homemade I’m doing keto And it’s expensive to trough away this much money if it’s bad
I did this (made my own baking powder with cr. of tartar and baking soda), and it still turned out green.
Michelle, I wonder—did you use a metal pan? Or, did you let it sit in the pan for quite a while after taking from the oven? Eggs turn green when kept warm after cooking.
I think you mean “two” not “to”
No, Im pretty sure Lou got it right!!!!! Monica, Maybe you should go back and re read the question and then the answer!!!!! SMH! Someone always has to put “their comment” In!!!!
Lou did get it right but that wasn’t the person they was talking to
Shirley,
No it should are TWO as in the number 2, not to mean also!
Monica commented to Cindy regarding the “to different entities” – which SHOULD have been 2
Who cases to or two did not notice it I understood what age meant. Get a life
Monica was referring to Cindy’s comment. Two entities not to entities. Before you jump on the bandwagon, I would suggest you do your due diligence.
Totally agree Shirley!!
I think everyone knew what Cindy meant and bullying is bullying even in a “grown-up” kind of way. I don’t understand the need to embarrass or belittle someone.
Why can’t we just all get along. Stop the bullying. Thank you Kelli for your comment.
Come on everyone… the Keto diet is supposed to chill us all out.. make us more calm and less aggressive… I’m only 4 weeks into it, already lost 10.5 lbs and haven’t flt the need to snap at my wife once 🙂
You also mean “its volume” not “it’s”
Lol, obviously that is what she meant! Good lord, are you the grammar police?! SO many other IMPORTANT things to nit-pick about in this life!
Thank you Lola!
two, not to!!!!!
Why on earth are we arguing about this on this website? So trivial and petty. We all know what she meant… no need to humiliate someone for an error.
Thank you for being an adult…no wonder our children are rude and disrespectful, look at the example some of us are setting. Build up, not break down. We’re all on the same team.
Kimberly,
You are absolutely right!
No one is perfect. If you think so, ask your partner or your mother and they will tell you otherwise ?
I think we should all calm down and eat some bread!
It calls for baking powder and baking soda.
I only see baking POWDER in this recipe ????
Actually you can interchange the two. I have gone to culinary school and worked with master pastry chef’s. as long as there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). And remember that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking Powder
Thanks for the tip!
Melissa, thank you for your clarification. I personally, always wondered about this and really appreciate your info.
Why do some recipes call for both baking powder and baking soda? I haven’t baked for awhile, quite awhile. Just reading all the comments, makes me want to bake again!I almost wasn’t gonna write this after the arguing! I often type the wrong to, too or two! Especially if typing fast or not paying attention. Thanks in advance for an answer!
Baking soda is stronger than baking powder and it tends to cut down the taste of it when you use both to get the same rising strength.
You mean, it has to do with the aluminum in some baking POWDER. Baking soda and baking powder are different.
Amazon has aluminum free soda.
So does walmart trader Joe’s and publix
I’m confused. The recipe does not even call for baking soda, it calls for baking powder.
Baking soda does not have aluminum, that is a myth. However, there is naturally mined and then there is processed baking soda. She may not be thoroughly mixing the cream of tartar with her backing soda, if so this can happen. http://ketointhe.uk/post/129747962429/ammonia-smelltaste-in-low-carb-baking-and-baking
I hope this helps others from experiencing this awful mistake.
Don’t use baking soda, use Baking Powder and the one without Aluminum. The Baking Powder with Aluminum gives the bread a weird taste.
Baking Soda and baking powder are not the same. Are you talking powder or soda?
you use baking “powder” not ‘Soda”…
This recipe uses baking powder. Not baking soda.
Your suggestions are timely, but I’m having a little problem which us the egg teaste it made me sick what can I do to eliminate that taste? Thanks.
add a bit of stevia 🙂
Could I use Swerve sugar replacement instead? How much would you recommend? And would I add it with the baking soda? Thanks 🙂
Ya, maybe just a teaspoon. Add it with the BP!
Did I miss the part where we added the pink salt? Do I do it with the BP?
Add it with the almond flour and baking powder!
@Keto Connect Shannon. Can I use powdered Erythritol instead of Stevia?
Yes!
Baking POWDER is called that because it’s NOT baking SODA. That’s why it came out bad
Baking soda and baking powder are NOT the same. and baking POWDER is a combination of ingredients Acid, base and a stabilizer such as corn starch, which create a reaction when combined with liquids, heat increases that reaction. Baking powder can combine in a damp environment and “go bad” meaning it will no longer work. it can also combine with other ingredients, or get contaminated.
The recipe doesn’t call for baking soda. It calls for baking powder, and you need to get the kind without aluminum.
I used aluminum free baking powder and no reaction or black color, however it did come out eggy. Can I use less eggs?
Jeanette – please remember the baking soda and baking powder or two very different things
Oh my gosh! Aaaaaahahaaaaaa. I’m being dead serious when I say this has been so entertaining to read! Y’all are hilarious ? baking soda?baking powder???thank you?
I KNOW!!!!????? Made my morning!
At first I found it annoying, but thanks to your post, by the time I went down another couple dozen comments I was laughing at at each soda/powder post and response.:-)
I agree! 🙂
Holy mother of all that’s good!!???? If these people can do Keto, I think I can. Total motivation here….going to get to baking while I drink a soda.
OMG Susan… can’t stop laughing! <3
Drink a “soda” or a “powder”?
Good One!!!
I have enjoyed this light hearted conversation. Just had to add a local name for the SODA that you are going to drink. In Cincinnati we call Soda….POP. First time I heard the term Soda is when I moved down south…I thought they were talking about baking soda!
We only use the term “Pop” for things such as Coke, Gingerale etc. Anyhow I also had to finally laugh over the soda/powder comments lol lol.. Oh my word!!!! lol.. I say Just make the Dang bread and eat it!!!! lol…
I just started this Keto diet and yes, these posts mad me ? laugh ?. Soda against Powder, with or without , together, no? yes ! and oh I forgot the Aluminum issue.
Anyhow I did make this bread according to the original post and it is fantastic.
Thanks for making me laugh.
I prefer my ‘bacon’ with a sofa ?
Susan, you are FUNNY!!! I agree completely!
OMG … I’ve baked for most of my 60-year-old live, and I’ll never again look at baking soda and baking powder without remembering this article. Good luck, all you fine people! ☺
no it is not. some have additives, primarily aluminum. this accounts for baked goods being bitter and blue/gren tinted.
hope this helped!
If you use baking soda you should use 3 teaspoons apple cider vin.
The recipe doesn’t call for baking soda it calls for baking powder. They are not the same thing.
OK just follow the instructions I say
(LOL)
Baking soda and baking powder are not the same. If you used baking soda try it using baking powder. Good luck. I’m getting ready to make this bread for the first time today. Thanks for the video.
its because you’re using baking SODA and not baking powder. it you use baking soda you need to have an acid to react with it. the Baking powder already contains some acid to balance the reaction.
If you used baking soda instead of baking powder:
You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You’ll also need much less baking soda as it is 3 times as powerful as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.
Baking powder is NOT baking soda, though. Marked difference!
Baking powder is different that parking soda.
tobymom@me.com
Baking Soda and Baking Powder are not the same !! you and Matt are talking about different things
If you used baking SODA instead of the baking POWDER that the recipe specifies, your bread will be inedible. The soda needs an acidic ingredient to react with it and create the carbon dioxide that is the thing that makes baked goods “spongy”. You need all those little bubbles! Baking powder already has the acidic and alkaline ingredients mixed together in it. It just needs moisture and heat for the leavening action to start. That’s why the recipe says the cream of tartar is optional. In this recipe, the cream of tartar is just enough to stabilize the egg whites so they don’t deflate a lot. The cream of tartar is acidic, but probably not acidic enough to neutralize baking soda (in the large amount called for if using baking powder) in this recipe.
My last 2 loafs had a green bottom as well. I’m making my own “baking powder” because of keto for epilepsy. I mix 1tsp baking soda and 2 tsp cream of tartar. I use a food processor. It rises nicely. Is it over or under mixed if it’s turning green I wonder?
I did the same thing you did, Joanna, and my bread did not have a green bottom.
i think it’s reacting with your pan. Was it an aluminum pan?
I made it for 1st time using baking POWDER, which DID have aluminum in it, but was only kind I had. Baked it in a glass pan, didn’t have any green problems.. tasted good.. only used 5 eggs bc I hate the taste of eggs. (Used stevia too). My bread didn’t turn out very tall & fluffy. Maybe if I used 6 eggs it would have been better. Good tho! Much better than life with no bread at all.
If it has the greenish tint or ammonia odor, is it still edible?
I’m not sure about that one 🙁
Hiya Matt loving you vids and recipes..just wanted to know how many net carbs and calories in the full loaf please?..Cheers mate x
The nutrition listed in the post is for 25g slices so if you cut and measure out as many of those you can get from the loaf you’ll know the exact net carbs. It may vary person to person!
How many “slices” are you getting out of a loaf? I get about 6.
That’s what I was going to ask. The recipe says it gives 20 slices but unless I sliced the bread wafer thin (too thin for sandwiches), it won’t give me 20. I’ll get maybe 10.
If you multiply the macros by 20, you can then divide the loaf into however many slices you want. 🙂
Based on the ingredients ( I used Bob’s Red meal ding ground meal) and serving size of 20 slices the macros for the whole loaf would be:
2,154 kcal
175g FAT
53.8g Sat fat
1,388mg cholest
16,812 mg sodium (assuming 1 pinch salt is 1/8 tsp)
45g CARB
22.5g FIBER
7.5g sugar
97.5g protein
14.5g NET CARB PER LOAF.(based on my math….? DOUBLE ✔)
I commented on another question about reducing the 20 serving to 16 1/2″ slices for eyeballing slices and not having to weigh it out. That is if you use a 8×4″ loaf pan.
Weighing the cooled loaf and dividing it by 20 would give you the weight per 1/20 serving but baking times can change moisture and make the loaf lighter if baked longer or heavy if baked less time. So the only accurate way would be to weigh the finished cooled product, then divide by serving amount to get weight per serving. I feel 16 1/2″ slices still have great macros. If you watch the whole loaf you may break the bank. Lol
* nutritional info/recipe ingredients added to loseit! App which is really handy for finding the nutritional info of any recipe and adapting it to your personal ingredients or alterations.
Thankyou and please send more bread recipes.
Hello:
I followed all the instructions to a tee, except that I didn’t use a food processor – the mixture was too thick – and did not turn into a mixture that could be poured into the loaf pan – it was more like a dough, not a batter ? Can you figure out what I did wrong? thank you.
Hmm, you might have whipped the egg whites too much. I am really not sure.
That sounds like bad eggs.
You used bad eggs
When in doubt….. Throw it out!!! ( after googling it for several hours only to still be in doubt!) Ammonia bread sounds horrid.
Maybe but there are ammonia cookie recipies out there. Never tried them myself but was looking for molasses cookie recipes and came across them. Just thought you should know. The thought of ammonia cookies or bread might not be so off putting to everyone.
My guess for the green tint is the eggs are reacting to the pan. During a work event, we made breakfast for people and used the aluminum baking chafing dishes with the flame “candle” underneath to keep them warm. The scrambled eggs were normal when cooked but turned green sitting in the pans! 🙂 but still good to eat lol.
IT’s BAKING POWDER ! Not baking soda!
Wait – was it baking powder or baking soda? *dead*LOL*
Matt, the exact same thing happened to my bread as well…the exact greenish tint and ammonia smell…I will try again after checking what type of baking poweder i have.
Does that mean that it is old or they just used too much?
redcrow510@gmail.comthe recipe called for baking powder not soda
All of you just sit on it
Same thing keeps happening to mine! the green on the bottom and horrible taste to that part. should I just use less baking powder? I have done this twice . first time I did not use cream of tarter it tasted and smelled very eggy and the green on the bottom tasted and smelled horrible! second time, I used less baking powder (per my mom lol) and used cream of tarter, smelled less egg and the top half tasted better but bottom part still tasted a bit nasty and was still green!
HELP!!!
hi there! I couldn’t leave a new comment so i’m just replying here. I encountered the same problem with the baking powder. I even thought I over measured the baking powder. The bread looked really good but was very bitter 🙁 can I reduce the baking powder that I’l put?
Hello. The reaction is the due to the presence of chlorogenic acid. Most nuts contain this acid and of course, Almond Flour is made from nuts. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green. Try reducing the leavening in the recipe by about a third. This will often do the trick if the recipe only contains a small amount of baking soda or powder. You can also add a very small amount of lemon juice (Drops) to the wet ingredients which will interact with the baking soda, causing the production of carbon dioxide the gas that creates the air pockets in bread.
Great tips.
HI
I’ve read that you can counteract the bitterness bu adding ACV to the recipe, however I haven’t tried this yet. I have found that everything I baked with almond flour and baking soda was extremely bitter and inedible, so I’ve stopped baking!
We found the same results with the Almond flour. We tried an Almond flour the is not blanched and what a difference. No bitter or bad after taste. I found it at Trader Joe’s but I think most grocery stores carry it also.
Hi Jennifer. I always use almond flour for my pie crusts and they always come out perfect in texture and flavor. But I do add a small amount of swerve or comparable to it so that might be why.
The recipend calls for baking powder – not baking soda. Baking soda reacts with acid. I’veckan never heard that baking powder does.
Yes Karin! I was about to write the same. I used baking powder, organic eggs, and the type of flour recommended in the recipe, and it came out exactly as in the video and it is delicious!
No yellow stains, no bitterness — it’s delicious. It tastes a little eggy but it is okay as it has 6 eggs.
I thought it tasted eggy too, thanks for your post. It was the 1st keto bread recipe I’ve made.
Hi, if you make sure your eggs are at room temperature it will reduce the eggy tast
If you add Stevia, like the recipe calls for, it will get rid of the eggy taste. That’s what I did and it worked.
I added stevia, used room temperature eggs and yeast and this is still so eggy. Could you omit the yolks? What would you replace with?
TimOsmond:
Ah, chemistry. Thanks.
You are so smart! Thank you!
Does the green tint, bitter taste, ammonia smell only happen sometimes? I really want to make it but there are a couple of theories about why it’s happening. I wish someone knew for sure and what the exact fix is.
Use baking powder NOT baking soda and you can use parchment paper in your baking pan as well. This may help with reaction to a metal pan. This recipe turned out perfectly and I am enjoying it.
I just made this recipe with Red Mill baking powder and used parchment paper and my bread turned out green on the bottom and smells bad……… :(. what a waste of ingredients again…….
This happened to me too! I did figure it was baking soda, but there is no problem with the soda itself.
I did notice that the recipe called for a really high amount of baking soda 3tsp…..is that correct?
It’s baking powder, not baking soda.
lol – still time and again people go back to thinking baking soda and powder are the same thing. So sorry for the repetitious questions Matt – LOL
Thanx for all the great recipes… lol I think there talking about “ “Baking in the oven” not powder or soda , WOW … however baking is a science and has to be pretty much target with ingredients… Cooking other foods you can add all kinds of ingredients to suit your taste . I wonder how adding a couple of table spoons of mayo or sour cream to a recipe like this, do to the fats emulsifying ( big word ) make it rise more and keep it moist…
Lol OMG I just can’t help but think of the scene in ‘Scary Movie’ between Cindy and her fater! Ahhahahahaha
[Cindy’s Dad : Oh you are my little girl, I love you so much that I left you a little something in the coffee can. But you have to remember to step on it before you sell it. Now, what are you going to cut it with?
Cindy Campbell : Um… baking…
Cindy’s Dad : Baking soda. Not baking powder. Because baking powder guys will have muffins growing out of their noses.]
Sorry couldn’t help it.
Hahahaha…Sorry Matt, I couldn’t resist. This thread is hilarious!
Matt Gaedke
Have you pulled out all your hair yet? These comments crack me up! LOL
Hello! I’m a cook and you could also taste bitterness if your almonds/flour is rancid.
That’s because of the baking soda. They have given the quantity as 3 tsp,which is way too much. Reduce it to 1/2 tsp n it will b fine!??
It’s baking powder NOT baking soda
How many times do you have to say baking POWDER
BEFORE THEY GET IT ??
1001….
It’s the reaction the baking soda has with egg yolk.. use egg whites!
The problem is, you stated baking SODA, which is NOT in the recipe. The recipe calls for baking POWDER. These are 2 completely different ingredients and cannot be interchanged.
Chris, It STATES BAKING POWDER….. It does not state soda!!!
erika.lee.schwartz@gmail.com Chris never said it did. Learn to read!
It’s the baking powder that turned your bread green. You need to buy aluminum free.
Did you use baking powder or baking soda? I’ve heard that happens with baking soda.
I had the same problem.
This greenish tint has happened to me add well but only if I use a metal bread pan. Glass or porcelain type works best for me.
I had the EXACT same outcome!!!
OMG!! Every time I scrolled down and saw baking soda I laughed so hard I almost wet myself. I almost forgot I was looking for a Keto Bread!!! Thanks for the laughs which is as healthy as the Keto Bread!!
I should be lost 10lbs by now from laughing so hard ?
OMG! I’m LMAO!! You guys are hilarious!!
This is TOO MUCH! ? I need a soda….
Mindie Recipe says Baking powder not baking soda
I just made it mine didn’t
mine turned out pink. Bit upon further inspection i found that my son accidentally dropped a crayon in the mixture.. Still very good but a tad waxy.. needed baking soda i think. But we dont drink soda in our house.. oh well
Hahahaha Bob… crayons… omg, I’m ROFL!!
Hi Mindie,
This was my first time making this wonderful bread!
I made my own baking powder for this recipe. 1tsp. Tartar, 1/2tsp baking soda. I also added a little vanilla extract.
I don’t think it will last for 2days in my house cuz it’s so delicious!
Great luck!
try baking in a glass loaf pan as it may be a reaction from the metal pan that you have
Hi Mindie,
Unfortunately, the exact same hung happened to me. Did you try and make this recipe again? I don’t understand what went wrong.
Mindie…same here, the exact greenish tint and ammonia smell…I wouldn’t even taste it. My baking powder is brand new, never opened until two days ago and well within date.
I want to make this recipe, but with all the negative results I’m a little hesitant . Don’t want to waste so many ingredients.
Check if you are accidentally using Baking Soda in place of Baking Powder. It happened with me until I realized I had mistakenly been using Baking Soda.
UGH, this happened to me too tonight! I was so craving bread, too. My toddler misplaced my baking powder so I tried the baking soda/cream of tartar trick and the bread is green and gross!
Oh well, time to buy new baking powder, I guess.
Remember baking powder only good for 6 months after opening. I just made this tonight- pretty yummy.
OMG, this happened to me too….I had to throw it away! I just couldn’t eat it!
I’m wondering if the people getting the green bottom are using the same kinds of pans? Maybe metal? Metal pans would conduct heat differently than other materials like glass or stone. I’m wondering if higher temperatures at the surface of metal pans is causing a chemical reaction that you aren’t seeing in other pans? I really want to try this recipe, but I’m a little timid. I have 4 young-ish kiddos and I don’t have a lot of time for scratch baking. So, when I do take the time to bake, I want to make sure I have the best odds for success.
I’ve looked into it and it I’m about 95% sure it’s the type of baking powder. It’s a common thing and a google search produces lots of results stating it is certain types of baking powder.
How many slices do you cut the loaf in to equal the 1 gram of carb. Or nutritional values?
20!
Hi there!
This recipe sounds wonderful, and I’m new to the Keto lifestyle. Are there any alternatives or substitutes for almond or coconut flour, because I am allergic to both.
Thanks so much for your time!
We have a peanut flour bread recipe! https://www.ketoconnect.net/cream-cheese-bread/
As a member of THE OHIO STATE Buckeyes, I find your M——-attire HIGHLY offensive! It pains me, beyond measure, to admit, however, that your bread recipe is phenomenal! Just started Keto dieting, and I miss bread most of all. Now, thanks to your efforts, I can return to normalcy, which includes winning football games…
Leave it to an OSU fan to say something this moronic.
What if you do not have a food processor how would you know about nixing this bread thank you
You can just use an electric hand mixer or a whisk.
Is this also gluten free? Thank you
Yep!
Tasted like an omelette. Tasted nothing like bread.
If you’re doing Keto, anything resembling bread, even in the slightest, satisfies that craving. If you want something that tastes exactly like bread, then eat some bread.
What if I vac-sealed it, bruv?
My knowledge on this topic is pretty lacking. It could only make it last longer right?
Vacuum seal AFTER its already frozen. If you vacuum seal fresh bread it will be flat and hard like a cracker. The fluffy in bread is created by air pockets. If you vacuum seal it while its “fresh” I mean you may as well just smash it.
What if I do not have a food processor is mixing by hand appropriate?
It might be tough to get the egg whites whipped up to the level that you want.
what about the other ingredients? I don’t have a problem with egg whites, but the rest is done in a food processor. will a hand mixer or Ninja work?
Hand mixer should work perfectly.
thank you, i was also wondering if i could use a hand mixer since i don’t have a food processor. OH the baking soda/baking powder comments…LOL! Can’t wait to try it!
Yes a hand mixer works fine!
Trying “whipping” it in a blender might work. I’ve made whip cream in a blender in a pinch and it worked fine. But this is different I understand that.
A cheap hand mixer with beaters worked wonders on egg whites and makes great peaks!
You can do it by hand with a large mixing bowl and a large metal whisk. It will be a bit of a workout though.
Here’s a video of beating egg whites by hand to a soft peak: https://www.youtube.com/watch?v=DcJK_ZMA5CY
I have a whisk attachment on my mixer. Will it work?
Yes, that should work just fine.
Are you all going to start a mail order food business anytime soon? I spent over 100$ on mail order keto treats and so far have been a flop. Also you guys are going to make great parents. All these people arguing and asking the same questions. So much patience. Y’all inspired me to start and I’m down 8 lbs in 3 week! Thanks for everything! Brandy
Nope I don’t think this is in the future as of now. But, we have reviewed a lot of keto delivery services on our youtube channel. I would check those out!
I did it all with a hand blender. Worked just fine. Egg whites took approximately 4 minutes; I never did this before so start low and went high later and it worked great. Mixed the egg yoke/butter with hand mixer. Added the baking powder and salt pinch. Then mixed in the almond flour in 1/3 and 2/3 parts. This looked strange since it came out chunky like. Added the whipped egg whites and it turned into a nice creamy texture. All with the hand blender with whisk only. Note, my hand blender was cheap as **** and the whisk felt flimsy. Wish I had purchased a much sturdier appliance.
I made this bread using just a hand mixer, and it turned out perfectly!
I used a regular beater for the egg whites, and did the actual mixing by hand. Came out great! Thanks for sharing the recipe!
You can use a hand whisk on the eggs first or a regular mixer on eggs and on the rest. For any flours or dry ingredients using a whisk, a softer, even sifting through a strainer on dry ingredients is a good replacement. It’s how everyone did it in the ‘old days’. What you are trying to do is incorporate air to add that fluff and rise.
Instead of the stevia can u use honey?
Hey deb! Honey would totally defeat the ‘keto’ aspect of this bread recipe – but if you’re not following a ketogenic diet feel free!
What is the degree 375 is it F or C
The food processor makes a huge difference in how fluffy the gluten free baked goods come out. Invest in one of you want to have the best results
Hi,
Thank you so much for this great recipe. I tried it and the bread came out delicious! Exactly the same you show in your video!
It tastes a little egg-y, but I love it as I love eggs. Tried it yesterday as a toast with just a little mayo, provolone and ham, and it was delicious.
A day before had a slice with cream cheese and it was great too.
I gave a piece to my colleagues and they had it with tea, and now they’re asking – where did you find it? – they loved it!
Thank you guys!
Aww that’s awesome! We’re so glad you enjoyed the recipe and you’re spreading the word about keto!
Absolutely! it’s great and totally worth it! 🙂
What amount of Lakanto monkfruit should I use? Would golden be better than regular? Just discovered my daughter is allergic to yeast so I have to go into the “bread making business” and thought this would be a good recipe to start with. Thanks!
Maybe around 1/2 teaspoon to 1 teaspoon. Regular would be better because the golden would be like brown sugar.
Hi Matt…to the comments about the “eggy” taste..in all the keto breads I have tried, I have added one of the following spices to a loaf…… black pepper, parsley, Italian spices, pizza spice, etc. Each spice helps to cover the eggy taste and turns out great for sandwiches.
I tried this recipe today, a little eggy but still very good… I will try adding yeast next time. Thanks
Is it possible to make this bread dairy free? If so, what would you substitute the butter with?
Try coconut oil. I think olive oil would also work pretty well.
Hello. Would using ghee as a replacement for the butter work? Has anyone tried?
should work just fine!
Can you I replace the butter for coconut oil one for one in this recipe and coconut flour recipe?
Yep!
Hi, your recipe calls for Adding ~6 drops of liquid stevia … my bottle squirts, I can’t get drops out of it… can you tell me on a measuring spoon, approx. how much it would be? Also, if the baking powder turns it green… is it still edible?
Thank you for your response and all the wonderful recipes! Xo
Hey Trish, those stevias have varying water dilutions. We’d recommend just a quick squirt or two. Nothing too crazy. You don’t want it to be a sweet bread. We wouldn’t eat it after it turns green.
I tried making this bread. Does it make a big difference if
We use a food processor or hand mixer? Mine never turned to dough. It was just crumbly tiny balls of ingredients. It seemed to need something liquid. ???
Yeah, the processor helps a lot Perhaps more liquid?
I used a hand mixer, the egg whites came out fine but when I added the almond flour in another bowl with the other ingredients it turned to a big lump of dough, I couldn’t get the lumps out!
Add 1/2 cup of swerve and 1 teaspoon cinnamon and cook a little lower heat till done and yummy cinnamon coffee cake like loaf. Wow, thank you
I tried your bread recipe and it turned out well except it is really short not near big enough to make a sandwich of four to put in a toaster, any ideas?
Joyce, the eggwhites were probably not stiff enough.
Also, if you use half the eggs and add a little vanilla it makes it less “egg” tasting and yummy all by itself!
Thanks Matt!
You may have over beat your eggs that would cause it not to rise as much.
Oops! I made it the day before yesterday, but didn’t refrigerate it. Should I throw it out, and try again?
hmm, we say you should be fine with a couple days. Just smell it.
What could be used in the place of cream of tarter? Dont have any…
The cream of tartar isn’t necessary to achieve the bread!
I made this today for the first time and it turned out amazing. I bought a value bag of almonds at Walmart and put them in my food Processor and made my own almond flour . I followed the recipe but I used a ceramic round casserole dish instead of a loaf pan, I used great value baking powder also from Walmart but I substituted liquid stiva with teaspoon of honey .
Sounds fabulous! SO glad it worked out!
We cannot use Almond flour due to allergies to nuts we have coconut flour how much would we use ? Would the consistency change and cooking time?
We have a separate coconut flour recipe on our food blog as well you could give a try!
Yes, it does well in the freezer. I feel like its the best way to keep it. Take a few slices out and toast in a toaster and its perfect!
I’m starting slow. How big is that pan. lol
I found folding a paper towel and placing it inside the ziplock keeps it from getting soggy.
I slice entire bread and let slices cool. I leave enough out for 3 days. I take about 4 pieces at a time and put between small pieces of paper towel and into a ziplock sandwich bag. Put in freezer. I like it at nice with a few slices of sharp cheese. So when you have your last piece, just take a baggie from freezer.
How long can it be kept out of the fridge?
Not long. It is more moist than regular bread, so I would always store it in the fridge. It should be okay for taking to lunch or something, but I wouldn’t store it at room temp.
Do u just keep it in a freezer bag or wrapped in saran wrap?? In the fridge, but what is the best…container, bag, foil?? Thanks! 🙂
Airtight container in the fridge should work great!
Just wondering if you can substitute coconut flour for almond flour and what would
the ratio be? and could you use egg beaters verses egg yolk?
I tried substituting coconut flour. You can’t use as much since coconut flour absorbs more liquid. Mine was a failure because of this. I’ll try it again only using 3/4 cup flour.
Try adding 2 tbsp. of psyllium husk powder for every cup of coconut flour. It will help keep it from absorbing the liquid and adds fiber as an added bonus. They have a recipe for dinner rolls on this website using the same mixture and they turned out great.
Did using 3/4 cup coconut flour work or how much works?
We don’t recommend coconut flour due to its absorbency rate
Thank you for sharing this. I also used coconut flour and my recipe was good but a little to dry. Guess I’ll have to try again and use a little a less flour.
Hi our bread seemed to stick to the tin,do you let it cool in the tin or should it come out as soon as you tip it over?
It was definitely well buttered so thats not the problem.
Any ideas.
Also when you are storing it, do you cover with tin foil and then put in fridge?
I would try using something other than butter. Do you have any nonstick spray you could use? The best way to get it out is to let it cool for a few minutes, but not completely cool, and then flip it over onto a plat/cutting board. We usually don’t have much trouble with it sticking due to the fat content of the bread.
Adding 1/2 to nearly a full pack of fast rise yeast will make this bread less eggy tasting…. add the yeast per your taste. It won’t make it rise since there is no sugar in the bread but acts like a flavouring. Line your loaf pan with parchment paper and the bread comes out great!
Great tip, thanks Peggy. How much in tsp would you say half a pack is? My yeast isn’t in sachets.
Sadie,
A pack of yeast contains 2.25 tsp, so half would be 1 and 1/8 tsp. Good luck!
Tried it but was just crumbly. Followed the instructions and it was crumbly baked it anyway. Still baked crumbly.
Disappointed.
Sorry to hear that jackie. Did you use almond meal by any chance? The finer the flour, the better in this case!
Can this recipe be used in a bread maker?
Have you tried baking this recipe in a bread maker? If yes, how many minutes did you choose?
Gonna try this for sure looks good ?
When I count up carbs for each ingredient and divide by 20 I calculate about 9 carbs in each slice! Why is my calculation so different from yours? This could have devastating effects if I am only allowed 16 carbs a day.
We subtract the fiber from the net carbs.
I thought that subtracting the fiber was more of an Atkins diet thing not Keto?
Totally keto also!
A little confused how she calculated 9g carbs. Can someone let me know. On low carb diet for serious health issues
This loaf made 20 slices, each having 1.25g net carbs
I’m new to keto and I just took this out of the oven. It kind of reminds me of a non-sweet corn bread, but I must say it’s pretty good. No issues at all. Used aluminum free baking POWDER and it did not turn green nor is it bitter. I’m going to try toasting and serving with a garlic butter for dinner. This should take care of our bread cravings. Thanks Matt!!!
Glad you liked it Iris!
I put the bread in the oven and it started to rise and look great. When I came back after 30 minutes it fell. What did I do wrong?
My husband and I thought the same thing! It’s a great substitute for corn bread. I wonder if you could add some cheddar cheese and jalapenos to the batter? Southern Keto;)
I was thinking the same thing! Cheddar and jalapeño!
I am also new to keto and this is my first time making keto bread (or any bread for that matter).
I followed the recipe as stated and my bread came out wonderfully! I also thought the consistency reminded me of cornbread, but I didn’t mind it at all. Maybe a slight hint of an egg taste, but once I dressed my sandwich with lettuce, meat, and cheese I couldn’t even taste it. I thought this was delicious and will be keeping this recipe to continue making it. Thanks!
Love this recipe thank you!
Hey, I have been waiting to make your keto bread . I haven’t had an oven . Well I decided to try and make it today. I t came out ok , but I re looked at your video . I didn’t whip my egg whites enough and I forgot the butter so I added it at the end . After all my mistakes it came out ok . Put some butter on it and it was good . Maybe I was just so glad to g
Have bread . I miss bread the most . I’ll try it again for sure. Next time I will do it right . Thanks !
I tried the Leo bread today and loved it thankyou
There are TOO many replies here…I can’t get to the bottom to reply. Is this “dough” supposed to be all crumbly?? Instead of like dough?? It’s in the oven…will see how it turns out. ?
I just made 20 loaves of regular bread for a Festival so was expecting this to also be dough. I don’t have a food processor so used my hand mixer, as “dough” clumped up in blender.
I used Stevia liquid, as suggested, & used coconut flour & psyllium husk. I’ll post when it’s done. Somewhat dubious!
Is this basically the same as cloud bread?
Definitely not cloud bread.
Turned out a bit dry. Maybe I’ll decrease cooking time and increase butter!!???
Ya, it was more than likely the cooking time. Keto baked goods will generally feel like they are under done when you take it out of the oven, but it will set as it cools.
I made this bread and while the texture was good it had such a weird flavor we had to toss it. I do not know if it was the cream of Tartar I used or the Silicone pan. I will try again with out cream of tartar and no silicone.
Ohhhh Mmmmm Gggggg!!!!!
This is truly heaven sent. I have frequently toggled back and forth between paleo and keto for years. Let me tell you something. I have learned how to paleo and keto with a husband and 3 kids…..except when it comes to bread for them. This keto bread is seriously divine. It’s life changing. Go get yourself some non-expired good quality baking powder and stop messing around ……. also, don’t worry about how long it’ll keep; because you’ll eat it!
I froze half a loaf, that was four weeks ago. Still taste great.
Its better to freeze the slices then keep it in the refrigerator. I lay them down in a plastic bag in the freezer and freeze them separated.
Made this with 1 c almond flour meal and 1/2 c almond flour topped it with pink salt and sesame seeds for my daughter she loved it she said it is eggy but not unbearable
Sesame seeds – what a great idea! Glad she liked it.
Thanks I just made it it came out nice though I did not add the cream of tartar
silvia.lacroix@gmail.com
When you indicate to use yeast, do you dilute in liquid first or just add the dry product.
how many teap in 6 drops of liquid stevia
You can use our sweetener conversion chart