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Keto Bread

Learn how to make the best keto bread recipe ever that tastes like real deal bread! Made with almond flour, it’s light, fluffy, and grain-free! 2 grams of net carbs per serving.

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Need more keto bread recipes? Try my keto tortillas, keto banana bread, keto buns, and keto cheese bread next.

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If you’ve been dying to bring sandwich bread back into your life since boarding the keto diet train, you’ve come to the right place.

My keto-friendly bread recipe is light, fluffy, and ready for anything, be it keto sandwiches, keto avocado toast, or the ultimate keto grilled cheese.

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Table of Contents

Why I love this recipe
Ingredients needed
How to make keto bread
Arman’s recipe tips
Storage instructions
Frequently asked questions
More low carb breads to try
Keto Bread (No yeast) (Recipe Card)

Why I love this recipe

Simple ingredients. No curve balls here! Just keto baking staples you likely have in your kitchen right now.
Naturally gluten-free. Like most keto recipes, this one also happens to be gluten-free. It’s a win-win!
Minimal prep time. There’s no yeast, no kneading, and no rising time.
Versatile. It looks, tastes, and feels exactly like regular bread, so use it the same!

Ingredients needed

Almond flour. You want to use blanched almond flour, not almond meal. The latter will typically yield a heavier and more dense loaf, which isn’t the most enjoyable.
Salt. You must add a pinch of salt. Otherwise, the loaf will be too bland.
Baking soda. The leavening agent that gives the bread some rise and fluffiness.
Eggs. Room-temperature eggs are a must. I know 5 eggs might sound like a lot, but it makes all the difference, especially when skipping the yeast.
Extra virgin olive oil. My original recipe called for butter, but through re-testing found the oil yielded a preferred bread-y texture.
Maple syrup. While syrup on its own is not keto-friendly, the amount used for my recipe is very negligible and won’t kick you out of ketosis. You can use my keto maple syrup, but the loaf won’t be as tender or fluffy.
Apple cider vinegar. Reacts with the baking soda to give the bread some extra rise. DO NOT OMIT! Sorry for the block letters but skipping this will yield a flat loaf.

How to make keto bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F and line an 8×4-inch loaf pan with parchment paper.

Step 2- Make the bread dough. In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Add the dry to the wet ingredients and mix until combined and thick.

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Step 3- Bake. Transfer the batter to the pan and bake for 35-40 minutes or until a toothpick comes out clean. Let the bread cool in the pan completely before slicing.

Arman’s recipe tips

Minimize the egg flavor. This recipe has somewhat of an ‘eggy’ flavor because of the number of eggs used. If this bothers you, remedy it by using 6 egg whites and saving the yolks to make keto mayo. This will give the bread a ‘white bread’ flavor.
Use the proper-sized pan. Avoid using a loaf pan bigger than 8×4 inches, or the bread won’t rise and develop its signature dome shape.
Leave some parchment paper sticking out of the pan. 1-2 inches on all sides should do the trick and make lifting the bread from the pan so much easier.
Keep an eye on the bread. Oven makes and models differ. Mine took about 35 minutes to bake, but I’d recommend checking around the 30-minute mark, then every 3-4 minutes until it’s done.
Make a double-batch. This bread freezes like a dream, so I like to make two loaves and freeze one for later.

Storage instructions

To store: Keto bread should always be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks.

To freeze: Leftover slices of bread can be stored in a freezer bag and frozen for up to six months. Let them thaw overnight.