Go Back

Keto Bread

A soft, fluffy, gluten-free bread with just 1 net carb per slice — sturdy enough for sandwiches, mild enough to go with anything.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings: 18
Course: Bread
Cuisine: American
Calories: 82
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 cup blanched almond flour
  • ¼ cup coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ⅓ cup unsalted butter measured solid then melted (or coconut oil for dairy-free)
  • 12 large egg whites about 1½ cups, room temperature
Optional additions
  • 1 tablespoon sweetener of choice or omit
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon cream of tartar

Method
 

  1. Preheat the oven to 325°F (163°C). Line a small to medium loaf pan with parchment paper, leaving extra hanging over the sides for easy removal.
  2. In a food processor, combine the almond flour, coconut flour, baking powder, sweetener, xanthan gum, and salt. Pulse until well combined.
  3. Add the melted butter and pulse again, scraping down the sides as needed, until the mixture is crumbly.
  4. In a large bowl, beat the egg whites and cream of tartar (if using) with a hand mixer until stiff peaks form.
  5. Add half of the whipped egg whites into the food processor mixture and pulse briefly until just combined. Don't overmix.
  6. Transfer this mixture into the bowl with the remaining egg whites and gently fold together until no streaks remain. Fold, don't stir.
  7. Spread the batter into the lined loaf pan and smooth the top, rounding it slightly.
  8. Bake for about 40 minutes, until golden on top. Tent loosely with foil and continue baking for another 30 to 45 minutes, until firm and no longer squishy when pressed (internal temperature around 200°F). Cool completely before slicing.

Notes

  • Slicing too soon will result in a gummy texture — let the loaf cool fully first.
  • Store in the fridge for up to a week, or freeze pre-sliced for up to 6 months.
  • Avoid airtight plastic storage outside the freezer, since this bread tends to absorb moisture easily.