Keto Bread

48

I’ve got a holiday and a big fitness challenge coming up this year, so if you follow me on Twitter you’ll have noticed my recent tweets about Keto. It’s short for Ketosis which is basically a process that forces your body to switch to burning fat as a primary energy source. It’s how we all used to operate before humans started processing grains and eating a carbohydrate heavy diet, long sciencey gist of it: by cutting out carbs you can turn yourself back into a super efficient fat-burning caveman!

Anyway, let’s talk food. Unfortunately in order to reach a state of ketosis you’re restricted by what you can eat a fair bit, bread is definitely off the menu. So if you want to satisfy a craving for stodge you’ve got to get creative. This recipe for a low-carb bread alternative is perfect for keto heads!

Keto Bread Fact

1 slice (just one slice!) of bread from the leading brand has 18g of carbohydrates. Half a loaf of keto bread has just 6g!

Keto Bread

  • 3 large eggs
  • 75g ground almonds
  • 1.5tsp baking powder
  • Large knob of butter

Quite simply, add the ingredients to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin and cook in the oven for 20 minutes at 200c.

Easiest. Bread. Ever.

Keto bread loaf low carb recipe

Pour into individual moulds for bread muffins too.

Keto bread rolls

Keto bread low carb bread recipe

A lack of carbs and a lot of egg means that this bread will not have that dry, crusty consistency like a regular loaf, in fact it’s more like a savoury cake. But hey, you can’t have it all can you? Besides who’s complaining about low-carb cake? Not me! If you want to crisp it up put slices under the grill to toast.

Keto bread recipe pesto red onion mozzarella

Now top your keto bread with low carb foods and you’ve got yourself a delicious fresh meal. Here I’ve gone for olive oil, pesto, mozzarella, basil and a little red onion, along with simple pork pate.

Keto bread recipe low carb toppings

Keto bread low carb recipe

I found this an excellent substitute for the real bread: it’s light, tasty and really filling. The time it takes to create makes this keto bread so much more convenient as well.

Want to go Keto?

  • You must consume less than 20g carbohydrate each day.
  • You cannot eat grains, legumes, starches, milk, fruit, yoghurt… anything starchy or sugary is a no go.
  • You mustn’t be afraid to eat fat! If you deprive your body of a major energy source like carbs you must replace it with another (nuts, fish, oils, butter, peanut butter, avocado etc) otherwise you’re just starving your body… which is lame.

More Delicious Keto & Low Carb Recipes


Keto Sandwich (Click for Recipe)



Keto Pizza (Click for Recipe)



Courgetti (Click for Recipe)



Even More Low Carb Recipes (Click Here)

You can check out all of my keto, paleo and low carb recipes, HERE.

Further Reading: You can also learn more about the science behind Ketogenic diets from these nerdy beefcakes.

Jo
Jo

Showing 48 comments

  • Shaz
    Reply

    That bread looks really lovely!

    • Taryn
      Reply

      How much is a knob of butter?

      • Jo
        Reply

        Hi Taryn, a large knob of butter is roughly 2 table spoons. The beauty of this recipe is you don’t need to be exact, hope this helps :-)

  • Leesha
    Reply

    This bread is perfection! I didn’t use salted butter the first time, so it was bland. Second time I added 1 tsp salt and that did the trick. I made mini loaves and had bacon and egg mini sandwiches. Delicious!

    • Jo
      Reply

      So glad you like it Leesha! Try the link below to cheese & tomato keto bread if you’re looking for more flavour, it’s my favourite by far!

  • Matt
    Reply

    Do you put almonds in a food processor to ground them up? Is there a possible substitute?

    • Jo
      Reply

      Hi Matt, you can buy ground almonds ready to go, you’ll find them in either baking section or with all the dried fruits & nuts.

  • Maxx
    Reply

    3 large eggs
    75g ground almonds
    1.5tsp baking powder
    Large knob of butter

    Are those the exact ingredients. My bread took twice as long to bake and half it’s size (3/4 inch in height)

    • Jo
      Reply

      Hi Maxx, hmmm mysterious. Were your ingredients fresh? I ask because sometimes older eggs or baking powder can cause deflated baking, which would be the same case for keto bread. It also helps to make sure your mix is really well whisked before placing in the oven so lots of air is running through it. Hope this helps :-)

    • Lis
      Reply

      200 degrees Celsius is about 400 degrees Fahrenheit, make sure you’re using the correct temperature.

  • Debra
    Reply

    Is 200 degrees correct for baking?

    • Jo
      Reply

      Hi Debra, yes 200 degrees Celsius, if you’re from the USA that’ll be around 390 fahrenheit.

  • Debbie
    Reply

    Hi, this looks really good. but can you tell me how much 75 g of ground almonds measures out to? thanks so much.

    • Jo
      Reply

      Hi Debbie, do you mean in cups? It’s around two thirds of a cup if so. 120g in a cup.

  • Laura
    Reply

    Mine didn’t quite come out as thick as yours. Is there something that maybe I didn’t add enough of?

    • Jo
      Reply

      Hi Laura, depends what you added ;-) This bread is quite shallow in general, as it doesn’t have the rising agent of regular bread. I recommend thoroughly whisking the mixture to make sure it’s got loads of air running through it. Hope that helps!

  • mark dowell
    Reply

    does it have an almond flavor because try as i might i just dont like almonds but i want to try it thanks

    • Jo
      Reply

      Hi Mark, no almond taste! it’s more eggy than anything.

  • Maryann
    Reply

    I made this I love it. It doesn’t riase very much but I love it

  • Natalie
    Reply

    So I was going to come here to ask what went wrong. I mixed everything together, whisking it all in a bowl for about 10min straight. Stuck it in the oven. 6min in it had risen to near the top of the pan, then it deflated…a lot. After 20 minutes it was done. The entire thing was only about an inch thick and although it faintly smelled of bread and had a really nice cake like texture it tasted of horrid bitterness and salt. Absolutely awful.
    Upon reviewing the ingredients I realized my mistake. The amount for baking soda is in teaspoons…not tablespoons. Oops.

    • Jo
      Reply

      Oh no! I think it’s a baking mistake we’ve all experienced at some point in our lives :-P hope it hasn’t put you off making another batch!

      • Natalie
        Reply

        I’ve got another one in the oven now! Will be ready in 10min. I added a little Stevia to it and am hoping to cover it in some whipped cream!

      • Natalie
        Reply

        Good news! This one came out edible! It’s a little bland tasting but when topped in whipped cream and cocoa powder it was awesome! I see to be running into an issue though. Both batches puffed up a ton! This one stayed puffed up till I took it out of the oven and checked to see if it was baked through…then it deflated. The entire loaf was more of a giant air bubble and for some reason it’s a weird green color on the inside once baked.
        It’s not that smooth golden yellow like the picture but a dirty mottle brown.
        If it helps, here’s what I’m doing-

        3 large eggs
        1 oz. ground almonds(I take sliced almonds and pound them into a powder)
        1.5 tsp baking soda
        2tbsp land o’ lakes butter
        .5 tbsp stevia

        Everything is whipped up really well and baked for 20min.

        • Jo
          Reply

          Sounds yummy! I love how versatile this recipe is, you can really do what you like with it!

          • Natalie

            No I wasn’t showing you my recipe as an alternative. I stated in the beginning I was having an ISSUE with making the bread, as in it wasn’t coming out right. It has since been resolved after looking over the ingredients yet again but it would have been nice if you’d helped me out in the first place.

            On the plus side this last batch came out really well, a bit flatter than I thought it would be but that might have been from the use of hand-ground almonds. It still has an extremely bland flavor to it so I’m going to try and sweeten it up with stevia and sugar next time.

          • Jo

            Natalie I can’t help you with every single problem you are having with your baking, if you follow the recipe and use the right ingredients it should be fine: it has been for everyone else! This is a bread alternative recipe for people following a very strict low carb diet, so it will naturally be a little bland. I will say if you add sugar it defeats the purpose of making this recipe though, you’d be better of just making a cake!

  • Tae
    Reply

    I’ve made this recipe a few times now and each time it has been a delight! I’m not a big fan of the eggy taste so after the first attempt I started adding dill or rosemary to overpower the egg flavor and YUM! I just had one of my pre low-carb favs, the BLT, and was in heaven. I do use blanched almond flour instead of grinding the almonds from scratch, it makes that whole process that much faster. I’ve never made it with ground almonds so I don’t have anything to compare to but what comes out of my oven is just fine. Are there any benefits to using ground almonds vs blanched almond flour?

    • Jo
      Reply

      Hi Tae, I’ve never used blanched almond flour, I always use ground almonds. I figure they’re 100% natural and unprocessed, so they’re a winner for me :-)

  • Jamie
    Reply

    Great for hamburger buns! I many this recipe a few days ago and was already using my only bread pan so I divided the batter up into my whoopie pie pan and they made great sandwich rolls. Thanks!

  • Lily
    Reply

    Can I double the ingredients to make it thicker and will the time and oven temperature will stay the same? Also I would like to add some pecans and vanilla,…what do you think?
    Thank you!

  • Kelly
    Reply

    How long does the bread keep and should it be refrigerated

  • terrij
    Reply

    Can you guess how manycarbs are in one sslice of bread?

    • Jo
      Reply

      Really depends on the sizes of your slices! Half a loaf has 6g, just divide by how many slices you get out of it.

  • Linda @ Fit Fed and Happy
    Reply

    Fantastic and simple. Will try this!

  • Tammy
    Reply

    I made two batches following the ingredients to the tee. The first batch, I just put in all the ingredients and used a hand whisk and whisked until my arm was sore. The second batch, I separated the eggs, whipped the whites into a stiff peak, whipped the yolks with the butter and baking powder, added the almond meal and mixed well before slowly folding in the egg whites. Both taste good but the first was flat while the second was lighter and much more loaf-like.

    Thanks for a great recipe.

  • Andreas
    Reply

    excellent recipe, quick question, when you whisk it , is it meant to form as a dough or be runny?

    • Jo
      Reply

      It will be runny but thick like a cake batter.

  • Jonnie
    Reply

    My daughter and her husband are following a high fat/low carb diet. I would very much like to surprise them with a bread. Unfortunately, he is allergic to almonds. Is there any subitution you have found or heard of that could be used in yours or any bread recipe that is low carb.

    Many thanks.

    • Jo
      Reply

      Hi Jonnie, if it’s specifically almonds, there are other ground nuts you can use like cashews. These are a little more difficult to find though! If you’re after low carb recipes there’s an entire section on low carb, just follow the main menu :-)

  • Cindy
    Reply

    Tried this recipe, BEST RECIPE EVER!!! Thanks
    Just wondering if the dough is freezable? I end up eating the whole loaf, its a problem REALLY!!

    • Jo
      Reply

      I’ve never frozen it, I always keep it in a cake tin and it lasts for a week. For better portion control I find baking it in muffin moulds works well :-)

  • Rebekah
    Reply

    How do you recommend storing the bread? Refrigerator? Freezer? Is the counter okay?
    Thanks!

    • Jo
      Reply

      I keep mine in an air tight cake tin or tupperware, I find it keeps for a week.

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