Breakfast

Keto Bread

A tender, moist crumb loaf made with almond flour and eggs that rises like traditional bread but stays low in carbs. This is the everyday keto bread people bake for toast, sandwiches, and breakfast.

142calper serving 7gprotein 6gcarbs 12gfat 15min prep 35min cook 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Keto Bread — common questions

Why is my keto bread dense and gummy in the middle?

You likely overbaked it or the oven temperature was too low. Bake at exactly 350°F for 32–38 minutes; insert a toothpick in the center and it should come out clean and crumb-free, not wet. Cool completely before slicing or it will feel gummy.

Can I substitute the honey with an artificial sweetener?

Yes, use 2 tablespoons erythritol, monk fruit, or allulose and proceed as written; the result will be slightly less tender but still good.

Can I freeze keto bread?

Yes, cool completely, wrap slices individually in plastic wrap, and freeze in a zip-top bag for up to 3 months. Toast straight from frozen or thaw at room temperature for 1–2 hours.

What if I don't have a loaf pan?

You can bake this in a 9-inch round cake pan or muffin tins; reduce bake time to 20–25 minutes for muffins and 25–30 minutes for a cake pan, checking for doneness with a toothpick.

Why won't my egg whites whip to stiff peaks?

Even one drop of egg yolk or oil prevents foaming. Use a grease-free bowl and beaters, bring eggs to room temperature, and beat on medium-high speed for 3–4 minutes until peaks stand upright when you lift the beater.

How should I store leftover keto bread?

Wrap cooled loaf tightly in plastic wrap and store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Toast cold slices to restore texture.