The best keto bread you'll ever bake has a chewy, mildly sweet crumb that's shockingly close to traditional yeast bread. The magic is in the whipped egg whites, which give the almond flour loaf an airy lift and a sturdy slice that holds up to toast and sandwiches. Forty-five minutes, one bowl of folding, and it's done.
The Best Keto Bread You’ll Ever Bake!
Craving a satisfying slice of bread on your keto journey? I get it! That’s why I’m so excited to share this incredible low-carb almond bread recipe. It has a wonderfully chewy, mildly sweet crumb that’s shockingly similar to traditional yeast bread. It’s sturdy enough to toast for your morning avocado toast, build a hearty sandwich, or use in any recipe that calls for a classic slice. The magic is in the whipped egg whites, which give it an amazing, airy lift. We topped ours with a sprinkle of sesame and flax seeds, but feel free to get creative with your favorite toppings! And the best part? You can use those leftover egg yolks to whip up a decadent Blueberry Custard Tart or a rich Double Chocolate Pudding.
Ingredients
• 2 cups / 180 g (6.3 oz) almond flour
• ½ teaspoon fine sea salt
• 4 ounces / 110 g (3.9 oz) low-moisture mozzarella or mild full-fat cheddar cheese, shredded
• 2 teaspoons (10 ml / 0.3 fl oz) baking powder
• 10 large egg whites
• ½ stick / ¼ cup / 55 g (1.94 oz) unsalted butter, melted but not hot
• Suggested Toppings
• Flax seeds
• Poppy seeds
• Pumpkin seeds
• Sesame seeds
• Sunflower seeds
• Dried herbs of choice
• Grated Parmesan cheese
Instructions
1. Preheat your oven to 325°F / 163°C. Line a 9 by 5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the sides to easily lift the bread out later.
2. In a large mixing bowl, whisk together the almond flour, salt, shredded cheese, and baking powder until everything is evenly combined.
3. In a separate, clean bowl, whip the egg whites until stiff peaks form. You can use a stand mixer, electric beaters, or a hand whisk. Gently fold the cooled melted butter into the egg whites, followed by the almond flour mixture. Be careful not to overmix—fold just until combined to keep as much air in the batter as possible.
4. Carefully transfer the batter into your prepared loaf pan, spreading it evenly. Sprinkle about 2 teaspoons (10 ml / 0.3 fl oz) of your chosen toppings over the top.
5. Place the pan on a middle rack in the oven and bake for about 35 minutes, or until the loaf has risen and is a beautiful golden brown.
6. Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, use the parchment paper overhangs to lift it out and place it on a wire rack to cool completely before slicing.
7. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Recipe Details
• PREP TIME: 10 minutes
• COOKING TIME: 35 minutes
• YIELD: 1 loaf (16 slices)
• SERVING SIZE: 1 slice
Pro Tips
• For the best texture, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent a smooth melt and affect the final crumb.
• The key to a light, airy loaf is preserving the volume of the whipped egg whites. When folding in the dry , use a gentle hand and stop as soon as no dry streaks remain.
• Let the bread cool completely before slicing! Slicing it while warm can cause it to be gummy and fall apart. Patience is key for the perfect, sturdy slice.
• Don’t toss those leftover egg yolks! Use them to make a rich keto custard, hollandaise sauce, or add them to scrambled eggs for extra creaminess.
FAQ
Q: Can I use pre-shredded cheese for this keto bread
A: It is best to shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can negatively affect the bread’s final texture and crumb.
Q: Why is my keto bread gummy
A: Your bread might be gummy if you slice it before it has cooled completely. For the best, sturdy texture, allow the loaf to cool entirely on a wire rack before slicing.
Q: How do I store this almond flour bread
A: Store any leftover bread in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
Q: What can I do with the leftover egg yolks
A: The leftover egg yolks are perfect for making other keto-friendly recipes like a rich custard, hollandaise sauce, or you can add them to scrambled eggs for extra creaminess.
Pro Tips
- Whip the egg whites to stiff peaks and fold everything together with a gentle hand, stopping the moment no dry streaks remain — that preserved air is the whole lift of the loaf.
- Shred the mozzarella or cheddar from a block; pre-shredded cheese's anti-caking agents keep it from melting smoothly and hurt the final crumb.
- Let the loaf cool completely on a wire rack before slicing — cutting it warm makes it gummy and it falls apart.
- Line the pan with parchment leaving a 1-inch overhang on the sides so you can lift the bread straight out once it's cooled 10 minutes.
- Don't toss the leftover egg yolks — use them for keto custard, hollandaise, or scrambled eggs — and store the sliced loaf 4 days in the fridge.
Frequently Asked Questions
Is this bread keto-friendly?
Yes — almond flour and cheese replace the flour, and each slice has 2.6g carbs with 6.2g protein and 10.8g fat.
Can I toast it and use it for sandwiches?
That's what it's built for — the crumb is sturdy enough for toast and sandwiches once the loaf has cooled completely and set.
How do I store the bread?
Keep it in an airtight container in the refrigerator for up to 4 days; slice as needed so the cut face stays fresh.
Can I add toppings or flavourings?
Sprinkle flax, poppy, pumpkin, sesame, or sunflower seeds, dried herbs, or grated Parmesan over the batter before baking for extra flavour and crunch.
Recipe card below.
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The Best Keto Bread You'll Ever Bake!
Ingredients
Method
- Preheat your oven to 325°F / 163°C.
- Line a 9 by 5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the sides to easily lift the bread out later.
- In a large mixing bowl, whisk together the almond flour, salt, shredded cheese, and baking powder until everything is evenly combined.
- In a separate, clean bowl, whip the egg whites until stiff peaks form. You can use a stand mixer, electric beaters, or a hand whisk. Gently fold the cooled melted butter into the egg whites, followed by the almond flour mixture. Be careful not to overmix—fold just until combined to keep as much air in the batter as possible.
- Carefully transfer the batter into your prepared loaf pan, spreading it evenly.
- Sprinkle about 2 teaspoons (10 ml / 0.3 fl oz) of your chosen toppings over the top.
- Place the pan on a middle rack in the oven and bake for about 35 minutes, or until the loaf has risen and is a beautiful golden brown.
- Remove from the oven and let the loaf cool in the pan for 10 minutes.
- Then, use the parchment paper overhangs to lift it out and place it on a wire rack to cool completely before slicing.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Let the bread cool completely before slicing! Slicing it while warm can cause it to be gummy and fall apart.
- Patience is key for the perfect, sturdy slice.
- Don't toss those leftover egg yolks! Use them to make a rich keto custard, hollandaise sauce, or add them to scrambled eggs for extra creaminess.
