The ultimate savory keto bread is a golden almond flour loaf loaded with crisp bacon and nutty Parmesan. Sour cream keeps the crumb tender and moist, while a dusting of extra Parmesan on top bakes into a savoury crust. It slices into ten hearty pieces that work for breakfast, sandwiches, or alongside a salad.
The Ultimate Savory Keto Bread!
Say goodbye to bland, boring low-carb bread and hello to this flavor-packed Bacon & Parmesan Loaf! If you’ve been missing a hearty slice of bread to go with your soup or to build a killer sandwich, your search is over. This recipe delivers a wonderfully moist, tender crumb, bursting with the salty goodness of crispy bacon and sharp parmesan cheese. It’s incredibly easy to whip up, uses simple ingredients, and will have your kitchen smelling absolutely divine. Get ready to fall in love with bread all over again!
Ingredients
• ¾ cup / 200 g (7.1 oz) bacon, diced
• 1 ½ cups / 190 g (6.7 oz) fine almond flour
• 1 tablespoon baking powder
• 2 large pasteurized eggs, at room temperature
• 4 tablespoons unsalted butter, melted
• 1 cup / 90 g (3.17 oz) grated parmesan cheese, plus extra for topping
• ⅓ cup / 80 g (2.82 oz) sour cream
Instructions
1. Directions
2. Preheat your oven to 300°F / 150°C. Grease a 9×5-inch (22.5×12.5 cm) nonstick loaf pan.2. Place a medium skillet over medium heat. Add the diced bacon and cook for 5-7 minutes, stirring occasionally, until golden brown and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.3. In a large mixing bowl, whisk together the almond flour and baking powder until well combined.4. In a separate medium bowl, beat the eggs and sour cream together until smooth and uniform.5. Pour the wet egg mixture into the dry flour mixture. Add the melted butter and stir until just incorporated. Be careful not to overmix.6. Gently fold in the crispy bacon and grated parmesan cheese until they are evenly distributed throughout the batter.7. Spoon the batter into the prepared loaf pan and use a spatula to smooth the top. Sprinkle with a little extra parmesan cheese for a delicious, golden crust.8. Bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.9. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. This helps it set.10. Carefully lift the loaf out of the pan and place it on a wire rack to cool completely before slicing. This is a crucial step to prevent it from crumbling!11. Once cool, cut into 10 thick slices and serve.
Nutritional Information
• Nutritional Info (Per Serving)
• Calories: 301
• Fat: 26.7 g
• Protein: 11 g
• Carbohydrates: 4.3 g
• Fiber: 1.1 g
• Net Carbs: 3.2 g (0.11 oz)
Pro Tips
• Use room temperature eggs and sour cream. This helps the combine more easily and results in a lighter, more even texture.
• Don’t overmix the batter. Stir only until the wet and dry are just combined. Overmixing almond flour can create a dense, heavy loaf.
• Feel free to add other mix-ins! A tablespoon of chopped fresh chives, a teaspoon of garlic powder, or a pinch of cayenne pepper would be delicious additions.
• Allow the loaf to cool completely before slicing. Almond flour bread is more delicate than traditional bread when warm, and cooling ensures clean, sturdy slices.
FAQ
Q: Can I use a different flour for this keto bread
A: This recipe is specifically developed for fine almond flour. Substituting it with other flours like coconut flour or regular wheat flour will significantly change the texture, moisture, and carb count, so it is not recommended for best results.
Q: How should I store this Bacon & Parmesan Loaf
A: Store the completely cooled keto bread in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 3 months.
Q: Is this savory keto bread good for sandwiches
A: Absolutely! It’s crucial to let the loaf cool completely before slicing. Once cooled, the slices are sturdy enough to build a delicious low-carb sandwich and won’t fall apart.
Q: Can I make this recipe dairy-free
A: Making this recipe dairy-free would require substituting the butter, parmesan, and sour cream with dairy-free alternatives. While possible, these changes will significantly alter the final taste and texture of the bread.
Pro Tips
- Cook the bacon until properly crisp and drain it on paper towels before folding it in — soft bacon releases fat into the batter and can make the crumb greasy.
- Whisk the eggs and sour cream together until completely smooth first, then combine with the dry ingredients; this gives an even batter with no pockets of sour cream.
- Stop stirring as soon as the flour disappears. Almond flour loaves go dense and heavy quickly if the batter is overmixed.
- The extra Parmesan on top is worth it: it toasts into a golden, crunchy lid while the loaf bakes at 300°F / 150°C.
- Cool the loaf in the pan for 10 minutes and then completely on a rack before slicing. Store leftover slices in the fridge for up to 4 days and re-toast to serve.
Frequently Asked Questions
Can I make this savory keto bread ahead of time?
Yes. Bake it a day ahead, cool it completely, and store it whole or sliced in the fridge. It's easier to slice once cold, and toasted slices taste freshly baked.
How many net carbs are in a slice?
Each of the 10 slices has 4.3 g of carbs with 1.1 g of fibre, so net carbs are 3.2 g — with 26.7 g of fat and 11 g of protein per serving.
Can I freeze it?
Definitely. Wrap cooled slices well and freeze for up to 2 months. Reheat from frozen in the oven or toaster until the Parmesan crust crisps up again.
What can I use instead of sour cream?
Full-fat Greek yogurt is the closest swap and keeps the loaf just as tender. The keto macros stay nearly identical since both are low-carb, high-fat dairy.
Recipe card below.
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The Ultimate Savory Keto Bread!
Ingredients
Method
- Directions
- Preheat your oven to 300°F / 150°C.
- Grease a 9x5-inch (22. 5x12. 5 cm) nonstick loaf pan. 2.
- Place a medium skillet over medium heat.
- Add the diced bacon and cook for 5-7 minutes, stirring occasionally, until golden brown and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. 3.
- In a large mixing bowl, whisk together the almond flour and baking powder until well combined. 4.
- In a separate medium bowl, beat the eggs and sour cream together until smooth and uniform. 5.
- Pour the wet egg mixture into the dry flour mixture.
- Add the melted butter and stir until just incorporated. Be careful not to overmix. 6. Gently fold in the crispy bacon and grated parmesan cheese until they are evenly distributed throughout the batter. 7. Spoon the batter into the prepared loaf pan and use a spatula to smooth the top.
- Sprinkle with a little extra parmesan cheese for a delicious, golden crust. 8.
- Bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. 9.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes. This helps it set. 10. Carefully lift the loaf out of the pan and place it on a wire rack to cool completely before slicing. This is a crucial step to prevent it from crumbling! 11.
- Once cool, cut into 10 thick slices and serve.
- Don't overmix the batter.
- Stir only until the wet and dry are just combined. Overmixing almond flour can create a dense, heavy loaf.
Nutrition
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