The best keto bread you'll ever bake needs just five ingredients: macadamia nuts, eggs, coconut flour, baking soda, and apple cider vinegar. Blending the macadamias with eggs first creates a rich, buttery batter that bakes into a golden loaf with a tender crumb. Each slice has only 1.9 g net carbs — ideal for sandwiches or toast.
The Best Keto Bread You’ll Ever Bake!
Craving bread on a keto diet? Your search is over! This incredible Macadamia Nut Bread is the answer. Made with coconut flour and rich macadamia nuts, it has a wonderfully moist, dense crumb and a subtly sweet, nutty flavor. It’s unbelievably easy to make in your food processor and is perfect for toasting, sandwiches, or just slathering with butter. Get ready to welcome bread back into your life, guilt-free!
Ingredients
• ¼ cup / 30g (1.06 oz) coconut flour
• ⅔ cup / 160g (5.6 oz) macadamia nuts
• ½ teaspoon baking soda
• ½ teaspoon apple cider vinegar
• 5 large pasteurized eggs, at room temperature
Instructions
1. Directions
2. Preheat the oven to 350°F / 175°C.
3. In a food processor, combine the macadamia nuts and 2 of the eggs. Pulse for about 1 minute until the mixture becomes smooth and butter-like.
4. Add the remaining 3 eggs and blend until just combined. Add the coconut flour, baking soda, and apple cider vinegar, and blend for 1 more minute until the batter is smooth and well-incorporated.
5. Grease a 9×5 inch (22.5×12.5 cm) loaf pan with avocado oil or line with parchment paper. Pour the batter into the pan and smooth the top with a spatula.
6. Bake for 30-35 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This step is crucial to prevent crumbling.
8. Once fully cooled, cut into six thick slices and serve.
Nutritional Information
• Per Serving
• Calories: 163
• Fat: 14.8g
• Protein: 5.2g
• Carbohydrates: 5g
• Fiber: 3.1g
• Net Carbs: 1.9g (0.07 oz)
Pro Tips
• Room temperature eggs are key for a lighter, more even crumb as they emulsify better into the batter.
• Don’t overmix after adding the coconut flour. Blend just until the are incorporated to avoid a tough texture.
• Be patient and let the bread cool completely before slicing. This gluten-free loaf needs time to set, and cutting it warm will make it fall apart.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. This bread also freezes beautifully when pre-sliced.
FAQ
Q: Is this keto bread recipe gluten-free
A: Yes, this macadamia nut bread is completely gluten-free. It uses coconut flour and ground macadamia nuts instead of any wheat-based flours, making it a perfect low-carb bread for those with gluten sensitivities.
Q: Can I use a different nut instead of macadamia nuts
A: This recipe is specifically designed for the high fat content and creamy texture of macadamia nuts. While you could try substituting with blanched almonds, the final texture, flavor, and nutritional information (including net carbs) will be different.
Q: Why is my keto bread crumbly
A: A common reason for crumbly keto bread is slicing it before it has cooled completely. This gluten-free loaf needs time for its structure to set. Letting it cool in the pan for 10 minutes and then completely on a wire rack is a crucial step to prevent it from falling apart.
Q: How should I store this low carb bread
A: Store leftovers in an airtight container in the refrigerator for up to 5 days. This keto bread also freezes beautifully. For convenience, pre-slice the loaf before freezing so you can toast individual slices directly from the freezer.
Pro Tips
- Pulse the macadamia nuts with 2 of the eggs for a full minute until the mixture looks like smooth nut butter; under-blended nuts leave gritty bits in the crumb.
- Add the coconut flour last and blend only until it disappears. Coconut flour tightens quickly and over-blending turns the loaf tough.
- The apple cider vinegar reacts with the baking soda to give the loaf its lift, so mix the batter and get it into the oven promptly after blending.
- Cool the loaf in the pan for 10 minutes and completely on a rack before cutting — this bread crumbles easily while warm but slices cleanly once set.
- Store cooled slices in the fridge for up to 4 days or freeze them for 2 months. Toasting brings back the crisp edges and nutty aroma beautifully.
Frequently Asked Questions
Is this five-ingredient bread really keto?
Yes. Each of the 6 slices has 5 g of carbs and 3.1 g of fibre, for just 1.9 g net carbs, with nearly 15 g of fat from macadamias and eggs.
Can I use a different nut instead of macadamias?
Cashews would raise the carbs significantly, so stick to macadamias for keto. Blanched almonds work in a pinch, though the crumb will be a little denser.
How should I store this bread?
Keep cooled slices in an airtight container in the fridge for up to 4 days. It freezes well too — toast slices straight from frozen for best texture.
Is it good for sandwiches?
Yes, once fully cooled the slices are sturdy enough for sandwich fillings and toast up nicely. Toasting first gives the best structure for wetter fillings.
Recipe card below.
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The Best Keto Bread You'll Ever Bake!
Ingredients
Method
- Directions
- Preheat the oven to 350°F / 175°C.
- In a food processor, combine the macadamia nuts and 2 of the eggs. Pulse for about 1 minute until the mixture becomes smooth and butter-like.
- Add the remaining 3 eggs and blend until just combined.
- Add the coconut flour, baking soda, and apple cider vinegar, and blend for 1 more minute until the batter is smooth and well-incorporated.
- Grease a 9x5 inch (22. 5x12. 5 cm) loaf pan with avocado oil or line with parchment paper.
- Pour the batter into the pan and smooth the top with a spatula.
- Bake for 30-35 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This step is crucial to prevent crumbling.
- Once fully cooled, cut into six thick slices and serve.
- Don't overmix after adding the coconut flour.
- Blend just until the are incorporated to avoid a tough texture.
