Easy keto bread with almond and coconut flour is a seeded, sliceable loaf with real bread chew. Almond flour, coconut flour, psyllium husk, flaxseed, and sesame seeds mix with cream cheese and heavy cream into a thick batter topped with poppy seeds. Each slice lands at 2.5g of net carbs – sturdy enough for sandwiches and toast.
Craving a satisfying slice of bread without the carbs? Your search is over! This Keto Bread recipe is a game-changer, delivering a soft, sturdy loaf with a beautiful golden crust and a tender crumb. Made with a blend of almond and coconut flours, it has a wonderfully rich, slightly nutty flavor that’s perfect for everything from morning toast to hearty sandwiches. Say goodbye to crumbly, eggy low-carb breads and hello to your new go-to recipe that’s as easy to make as it is delicious.
Ingredients
• Dry
• ½ cup / 60 grams (2.12 oz) almond flour
• 2/5 cup (1200 ml) / 50 grams (1.76 oz) coconut flour
• 2 tablespoons ground psyllium husk powder
• ¼ cup / 40 grams (1.41 oz) flaxseed
• 1½ teaspoon baking powder
• ½ teaspoon ground fennel seeds
• 1/6 cup (1440 ml) / 25 grams (0.88 oz) sesame seeds
• ½ teaspoon salt
• Wet
• 3 pasteurized eggs, at room temperature
• 3½ ounces / 100 grams (3.5 oz) cream cheese, at room temperature
• ¼ cup / 60 ml melted grass-fed butter
• 2/5 cup / 100 ml heavy whipping cream
• Topping
• ½ tablespoon poppy seeds
Instructions
1. Preheat your oven to 350°F / 175°C. Grease a 4×7 inch (10×17.5 cm) nonstick loaf pan with avocado oil or line it with parchment paper.
2. In a large bowl, whisk together all the dry : almond flour, coconut flour, psyllium husk powder, flaxseed, baking powder, ground fennel, sesame seeds, and salt. Mix until well combined.
3. In a separate mixing bowl, combine the wet . Using an immersion blender or electric mixer, beat the eggs, room-temperature cream cheese, melted butter, and heavy whipping cream until the mixture is completely smooth and free of lumps.
4. Gradually pour the dry ingredient mixture into the wet . Stir with a spatula until just incorporated and a thick batter forms. Do not overmix.
5. Spoon the batter into your prepared loaf pan and use the spatula to smooth the top into an even layer.
6. Sprinkle the poppy seeds evenly over the top of the batter.
7. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely for at least 30 minutes before slicing.
9. Once cooled, slice into 10 servings and enjoy!
Nutritional Information
• Per Serving (1 slice)
• Calories: 236
• Fat: 22 g
• Protein: 6.5 g
• Total Carbohydrates: 7.5 g (0.26 oz)
• Fiber: 5 g
• Net Carbohydrates: 2.5 g (0.09 oz)
Pro Tips
• Ensure your eggs and cream cheese are at room temperature. This is crucial for a smooth, lump-free batter and a better overall texture.
• Use psyllium husk *powder*, not whole husks. The powder provides structure and a bread-like chewiness; whole husks will result in a gritty texture.
• Let the bread cool completely before slicing. Slicing while warm can cause it to be gummy and fall apart. Patience is key for perfect slices!
• Store leftover bread in an airtight container in the refrigerator for up to one week. It also freezes beautifully—just slice it first for easy toasting from frozen.
FAQ
Q: Can I use whole psyllium husks instead of powder
A: It is highly recommended to use psyllium husk powder for this recipe. The powder provides the necessary structure and bread-like chewiness, whereas whole husks can result in a gritty texture.
Q: Why is my keto bread batter lumpy
A: Lumpy batter is often caused by cold ingredients. For a smooth, lump-free mixture, ensure your eggs and cream cheese are at room temperature before you begin mixing, as this is crucial for a better overall texture.
Q: How should I store this keto bread
A: Store leftover bread in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it. It’s best to slice the loaf before freezing for easy toasting directly from the freezer.
Q: What makes this bread keto-friendly
A: This bread is keto-friendly because it uses low-carbohydrate flours like almond and coconut flour instead of traditional wheat flour. Each slice contains only 2.5 grams (0.09 oz) of net carbohydrates, making it a perfect fit for a ketogenic diet.
Pro Tips
- Bring the eggs and cream cheese to room temperature first – this is the key to a smooth, lump-free batter and a better final texture.
- Use psyllium husk powder, not whole husks. The powder builds structure and bread-like chew, while whole husks leave the loaf gritty.
- Beat the wet ingredients with an immersion blender or electric mixer until completely smooth before folding in the dry mixture.
- Cool the loaf completely – at least 30 minutes on a wire rack – before slicing. Cutting it warm makes the crumb gummy and prone to falling apart.
- Store leftover bread in an airtight container in the refrigerator for up to a week, or freeze it pre-sliced for easy toasting from frozen.
Frequently Asked Questions
Is this almond and coconut flour bread keto?
Yes. Each slice has 7.5g of total carbs with 5g of fiber – 2.5g net carbs – plus 22g of fat from almond flour, cream cheese, butter, and cream.
Why is my keto bread gummy?
It was sliced too warm. Let the loaf cool completely – 10 minutes in the pan, then at least 30 minutes on a wire rack – before cutting.
Can I freeze this bread?
It freezes beautifully. Slice the cooled loaf first, then freeze the slices so you can pop them straight into the toaster from frozen.
Can I use whole psyllium husks instead of powder?
The recipe specifically calls for husk powder because it absorbs liquid properly and gives the bread its structure. Whole husks will make the texture gritty.
Recipe card below.
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Easy Keto Bread with Almond and Coconut Flour
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease a 4x7 inch (10x17. 5 cm) nonstick loaf pan with avocado oil or line it with parchment paper.
- In a large bowl, whisk together all the dry : almond flour, coconut flour, psyllium husk powder, flaxseed, baking powder, ground fennel, sesame seeds, and salt.
- Mix until well combined.
- In a separate mixing bowl, combine the wet .
- Using an immersion blender or electric mixer, beat the eggs, room-temperature cream cheese, melted butter, and heavy whipping cream until the mixture is completely smooth and free of lumps.
- Gradually pour the dry ingredient mixture into the wet .
- Stir with a spatula until just incorporated and a thick batter forms.
- Do not overmix.
- Spoon the batter into your prepared loaf pan and use the spatula to smooth the top into an even layer.
- Sprinkle the poppy seeds evenly over the top of the batter.
- Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
- Then, carefully transfer the loaf to a wire rack to cool completely for at least 30 minutes before slicing.
- Once cooled, slice into 10 servings and enjoy!
- Let the bread cool completely before slicing. Slicing while warm can cause it to be gummy and fall apart.
- Patience is key for perfect slices!
