Go Back
–+ servings
The Best Keto Bread Youll Ever Bake! – vegetarian recipe
Stav Kogan

The Best Keto Bread You'll Ever Bake!

This incredible low-carb almond bread has a wonderfully chewy, mildly sweet crumb that's shockingly similar to traditional yeast bread. It's sturdy enough for toast, sandwiches, or any recipe that calls for a classic slice. The magic is in the whipped egg whites, which give it an
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1 slice
Calories: 120
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Preheat your oven to 325°F / 163°C.
  2. 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.
  3. In a large mixing bowl, whisk together the almond flour, salt, shredded cheese, and baking powder until everything is evenly combined.
  4. 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.
  5. Carefully transfer the batter into your prepared loaf pan, spreading it evenly.
  6. Sprinkle about 2 teaspoons (10 ml / 0.3 fl oz) of your chosen toppings over the top.
  7. 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.
  8. Remove from the oven and let the loaf cool in the pan for 10 minutes.
  9. Then, use the parchment paper overhangs to lift it out and place it on a wire rack to cool completely before slicing.
  10. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  11. Let the bread cool completely before slicing! Slicing it while warm can cause it to be gummy and fall apart.
  12. Patience is key for the perfect, sturdy slice.
  13. 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.

Nutrition

Calories: 120kcalCarbohydrates: 2.6gProtein: 6.2gFat: 10.8g

Tried this recipe?

Let us know how it was!