Amazing Low Carb Keto Bread Recipe

Slice up this Paleo keto bread and pile it high with your favorite sandwich fixings!

Following a low carb diet doesn’t have to mean lettuce-wrapped sandwiches for life! With this quick bread recipe, you can have French toast or grilled cheese sandwiches without sacrificing your carb count.

The secret to creating a light and airy keto bread that can hold up to the toaster is using plenty of eggs and healthy fat. Ghee is a butterfat that is cooked longer to filter out the milk solids, which makes it much easier on the digestive system for people with lactose sensitivities. Grass-fed ghee is also high in the fatty acid CLA, which is beneficial for protecting cells and reducing oxidative damage.

If you want to make this bread taste more like a sponge cake style bread to top with berries or Paleo ice cream, add a teaspoon of stevia or other Paleo approved sweetener to the batter. To get a finer texture, use almond flour instead of almond meal.

Start by beating the eggs using a hand mixer on high speed. This incorporates air into the eggs, which creates an airier finished product. Next, beat in the melted ghee followed by the dry ingredients to form a batter. Pour the mixture into a loaf pan lined with parchment paper and bake at 350°F for 40-45 minutes. Use a sharp knife to gently remove the bread from pan and using the parchment paper to lift the bread out of the pan. Cool for 10 minutes before slicing.

Total time: 55 MINS
Cook Time: 45 mins
Prep Time: 10 mins
Serves: 1 loaf (10-12 slices)
Slice up this Paleo keto bread and pile it high with your favorite sandwich fixings.


  • Loaf pan
  • Parchment paper
  • Large mixing bowl
  • Hand mixer
  • Spatula


  •  7 large eggs
  •  1/2 cup melted ghee
  •  2 cups almond flour
  •  1 t baking powder
  •  1/4 t sea salt


  • Preheat the oven to 350°F and line a loaf pan with parchment paper overlapping the sides.
  • In a large mixing bowl, beat the eggs using a hand mixer on high speed for 1 minute. Add the melted ghee and beat until just incorporated.
  • Reduce the speed to low and gradually add the remaining ingredients until completely mixed and the batter is thick.
  • Pour the batter into the prepared pan and spread with a spatula. Bake for 40-45 minutes, or until light golden brown on top.
  • Cool the bread on a cooling rack for 10 minutes before slicing.


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