I have so many people asking me how to make keto bread that actually tastes good. There are already several delicious bread recipes on our website. But, one thing we didn’t have yet is a true white bread to use for sandwiches.
This time, my goal was to create an easy keto bread that you can make using ingredients found at any grocery store. At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I really wanted it to be closer to “real” white bread.
Up until this point, I never had a recipe that really felt like an adequate replacement for white bread. This one does!
It’s also not too heavy, with only 82 calories and one gram net carbs per slice. And, since there are no egg yolks, it does not taste egg-y. The combination of taste and nutrition makes it the best keto bread in our book.
HOW TO MAKE KETO BREAD
So, how do you make it? There are only five basic ingredients, plus some optional ones that I recommend for best results.
The base of this keto bread recipe consists of almond flour, coconut flour, baking powder, butter, and egg whites. (If you’re wondering what to do with all the yolks you have left over, try low carb creme brulee.) There’s also salt, but that is not included in the ingredient count by convention.
You can find all of these ingredients at pretty much any grocery store, though it’s often cheaper to buy the flours online.
The process for making this bread is very simple. Combine the dry ingredients in a food processor, then add the melted butter. Beat the egg whites to stiff peaks, pulse in half, then fold in the remaining half. (Beating the egg whites this way makes the bread fluffy with air pockets.) Transfer to a baking pan and bake. That’s it!
USING & STORING KETO BREAD
How do you use keto bread? The same way you could use any white bread! It’s that versatile.
Make sandwiches, toast it, make grilled cheese, or use it in any recipe that involves bread. I truly can’t think of any where it wouldn’t work. I haven’t tried breadcrumbs or croutons yet, though.
As for storage, it’s similar to regular bread in some ways and different in others. Like any bread, it will go stale if it sits out in the open too long. It doesn’t happen as quickly, though, due to the fat content. You can store it in a bread box, but it does seem to go bad faster than regular bread at room temperature.
Unlike most bread that goes stale more quickly in the fridge, refrigerating this one is fine. It will last about a week this way, maybe a few days past that. If you refrigerate it, just slice it as you need it, rather than all at once.
Freezing it for long term storage should work, too. I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster.
If you find other ways to use this keto bread beyond sandwiches and toasting, tell me! I love hearing your ideas.
EASY KETO BREAD RECIPE – 5 INGREDIENTS
INGREDIENTS – Servings: 18 slices (1/2″ thick)
1 cup Almond flour
1/4 cup Coconut flour
2 tsp Gluten-free baking powder
1/4 tsp Sea salt
1/3 cup Butter (measured solid, then melted; can use coconut oil for dairy-free)
12 large Egg white (~1 1/2 cups, at room temperature)
NUTRITION INFORMATION PER SERVING
Calories: 82 | Fat: 7g | Net Carbs: 1g | Protein: 4g
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