Introduction

Oh sweet friend, let’s talk about one of the hardest parts of switching to a low-carb lifestyle, shall we? Giving up real bread. That warm, soft, comforting slice you just want to slather with butter or dunk into a cozy soup. It feels like a monumental loss, doesn’t it?

But what if I told you that you absolutely can have delicious, fluffy, totally satisfying bread without all the carbs? And what if I told you it’s ridiculously easy, uses just a handful of simple ingredients you probably already have, and comes together in a flash? Well, get ready, because this easy keto bread recipe is about to change your world. It’s become my go-to for sandwich cravings, toast emergencies, and basically any time I just want that bready hug.

Why You’ll Love This Recipe

Honestly, what’s not to love? But here are a few reasons this bread will quickly become a favorite:

Fast: From start to finish, you’re looking at well under an hour. Perfect for those sudden bread cravings!
Easy: No fancy techniques here. If you can mix and fold, you can make this bread.
Giftable: Wrap up a loaf for a low-carb friend or family member – they’ll seriously thank you!
Crowd-Pleasing: Even non-keto folks will be impressed by the texture and taste.
Just 5 Core Ingredients: While there are a couple of optional helpers, the base of this recipe relies on just five pantry staples.

Ingredients

Gather your goodies! Here’s what you’ll need to whip up this magic loaf. Don’t skip my little notes on a couple of these – they can make a difference!

1 cup Blanched Almond Flour: Make sure it’s blanched (skins removed) and finely ground, not almond meal. This is key for that light, fluffy texture we’re going for.
1/4 cup Coconut Flour: A little goes a long way with coconut flour! It helps absorb moisture and gives structure.
2 tsp Baking powder: Our leavening agent! Make sure yours isn’t ancient – old baking powder won’t give you a good rise.
1/4 tsp Sea salt: Just a touch to balance the flavors.
1/3 cup Unsalted butter (or 5 tbsp + 1 tsp): You’ll measure it solid first, then melt it. Using unsalted gives you control over the saltiness. If you need this dairy-free, melted coconut oil works beautifully here!
12 large Egg whites (~1 1/2 cups): Room temperature is your best friend here! This is where the magic happens – whipping these up gives the bread its incredible lift and fluffiness.
1 tbsp Besti Monk Fruit Allulose Blend (optional): Or use your favorite keto-friendly granulated sweetener, or omit it entirely if you prefer a purely savory bread. This just adds a tiny hint of sweetness that works well.
1/4 tsp Xanthan gum (optional): This acts as a binder in gluten-free baking and can improve the texture, making it a little less crumbly. Omit if you’re strictly paleo.
1/4 tsp Cream of tartar (optional): Adding this to your egg whites helps stabilize them and makes whipping them to stiff peaks a little easier.

How to Make It

Okay, apron on? Let’s do this! It’s simpler than you think.

Prep Your Oven & Pan: Preheat your oven to 350°F (175°C). Line a small loaf pan (an 8.5 x 4.5 inch loaf pan works great) with parchment paper, letting the edges hang over for easy lifting later. You can also grease the pan well if you don’t have parchment.
Whisk the Dry Ingredients: In a medium bowl, whisk together the blanched almond flour, coconut flour, baking powder, sea salt, optional xanthan gum, and optional sweetener (if using a dry one). Give it a good mix to make sure everything is evenly distributed.
Melt the Butter: Melt your measured butter (or coconut oil) and set it aside to cool slightly. You don’t want to add hot butter to your egg whites!
Whip Those Egg Whites: Grab a large, clean mixing bowl. Pour in your room temperature egg whites. If you’re using cream of tartar, add it now. Using an electric mixer (handheld or stand mixer), whip the egg whites on medium-high speed until stiff peaks form. This means when you lift the beater, the peaks stand up straight and don’t flop over. Be patient, this is important for the bread’s structure!
Gently Fold in the Butter: With your mixer on low speed, or by hand using a spatula, gently drizzle the slightly cooled melted butter into the whipped egg whites. Fold it in carefully until just combined. We want to keep all that beautiful air in the egg whites!
Fold in the Dry Ingredients: Now, gently add the dry ingredient mixture to the egg white mixture in stages (maybe 2 or 3 additions). Use a spatula to gently fold the dry into the wet. Cut down into the center, then scoop up the sides and over. Do not stir or beat. We are aiming to combine everything without deflating the fluffy egg whites. Stop as soon as there are no more streaks of dry flour. A few small lumps are better than deflated batter!
Into the Pan & Bake: Carefully pour or spoon the batter into your prepared loaf pan. Smooth the top gently if needed.
Bake! Pop the pan into the preheated oven. Bake for 30-40 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean. The top should spring back slightly when gently pressed.
Cool: Let the bread cool in the pan for about 10-15 minutes before carefully lifting it out using the parchment paper overhang (or inverting it onto a wire rack if you greased the pan). Let it cool completely on a wire rack before slicing. Slicing too early can make it seem gummy.
Enjoy! Once cool, slice it thick and enjoy it however you like!

Substitutions & Additions

This base recipe is fantastic on its own, but you can absolutely play around with it!

Butter: As mentioned, melted coconut oil is a great dairy-free alternative.
Sweetener: Skip the sweetener entirely for a purely savory loaf. Or, if you prefer a slightly sweeter bread (great for breakfast toast!), feel free to add a little more of your favorite keto sweetener to taste in the dry ingredients.
Savory Boosts: Mix in a teaspoon or two of garlic powder, onion powder, dried herbs like rosemary or thyme, or even everything bagel seasoning into the dry ingredients for a savory loaf.
Cheesy Goodness: Fold in about 1/2 cup of shredded cheddar or parmesan cheese with the dry ingredients for a cheesy bread variation.
Sweet Variations: For a slightly sweeter bread that pairs well with butter and sugar-free jam, you could add a pinch of cinnamon or vanilla extract (add extract to the melted butter before folding).

Tips for Success

Want the fluffiest, most perfect loaf? Keep these pointers in mind:

Use Room Temp Egg Whites: Seriously, this makes a huge difference in how much volume you get when whipping.
Whip Egg Whites to Stiff Peaks: Don’t cut this step short! The whipped egg whites are the primary leavening for this bread.
GENTLY Fold: This is the most crucial step. Don’t beat, don’t stir vigorously. Your goal is to combine the ingredients while keeping as much air in those egg whites as possible.
Measure Accurately: Especially the flours and baking powder. Keto baking is a bit more precise than traditional baking.
Ensure Baking Powder is Fresh: If it’s been in your pantry forever, test it by putting a little in hot water – it should fizz vigorously.
Cool Completely Before Slicing: I know it’s hard to wait, but slicing warm keto bread often results in a gummy texture. Let it cool fully for clean slices.
Prep Ahead: You can measure your dry ingredients and keep them in a container. But don’t mix the batter ahead of time; the whipped egg whites need to be used immediately.

How to Store It

Once your beautiful loaf is baked and completely cool, here’s how to keep it fresh:

Counter: Store the bread in an airtight container or a bread bag at room temperature for 2-3 days.
Refrigerator: For a longer shelf life, store it in an airtight container in the fridge for up to a week.
Freezer: This bread freezes beautifully! I like to slice the cooled loaf first, then wrap individual slices or pairs of slices tightly in plastic wrap or foil, and then place them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. You can just grab a slice and pop it right into the toaster!

FAQs

Got questions? I’ve got answers!

Q: You said 5 ingredients, but the list has more! What’s up?
A: Great question! The recipe is built on 5 essential pantry staples: almond flour, coconut flour, baking powder, salt, and egg whites. The butter/oil is crucial too, making it 6 key ones, but often considered a fat base. The sweetener, xanthan gum, and cream of tartar are listed as optional helpers that improve texture or ease of whipping, but you can make a very good loaf without them, keeping the core ingredients minimal. It’s truly a simple recipe at heart!
Q: Why did my bread sink or wasn’t fluffy?
A: The most common culprits are using cold egg whites (they won’t whip as high), overmixing the batter after adding the dry ingredients (which deflates the egg whites), or using old baking powder. Make sure your egg whites are room temp and be super gentle when folding!
Q: Can I use whole eggs instead of just egg whites?
A: No, this recipe relies entirely on the volume and structure created by whipping the egg whites to stiff peaks. Whole eggs won’t provide the same lift, and your bread will turn out dense.
Q: Is this recipe dairy-free?
A: Yes, it easily can be! Simply substitute the unsalted butter with melted coconut oil (or another neutral-flavored oil suitable for baking).

Give this easy keto bread a try, and let me know what you think! Happy baking, friends!

The Easiest, Fluffiest Keto Bread Recipe (Just 5 Essential Ingredients!)

Oh sweet friend, let's talk about one of the hardest parts of switching to a low-carb lifestyle, shall we? Giving up real bread. That warm, soft, comforting slice you just want to slather with butter or dunk into a cozy soup. It feels like a monumental loss, doesn't it? But what if I told you that you absolutely can have delicious, fluffy, totally satisfying bread without all the carbs? And what if I told you it's ridiculously easy, uses just a handful of simple ingredients you probably already have, and comes together in a flash? Well, get ready, because this easy keto bread recipe is about to change your world. It's become my go-to for sandwich cravings, toast emergencies, and basically any time I just want that bready hug.

Print Recipe Pin Recipe

Cook Time 35

Equipment

Loaf pan Small, 8.5 x 4.5 inch works great
Parchment paper For lining the loaf pan
Medium bowl For whisking dry ingredients
Large mixing bowl For whipping egg whites
Electric mixer Handheld or stand mixer, for whipping egg whites
Spatula For folding ingredients
Wire rack For cooling the bread

Ingredients

1 cup Blanched Almond Flour Make sure it's blanched (skins removed) and finely ground, not almond meal. This is key for that light, fluffy texture we're going for.
0.25 cup Coconut Flour A little goes a long way with coconut flour! It helps absorb moisture and gives structure.
2 tsp Baking powder Our leavening agent! Make sure yours isn't ancient – old baking powder won't give you a good rise.
0.25 tsp Sea salt Just a touch to balance the flavors.
0.33 cup Unsalted butter (or 5 tbsp + 1 tsp); You'll measure it solid first, then melt it. Using unsalted gives you control over the saltiness. If you need this dairy-free, melted coconut oil works beautifully here!
12 large Egg whites (~1 1/2 cups); Room temperature is your best friend here! This is where the magic happens – whipping these up gives the bread its incredible lift and fluffiness.
1 tbsp Besti Monk Fruit Allulose Blend optional; Or use your favorite keto-friendly granulated sweetener, or omit it entirely if you prefer a purely savory bread. This just adds a tiny hint of sweetness that works well.
0.25 tsp Xanthan gum optional; This acts as a binder in gluten-free baking and can improve the texture, making it a little less crumbly. Omit if you're strictly paleo.
0.25 tsp Cream of tartar optional; Adding this to your egg whites helps stabilize them and makes whipping them to stiff peaks a little easier.

Instructions

Prep Your Oven & Pan: Preheat your oven to 350°F (175°C). Line a small loaf pan (an 8.5 x 4.5 inch loaf pan works great) with parchment paper, letting the edges hang over for easy lifting later. You can also grease the pan well if you don't have parchment.
Whisk the Dry Ingredients: In a medium bowl, whisk together the blanched almond flour, coconut flour, baking powder, sea salt, optional xanthan gum, and optional sweetener (if using a dry one). Give it a good mix to make sure everything is evenly distributed.
Melt the Butter: Melt your measured butter (or coconut oil) and set it aside to cool slightly. You don't want to add hot butter to your egg whites!
Whip Those Egg Whites: Grab a large, clean mixing bowl. Pour in your room temperature egg whites. If you're using cream of tartar, add it now. Using an electric mixer (handheld or stand mixer), whip the egg whites on medium-high speed until stiff peaks form. This means when you lift the beater, the peaks stand up straight and don't flop over. Be patient, this is important for the bread's structure!
Gently Fold in the Butter: With your mixer on low speed, or by hand using a spatula, gently drizzle the slightly cooled melted butter into the whipped egg whites. Fold it in carefully until just combined. We want to keep all that beautiful air in the egg whites!
Fold in the Dry Ingredients: Now, gently add the dry ingredient mixture to the egg white mixture in stages (maybe 2 or 3 additions). Use a spatula to gently fold the dry into the wet. Cut down into the center, then scoop up the sides and over. Do not stir or beat. We are aiming to combine everything without deflating the fluffy egg whites. Stop as soon as there are no more streaks of dry flour. A few small lumps are better than deflated batter!
Into the Pan & Bake: Carefully pour or spoon the batter into your prepared loaf pan. Smooth the top gently if needed.
Bake! Pop the pan into the preheated oven. Bake for 30-40 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean. The top should spring back slightly when gently pressed.
Cool: Let the bread cool in the pan for about 10-15 minutes before carefully lifting it out using the parchment paper overhang (or inverting it onto a wire rack if you greased the pan). Let it cool completely on a wire rack before slicing. Slicing too early can make it seem gummy.
Enjoy! Once cool, slice it thick and enjoy it however you like!

Notes

Substitutions & Additions:
- Butter: Melted coconut oil is a great dairy-free alternative.
- Sweetener: Skip the sweetener entirely for a purely savory loaf, or add more of your favorite keto sweetener to taste.
- Savory Boosts: Mix in garlic powder, onion powder, dried herbs (rosemary, thyme), or everything bagel seasoning into the dry ingredients.
- Cheesy Goodness: Fold in about 1/2 cup of shredded cheddar or parmesan cheese with the dry ingredients.
- Sweet Variations: Add a pinch of cinnamon or vanilla extract (add extract to the melted butter before folding).

Tips for Success:
- Use Room Temp Egg Whites: Makes a huge difference in whipping volume.
- Whip Egg Whites to Stiff Peaks: Don't cut this step short! Primary leavening.
- GENTLY Fold: The most crucial step. Don't beat or stir vigorously; keep the air in the egg whites.
- Measure Accurately: Especially flours and baking powder. Keto baking is precise.
- Ensure Baking Powder is Fresh: Test it in hot water; it should fizz.
- Cool Completely Before Slicing: Prevents gummy texture.
- Prep Ahead: Measure dry ingredients ahead, but mix batter just before baking.

Storage:
- Counter: Airtight container/bread bag for 2-3 days.
- Refrigerator: Airtight container for up to a week.
- Freezer: Sliced, wrapped tightly, in freezer-safe bag for up to 3 months. Can toast from frozen.