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.
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
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.
- 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.