Easy Keto Bread
This is the keto bread recipe that you've been looking for. It's sturdy, hearty, tasty, low-carb, and perfect for sandwiches or toast.
Servings: 12 servings
Calories: 244kcal
Ingredients
- 7 large eggs room temp
- ½ cup butter melted
- 1 tablespoon avocado oil
- 5 drops liquid stevia
- 1 tablespoon apple cider vinegar
- 1 tablespoon gelatin dissolved into 3 tablespoon boiling water or ½ teaspoon xanthan gum dissolved into hot water
- 2 ¼ cups fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350°F/177°C. Grease an 8x5-inch loaf pan.
- In a large bowl add the eggs, melted butter, oil, stevia, apple cider vinegar, and dissolved gelatin. Mix until well combined.
- In a medium bowl, whisk the almond flour, baking powder, and salt.
- Slowly add the dry to the wet mixture, stirring until well combined.
- Pour the mixture into the prepared loaf pan.
- Bake for 40-45 minutes.
- Let the keto bread cool completely before slicing.
- Store at room temperature for up to 3 days, or sliced in the freezer for up to 3 months.
Video
Notes
Substitutions: I don't recommend making flour substitutions in this recipe. It works perfectly with almond flour.
Measuring Almond Flour: Be sure to measure your almond flour accurately. Scoop the flour into the measuring cup and level. Don't dip the measuring cup into the bag.
Storing Keto Bread: This keto bread can be stored at room temperature and will stay fresh for up to 3 days in an airtight container or ziptop bag. Don't slice the loaf until you're ready to eat it or it will dry out. Just slice what you need when you're hungry.
Freezing Keto Bread: This bread freezes very well! You can freeze the whole unsliced loaf and then thaw when you're ready. This works with half a loaf too, if you don't think you'll eat the whole thing in a few days. You can also freeze slices separately. They can easily be thawed in the microwave or toaster and will taste just-baked. I like to slice the loaf and then place the slices on a baking sheet lined with parchment paper. I freeze the slices for about an hour this way, then transfer them to a ziplock bag. Eat keto bread within 3 months of freezing it for the best flavor.
Nutrition
Serving: 1 | Calories: 244kcal | Carbohydrates: 6g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 129mg | Sodium: 241mg | Fiber: 3g | Sugar: 1g