Easy Keto Bread Recipe

A whole and partially sliced loaf of golden-brown keto bread on a rustic wooden board next to a grey cloth.

Rocco Fuhrman

Easy Keto Bread Recipe

This easy keto bread recipe delivers a soft, sandwich-ready loaf without the eggy taste. Perfect for low-carb diets and packed with flavor and structure, it's a reliable staple for any keto kitchen.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 12 slices

Course: Bread

Cuisine: American

Calories: 177

Ingredients Method Notes

Ingredients

Base

1.75 cups blanched almond flour for best texture
0.25 teaspoon salt
0.5 teaspoon baking soda aluminum-free preferred

Wet Ingredients

5 large eggs room temperature
0.3125 cup olive oil melted but not hot
1 tablespoon maple syrup substitute low-carb sweetener
1 teaspoon apple cider vinegar helps the bread rise

Method

Preheat your oven to 350°F (180°C). Line an 8x4-inch loaf pan with parchment paper, allowing overhang for easy removal.
In a small bowl, whisk together almond flour, baking soda, and salt until well combined and lump-free.
In a large bowl, whisk the eggs, olive oil, maple syrup substitute, and apple cider vinegar until fully blended and slightly frothy.
Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until no dry spots remain. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden and firm.
Allow the bread to cool completely in the pan before slicing to prevent crumbling.

Notes

Use a metal loaf pan for even baking. Let bread cool completely before slicing. Customize flavor with herbs, cheese, or seeds. For best texture, toast before serving if refrigerated or frozen.

Nutrition Facts (Per Serving)