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The Best Keto Bread

Slow but Sure: "I made it today in a 9 5/8 by 5 1/2 loaf pan and…" Read More
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The Best Keto Bread

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  • 1 1/2 cups almond flour
  • 6 eggs (Separated)
  • 3 tsp. baking powder
  • 4 Tbsp. melted butter
  • salt (Apinch of)
  • 1/4 tsp. cream of tartar (this will slightly improve the bread, but you can omit it)
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    NutritionView More

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    Calories430Calories from Fat340
    Total Fat38g58%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat340
    Total Carbohydrate10g3%
    Dietary Fiber4g16%
    Vitamin A15%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviewer Profile Image
    Slow but Sure a year ago
    I made it today in a 9 5/8 by 5 1/2 loaf pan and I wish I would've doubled the recipe. I beat the egg whites & folded them in and the texture was really nice & in my own oven I let it go for 25 minutes instead of the full 30 and to be honest this recipe could be converted quite easily into a cake givin you add in the right flavorings such as almond, vanilla, orange or whatever & topped with some whipped topping and maybe a few berries especially if you're on a Keto diet :)
    Reviewer Profile Image
    Nattyredlocks 2 years ago
    Eggy. I didn’t like the egg taste at all.
    Reviewer Profile Image
    Michelle Opperman 2 years ago
    As someone who found out she is allergic gluten and yeast, I've been hunting for the perfect bread recipe for 10 years and i finally found it. Every other bread I have made took hours and ended up with a heavy texture that we could only eat toasted. the texture of this bread was light and fluffy and the taste is great. I will be making this again and again.
    Reviewer Profile Image
    Joy Mulkern 2 years ago
    Eggy and hard to remove from pan
    Reviewer Profile Image
    Maryam 2 years ago
    Love it ❤️ a little eggy but delicious
    Reviewer Profile Image
    Eva H. 2 years ago
    Easy to make and tasty. A little eggy, but not too much.
    Reviewer Profile Image
    Melissa Slater 2 years ago
    To stop it being eggy, make sure your eggs are room temperature before you use them. Also, take straight out the pan and put on a wire rack to cool. The egg taste/smell will go once the bread cools down (if you can wait that long!). I also used 1/2tsp of Guar Gum as it helps give it a more bread-like texture. Yummm
    Reviewer Profile Image
    arnar gunnarsson 2 years ago
    Easy to make a little eggy tasting but not a problem
    Reviewer Profile Image
    Daniel Ortiz 2 years ago
    It was easy, quick and I loved the flavor
    Reviewer Profile Image
    Michelle Manns 3 years ago
    Delicious Fast to make
    Reviewer Profile Image
    Elsie K. 3 years ago
    This was ok, definitely won’t make it again. Too eggy
    Reviewer Profile Image
    Francie Howard 3 years ago
    it was a bit salty and eggy. better toasted
    Reviewer Profile Image
    Holly Nolfi 3 years ago
    This was very good!!
    Reviewer Profile Image
    Álvarez 3 years ago
    Ir turns out so great! The consistency is so good, very similar to regular bread
    Reviewer Profile Image
    Andrea 4 years ago
    It tastes great but in a 9x5 pan it’s maybe an inch tall. I recommend seeing if you can double the recipe (cooking a little longer) so you can have a taller loaf of bread.
    Reviewer Profile Image
    Jeannine Burkhart 4 years ago
    The bread is just alright but the directions are horrible. There are two almost identical recipes for this bread on Yummly and both give non-workable directions. I began with the blender method and had to scrape out a thick gooey mess from the blender which I proceeded to place into the second inappropriate appliance; the food processor. That failed also to be able to mix the ingredients and by the time I scraped that mess into a bowl so much time had passed that I think the leavening ingredients were no longer working. If I make this bread again I will only need to dirty 2 bowls and my hand mixer. I suggest using one bowl for the egg whites and a large bowl for the egg yolk and other ingredients. Empty the whipped egg whites into the larger bowl and fold the contents together. Just like all recipes that utilize beaten egg whites.
    Reviewer Profile Image
    Jeff Dammeyer 4 years ago
    Excellent recipe! good grainy but light texture. delicious with maple syrup. willl make as french toast and use as bread for many recipes! Great job!
    Reviewer Profile Image
    Lanier 4 years ago
    Turned out great! I was skeptical at first because I have not had good luck with some of the keto recipes I’ve tried, but this one was EXACTLY what it said it would be!
    Reviewer Profile Image
    Leland Chasey 4 years ago
    Amazing! Tastes great!
    Reviewer Profile Image
    Held it’s shape- tasted so good and wasn’t too crumbly or too eggy - it was perfect with some seasonings on top and Asiago cheese sprinkled over the top to brown for the last few minutes
    Reviewer Profile Image
    Genelyn Arante 4 years ago
    Good. I used a longer loaf pan so it didn’t rise as high unfortunately. But it tastes and looks good.
    Reviewer Profile Image
    Fleming 4 years ago
    Great and easy to make
    Reviewer Profile Image
    Bow J. 4 years ago
    So good!!! Love it and easy to make!