5 Keto Bread Recipes: Delicious and Nutritious Loaves
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Are you currently on a keto diet or considering trying it out?
These 5 Keto bread recipes will take care of your scarce cooking time and will show you the tastiest way towards a new life on the keto diet. We have combined the yummiest and soul-warming keto recipes into a small collection.
#1 Almond Flour Keto Bread
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Almond flour will become one of your best friends while on keto. This mild and delicious bread will remind you of a much less-sweet banana bread and goes excellent with savory and sweet spreads or toppings.
INGREDIENTS
- 1 1/4 Cups Almond Flour
- 1 Scoop Unflavored Whey Protein Powder or 15g Coconut Flour
- 1 Tbsp Confectioners Erythritol
- 2 Teaspoons Baking Powder
- 1/4 Tsp Cream of Tartar
- Pinch of salt
- 6 Tablespoons Melted Butter
- 12 Egg whites
- 1 Egg Yolk
INSTRUCTIONS
- Preheat your oven to 160°C (325°F).
- Add all of the dry ingredients – except the cream of tartar – to a large bowl.
- Whisk until well combined, and set the bowl aside.
- In another large bowl add 12 room temperature egg whites and the cream of tartar
- Use a hand mixer and beat the eggs until stiff peaks form.
- Now add one of the yolks to the dry ingredient bowl, and the melted butter and mix until combined, and incorporated.
- Add half of the whipped whites to the bowl, and fold gently with a spatula.
- Add in the other half of the whipped whites, and combine.
- Line an 8.5in by 4.5in bread pan with parchment paper, and coat it with baking spray.
- Add the batter to the loaf pan, and work the batter from the sides to the middle of the loaf, so that it rises properly.
- Bake at 160°C (325°F) for 40 minutes, after that cover with tin foil, and continue cooking for another 50 minutes.
- Let the keto bread cool completely in the loaf pan – preferably overnight.
- Cut into 16 slices and enjoy!
NUTRITIONAL FACTS PER SERVING (16 servings)
- 70 Calories
- 4.5 g Protein
- 2.8 g Carbs
- 4.9 g Fat
#2 Chia Seeds Keto Bread
Ch-ch-cha-chia! This keto-friendly loaf has a lovely little crunch to it, similar to the “pop” of a poppy seed muffin.
INGREDIENTS
- 4eggs
- 1/4 cup almond milk or water
- 1/2 teaspoon salt
- 1 cup almond flour
- 1/4 cup melted butter
- 2 teaspoons baking soda
- 1/2 cup chia seeds (this is optional)
INSTRUCTIONS
- Add everything into a bowl and stir well until you got an even mass.
- Pour everything into a baking tin which is laid out with baking sheets.
- Bake 175°C (350°F) for 30 minutes or until golden brown. Have an eye on it!
NUTRITIONAL FACTS PER SERVING (12 servings)
- 197 Calories
- 3.6g Protein
- 3.4g Carbs
- 7.8g Fat
#3 Coconut Flour Bread
Great as toast or as a side to a keto-centric meal, this dense bread has a ton of nutritional benefits. Word to the wise: you may need a tad more liquid, or you may need to add an extra egg in most recipes.
INGREDIENTS
- 6 organic eggs, at room temperature
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup coconut flour
- 1 tablespoon honey (optional)
- 2 tablespoons arrowroot powder
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
INSTRUCTIONS
- Preheat oven to 175°C (350°F).
- Use a medium bowl, mix eggs, coconut oil, and honey (optional).
- Mix until all the wet ingredients are combined.
- Add coconut flour, arrowroot powder, baking powder, and salt to the wet mixture and mix until the batter is lump-free.
- Allow the batter to sit for 5 minutes.
- Scoop batter into a greased bread pan (I used a medium bread pan, 7 3/8″ x 3 5/8″ x 2″).
- Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
NUTRITIONAL FACTS PER SERVING (16 servings)
- 116 Calories
- 3.6g Protein
- 4.6g Carbs
- 9.6g Fat
#4 No-Eggs Keto Bread
Here’s a bread for all the vegans and baby chick fans out there! With a little practice, this bread can be light and airy and have a wonderful golden color.
DRY INGREDIENTS
- 1/3 cup coconut flour
- 1 1/4 cup almond flour
- 2 tablespoons chia seeds
- 1.5 tablespoon whole psyllium husk
- 1 tablespoon baking powder
- Pinch of salt
WET INGREDIENTS
- 2 teaspoons apple cider vinegar
- 530 ml lukewarm water
INSTRUCTIONS
- Preheat oven to 175°C (350°F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn’t stick to the pan. Set aside.
- In a large mixing bowl, whisk together all the dry ingredients.
- Add the liquid ingredients, order doesn’t matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn’t stick to your hands at all. If so, the bread will be too moist when baked.
- Set aside 10 minutes to let the fiber fully absorb the liquid.
- Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that matches the length of the pan but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
- Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.
- Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best.
- After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, and keep baking for 20-30 minutes until cooked in the middle.
- Lift the bread out of the pan using the parchment paper.
- Fully cool down on a rack before slicing – at least 3 hours for the best result.
- Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.
NUTRITIONAL FACTS PER SERVING (16 servings)
- 74 Calories
- 2.8g Protein
- 5.0g Carbs
- 5.4g Fat
#5 Keto Bread with Flaxseed
Dark, dense, and moist – this flourless bread will surprise you with its decadently rich and nutty flavor. Wonderfully paired with some hummus or cream cheese and fresh veggies!
INGREDIENTS
- 1/2 cups flax seeds
- 8 large eggs
- 1/2 cup melted butter
- 3 cups wholesome yum blanched almond flour
- 1.5 tablespoon gluten-free baking powder
- 1 teaspoon salt
- 1 cup warm water
- 1 cup golden flaxseed meal
INSTRUCTIONS
- Preheat the oven to 175°C (350°F). Line a loaf pan 9 inches x 5 inches with parchment paper
- In a large bowl, combine the flaxseed meal, almond flour, baking powder, and salt.
- Stir in the eggs and melted butter, then finally add the warm water. Stir in the flax seeds.
- Transfer the batter to the lined baking pan. Smooth the top evenly, forming a rounded top.
- Bake bread until the top is crusty and brown and a toothpick inserted into the middle comes out clean, about 45-50 minutes.
- Fully cool down before removing from the pan.
NUTRITIONAL FACTS PER SERVING (16 servings)
- 241 Calories
- 8.7g Protein
- 7.6g Carbs
- 20.9g Fat
Conclusion
Following a ketogenic diet doesn’t mean you have to give up bread entirely. With these keto bread recipes, you can enjoy the taste and texture of bread without guilt or the carbs. Try this diet out and feel the major health benefits.
Edibel Quintero is a medical doctor who graduated in 2013 from the University of Zulia and has been working in her profession since then. She specializes in obesity and nutrition, physical rehabilitation, sports massage and post-operative rehabilitation. Edibel's goal is to help people live healthier lives by educating them about food, exercise, mental wellness and other lifestyle choices that can improve their quality of life.
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