Keto Bread (Low-Carb)

Last updated on 19-Jul-2019

I have been trying to limit my consumption of carbs and gluten, but I LOVE bread and was missing it a lot! To make matters worse, we live about a block away from 2 (TWO!) great bakeries, and resisting them takes a lot of willpower. So, I had been looking for a good and easy low-carb bread to make at home and satisfy the cravings, and recently found this recipe:


  • 1 1/2 cup almond flour
  • 6 large eggs, separated
  • 4 tbsp butter, melted
  • 3 tsp baking powder 
  • 1/4 tsp cream of tartar (optional)
  • 1 pinch salt


  1. Preheat oven to 375°F (190°C). Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
  2. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added.
  3. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
  4. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy!
    1 loaf makes 20 slices.

The “Keto Connect” folks claim this is “definitively the best keto bread recipe on the internet”. That’s some serious confidence, so I decided to give it a try, and I was so glad I did – I really liked this recipe! I’ve made it twice in a week, and watching the video on their page certainly helps with the preparation steps and what to expect.

The first time, I made it exactly as per the original recipe but felt almost “guilty” for eating “white” bread and also missed having some more texture. The second time, I substituted 2 of the eggs with flaxseed “egg” equivalent (1 Tbsp ground flaxseed + 3 Tbsp water for each egg) and added 1 tbsp of ground psyllium husk. I had to add a bit more water (about 1/4 cup) before the beaten egg whites to get to the same consistency, but it still turned out great! And with more fibre, the net carb count should still be ok. Another winner for the books! 🙂

The bread is light and soft, toasts well, can be used for sandwiches, and even made into bread crumbs (if you have any left!). It will keep well in the fridge for about 10 days. I’m enjoying it with butter, cream cheese, cold cuts, etc. So good!

For people who may find the recipe tastes a bit “eggy”, I have a tip: Put the yolks in a strainer and push with the back of a spoon before using (discard the leftover membrane). That alone gets rid of a lot of the “egg taste” and it works well for other egg recipes too!

While this is a great bread, the jury is still out on it being “the best” or not. I guess I have a lot more baking to do before I can be sure. For now, I still recommend this recipe and I hope you’ll try it. If you do, let me know what you think.

Good baking and Viva Happy!


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