Soft Low-Carb Loaf of Bread (Keto)

Last updated on 19-Jul-2019

I have tried a few different low-carb/keto bread recipes over the past couple of months, and even though this keto white sandwich bread is really good, I was missing something with more fiber/texture.

A few recipes I found were more complicated to make, with a lot more steps and exact weighing of ingredients. So after some searching here’s my new favourite. It’s easy to make and the bread is so soft and tasty, perfect for toasting and loading with toppings. Have it with your eggs for breakfast, with avocado, nut butters, or any yummy combination you can think of.

The original recipe is from the Diet Doctor website (click here to see it), and it’s adjusted to how I make it below.

Soft Keto Loaf of Bread

18-19 slices


  • 1 cup almond flour
  • ¾ cup coconut flour
  • ¼ cup sesame seeds
  • ½ cup flax seeds
  • ¼ cup ground psyllium husk powder
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 tsp ground fennel seeds or ground caraway seeds (optional)
  • 6 eggs
  • 7 oz. (about 200g) cream cheese
  • ½ cup melted butter or melted coconut oil
  • ¾ cup heavy whipping cream or full-fat canned coconut milk
  • ½ Tbsp poppy seeds or sesame seeds (topping)


  1. Preheat the oven to 350°F (175°C).
  2. Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds), in a bowl.
  3. Whisk together (I use a stand mixer) the rest of the ingredients in a different, bigger bowl until smooth.
  4. Add the dry mixture to the batter and mix thoroughly. Place the dough in a greased loaf pan, about 4 x 7 inches (non-stick or use parchment paper) and sprinkle with seeds for topping.
  5. Bake for about 45 minutes on the lower rack of the oven. Prick the bread with a knife to see if it’s ready, it should come out clean. Remove the pan from the oven and remove the bread from the pan.
  6. Remove the parchment paper (if using) and let the loaf cool on a rack. If the loaf is allowed to cool in the pan the crust will be soggy.
  7. Slice and store in the fridge/freezer (I use a large Ziploc bag). This bread is great as toast.

It says the recipe yields 20 slices, but I find it hard to cut my slices that thin because the bread is a bit crumbly, so I usually end up with 18-19 slices.

If you try this bread, let us know what you think. 🙂

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