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Keto Bread Loaf – low-carb, non-eggy, gluten and sugar-free, easy to make, this Keto bread tastes amazing! Great for sandwiches, soft, not too dense and with a fine crumb.
This Keto bread loaf recipe has been highly requested by my readers. Ever since I posted the recipe for these Keto Bread Rolls made in ramekins for individual serving, I’ve been getting questions on how to adapt the recipe for a loaf bread.
Just multiplying the ingredients by 10-12 wouldn’t do it.
I had to test various ways to use the same ingredients and make a loaf bread, that is low-carb.
It did work, finally, that’s why I’m extremely happy to finally share the recipe.
While the texture of the bread does not not resemble the one of regular gluten breads and it rises nicely.
If you can find a narrow loaf pan, the bread will rise even better. I still haven’t purchased a pan like this.
What ingredients do you need to make a Keto bread loaf?
The ingredient list is very similar to the ones in my Keto Bread – Four Way, that could easily be made in the microwave or baked in the oven in ramekins.
I did use less eggs and more almond flour to get the texture properly moist.
- eggs
- almond flour
- coconut flour
- salt
- Xantan gum
- salt
- baking powder
- almond milk
- cream of tartar
Let’s talk about Xantan gum. Is it a mandatory ingredient?
I’d say it isn’t, but I almost always use it in my gluten-free baked goods.
In gluten–free baking, we rely on xanthan gum to provide elasticity and stickiness in doughs and batters. It really makes a difference in my opinion.
Why does the ingredient list call for cream of tartar?
Again, it is an optional ingredient, but I highly recommend it.
Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé.
As this gluten-free Keto Bread Loaf relies on the egg whites for rising and fluffiness, more stable whipped egg whites work better.
How to make Keto Bread?
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Preheat oven to 350 F.
Line a 9×5 inch loaf pan with parchment paper. (There are narrower pans on the market, that may produce a taller, longer bread loafs)
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In a bowl combine coconut flour, almond flour, salt, baking powder and Xantan gum. Set aside.
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Separate egg whites and egg yolks. Beat egg yolks for 3 minutes, then slowly add butter, beating to incorporate.
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Beat egg whites with cream of tartar until stiff peaks.
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Combine beaten egg yolks with butter with the flour mixture.
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Add milk and beat to incorporate.
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Fold in the egg whites into the mixture.
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Transfer batter to the prepared pan and smooth with a spatula.
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Bake for 50-60 minutes, until the bread is fully baked. Toothpick inserted in the middle should come out clean.
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Let the bread cool inside the pan for 10 minutes, then take out. Cool completely.
I used a regular 9×5-inch loaf pan. If you have a narrow and slightly longer one like a 12×4-inch, you may be able to bake a taller bread.
Tips to make the best Keto bread?
- I had to separate the egg yolks from egg whites, then beat the egg whites with cream of tartar (keeps them stable) until stiff peaks. Then I folded the egg whites into rest of the ingredients (already mixed) and this created lighter, airy texture of the dough.
- When making smaller amounts of this Keto bread, it is unnecessary to separate the egg whites and egg yolks. With larger batches, we are risking that the bread turns too dry and dense if we use non separated eggs.
- Make sure all ingredients are at room temperature.
- Sift the flours together – not mandatory, but helps with the texture.
- Preheat oven at least 15 minutes, before you bake the bread.
- Line the baking pan with parchment paper. It will help make everything so much easier. If you don’t line it and just spray it with cooking (coconut oil) spray the bread may still stick. You can always use a knife to loosen it and separate from the pan, but it may still stick to the bottom.
More Keto Baked Goods:
Keto Bread Loaf
Ingredients
- 5 large eggs
- 2 1/2 cups almond flour, fine, I used Costco brand
- 1/3 cup coconut flour
- 1/4 cup butter, melted, cooled
- 1 1/2 tsp baking powder, aluminum free
- 1/2 tsp Xantan gum
- 2/3 cup almond milk
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- sesame seeds or everything bagel seasoning for topping, optional
Instructions
- Preheat oven to 350 F.Line a 9x5 inch loaf pan with parchment paper. (There are narrower pans on the market, that may produce a taller, longer bread loafs)
- In a bowl combine coconut flour, almond flour, salt, baking powder and Xantan gum. Set aside.
- Separate egg whites and egg yolks. Beat egg yolks for 3 minutes, then slowly add butter, beating to incorporate.
- Beat egg whites with cream of tartar until stiff peaks.
- Combine beaten egg yolks with butter with the flour mixture.
- Add milk and beat to incorporate.
- Fold in the egg whites into the mixture.
- Transfer batter to the prepared pan and smooth with a spatula.
- Bake for 50-60 minutes, until the bread is fully baked. Toothpick inserted in the middle should come out clean.
- Let the bread cool inside the pan for 10 minutes, then take out. Cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use 2precent milk
It won’t be “Keto approved” since milk has more carbs than almond milk, but yes, if you’d like to , you can use 2% milk.
This came out so good, that I went back and made a 2nd loaf,
The 2nd loaf I did a cinnamon/monkfruit swirl bread. I topped with melted butter, cinnamon, monk fruit and almond flour to make “crumbles”. This hit my sweet-tooth for a coffee cake without killing me in carbs!!!!!
I have never made bread before. Can this be done in a bread maker or do I have to bake it in the oven?Â
I have never tried it in a bread maker.