Keto Bread Recipe
Keto Bread Recipe – Four Ways – quick and simple way to make low carb, individual keto bread rolls, in ramekins and just a few healthy ingredients.
What is Keto bread?
Ketogenic bread, unlike regular bread is made with no flour, has almost no carbs, contains no sugar and gluten.
You can have as much as you’d like, without the fattening and blood sugar elevating factor that you get with regular grain bread.
High fat, low carb bread made with almond and coconut flour, (it could be made with just coconut flour if you have nut allergy, but the recipes will differ), eggs, baking powder, melted butter and some almond milk, to thin the dough.
It is soft and fluffy, filling and has a stable but moist texture.
How to make the best ketogenic bread?
You can either bake it in the microwave for 90 seconds or in the oven for 10-15 minutes.
The the-easiest, the-best kept bread recipe I’ve ever tried.
There are four different options available – you can make cheese keto bread, broccoli ketogenic bread, bacon and spinach and feta.
And of course you can leave it as it is, if you prefer plain kept bread rolls.
What ingredients do you need to make keto bread?
This keto bread is made with just 6 ingredients:
- almond flour
- coconut flour
- melted butter
- almond milk or coconut milk from a carton, not the canned type
- baking powder
- salt (optional)
The additional ingredients that you may add to this easy Keto bread:
- cheese (I used white cheddar, but mozzarella would work, too!)
- finely chopped broccoli
- feta cheese
What is the keto diet?
Keto diet- The ketogenic diet is a very low-carb, high-fat diet. Typical ketogenic diets consist of limiting carbohydrate intake to just 20–30 net grams per day and following a special ketogenic diet food list.
Let me know what other Keto recipe you’d like to see next
I’ve been on it for a couple months now and decided to share some of the recipes I’ve been using for those of you interested.
What I personally like about the diet for right now is that it is super easy to follow and the food is delicious. This Keto bread is the perfect example.
There is a microwave option for this keto bread recipe, that I’ve included in the instructions, but I prefer to take the extra time and bake it in the oven.
The smell is amazing and I personally don’t like to use my microwave.
I’ve actually tried quite a few keto bread recipes and while there are some really great ones, this one is super easy and quick to make.
I’ll probably share some of my other recipes, but for now let’s stick with quick and easy.
You can use this keto bread just as you do regular bread rolls, but you can also make sandwiches, toast or croutons.
Non Eggy Keto Bread
This is the type of Ketogenic bread (aka 90 second bread) that may have some eggy smell. It is not overpowering by any means. Looking to make this easy keto bread recipe in a large bread loaf pan? I’ve created a variation, that does not taste eggy at all. You can find it here: Keto Bread Loaf (pictured below).
What to serve with this Ketogenic bread?
Keto Bread Recipe - Four Ways
- butter to grease the ramekins or cooking spray
- 1 large egg
- 1 tbsp coconut flour
- 1 tbsp almond flour
- 1 tbsp melted butter
- 1 tbsp almond milk
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 tbsp chopped bacon — for the bacon bread
- 1 tbsp shredded cheese — for the cheese bread
- 1 tbsp finely chopped broccoli — for the broccoli bread
- 1/4 cup finely chopped spinach — for the spinach and feta bread
- 1 tbsp crumbled feta cheese — for the spinach and feta bread
For the plain keto bread:
Preheat oven to 400F.
Grease a ramekin with butter or olive oil spray.
Beat the egg in a small bowl, then add the coconut flour, almond flour, baking powder, salt, milk and butter. Stir to combine. Add the add ins of you are using any - cheese for the cheese bread, bacon for the bacon bread, broccoli for the broccoli bread or feta and spinach for the spinach bread.
Spoon the mixture into the ramekin and bake for 10-15 min at 400F or microwave on high for 90 sec. It takes 12 minutes to bake the bread in the oven. Let them cool for 5 minutes, then invert the ramekins and take the bread out.
This sounds so good, Mira! I’ve never made keto bread before, but now I’m intrigued. I LOVE how easy it is! Definitely a recipe that I need to try, and soon!
I LOVE the looks of this bread, Mira! Looks so incredibly soft and I love that you can spice it up in four different ways! Definitely giving this one a try. 🙂
Thank you Sarah!
I love using almond and coconut flour!
What a creative recipe!
Wow this looks amazing, such homemade breads are always healthy!
The cheese keto bread, broccoli ketogenic bread, bacon and spinach and feta are really good!
Taste too much like egg. Thanks tho!
It is egg based, that’s why 🙂
If you cut out the yolk and use the equivalent of egg whites you lose the eggy taste.
Thanks for the info Carla!
Wow, thanks so much… I have always hated that eggy flavor… I will definitely try this with egg whites only 🙂
Have (has) anyone used coconut oil instead of butter? Results?
Thanks! Looking forward to trying this.
Coconut oil does work, I tried it today!
Possible to replace the egg with a substitute? Maybe flaxseed. Will try and report back if someone doesn’t brat me to it 🙂 Love the fact this recipe has few ingredients. Some I’ve seen are insane with really expensive or rare products.
Hi Abs, yes please let me know if it works. Of course you can use a flax egg, it is totally Keto and I’m pretty sure it will work.
Do these freeze well? Husband needs grab and go
Hi Laura, yes these freeze well. Make sure you wrap them in plastic wrap.
Thank you so much! Just had it in Australia for lunch! So easy, and can’t believe it actually feels like and looks like bread!! Amazing!! Thank you!
I’M SO HAPPY YOU LIKED IT! IT IS MY FAVORITE BREAD AS WELL! THANKS FOR STOPPING BY!
Made plain ones tonite in the microwave. We popped them into the toaster and then topped them with salted butter – so good! Can’t wait to try with cheese and bacon. Def a keeper. Thanks for posting!
Thank you! Glad you liked them Crystal!!!
I don’t have coconut flour. Can I just use two tbsps of almond flour?
I have not tried it, but it should work, just the texture might not be the same.
All I can say is WOW! I am a week in on this Keto way of eating and came across this simple recipe. Gotta admit, I didn’t think I would like it…I LOVE IT! So easy to make…took me 20 minutes total! It was light, moist and delicious. I used one small loaf pan, doubled the ingredients and made the regular one and the cheese mix in. Can’t wait to share the rest with my co-workers…we are doing this together. Will be back to check for other recipes. Thank you!
Hi Lisa! I’m glad the recipe worked for you! Thanks for the feedback. I need to try doubling it!
I was looking to see if someone tried in a loaf pan. Did it turn out well? Looks yummy.
There is a specific recipe for a loaf pan: https://cookinglsl.com/keto-bread-loaf/
Is there anything else you can make it in other than a rammekin? I don’t have any 🙁 Can i make them in a muffin pan?
Yes, you can bake it in a muffin pan. Just fill it 2/3 full.
Is this recipe for one ramekin? Or does it fill more than one? Is it more like a muffin, then? I’m thinking of trying the kept diet and I’m intrigued by this recipe.
Thanks for visiting my blog!
Recipe makes one small bread, muffin size. You can also make it in muffin tin, but don’t overfill it.
Thank you for this recipe! I’m making it first thing tomorrow morning because I need bread but I want to fill my 12 muffin pan by multiplying this recipe by 12. Do you think I will have to use 12 eggs? Thank you for any tips or help you may have for me.
Hi Tammy, I still have to try the muffin tin method to ive you a better response. Why don’t you make the recipe using exact ingredients for one bread multiplied x 9-10 and divide between 12 muffin tin slots? I think this will work better. This way we are not changing the amount of eggs. If you use less eggs, the bread will be more dry, since it is gluten-free.
Thank you Mira for your quick reply. I didn’t make it that same day but I just made a batch now and they are excellent! I really enjoyed them. I made the recipe times 10 for 12 large muffin slots in the muffin tin. I’m thinking of shaping a larger round of batter on a parchment lined pan next time and after baking, carefully cutting in half to make 2 rounds to make a pizza crust. Thank you so much!!!
Hi Tammy, glad this recipe worked that way. Yes, a larger round of dough will work as well, if it is too moist, you can add a bit more almond flour.
Question, if your microwaving more than one is the addition time 90 seconds each?
Hi, if it is just 2 of them the same time is fine. If you are doing more, you may need to cook for longer time.
Hi thank u for this . I omitted the salt and added just a bit of swerve and stevia drops and added some cinnamon in addition to regular milk. It was delicious. I also used a square bowl so it came out more like sliced bread instead of mug cake. Thanks again
Glad you liked it with the corrections you’ve made
What size Ramekin did you use? I was going to buy some but there are several diferent sizes.
My ramekins are: Height: 2.5″, Diameter: 3.5″
Thanks for sharing this. Can i make a loaf of bread or is it just for muffin size backing?
Hi, I have not tried it in a loaf pan. It works perfectly for ramekins though.
I just made this keto bread, and it is amazing! It’s better than most bread I’ve tasted! I made mine with bacon, American cheese, Brie, and Camembert (because I wanted to be extra). If you use bacon, cook it to how you normally like it in a seperate pan, as the bacon doesn’t cook much extra while baking. I think I used a little too much butter, but, oh boy, was it nice and moist!
Hi LeAnna, so glad you liked it! I agree about the bacon. Love the add-ons you used!
How much should I multiply the recipe for a loaf pan, and how long should it bake then? Thank you.
This recipe has not been tested for a loaf pan. I’m not sure how it will work. When I try it I’ll let you know.
Delicious! I doubled the recipe and needed 2tsp more milk. I used 1-cup ramikans in order so the rolls would not be too thick to bake evenly. Thank you for publishing this.
I made the cheese version for a BLT sandwich it was sooooo delicious. Thank you so much for sharing.
What would you use for flours if you have a nut allergy?
Hi Therese, There is no direct substitute for nut flour on Keto. For this bread you can use more coconut flour instead of almond flour. Again, I have not tested the recipe like that and I’m not sure how it will turn.
Awesome! This is so helpful! I’m going to be doing some bread experimenting this week. Thanks. 😉
Hope you like ti! I also tried to use the same ingredients for a loaf bread here:https://cookinglsl.com/keto-bread-loaf/
Do you think I could use heavy cream instead of almond milk? That’s all I have on hand.
Hoping to try this bread out today! Thank you!
I think Heavy cream will work. Or use half heavy cream half water.Let me know if you like it Erin.
Love this recipe! I bake 6 at a time (all the ramekins I have!). Added grated cheese. Subbed 1/2 heavy cream and 1/2 water because I never have any kind of milk around. Works great. It is so easy! Makes a filling bread/muffin breakfast for me. Thank you!
Glad to hear that you like it Luna! Thanks for the nice comments.
Yes, it works to put 1/2 water and 1/2 heavy cream instead of almond milk.
Yes! This is a great alternative for not using the milk.
Love how quick and easy these are to whip up and they’re really satisfying to eat. Made them tonight to use as hamburger buns; sliced them in half and grilled them and they worked great. I think the coconut gives them some sweetness that reminds me of cornbread (I used a coconut/almond milk blend for the liquid). I think we’ll be making a lot of these!
Hi John, I’m so happy these worked for you! Enjoy!
Made this yesterday and really liked it. Toasted it nice and crispy, then put in oven to melt Swiss cheese and corned beef for a hot open faced sandwich. The texture is a bit like an eclair without the sweetness. I’ll definitely be making this again for sure!! Thx 4 the post!!
Absolutely delicious!! Thanks so much for sharing!
Great! so glad you liked it!
I made this using white cheddar, broccoli, and prosciutto.
I baked it in my toaster oven and it was absolutely delicious!
Thanks so much for sharing!
You’ve saved my life! Just started my Keto diet but really missing my bread. Made these this morning. Don’t have almond flour so just doubled up the coconut flour. I love them. Thank you xx
Great! Glad to know it worked!
I don’t usually cook making things from scratch. Glad I did this to replace high carb bread! Made my first bread plain this am in microwave using all the ingredients with 1 sub – olive oil no butter. Worked Great! Toasted it and had it with sliced egg, bacon and mayo instead of butter. Nice and firm and the taste, Fabulous! Very satisfying. Thanks for sharing this and making it so easy for us guys that don’t cook from scratch. Appreciate it much 🙂
Glad to hear this! Enjoy!
Unfortunately I did not care for this recipe. I’ve been cooking snow I was 8yrs old and cook everything from scratch but I always make a recipe and follow it to a T the first time..based on that..this was like eating scrambled eggs..the taste was very very eggy! Texture was like scrambled eggs too on the inside.. Also very very salty!! I’m wondering if taking out the yolk and eliminating half the salt could make this better. I’m bummed because I really wanted to like it.
Sorry you did not like it. I have warned my readers that this bread is “eggy”.Not sure why you keep saying scrambled eggs, you you make yours with nut or coconut flour? Mine always turns out as a bread roll. Not sure about eliminating the yolk, sorry.
Love this recipe, thanks. I’ve experimented with crushed garlic and spinach, yummy! Also works well with unsweetened dark chocolate for those with a sweet tooth. Just add about a teaspoon or so of birch xyitol.
Hi Akua! Great idea, I can’t wait to make the sweet version. Thanks for sharing!
I love how simple this recipe is and how quickly they bake! My oven is broken and only goes to 350, so I had to adjust the bake time and think I slightly overbooked them as they were a bit dry. I followed some of the comments’ recommendations and used half egg whites and half whole eggs (I made 4) and did not find them eggy. They were light and fluffy, but a bit bland. I added rosemary to 2 and garlic powder, cheddar cheese and parsley to 2. I just eyeballed the additions and found them bland. Next time I will add more herbs/cheese. I did butter them and found they soaked up the butter – again maybe because they were dry? I will definitely make these again. Thanks again for a great quick and easy recipe!
Thanks for the nice comment! yes, definitely add some more herbs and spices. You may have over cooked them a bit since they are dry.
Excellent recipe. the whole family loves it. Thank you!
Hi Ineta! Glad you liked the bread! Have a great day!
Love the receipe!!! I made 6 at a time in my big muffin pan. I was wondering how long I can keep the extra? Also how should they be stored ? In the fridge or just bagged at room temp?
Hi Stephanie, glad to hear there worked for you! Since there is an egg and not a lot of flour, these should be treated as egg muffins and always stored in the fridge. They should be good for up to 5 days 🙂
I just finished making these bread ….. omg so tasty. I added basil and pesto,out of this world. Made a cranberry carrot with cinnamon,Greek one with chopped olives,onion,red pepper and feta ,smell so divine. This recipe is a keeper!!
Glad to hear you liked it! Can’t wait to try the flavors you suggested!
Kim, your ideas sound great. I have not yet made the recipe but can tell from the reviews that it’s great and I’ll love it. I’m sure by now youve tried other ideas and would love to hear them.
This is my faaavorite little bread! I’ve done it in the microwave and oven and feel like it turns out more bread like when it comes from the oven. Holds up so well for little sandwiches too! Thanks for the recipe 🙂
Am I the only one out of these 86 people really trying this recipe? 1 tablespoon of every ingredient. Do you mean one cup??????
No you are not the only one who is trying the recipe, trust me, these people commenting did try it and sent me photos of their breads. You can also watch the short video on how to make it. I have tried it many times. You are probably not reading the servings and nutritional information- I mean 1 tbsp, because these are individual breads, baked in ramekins. One cup of every ingredient won’t fit on a single ramekin.
Can you PLEASE tell me how to bake this in an air fryer,
Sorry I don’t own one and really can not tell you…
I’m curious, have you tried making a whole loaf of this bread? And where does the 1gr sugar come from? I see no sugar in the recipe. Thanks?
Sorry, there is no sugar in this recipe. I need to see where it is listed and remove it.
Any directions on using an air fryer? I made these today with just the cheese….so very good.
Sorry, I have no experience with air fryer…
This recipe is delicious!! My boyfriend and I loved it. It’s been hard finding recipes that are “edible.” Thank you for sharing.
Just wanted to say thank you so much for this recipe. I’m from the UK and have been craving for bread since starting keto but all the recipes I’ve come across requires a microwave which I don’t have. I love this bread and it truly is the best and so satisfying. I really appreciate it, now I can continue with my keto without cheating for real bread.
Absolutely delicious!!! I made the cheddar and feta/spinach and had to eat 2 in one sitting. This is my new favorite and will make on the regular! AND I don’t even do keto lol!
So glad you liked the bread Gloria!
Will this work if I put all of the batter it in a loaf pan
I did try this and it doesn’t work, the bread is not the desired texture and underbred. This is why I created another recipe, feel free to check it out:https://cookinglsl.com/keto-bread-loaf/
Made this today using my muffin top baking pan. It is perfect for sandwiches and I don’t have to cut them. That is good because my slicing ability is bad. So one batch makes 2 muffin tops. First batch emptied my coconut supply so I did another batch with double almond flour. Found that the almond flour by itself makes for a good sandwich. The batch with coconut and almond flour is sweeter, reminds me a bit of french toast, still good but not what I would like to have for a roast beef sandwich. Think it will be good with some almond butter on it.
Thank you for trying the recipe and sharing how you make it 🙂