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+ servings
Servings: 15

Keto Bread Loaf

Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hr 5 mins
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.
Keto Bread Loaf sliced on a cutting board
5 from 6 votes
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  • 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


  1. 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)

  2. In a bowl combine coconut flour, almond flour, salt, baking powder and Xantan gum. Set aside.

  3. Separate egg whites and egg yolks. Beat egg yolks for 3 minutes, then slowly add butter, beating to incorporate.

  4. Beat egg whites with cream of tartar until stiff peaks.

  5. Combine beaten egg yolks with butter with the flour mixture.

  6. Add milk and beat to incorporate.

  7. Fold in the egg whites into the mixture.

  8. Transfer batter to the prepared pan and smooth with a spatula.

  9. Bake for 50-60 minutes, until the bread is fully baked. Toothpick inserted in the middle should come out clean.

  10. Let the bread cool inside the pan for 10 minutes, then take out. Cool completely.

Recipe Notes

Store in the fridge for up to 1 week.
Coconut oil could be used instead of butter.
This Keto Loaf Bread recipe was created because my readers wanted to use the same ingredients as in my Ramekin Keto Bread Recipe.
Course: Bread
Cuisine: American
Keyword: Keto bread

Nutrition Information

Calories: 167, Fat: 14g, Saturated Fat: 3g, Cholesterol: 62mg, Sodium: 107mg, Potassium: 78mg, Carbohydrates: 5g, Fiber: 2g, Protein: 6g, Vitamin A: 175%, Calcium: 83%, Iron: 1.1%