Indulge in the ultimate low-carb, gluten-free, and keto-friendly bread recipes with our collection of easy-to-make rolls, loaves, and buns. Whether you’re craving a warm slice of keto bread for breakfast, a satisfying sandwich for lunch, or a delicious dinner roll, we’ve got you covered. Say goodbye to carb-heavy bread and try our delicious, healthy alternatives that won’t compromise on taste or texture. Check out our selection of the best keto bread recipes below.
Recipe List
We have a variety of other keto bread recipes for different menus, such as:
- Keto Pull-Apart Bread
- Keto Garlic Knots Recipe (NEW)
- Keto Cinnamon Sweet Loaf
- Keto Baked Lemon Poppy Seed Loaf
- Keto Tortilla Recipe
- Keto Scones Recipe
- Baked Keto Zucchini Bread
- Keto Baked Bagels
- Keto Reubens Bagel
- Keto Bakery Burger Buns
- Keto Chicken Burger
- Baked Keto Cheese & Bacon Bread Rolls
- Keto Ginger Bread
- Keto Focaccia Bread
- Keto Biscuits
- Keto Herb & Garlic Bread Pretzels
Scroll down the page for images of our other Keto bread recipes, or follow the link to the recipe below.
Keto Pull Apart Bread – Cheesy Garlic & Herb
This cheesy garlic and herb keto bread has quickly become a soft and doughy favorite.
Bake this and put it in the middle of the table. It won’t last long.
Keto Garlic Knots Bread Recipe
These little Keto Garlic Knots are an excellent replacement for dinner rolls to serve alongside your main meal.
They also go well with the soup.
A sweet and delicious Keto cinnamon Loaf that’s perfect with tea or coffee.
Ultra low-carb of course, make this loaf for your friends, keto or not they’ll love it.
Keto Baked Lemon Poppy Seed Loaf
A delicious take on the famous Starbucks recipe, except we bake it keto style.
This means keto-friendly flour and natural sugar substitutes it’s very low-carb.
A very handy keto bread recipe to have on hand for fans of various Mexican, Mediterranian, and Middle Eastern cuisines.
Try our Keto Donor Kebabs where we use this delicious recipe as the wrap.
The perfect entertainer recipe, these Keto Scones are a winner for tea parties or functions.
Make these in a batch and share them with your low-carb friends.
Moist and very tasty with cheese and bacon.
This keto-baked bread is the perfect accompaniment to soups and stews.
Look at these baked Keto Bagels. Not only are they delicious, they present just like a real bakery bagel.
Use them to make the Keto Reuben Bagel below – YUM!
That Keto bagel recipe has so many possibilities. Master it, and it will be as versatile as the following baked bread rolls recipe.
This keto-baked recipe is very similar to our keto bread above.
The difference is that the buns are baked in a baking tin, with slightly different ingredient portions to suit their volume.
The perfect example of how to use our keto burger bread rolls with our Mexican-style chicken burger.
Baked Keto Cheese and Bacon Bread Rolls
What’s more delicious, baked straight from the oven, than one of our favorite low-carb baked recipes that are these cheesy beauties?
Baked keto rolls are an excellent replacement for hamburger buns.
Such a sweet and aromatic dessert, yet we use no sugar or flour. Perfect served with morning tea when friends arrive.
An excellent side to soups, this low-carb baked focaccia brings out a touch of gourmet dining.
But where can you find a low-carb version of this baked keto focaccia? Nowhere that we know of, so time to bake your own.
We couldn’t leave our original and favorite keto baking recipe out of the list.
Baked fresh from the oven served with a knob of butter is heaven. They also work well if cooked in batches and frozen. Simply microwave until soft and serve immediately.
Keto Biscuits (Like Scones for those outside the US)
Delicious little Keto Biscuits are a bread-like recipe, much like a scone, common outside of the US.
The Best Keto Bread Recipe – Fluffy & Yeasty
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Equipment
Ingredients
- 2 tsp Dry Yeast
- 1 tsp Inulin
- 2 tbsp Warm Water
- 7.5 oz Almond Flour
- 1 tbsp Psyllium Husk Powder
- 1 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1 pinch Salt
- 4.5 oz Unsalted Butter melted
- 7 large Eggs
Instructions
- Preheat your oven to 170C/340F.
- In a small mixing bowl, add the yeast and inulin, followed by the warm water. Mix well and leave to proof in a warm place for 10 minutes.
- In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.
- Add the melted butter and eggs and mix well.
- Add the proofed yeast and mix well.
- Once the mixture is combined, pour into a 9x5in loaf pan that has been lined with parchment paper.
- Leave your batter to prove for 20 minutes in a warm spot, covered with a tea towel.
- Bake in the oven for 30-40 minutes, the bread is cooked when golden brown and makes a hollow sound when tapped.
- Remove from the tin and leave to cool on a rack.
Video
Nutrition
If you want something to smother your keto bread with, look at our Flavored Compound Butter Recipes.
Can you tell me please if this recipe is suitable to be made in a breadmaker?
Hi Melanie,
To be completely honest, I have never even used a bread maker in my life, so I have no idea how they work in order to give you accurate advice. All I can suggest is giving it a go, if you want to experiment, and please pop back and let me know!
Gerri, thank you for this! I have a keto bread machine recipe that calls for 1 tsp of HONEY (8 grams) as food for the YEAST (also 8 grams) 1.) Can I substitute INULIN for the honey? and 2.) Would it be an equal swap? Thanks so much!
Hi Mary,
My general rule for inulin is to use equal amounts to the yeast, so 1 tsp yeast and 1 tsp of inulin. I hope that helps!
Having trouble with the bread rising and then falls in oven weigh a ton? Help
Hi Lenny,
I’m honestly not sure what could be happening here without further information about your ingredients and oven.
Are your ingredients fresh, or have they been sitting around for a while?
Does your oven run true to temperature?
Are you weighing the ingredients or estimating the cup amounts?
Is your loaf tin 9x5in, or smaller or larger?
Have you substituted any ingredients?
Followed the recipe to the letter for my first loaf. It’s beautiful and also a little bit eggy. Will try next time with one or two fewer eggs. Also liked some people’s addition of some protein powder…
Wow this bread is amazing! I had this on my list of recipes to try for a while because I was hesitant about the 7 eggs in the recipe. I should have tried this sooner! It smelled so good while it was baking with the yeast in the bread, what a wonderful aroma. And once it cooled and I sliced it up, I didn’t even put any butter or anything on it, I just wanted to try the bread by itself. It is the best keto bread I have ever had. It slices easily, even thin slices. It has a nice tight crumb and the flavor is AWESOME! I will definitely be making this one again … and again … Thank you = )
I’m so glad you enjoyed it Lady J! Thanks for giving it a go 🙂
Can you provide ounces measurement in cup or tablespoon please. Want to really try this bread
Hi Sylvia,
As much as I would love to add the cup and tablespoon amounts for all the ingredients in this recipe, it is just not suitable. Due to the different volumes of cups and spoons between the US and Australia, and also the different ways that people choose to fill their cups, there is too much variation for me to provide an accurate measurement.
For this recipe (and many other baking recipes), I highly recommend investing in a food scale.
Excellent!! I read the comments and suggestions and prepared my bread exactly a the recipe stated and perfect! Nice to have a slice of keto bread that doesn’t taste like cardboard!
I’m glad you enjoyed it Carol! Thank you for your kind words 🙂
Are there any substitutes for xanthan gum? And can I use almond meal instead of almond flour? This is my first time baking so I have no idea what these ingredients are, any advice would be great 🙂
Hi Tracy,
I don’t recommend leaving out the xanthan gum, it acts like gluten to give the bread a nice chewy texture. You can use almond meal instead of flour, the crumb of the bread might just be a bit larger than normal. If your almond meal feels a bit chunky, you can blend it in a food processer to make it finer.
Happy first time baking! I hope you enjoy the process and the results 🙂
Could I use ‘homemade’ yeast in these recipes? i.e. sourdough starter style?
Hi Kate,
I have no idea, as I have never made a starter style yeast. If you feel like experimenting, I’d love to hear how it turns out!
Exceptional recipe! Bread with much better grasp and body than my regular egg+almond flour bread.
This recipe is by far the best out there. One change I made was to use honey instead of inulin. Perhaps, I’m wrong, but I believe the yeast consumes the sugar/carbs in the honey (or enough that what’s left is negligible). I would be interested if any food scientist out there could either confirm this or debunk my theory.
I’ve made this twice. My husband said he likes this bread better than any of the others we’ve tried. I was wondering if you have any ideas what I might be doing wrong though, because both times the loaf has sunk in the middle while baking. Do you use a mixer to mix the dough or do you mix it by hand? I used a mixer both times.
Hi Val,
First port of call – check the expiry on your baking powder! I always mix by hand, maybe try a batch by hand and see how that goes. Otherwise, I would suggest baking for a few minutes longer. I hope that helps:)
Thank you, my baking powder is okay, but I was wondering about the mixing by hand vs mixer. I’ll try the hand mixing and see if that helps. Thank you for the suggestions!
We use one less egg and it is perfect!
I’ve made plenty of Keto breads over the last few months and this one is definitely the best I’ve found so far. There is still a slight egg taste to the bread, but having the taste of the yeast really helps make it so satisfying to eat. The recipe is quick and simple to make. Because of how successful the bread was I’m really excited to try some of the other recipes on this site.
Thank you for your kind words, Rachelle!
Will the bread rise during baking?
Yes, the bread does rise.
Can monk fruit be used to replace the inulin? I can’t wait? It looked very expensive on Amazon! to try this but I don’t have inulin. Where do you buy it?
Hi Carol,
There are no low carb substitutes for inulin. Inulin can be found through the link, on Amazon.
Thank you, thank you, thank you!
I just made this bread following the recipe exactly. The bread smelled delicious and tasted beyond delicious. This recipe will make it so easy to stick to my low carb lifestyle. I look forward to trying lots of your other recipes.
Thank you for your kind words Bonny!!
Also, I add everything bagel seasoning to the top of my loaf and it is delicious!
One more question: can this be made in a bread machine? Thanks!
Hi Annette,
I’ve only ever made bread by hand, so I’m not sure if it will work in a bread machine.
Echoing what so many here said already: tried so many keto bread recipes and finally found the BEST!!! I’m excited to have a yeasty bread again. And I’m thinking of making this my basic recipe and then adding things like blueberries or Lily’s chocolate chips or cinnamon or Italian seasoning. etc. Also a little bit of monk fruit sweetener or erythritol. Any harm in those additions?
Thank you for your kind words, Annette!
I haven’t tried adding other ingredients, but I think a tablespoon of herbs or spices would work great. I’m not so sure about blueberries, as they can release a bit of extra moisture. If you try different flavors, I’d love to know how they turn out.
I’ve been making this bread for several months, and it always turns out great. I did make a small change, added 1/2 cup golden flax meal for the Omegas, and it still comes out perfect. Just wanted to let you know that this is the best keto bread recipe I’ve found, and to say thanks!
this is excellent! The recipe is easy and fast.
Such a favorite in our house! It can taste a little eggy at times but it really reminds me of dinner rolls 🙂
Why is there Insulin in this recipe? The science behind Keto is to reduce carbs to reduce insulin release. Insulins action in the body to quickly pull energy into the cells, thus reducing blood levels of glucose. Elevated insulin means more energy gets pulled into the fat cells. Adding Insulin is the opposite of what a Keto diet means to health and weight loss, especially those with insulin resistance.
Hi Jennifer,
The ingredient is “inulin” not insulin. Insulin is not something that I would ever work with.
Before “Keto” I was an every week bread baker. The house always had that soothing yeast homemade bread aroma. For months I have been trying everyone’s “best” bread recipes, only to be so let down….. NOW I have that delicious taste and aroma again. This is it guys, this bread hands down is the BEST. I had no xanthum gum so I added a bit more psyllium husk, I also rounded the yeast measurements cuz I love that yeast aroma and taste. It turned out WONDERFUL!! Don’t be afraid of this one guys!
Wow! Thank you for your kind words, Sue. You’ve made my week!!
I’m so glad that you enjoyed it.
I just made your bread recipe. I very carefully followed the recipe and instructions. The final result was awesome. Thanks! One variation I had was the 20 minute proof time. It hadn’t risen much at all in 20 minutes so I left it. It about doubled in an hour and 10 minutes. It held most of it rise even after slicing it warm. I’ll definitely be making more.
Just pulled my loaf out of the oven and it’s perfect and tasty with butter while it’s still hot. I made another recipe yesterday that turned out green and tasted terrible so thank you so much, this bread is awesome!! Grilled Cheese and Bacon and Tomato sandwiches ahead and so looking forward to it! Very Much Appreciated, Thank You!
I’m glad you like it, Marie! Thank you for your kind words 🙂
Sorry if I missed it, but, where are the carb and calorie counts on this bread?
Hi Bonnie,
They are just at the bottom of the recipe card.
Thank you for the lovely bread recipe. I like to add about 40 g of mixed seeds to the mix. My favourite way to eat it is with a drizzle of Sukrin Gold syrup.
That sounds delicious, Valorie! Thanks for stopping by 🙂
Oh my! This stuff is awesome! I was skeptical as I live at high altitude (8000 ft) and have never been successful at making “regular ” bread. This came out beautifully. I love the texture and the flavor. Made French toast this AM with my Keto blueberry syrup. What a treat! Thank you, thank you, thank you!
That’s great to hear Tutu! I’m so glad it works well for high altitude 🙂
Many thanks for working out this recipe. This the closest thing to a “real” bread we‘ve come across. We‘ve done OK without breads but it’s so nice to have a tasty and faithful option.
Hi Jon,
Thanks for the kind comments.
Gerri spent a lot of time on perfecting this keto bread recipe.
Regards,
Matt
Finally a delicious keto bread. Made it this morning. Wonderful.
Thank you for your kind words, Howard!
Baking my second loaf right now! Family loved having French toast this morning. This is the best bread recipe And I have tried many.
I just subbed one teaspoon sugar for the yeast to feed on and it worked great! One teaspoon of sugar divided by 16 slices seems doable. My family and I thank you!
Thank you for your kind words Nancy!
Can you sub the butter with oil for a dairy free version?
Hi Francesca,
You sure can. I would recommend coconut oil, or another mild flavored olive oil. Extra virgin olive oil may be a bit over powering.
I was wondering if I can use Rapid Rise Yeast?
Hi Renay,
You sure can!
i do not have insulin, what can I use instead
Hi Joyce,
The inulin is essential for our bread. It is the food for the yeast, which provides rise, without it the bread will be flat.
Do you think I could form this into balls for dinner rolls, or will it be too heavy?
Hi Jackie,
The bread mixture is more of a batter than a dough, you could try pouring it into a muffin tin and baking for dinner rolls.
just made this today and it tastes great…even my mom liked it and had a second piece!
Great to hear Mary Anne! Thanks for stopping by 🙂
some say it tastes eggy. Can I use less eggs?
Hi Julie,
I don’t recommend it, but if you want to give it a try, I’d like to know how it turns out.
I just made this bread and it completely exceeded my expectations! I made a coiple of alterations. one by mistake and the others out of necessity and by design. So here is some feedback that may be helpful to others. 1) I didn’t have psyllium husk powder and foubnd it was going to be pretty spendy. When it only needed 1 Tbsp it didn’t seem worth it so I researched it and found ground chia seed can be substituted.(Chia seed are less expensive in my neck of the woods). The texture was flawless so I’d call that a success. 2) I accidentally read the yeast as 2 Tablespoons instead of teaspoons so my yeast was actually triple the amount called for. It was wonderfully fluffy. I don’t know how it turns out with the normal amount of yeast but I know it is good the way I made it so I will continue to do it that way. 3) Lastly, I like my bread with a hint of sweetness so I added a pinch of pure powdered stevia and it was perfection! Thank you for a fantastic recipe!
Hi Lisa,
I’m glad that the ground chia worked out for you, and 2 tablespoons of yeast! Wow, that would be one fluffy, yeasty loaf! Thanks for stopping by.
This is my 2nd loaf, I made some changes added two scoops of collagen protein power, a tbsp of nutritional yeast flakes . So I increased the yeast to 3tsp and inulin to 11/2 tsp, baking power 11/2 tsp and 9eggs.
It came out great . I wish I could send you a picture. I really like this bread but needed to add to it for nutrition about my self. Thank you
Hi Gay,
We’d love to see a picture! You can share it with us on Facebook, Instagram or Twitter, or email it to us [email protected]
I’m glad you enjoyed our bread 🙂
Can you make dinner rolls with this bread?
Hi Gay,
The bread mixture is more of a batter than a dough, you could bake it in a muffin tin to make dinner rolls. I hope that helps 🙂
I made this tonight. It is very good. I’ve been making various “new” recipes for Keto bread. Some with yeast, some no yeast. This one is by far the best. It’s moist, but not slimy. It has a nice/mild yeast scent. The texture I’d spot on. By far the best Keto Bread recipe to date.
Hi Nancy,
Thank you for your kinds words. I’m so glad you enjoyed the bread 🙂
I’ve been searching, experimenting and baked more bread loaves than I can count, looking for something my whole family (we all eat keto) will agree on. This got the unanimous vote for the best Keto Bread! Thank you.
Hi Dawn,
We’re so glad your family loves our bread recipe. I’m sure you bake it with plenty of love 🙂
Can i use super fine almond flour?
You sure can LT!
I know one shouldn’t make sub bc it might not turn out the same. Though has anyone had experience making this without the insulin? I have vital wheat gluten, would that help instead? Thanks
Hi Simi,
The inulin is the food for the yeast, which helps the bread rise. Vital wheat gluten doesn’t work the same, so substituting will stop the bread from rising as much. If you do want to take the risk, let me know how it goes.
Gerri
The only words I can use to describe this: IT’S REALLY BREAD! You have really cracked the secret code to Keto bread. It’s amazing. To see bread actually rise again – wow. I thought those days were over.
I didn’t taste the egg so much, but if anyone does – I suggest you butter it and toast in a pan for French toast.
You’ve won my heart with this one. I am making the pretzels today. I look forward to checking out the site.
*bow*
Can’t wait to try your pretzels!
Hi Jesamine,
Thank you so much for your kind words, you’ve made my day! I’m sure you will love the pretzels (I know I do) 😉
Made my first loaf of this bread today. My husband loved it! I thought it tasted a little eggy, but it is by far the best bread I have tried so far. Will definitely make it again. Thanks for sharing it!
Hi Lori,
It is a huge challenge to create a keto bread that is the same taste and texture as “normal” bread! Thank you for your kind words 🙂
This bread is delicious and so tasty. Just made my second loaf.
Hi Bev,
Thanks for your kind words! We’re glad you’re enjoying it.
HI. just to let you know that the Baking powder isn’t on the printed version.
Thanks
Thank you so much Evelyn,
We have added it to the recipe card. If you can’t see the changes you may need clear your browser cache.
Thanks again.
Matt 🙂