This keto bread recipe is a new and improved version of those we’ve baked in the past.
We’ve really nailed it with this one, you’ll love the taste and aroma.
We know when a recipe is a hit, everyone talks about it and wants the recipe. The feedback is that it’s the best keto bread recipe anyone has tried.
Keto Bread
Equipment
Ingredients
- 2 cups almond flour
- 1 tbsp psyllium husk powder
- 1 tsp Baking Powder
- 1 tsp xanthum gum
- 1 pinch salt
- 1 tsp inulin
- 2 tsp dry yeast
- 2 tbsp warm water
- 4.5 oz butter melted
- 7 large eggs
Instructions
- Preheat your oven to 170C/340F
- In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum and salt. Mix well.
- Push the dry mixture to the sides of the bowl, creating a well in the centre right down to the base of the bowl. Add the inulin and yeast to the well, followed by the warm water.
- Mix the warm water into the yeast and inulin only. Leave for the yeast activate for 10 minutes.
- Add the melted butter and eggs 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.
- Slice the loaf into 16 slices and enjoy straight away or store in the fridge.
Nutrition
Most keto bread recipes lack a special ingredient that most high carb baked doughs have.
An ingredient that when it wafts past your nose it instantly turns your senses on and also make your keto bread light a fluffy.
Secret For The Best Keto Bread
The secret ingredient that makes this keto bread so good is yeast. Yeast is what gives this keto bread recipe a cut above the rest.
Yep, we know, “yeast”. The reason that yeast is left out of keto bread recipes is that commonly it requires sugar to rise.
What most people don’t know is that you can bake using a natural product called inulin instead.
Inulin (not “insulin”) is a soluble prebiotic fiber that is food for the yeast to consume (like it also feeds on sugar) allowing our keto bread recipe to rise and become soft and fluffy.
Why Add Yeast To Keto Bread Recipes?
There are three reasons we like to add yeast to some of our keto baked goods.
- Keto Breads are typically dense and often grainy and dry. Yeast won’t make it as light and fluffy as the high carb rubbish that we’re used to in the supermarket. But it does make it lighter and more doughy than other low carb bread.
- Inulin that the yeast feeds on is a super prebiotic and has a multitude of health benefits.
- The aroma. We have used yeast a number of times in our keto recipes purely for the aroma.
Your sense of smell is every bit as important as taste when it comes to the desirability of food and yeast does that with bread.
We tested that theory with our famous ketogenic soft pretzels recipe.
This recipe is better than any homemade ketogenic bread we’ve had yet. That can be attributed mostly to the aroma and texture achieved by adding yeast.
One loaf of keto bread makes 16 serves, 1 serve is one slice.
Slices of this keto bread can be stored in sandwich bags and frozen up to 3 months.
Ingredients for Keto Bread
- 7 ½ ounces (2 cups) of Almond Flour
- 1 tablespoon of Psyllium Husk Powder
- 1 teaspoon of Baking Powder
- ½ teaspoon of Xanthan Gum
- Pinch of Salt
- 1 teaspoon of Inulin
- 2 teaspoons of Dry Yeast
- 2 tablespoons of Warm Water
- 4 ½ ounces of Butter, melted
- 7 Eggs, room temperature
How To Make Keto Bread
Making keto bread is one of our favorite low-carb foods to make as it satisfies that part of the diet many people miss.
- Preheat your oven to 170C/340F.
- In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.
- Push the dry mixture to the sides of the bowl, creating a well in the center right down to the base of the bowl. Add the inulin and yeast to the well, followed by the warm water.
- Mix the warm water into the yeast and inulin only. Leave for the yeast activate for 10 minutes.
- Add the melted butter and eggs 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.
Once it has been baked and cooled slice the keto bread loaf into 16 slices and enjoy straight away or store in the fridge for later.
More Keto Bread Recipes
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 recipe or follow the link to the recipe below.
About Our Keto Bread
We have tried and baked tonnes of variation of keto bread. This recipe was a work in progress through lots of trial and error.
We looked high and low to come up with a solution that would not only taste great but bake like real bread with the same aroma.
The bread needed to be yeasty, fluffy and soft without the carbs required for normal bread to rise yet also stay within the keto diet macros.
This is, without doubt, the best keto bread recipe we’ve both made and tried. Just try it once (exactly per the instructions) and you’ll never try another again.
This Keto bread is also Gluten-Free, Paleo Friendly and of course very low-carb.
How Many Carbs Per Serving Of Keto Bread?
Due to the fact that we don’t use any sugar or high carb flower our Keto bread contains only 1g net carbs per serve.
To make this keto bread even more ketogenic serve it with quality grass-fed butter that also has near-zero carbs per serve.
Kerry Gold is our favorite butter.
Calories In Keto Bread
There are only 140 calories per slice of our special Keto bread recipe.
This keto bread is baked using only the most ideal ingredients for a ketogenic diet.
Two slices of this ultra low carb keto bread make the perfect combination for sandwiches and burgers still keeping within your daily macro limits.
Servings Per Loaf of Keto bread
This loaf makes 16 slices, which is one slice per serve.
For counting your calories and macros simply multiply by each slice, eg, two slices are 2 x 140 calories = 280 calories total.
Can I Substitute The Keto bread Ingredients?
We get this question a lot with almost all of our recipes.
Sometimes you can get away with substituting ingredients but with our Keto bread recipe, it is recommended that you don’t use anything except for what we use to bake it.
It took a lot of experimentation to come up with this keto bread recipe and to achieve the texture and flavor.
So the short answer is no. I’m sorry on this occasion, please stick to the recommendations above if you want the best Keto bread you’ve ever tasted.
Try more of our fantastic Keto Bakery Recipes.
Keto Bread Meal Ideas
I like to eat my keto bread warm with a slab of butter. But it goes well in the toaster and it’s an excellent replacement for hamburger buns.
Try our flavored butter recipes for some variety.
You can make keto french toast with it. I love to eat my keto bread toasted with Maple Ricotta topping for breakfast.
Try drying it out in a low oven to make croutons. Put it in a food processor for crumbing chicken, fish or schnitzels.
Keto Pull Apart Bread – Cheesy Garlic & Herb
This cheesy garlic and herb keto bread has quickly become a favorite, so soft and doughy.
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 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 friend’s, 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.
Which means keto-friendly flours 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 delicious they present just like a real bakery bagel.
Use them to make the Keto Reuben Bagel, below YUM!
That Bake 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 baked 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 sweet and aromatic dessert yet we use no sugar or flour.
Perfect served with morning tea when friends arrive.
A wonderful 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 which is a lot like a scone, common outside of the US.
If you’re looking for something to smother your keto bread recipes with, take a look at our Flavored Compound Butter Recipes.
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 🙂
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.
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 🙂
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) 😉
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
Can i use super fine almond flour?
You sure can LT!
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 🙂
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 🙂
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 🙂
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 🙂
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.
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.
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 🙂
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.
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.
I was wondering if I can use Rapid Rise Yeast?
Hi Renay,
You sure can!
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.
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!
Finally a delicious keto bread. Made it this morning. Wonderful.
Thank you for your kind words, Howard!
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
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 🙂
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 🙂
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.
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 🙂
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.
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.
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.
Such a favorite in our house! It can taste a little eggy at times but it really reminds me of dinner rolls 🙂
this is excellent! The recipe is easy and fast.
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!
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.
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.
Also, I add everything bagel seasoning to the top of my loaf and it is delicious!
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!!
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.
Will the bread rise during baking?
Yes, the bread does rise.
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!
We use one less egg and it is perfect!
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!
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.