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    Home » Recipes » Super Healthy

    Amazing KETO Bread Recipe - Low-Carb, Non-Dairy, Gluten-Free and High-Protein!

    Published: Apr 10, 2018 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 16 Comments

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    I'm excited to share this amazing KETO Bread recipe. It is low carb, dairy-free, gluten-free AND high-protein! Now that you know the wonderful benefits, the best part is that it tastes great. For anyone on a Low-Carb type diet, you know how hard it is to give up bread. This KETO Bread recipe is the closest you can get to satisfy that craving while still eating healthy.

    It is wonderful as Avocado Toast, or served plain with a glob of grass-fed Kerrygold Irish butter. Whether you are following a Paleo, Clean, Low-Carb, Diabetic, Low-Glycemic or KETO diet, this is a must have in your weekly menu plan.  It is very easy to make too! Mix in one bowl and bake!

    I've seen many recipes for Cloud Bread on Pinterest so I had to try it.  I made both style of breads for a side-by-side comparison.  The Cloud bread is more difficult to make (have to separate whites and whip into a stiff peaks), it quickly deflates and results in odd shapes, and tastes very eggy (not my preference).  I made the Cloud Bread recipe that uses Whey Protein instead of cream cheese (for a non-dairy version).  It was not our favorite.

    Cloud Bread

    Cloud Bread

    The hands-down favorite was this Keto Bread recipe. This recipe uses eggs, almond flour, coconut oil, olive oil, baking powder and xanthan gum (a thickener).  The texture and flavor is superior as a carb/gluten alternative.  It's worth making a loaf, and keeps in your fridge for days.

    Keto Bread
    Print Pin
    5 from 2 votes

    KETO Bread - Low-Carb, Non-Dairy, Gluten-Free and High-Protein

    This amazing KETO Bread recipe is low carb, dairy-free, gluten-free, and high-protein! Now that you know the wonderful benefits, the best part is that it tastes great. For anyone on a Low-Carb diet, you know that how hard it is to give up bread. This KETO Bread recipe is the closest you can get to satisfy that craving while being healthy.
    Course Bread
    Prep Time 20 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour
    Servings 16 slices

    Ingredients

    • ½ cup extra virgin olive oil
    • 2 tablespoons coconut oil melted
    • 7 large eggs room temperature
    • 1 teaspoon baking powder
    • 2 cups fine-ground almond flour do not use almond meal
    • ½ teaspoon xanthan gum
    • 1 teaspoon Kosher salt

    Instructions

    • Preheat oven to 345 degrees F.
    • Grease a 9x5 (1.5 qt)  glass loaf pan liberally with olive oil.
    • Blend the melted coconut oil and olive oil in a measuring cup with a pouring lip. Allow to cool to room temperature.
    • In a small bowl, whisk together the almond flour, baking powder, xanthan gum and salt.
    • In a standing mixer bowl, add the eggs and whisk on medium for 1 minute to combine. With the whisk running, slowly “stream” the oil mixture into the eggs until smooth and well blended.
    • Switch to a paddle attachment. Add the almond mixture a third at a time, beating on low and scraping the bowl between additions. The batter will be thick and creamy.
    • Pour into the prepared loaf pan. Flatten the top with a spatula.
    • Bake for 35 - 40 minutes or until golden brown, and a tester comes out clean in the middle.
    • Cool the bread in the pan on a wire rack for at least 1 hour.
    • Scrape the sides of the bread with a knife to loosen, and remove the bread from the pan. Allow the bread to cool another hour on the wire rack.
    • Slice with a serrated knife when ready to serve.
    • Keeps in the fridge for days.

     

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    Reader Interactions

    Comments

    1. V

      November 22, 2022 at 9:26 am

      How long does it keep in the fridge? “For days” is not very specific lol 🙂

      Reply
    2. Anonymous

      July 25, 2020 at 11:11 am

      5 stars
      A little eggy, but the most “bread-like” bread I’ve made keto!

      Reply
      • Cara Kretz

        July 26, 2020 at 7:46 am

        Thanks! I agree it's eggy. I wish I knew how to easily fix that without losing the rise. I might ty small eggs next time (although they are hard to find).

        Reply
        • Teresa

          May 11, 2022 at 10:25 am

          Is it possible to use flax "eggs", chia "eggs" or Bobs Red Mill egg replacer as a substitute for some of the eggs?

          Reply
    3. Britney

      January 29, 2020 at 7:12 am

      Could I use coconut flour instead of almond flour? Nut allergy! If so.. what amount should I use?? TIA!

      Reply
      • Cara Kretz

        January 29, 2020 at 10:16 am

        Britney, I have never tried coconut flour. Coconut flour is 1:4 ratio while almond is 1:1 ratio (compared to wheat flour). That would require adjusting the egg and liquid upwards. It's tricky but I'm sure that it can be done.

        Reply
    4. mimi katz

      January 09, 2019 at 6:58 pm

      what are the macros?

      Reply
      • Cara Kretz

        January 10, 2019 at 7:44 am

        Mimi, can you clarify what you mean by "macros". Thanks, Cara

        Reply
        • Gail Hall

          January 12, 2019 at 10:08 am

          What are the net carbs, protein, fats, calories per serving? Do you know this? When on a Keto diet you need to know these amounts as you have to track daily. Thanks

          Reply
          • Cara Kretz

            January 15, 2019 at 7:49 am

            Gail,
            Sorry I do not publish nutritional analysis for recipes since the online calculators are not reliable. You can get a general feel for the breakdown by using the one at SparksRecipes. Click here -https://recipes.sparkpeople.com/recipe-calculator.asp

            Best,
            Cara

            Reply
    5. Michelle Vogt

      September 03, 2018 at 5:53 pm

      Hi can this recipe be done in a bread maker?

      Reply
      • Cara Kretz

        September 04, 2018 at 7:29 am

        Michelle, I have never tried making it in a bread maker but my best guess is no, it wouldn't. Since the rise comes from the eggs I think it is best to stick with the recipe as stated. If you do try it and it works, I would love to hear about it.

        Reply
    6. Amelia Bradley

      April 29, 2018 at 2:26 pm

      Thank you Cara,
      I just found you. Hope I can stay in touch with new recipes.

      Reply
      • Cara Kretz

        May 01, 2018 at 8:34 am

        Thank you Amelia! Be sure to sign up for my email list. I send out a new recipe every week.

        All the best,
        Cara

        Reply
    7. Cheryl

      April 11, 2018 at 10:14 pm

      Thank you for all your wonderful recipes.

      Reply
      • Cara Kretz

        April 12, 2018 at 8:15 am

        Thank you for the nice comment! My pleasure!
        Cara

        Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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