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
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 - Low-Carb, Non-Dairy, Gluten-Free and High-Protein
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.
Anonymous
A little eggy, but the most “bread-like” bread I’ve made keto!
Cara Kretz
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).
Teresa
Is it possible to use flax "eggs", chia "eggs" or Bobs Red Mill egg replacer as a substitute for some of the eggs?
Britney
Could I use coconut flour instead of almond flour? Nut allergy! If so.. what amount should I use?? TIA!
Cara Kretz
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.
mimi katz
what are the macros?
Cara Kretz
Mimi, can you clarify what you mean by "macros". Thanks, Cara
Gail Hall
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
Cara Kretz
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
Michelle Vogt
Hi can this recipe be done in a bread maker?
Cara Kretz
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.
Amelia Bradley
Thank you Cara,
I just found you. Hope I can stay in touch with new recipes.
Cara Kretz
Thank you Amelia! Be sure to sign up for my email list. I send out a new recipe every week.
All the best,
Cara
Cheryl
Thank you for all your wonderful recipes.
Cara Kretz
Thank you for the nice comment! My pleasure!
Cara