Keto Bread Recipe (Coconut Flour OR Almond Flour)

Keto Bread Recipe

If you have been hesitating to switch to eating Keto or any other Low-Carb way of eating because you love bread, now you have no excuse! You can actually make tasty loaves of Keto Bread at home, and they are super easy to bake. Here we demonstrate two different varieties made with your choice of Coconut Flour or Almond Flour. Both versions happen to be Gluten-Free too (because they’re Keto afterall), but if you also want to make this Dairy-Free, just leave out the Butter and substitute your choice of oil instead.

This bread is as versatile as the real thing, though it is a HECK of a lot more filling than normal bread. Rather than being packed with flour that dissolves in your mouth, Keto Bread is made with dense flours that do not break down in water. You could easily make your favorite sandwiches on this bread, or toast it, make a grilled cheese sandwich, you name it. If you are looking to make French Toast you could make that too, but I also recommend you check out my Keto French Toast Sticks Recipe too if that’s the case.

I would love to hear what your thoughts are on this Keto Bread Recipe after you bake it. Try baking both versions, as they both turn out a bit different in texture and flavor. The Almond version definitely turns out a little bit taller since there is about 3 times as much of that flour in the recipe when making that one.

Keto Bread Recipe with Almond Flour




Ease of Preparation: Easy

Prep Time: 15 Minutes

Cooking Time:ย 60 Minutes

Total Time:ย 75 Minutes

Keto Bread Recipe Nutrition LabelIngredients:







  1. Set Eggs on the counter about 30 minutes before you plan to start this recipe to allow them to warm up closer to room temperature.
  2. Melt the butter in a microwave safe dish and set on the counter to cool. You don’t want to add them hot to the eggs later or else it will start to cook them.
  3. Preheat the Oven to 350*F when you are ready to get started.
  4. In a medium bowl combine your choice of the flours with the remaining dry ingredients.
  5. In a Large bowl blend your Eggs by themselves for about 2 to 3 Minutes at HIGH speed to incorporate as much air into them as you can.
  6. After blending your eggs, add the Coconut Oil and the Melted Butter to the Eggs and Blend again for about 1 more minute on HIGH speed.
  7. Add the dry ingredients to the Eggs and blend again on HIGH speed for about 2 more minutes. The trick is to whip as much air into them as you possibly can to help your loaf rise.
  8. Pour the contents into a Loaf Pan lined with Parchment Paper. The Parchment Paper is critical! It will make sure your loaf stands no chance at getting stuck in the pan, and will allow you to lift it out of the pan with ease after cooking, while keeping all of the crust intact.
  9. Bake in the middle rack of the oven for about 1 Hour at 350*F. Keep you eye on it around the 50 minute mark, as cooking times can fluctuate with altitude. Try your best not to over cook it, but definitely do not under cook it.
  10. Place on a cooling rack for about 10 minutes before slicing, or allow to completely cool if you plan to store this in a bag for up to the next couple days.

SPECIAL NOTE: You can make this recipe with either Coconut or Almond Flour. The Coconut Flour will produce more of a White Bread flavor and the Almond Flour will generally produce more of a Wheat Bread flavor. Also, if you are trying to make this dairy free, just substitute the butter for an oil of your choice instead.


Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. Question on this bread, what does it did to the heart and colin? I see no fiber in this. It’s like making a cake. All those eggs can’t be good for the heart.

    1. My cardiologist told me to eat one or two eggs every day. (Experts : Ooops... Eggs aren't actually a problem! In fact they're GOOD for you! Who knew?? Look it up)... And... Are you going to eat it in one sitting and why if you do that?

      My cardiologist told me to eat one or two eggs every day….
      (Experts : Ooops… Eggs aren’t actually a problem! In fact they’re GOOD for you! Who knew??… Look it up)… And…
      Are you going to eat it in one sitting? and why if you do that?

      1. My doctor told me that eggs are only bad for you if you eat a couple dozen a day.

      2. There is a big difference in the amount of flour for almond or coconut. Is this correct?

    2. I don’t think you should be eating keto if you don’t want to eat eggs. Maybe watch the Fathead movie for more info.

    3. Coconut flour has fiber

    4. Does the bread taste eggy

      1. The trick to making it taste non-eggy is to leave the eggs on the counter until they are at room temperature. Otherwise it cam be a little bit eggy tasting. If you use room temp eggs it’s not noticeable with fresh eggs.

  2. Can you use this recipe and make a somewhat good keto bread if you don’t add the Xanthan Gum ingredient? We don’t really have that where I live ๐Ÿ™

    1. Yes, you may just want to add a little bit more Baking Powder then.

      1. How much more baking powder do I add if I can’t find Xathan Gum? . Do u use real butter?

        1. I NEVER use margarine, if that is what you mean by real butter. I probably haven’t even purchased margarine since the 1990’s. An extra 1/2 teaspoon of baking powder would probably be enough.

          1. By “real butter” I believe she means actual butter made from heavy cream as OPPOSED to margarine. Some recipes call for “butter” but people may use butter or margarine, and some call for “margarine” but you can use butter. For those of us who are Keto, we NEVER use margarine and we KNOW that it is horrible for you to consume. For people new to this way of eating, it is an great question and a good way to learn! Remember that we have been told for most of our lives that butter is bad and margarine is “healthy.” SOOOO wrong, but the norm.

        2. Never use margarine! It’s terrible for you! One ingredient away from plastic!

    2. You can always order xanthan gum from amazon

      1. Cornstarch is a good xanthan gum substitute and is used as a thickening agent in sauces, soups and gravies. Both Cornstarch and Arrowroot can be used in a 1:1 ration when replacing Xanthan Gum.

        1. Cornstarch is pure carb, and not a substitute for xanthan gum especially if you’re keto and keeping it low carb

    3. Wal-Mart has it now

    4. Target sells it n so does ShopRite.

    5. I didn’t have xanthan gum, either. I looked it up, and cornstarch is a perfectly good substitute! Good luck!

    6. I didn’t have xanthan gum, either. I looked it up, and cornstarch is a perfectly good substitute! Good luck!

    7. I used flax seed meal in place of the xanthan gum and it turned out great. I shared some with my friends and they are now asking me for the recipe.

    8. Just use extra baking powder instead of the Xanthan gum

    9. Cornstarch is a good xanthan gum substitute and is used as a thickening agent in sauces, soups and gravies. Both Cornstarch and Arrowroot can be used in a 1:1 ration when replacing Xanthan Gum.

      1. Cornstarch is a no no on Keto diet.

  3. Is the 5g carb nutrition info using the Almond Flour or the Coconut Flour option?

  4. This says 63 G protein per slice. Looks like an error.

  5. This says 63 G protein per slice. Looks like an error. Thanks for the greet recipes and videos!

    1. Ah yes, I fat-fingered that one when typing it out. The 6 was right next to the 3. Great catch!

    2. Got the typo corrected now! ๐Ÿ™‚

  6. My cardiologist told me to eat one or two eggs every day. (Experts : Ooops… Eggs aren’t actually a problem! In fact they’re GOOD for you! Who knew?? Look it up)… And… Are you going to eat it in one sitting and why if you do that?

    1. I tapped out at 3 pieces…this stuff is way more filling than bread made from all-purpose flour.

  7. Is it dry? It looks very dry and dense.

    1. It is not dry, but it is dense (as in more filling) because the ingredients are not water-soluble.

  8. I made this today (coconut) and it came out AWESOME! I separated the egg whites and beat them with cream of tartar until they were almost stiff peaks, then added the egg yolks and other ingredients. Made it really rise and was very fluffy.

    1. Thanks for the feedback on it. I’ll have to experiment with your suggestions next time ๐Ÿ™‚

      1. Did you ever find out how much cream of tartar to use in the egg whites?

        1. It usually just takes a pinch of Cream of Tartar. A little bit goes a long way with that stuff.

    2. For those who beat the egg whites with cream of tartar, how much cream of tartar did you use?

      1. I use 1/4 tsp in egg whites to beat them

    3. How much of cream of tartar

  9. The coconut flour to almond flour ratio doesn’t look right. Can you verify that it’s either 2.5 Cups of almond flour or only 3/4 cup of coconut flour?

    1. Verified, it’s correct. Feel free to play with it, but that’s how I baked my loaves shown in the video.

  10. 3/4 cup coconut flour OR 2.5 cups almond flour? Usually the difference isn’t that great. Is this correct?

    1. usually takes 3 times as much almond flour because it is not absorbent.

    2. Coconut flour is about 4 times more absorbable than almond flour, and thatโ€™s why you need only 1/4 the amount of coconut flour than almond flour.

  11. 3/4 cup coconut flour vs 2 1/2 cups of almond flour?? is that correct?

    1. Yes, it takes 3 times as much Almond Flour. Coconut is your lower carb, and lower calorie alternative.

  12. What are the nutritional info for the almond flour version.

  13. Does this have a real eggy taste to it? I had made Cloud biscuits before and all I could taste was eggs and I did not like them at all. They had really high ratings but to me they were nasty so I don’t want a super eggy taste.

    1. Not if you let the eggs get to room temp on the counter before you make it.

  14. No one has addressed how eggy this tastes. With 8 (!) eggs, it must be very eggy. Anyone?

    1. I attempted to address that in the text above the recipe. You can counter that issue by allowing your eggs to reach room temperature on the counter before you make this. Same goes with any other baking you want to do that calls for eggs. It’s a good tip!

  15. Do you think it would work to use both coconut AND almond flours but use only half of each?

      1. I used 3/8 c coconut flour and 1 1/4 c almond flour. Worked fine. Taste was good. No big eggy taste. Beat the egg whites separately with cream of tartar. I did notice that it got really tall in the oven and settled down quite a bit when I took it out. Ate way too much. Will definitely do again! Thanks!

  16. What is unrefined coconut oil and can you use ordinary coconut oil please?

    1. You can use regular coconut oil. Unrefined just means that it still contains a good deal of the solids in it and it’s not all clear and liquidy like MCT Oil is.

  17. What size loaf pan do you use? Looks like a great recipe!

  18. I just made this bread with coconut flour and I am in love with it. Thank you so much for sharing this amazing recipe. I have a quick question for you though. I used a pinch of salt instead of the amount in the ingredient, I was afraid it would be too salty. The amount that you mentioned in the ingredients wonโ€™t make it too Staley, will it? I want to try it next time. But I am a but skeptical.

    1. The Coconut Flour version is my favorite of the two! ๐Ÿ™‚ Glad to hear you like it too!

  19. How would you recommend storing this bread? Refrigerate or no?

    1. I personally just put in a ziploc and try to eat it within 2 days (2 adults eating in this house, I don’t try to eat it all by myself in two days). It might last longer than that if you put it in the fridge though, but it will harden up a little in the fridge.

      1. Can it be froze and if so up to how long

  20. Can you freeze this bread?

  21. Can you double this recipe to make a taller loaf?

    1. Sure, you would just need to adjust your baking times to make sure that you still cook it all the way through.

  22. Can you use egg beaters in place of real eggs, I know most recipes I can at least substitute half of the total eggs for egg beaters. My husband has cholesterol issues.

    1. You could probably get away with substituting about half of the eggs that way. I still think you will need some yolks in it for it to turn out great.

  23. I donโ€™t have refined coconut oil, only unrefined, will there be a difference?

    1. Unrefined is fine, it just has more solids in it than the other kind.

  24. I made the Almond flour recipe and its wonderful !! I enjoy the fact that there is more to it (denser). Can’t wait to have a sandwich ! Had 3 people ask me for the recipe.

    1. The Almond Flour one does stand taller than the coconut flour one. I like them both, as they are both subtly different.

  25. If you take the eggs out the fridge the previous night or make sure they are room temperature then there is no eggy taste. I live this bread and regularly make both versions also sometimes use LSA mix if I want a darker bread.
    Sometimes I add crushed wallnuts and rosemary with half a teaspoon of pink salt, yummy

  26. Love this bread recipe.! It is wonderful!

  27. Any chance this could be made in a bread machine

    1. I have never owned a bread machine, so I am not sure.

  28. How do you store this bread? By the way this is awesome!

    1. I put it in a ziploc on the counter if I am just going to eat it within 2-3 days. If you think it will take you longer you should freeze it.

  29. What are the considerations in making a double batch with the intent of having a more “sandwich -size” bread.

    1. Just a longer cook time, so make sure you cook it long enough to pass the “toothpick” test.

  30. Can we substitute a different oil for coconut oil?

  31. I have a question about the calorie count. I know that is low on the totem pole on Keto, and macros are more important. My recipe calculator came up with over 400 calories at 10 slices. I had to push this recipe to 18 servings to get down to the 220s. I made mine with almond flour. What calculator are you using? I use one called Lose It.

  32. Could I make this in muffin tins… kind of like rolls? Any idea on the bake time if I did?

    1. I don’t see why you couldn’t. I imagine it should shorten the cooking time when you do it that way, but not sure by how much.

  33. What size pan did you use for this bread. 9×5 or 4×8?? It would be helpful to know. Thanks.

  34. What size pan are y’all using?

  35. I made this today.the bottom was a bluish color?don’t know what happened.

  36. This is the second time making this bread. Both times I whipped the egg whites first and the bread rises to the size of a regular loaf of bread. Itโ€™s very good, thanks for sharing.

  37. The recipe calls for 3/4 c of coconut flour but if you use almond flour it calls for 2-1/2 c. Is that correct?

    1. Yes, it takes about 3 times as much Almond Flour if you use that instead of Coconut Flour, they have different absorption rates.

  38. When you say to line the pan with parchment paper, do you mean just the bottom, or the sides as well?

    I’m going to try this with duck eggs, to see if they make it a little lighter.

    1. I cut the parchment paper so that it lines the sides and the bottom. ๐Ÿ™‚

  39. My bread is in the oven as I write this! I’m praying that it’s amazing and that it will become my bread in this house! I made it with the coconut flour! Thank you.

  40. I’ve made this bread twice, once with yolks and once without. Both turned out very eggy even though I let the eggs reach room temperature. My first batch I made exactly as the recipe follows, my second batch I doubled it and used only egg whites. I beat the eggs to stiff peaks (used a bit of cream of tartar), then slowly blended the wet ingredients in with the eggs. I did the same for the dry ingredients . The bread took a little over an hour to cook for me and looks great, but it still tastes eggy. It is more light and fluffy than the first batch… wonder what I can do to get rid of the eggy flavor?

  41. Why are the flour amounts so different

    1. Totally different absorption rates between Coconut and Almonds. Coconut is like a sponge and absorbs a lot of liquid.

      1. Do the macros stay the same when you use almond flour instead of coconut flour?

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