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This homemade Keto Bread is soft, moist and delicious!If you asked a group of people who are eating a lower-carb diet – or the more strict ketogenic diet – “What food do you miss the most?” I suspect many of them would tell you that they miss eating bread. This has definitely been true in our case! We have a good friend who has been following a keto diet for almost two years now to help combat severe migraines. (It seems to have helped him!) And, my husband Jack has followed a ketogenic diet (off and on) since earlier this year which has helped lower his blood sugar. But both of them miss eating bread!
How do you make Keto Bread?Jack spent quite a bit of time reading and understanding the science behind different types of low-carb and gluten-free flours (many of which also happen to be low-carb) to better understand how each works with the other to produce a bread with a nice and soft, moist consistency. (This site helped a lot with his research.) Jack also took some inspiration from this blog and her keto bread recipe. Jack’s first few attempts at making homemade Keto Bread came out dense, or sunk in the middle after baking, but still having fantastic flavor. So he kept trying – making small adjustments – and finally ended up with the delicious Keto Bread recipe below with the perfect texture!
1/3 cup whole, raw almonds
1/3 cup coconut flour
¼ cup tapioca flour
¼ cup xylitol or another sweetener
2 tablespoons ground golden flax seed
1 tablespoon plus 1 teaspoon baking powder (gluten free)
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon ground cinnamon
6 whole eggs
¼ cup good quality extra virgin olive oil
¼ cup all-natural unsweetened apple sauce
1/3 cup canned coconut milk
Preheat oven to 375 degrees F.
*Use a glass loaf pan 5X9X3 and cut parchment to fit the long way and short way where the paper hangs on all four sides. These should cover the bottom and all four sides and act as handles to remove the bread once baked. The batter is poured directly over these crossed parchment strips.
In the bowl of a food processor, place almonds and turn on machine long enough to grind the almonds to a meal, similar in size to ground coffee, maybe a little larger grain. This should take less than a minute.
Add coconut flour, tapioca flour, sweetener of choice, flax, baking powder, xanthan gum, salt and cinnamon and pulse just to combine.
In a large bowl, beat eggs then whisk in olive oil, apple sauce and coconut milk.
Add dry to wet and whisk to combine.
Let the batter sit for 15 minutes on your counter then pour into the prepared loaf pan and place in the center of your oven.
After 10 minutes reduce the oven temperature to 350 degrees F. and bake for 40 minutes longer, turning half way through.
If getting too dark on top, loosely cover with foil for last five minutes.
A tooth pick inserted should come out clean however the bread needs the full 50 minutes or it will drop as it cools. Even with a little extra bake time, it still drops a little as it cools so no worries.
Let cool in loaf pan for 20 minutes then lift on parchment handles and remove to a cooling rack. Can be cut slightly warm or cool and keep in an airtight container.
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If using a loaf pan that is metal, you should keep the temperature at 375 degrees F for the entire bake time.
- Carbohydrates: 2 net carbs per slice
Nutrition information is provided as a courtesy; we recommend gathering your own nutritional data.