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This homemade Keto Bread is soft, moist and delicious!

Keto Bread

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!


homemade keto bread recipe

Luckily, Jack loves a challenge in the kitchen, and for months now, he’s been trying to perfect his own homemade Keto 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!


Keto Bread recipe

In full disclosure – the texture of this Keto bread is not like a typical wheat bread that is light and almost spongy (thanks to gluten) – but rather the texture is more like a soft but firm banana or zucchini bread.

At two net grams of carbs per slice – assuming 12 slices per loaf – this is a delicious bread that can be used to make sandwiches, or served as a slice of toast with butter.

Keto Bread

And – it also happens to be gluten free! So if you are tired of the dry gluten free bread options from the supermarket – give this Keto Bread recipe a try! We think you will love it!

You may also like these other low carb recipes:

Disclosure: This post contains affiliate links.


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Keto Bread recipe

Keto Bread

  • Author: A Family Feast
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf, 12 slices
  • Category: bread


Feel free to swap in bananas instead of the applesauce for a different flavor.


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.


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

Keywords: keto, bread, low carb, gluten free, dairy free


Homemade Keto Bread

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  • Meet The Author: Martha

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  • Ernest P. Calloway wrote:

    The only reason I tried this recipe is because Jack mentioned below that several attempts ended up as bird food – That is what the vast majority of my ‘bread’ experiments had become and while the birds are happy and my dog is happy – I was not happy – SO thanks Jack – looking forward to the Rosemary Sea Salt Keto Bread next – thanks Jack :’)

    • Jack wrote:

      I tried and failed several times at making barley bread, mostly because I refused to follow other recipes and wanted to figure it out on my own. So far, the local seagull population are well fed and circle the sky above waiting for the next batch. 🙂

  • William Freeman wrote:

    I am learning about Keto Bread and want to know more. I’m not in the cooking or baking stage yet but I would like you to recommend where I can purchase same already baked and packaged for sale. I live in Moreno Valley, Ca (92551) Please assist me. Thank You William Freeman

    • Martha wrote:

      Hi William – We live in Massachusetts, so I’m afraid I can’t be much help to you for shopping in California. Perhaps a Whole Foods market might be a place to start? Or, you might be able to order some online – here are some zero/low carb options on Amazon:

      Hope this helps!

  • Jerry Woodrow wrote:

    Print function does not work

    • Martha wrote:

      Thanks for alerting us Jerry and I’m sorry you are having issues! Could you let me know what browser you are using? Are you on a computer/laptop or mobile device? If on mobile – what sort of device? I’d love to be able to troubleshoot the issue. Any additional information would be helpful! Thank you!

  • Bonnie Gwilliam wrote:

    Just wondering if anyone has subbed almond flour for the whole almonds. I would love to know how much flour to use in place of the whole almonds. Maybe a weight would be more accurate than a measurement in this case. Thanks!

    • Jack wrote:

      I just weighed 1/3 of a cup of raw almonds and they weighed just shy of 2 ounces on my kitchen scale. Then I measured 2 ounces of unpacked almond flour and it yielded 1/2 cup. So 1/3 cup of raw almonds is equal in weight to 1/2 cup of unpacked almond flour. Although I have never tried swapping the two in this recipe, it’s a great question and worth trying. I would use a little less than 1/2 cup of almond flour. I see no reason why it wouldn’t work.
      Let us know,

  • Becky Schiffman wrote:

    I was wondering if you could tell me the calorie count per slice as well as the fiber count.

    • Martha wrote:

      Hi Becky – If we’ve done our calculations correctly the entire ingredients list has 1236 calories – so assuming 12 slices: 103 calories per slice. For fiber, 70 grams for the entire recipe and again assuming 12 slices, 6 grams fiber per slice. Hope that helps!

  • Ryan wrote:

    Can you use honey as a sweetener instead of xylitol?

    • Jack wrote:

      You can but the consistency will change. Having never tried this, I would be guessing. The general rule is when using honey instead of other sweeteners, subtract a tablespoon of liquid from the recipe for every cup of honey. Secondly, honey is sweeter than sugar and sweeter than xylitol so you may need to play around with the quantity to get the sweetness right. If I was going to try and make this substitute in our recipe, I would use three tablespoons of honey for the xylitol and remove a tablespoon of coconut milk from the third cup. Again, I’m guessing here based on the science and would need to test to know for sure. Hope this helps, good luck.

  • Anita Adao-Ewen wrote:

    This recipe sounds great but I can’t use the tapioca flour can I still make this keto bread without tapioca? Can I also make it in a bread maker machine?

    • Martha wrote:

      Hi Anita – We’ve only made the recipe as written, and what we’ve learned over the last couple years is that keto, gluten free, and other types of baking using what I would call ‘non-traditional’ ingredients is a very exact science! We’ve had lots of failures along the way. You wouldn’t be able to remove the tapioca flour from this exact recipe without some tinkering with the recipe – but without doing some testing ourselves, I can’t really say off the top of my head how you should proceed with swapping in other. I also don’t know if this would work in a bread maker. I’m sorry I can’t be more help! While we hate to send you away, you might be better off looking at other recipes without tapioca flour – this one looks great! (Hope this helps!)

  • John @ MyKetoPartner wrote:

    Nice job Jack with this recipe! Will definitely give this one a try. I’ve been looking for a recipe just like this to make some sandwiches with.

    • Jack wrote:

      Thank you John. Several batches prior to this one ended up as bird food so happy that I finally got it right. However the Plymouth seagulls were happy.


    Whole almonds or chopped? Blanched?

    • Martha wrote:

      Hi Joyce – Great question! We used whole, raw almonds. I’ll update the recipe to specify that. Thanks for asking!

  • Kixxar wrote:

    Is there a substitute for the almonds? I am allergic. Thanks!

    • Martha wrote:

      Hi – We’ve only made the recipe as written so I’d only be guessing at a substitute for you without testing other options. If you try some alternatives, please let us know how it comes out!

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