🍞 My First Keto Bread

Fluffy, Buttery & Totally Low-Carb — A Baker’s Dream for Keto Lovers

Soft, golden, and delightfully fluffy, this keto bread is everything you miss from traditional loaves — minus the carbs! Perfect for breakfast toast, sandwich bases, or dipping into creamy soups.

🍽 Recipe Card

Servings: 10–12 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Dietary Tags: Keto | Low-Carb | Gluten-Free | High-Fat

✅ Ingredients

• 7 large eggs

• ½ cup melted butter

• 2 Tbsp melted coconut oil

• 2 cups almond flour

• 1 tsp baking powder

• ½ tsp xanthan gum

🔢 Instructions

1. Preheat Oven:
   Preheat your oven to 180°C (355°F). Grease and line a loaf pan with parchment paper.

2. Whip the Eggs:
   In a large bowl, beat 7 eggs for about 2 minutes, until very fluffy and pale. This step gives the bread its soft texture.

3. Add Fats:
   Mix in melted butter and melted coconut oil, whisking until well combined.

4. Incorporate Dry Ingredients:
   Stir in almond flour, baking powder, and xanthan gum. Mix for about 2 minutes, until the batter slightly thickens.

5. Bake:
   Pour batter into your prepared loaf pan, smoothing the top evenly.
   Bake for 45 minutes, or until golden and a toothpick comes out clean.

6. Cool:
   Remove from oven and cool in the pan, tipping it slightly on its side to keep the loaf tall and airy.

7. Serve:
   Slice and enjoy warm — plain, buttered, or with your favorite keto soups or stews.

💡 Quick Tips

• For best rise, make sure your eggs are room temperature before whipping.

• Don’t overmix once dry ingredients are added — this keeps the texture light.

• Line your pan well; almond flour can stick more than regular flour.

• The bread can be toasted, frozen, or reheated easily!

🥖 Introduction

I’ll be honest — I’m not much of a baker. But when I started my keto journey, I missed bread so much that I had to give it a try. And wow… I’m so glad I did!

This Keto Bread came out soft, fluffy, and just buttery enough to make it irresistible. I paired it with a bowl of keto broccoli cheddar soup, and it was pure comfort food perfection. ❤️

Whether you’re new to keto baking or a seasoned pro, this recipe will win you over at first bite.

👩‍🍳 Step-by-Step Guide

Step 1: Beat the Eggs

Whipping the eggs introduces air, giving this bread its structure without gluten. Beat until they’re pale and frothy — about 2 minutes.

Tip: Use an electric hand mixer for extra volume.

Step 2: Mix in Butter & Coconut Oil

Melt both fats and stir them in while whisking. This combo creates richness and moisture, keeping the bread soft but not greasy.

Step 3: Fold in the Dry Ingredients

Add almond flour, baking powder, and xanthan gum. The xanthan gum gives elasticity and a bread-like chew, while baking powder adds lift.

Step 4: Bake to Golden Perfection

Pour the batter into a lined loaf pan, smooth the top, and bake until the loaf is golden and firm. The kitchen will smell amazing — buttery and nutty.

Step 5: Cool & Serve

Cool the loaf tilted on its side so it stays tall and fluffy. Slice once warm, and enjoy with butter or your favorite keto-friendly spread.

🧈 Ingredient Details & Substitutions

• Eggs: The base of this bread. Whipping adds structure and lift — no yeast needed.

• Butter: Adds rich, buttery flavor. You can use ghee or coconut oil if dairy-free.

• Coconut Oil: Enhances texture and adds moisture.

• Almond Flour: Use super-fine almond flour for best results; coarse meal makes it dense.

• Baking Powder: Helps the bread rise and stay fluffy.

• Xanthan Gum: Essential for a cohesive texture. If unavailable, try 1 tsp psyllium husk powder instead.

Equipment Tip:
A standard 9×5-inch loaf pan works perfectly. For taller slices, use an 8×4-inch pan.

🧁 Variations & Serving Suggestions

Flavor Twists:

• Add 1 tsp herbs (rosemary, thyme, garlic powder) for a savory loaf.

• Stir in shredded cheddar and jalapeño for a cheesy keto bread.

• Add a pinch of cinnamon and erythritol for a lightly sweet breakfast version.

Serving Ideas:

• Toast and top with avocado and salt for a keto-friendly breakfast.

• Serve with soups, chili, or stews.

• Make mini sandwiches with turkey and cheese for a low-carb lunch.

🧊 Storage & Make-Ahead

• Store: Keep in an airtight container at room temperature for up to 3 days.

• Refrigerate: Stays fresh up to 7 days when refrigerated.

• Freeze: Slice and freeze in individual pieces for up to 2 months.

• Reheat: Toast or microwave for 15–20 seconds to bring back that fresh-from-oven texture.

🧮 Nutrition (per slice, estimated)

Calories: 210 kcal | Fat: 19g | Protein: 8g | Net Carbs: 2g
Dietary Highlights: Keto | Low-Carb | Gluten-Free | High-Protein

Allergens: Contains eggs, dairy, and nuts (almond flour).

❓ Frequently Asked Questions

Q: Can I use coconut flour instead of almond flour?
A: No — coconut flour absorbs much more liquid. The ratio would change significantly.

Q: My bread came out flat — what happened?
A: Make sure you whipped the eggs long enough and baked immediately after mixing to preserve air bubbles.

Q: Can I make it dairy-free?
A: Yes — replace butter with additional coconut oil or ghee.

Q: How do I get rid of the eggy taste?
A: Ensure the bread cools completely before slicing. You can also add a pinch of garlic powder or herbs to mask the egg flavor.

❤️ Story Behind the Recipe

This loaf was a turning point in my keto journey — proof that you don’t have to give up comfort foods to live low-carb. I remember pulling it out of the oven, skeptical… until I sliced it open and saw that perfect crumb!

Now it’s my go-to whenever I make soup, especially my Keto Broccoli Cheddar Soup. (Trust me — that combo is chef’s kiss 👌).

Every slice reminds me that trying something new in the kitchen can be deliciously rewarding.

💬 Reader Interaction

Have you baked this Keto Bread yet?
Tag your loaf pics with #KetoCrumbKitchen or drop a comment below with your favorite way to serve it!
Do you prefer it savory with herbs or buttery and plain? Let’s swap keto bread tips! 🥰