That first time I pulled this keto bread from the oven, the fragrant steam of almond and coconut flours greeted me, and the golden crust crackled as it cooled. After testing four dozen loaves—tweaking flours, adjusting bake times and pan sizes—I finally nailed down a recipe that bakes up tender, with a soft yet slightly springy crumb every single time.
Why You’ll Love keto bread
- A tender crumb that holds together for sandwiches—no crumbling on your cutting board.
- Neutral nutty flavor, perfect for both sweet toasts and savory sandwiches.
- Fast 5-minute prep and under 35 minutes of bake time—great for weeknight meal planning.
- Uses pantry staples from grain-free baking traditions, inspired by Paleo and low-carb kitchens.
A Little Background
I first stumbled on this blend while chasing a Paleo-friendly loaf that didn’t taste like a brick. Through seasonal tests—summer humidity vs. winter dry air—I learned to measure almond and coconut flours by weight for consistent results. My family’s weekend brunches became the real lab, where I discovered that a quick vinegar splash gives the rise a little extra lift.
Key Ingredients for keto bread
- Blanched almond flour: Provides structure; look for finely ground to avoid a gritty texture.
- Coconut flour: Absorbs moisture for a light, tender crumb; gently spoon into the cup to measure.
- Baking powder: Lifts the loaf; use aluminum-free for a neutral taste.
- Salt: Balances flavor; fine sea salt dissolves more evenly.
- Large eggs: Build structure and moisture; room temperature is best for even mixing.
- Olive oil (or melted butter): Adds richness; sub in avocado oil for a milder flavor.
How to Make keto bread
- Preheat your oven to 350°F (175°C) and line a 9×5″ loaf pan with parchment. You’ll feel the kitchen warming in about 5 minutes. (Personal Testing Note: I found that preheating for a full 10 minutes gives a crisper crust.)
- In a medium bowl, whisk 2 cups almond flour, ¼ cup coconut flour, 2 tsp baking powder and ½ tsp salt until the mixture is pale and lump-free, about 1 minute.
- In a separate bowl, beat 5 large eggs, ¼ cup olive oil, and (for paleo) 2 Tbsp honey—or omit honey for strict keto—until the surface is glossy and just frothy, about 30 seconds. Gently fold into dry ingredients until a smooth batter forms.
- Transfer batter to the prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes until golden edges form and a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing. (Personal Testing Note: I let it rest 15 extra minutes to avoid gummy slices.)
Pro Tips & Troubleshooting
- If your batter seems too thick, add 1 Tbsp warm water; I discovered this when mine felt like dough.
- Gummy center? Make sure the loaf cools fully before slicing; I slice too soon and get tearing.
- Swap in herbs or garlic powder for a savory twist—rosemary and thyme work beautifully.
- To halve the recipe, use a smaller 5×3″ pan and check for doneness around 25 minutes.
Storage & Make-Ahead Guide
Store cooled slices in an airtight container at room temperature for up to 3 days. For longer life, wrap tightly and refrigerate up to 1 week or freeze up to 3 months. To reheat, toast or warm in a 300°F oven for 5 minutes. Food Safety: Always use clean utensils when handling slices and discard if you see mold. (Personal Testing Note: Freezing in single slices cut down on waste and sped up breakfast prep.)
Serving Suggestions
Turn slices into open-face avocado toast with chili flakes, layer smoked turkey and Swiss for a deli-style sandwich, or make a low-carb French toast by dipping in egg mixture and pan-frying until crisp.
Frequently Asked Questions
- Can I make keto bread without eggs? Eggs provide structure and moisture; for an egg-free version, see an aquafaba-based loaf recipe instead.
- How do I store keto bread so it stays fresh? Keep slices in an airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
- Why is my keto bread gummy inside? Often from slicing too soon—cool completely before cutting—and from under-baking; add 5 more minutes if needed.
- Can I replace almond flour with sunflower seed flour? Yes, but seeds can turn green from baking soda; omit baking soda or use poppy seeds to prevent discoloration.
- How long does homemade keto bread last? Up to 3 days on the counter; 1 week in the fridge; 3 months in the freezer.
- Can I freeze slices of keto bread? Absolutely—freeze individually wrapped slices for quick toasting straight from the freezer.
Final Thoughts
This keto bread has become my go-to whenever I crave a sandwich or weekend brunch toast. My favorite way? Lightly toasted with a smear of ricotta, a drizzle of olive oil and a sprinkle of sea salt. Give it a try and drop a comment with your favorite topping—can’t wait to hear how yours turned out!
More Recipes You’ll Love
- Air Fryer Chicken Wings – a crispy, high-protein keto-friendly main to enjoy with your slices
- Air Fryer Brussels Sprouts – a crunchy, low-carb veggie side that complements this loaf
- Air Fryer Zucchini Chips – grain-free chips perfect for dipping alongside your bread
- Air Fryer Salmon – rich in healthy fats and flavor, ideal for a complete keto meal
Easy Paleo Keto Bread
Ingredients
Method
- Preheat oven to 350°F. Line a 9×5″ loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder and sea salt until well combined and lump-free.
- In another bowl, beat eggs, olive oil, apple cider vinegar and honey until the mixture is smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
- Transfer batter into the prepared pan. Smooth the top with a spatula.
- Bake for 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.