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keto bread

Easy Paleo Keto Bread

A grain-free loaf made with almond and coconut flours that bakes up golden on the outside and tender inside. Ready in under an hour, it’s perfect for low-carb and paleo diets.
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Prep Time 5 minutes
Cook Time 30 minutes
Cool Time 10 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups blanched almond flour
  • 0.25 cup coconut flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon sea salt
Wet Ingredients
  • 5 large eggs room temperature
  • 0.25 cup olive oil or melted butter
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey optional for paleo, omit for strict keto

Method
 

Dry Ingredients
  1. Preheat oven to 350°F. Line a 9×5" loaf pan with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, baking powder and sea salt until well combined and lump-free.
Wet Ingredients
  1. In another bowl, beat eggs, olive oil, apple cider vinegar and honey until the mixture is smooth and slightly frothy.
  2. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
Bake
  1. Transfer batter into the prepared pan. Smooth the top with a spatula.
  2. Bake for 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a sweeter Paleo version, include the honey. For strict keto, omit honey completely and increase vinegar to 2 tablespoons for extra rise.
Cool the loaf completely before slicing to ensure clean cuts and avoid a gummy texture. Store slices in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.