A keto bread recipe that's reminiscent of a loaf of Italian white bread. That said, this keto bread has a wonderful pull-apart crust and also a soft, airy, white center. Plus, it's easy to make, and it has just 2.5g NET CARBS a slice!
Keto Bread
Recently on Instagram, a follower turned my keto bagel recipe into a loaf of bread.
And obviously that piqued my interest because those bagels are damn good, and making bread out of that recipe is just Einstein next level genius stuff.
So, I asked her to send me some pictures of the loaf of bread she made, and let me tell you, I was INSPIRED!
Honestly, the keto bread she made looked like the best loaf of keto bread I've ever seen.
And that's not an exaggeration.
However, the loaf of bread she made was on the smaller side. I wanted to make slices that were closer to the size of "normal" slices of bread. And, I also wanted my bread to taste like bread, and not a bagel.
So, I got into the kitchen and started experimenting.
Unfortunately, it wasn't as easy as just scaling up the bagel recipe. I had to change some of the ratios and add some ingredients as well. Mostly because, like I already alluded to, the recipe needed to taste more like bread, and less like a bagel.
Anyways, the final iteration is this recipe.
And it's straight fire!
It's is a rustic keto bread, that's got a fantastically chewy flavorful crust, and a light, soft, and spongy, white middle.
How To Make A Loaf Of Keto White Bread
Making this loaf of bread is actually quite simple and easy.
You'll want to start by adding all of the dry ingredients to a medium-sized bowl.
The Dry Ingredients
And those dry ingredients are as follows...
- Almond flour
- Xanthan gum
- Baking powder
- & Unflavored whey protein powder
So, some pretty standard keto ingredients that you probably have at home already.
Anyways, after you've got those combined in a bowl, you can set it aside and start working on your "wet" ingredients.
The Wet Ingredients
As far as wet ingredients go, you'll need...
- Mozzarella Cheese
- Cream Cheese
- A Large Beaten Egg
- & Sour Cream
As you might have noticed, these are "fat head"-ish ingredients. And that's because we're going to be using a modified fat-head dough to make this keto white bread.
That said, the first thing you'll want to do is add the mozzarella cheese, and the cream cheese to a microwavable safe bowl, and start combining them. And to do that, you'll want to microwave the cheese in 30-40 second intervals, and then work them into one another with a spatula.
And it will probably take about 4ish rounds of microwaving and mixing to combine them into one another. So, just be patient.
Having said that, when the cheese combines - and it's hot - add the dry ingredients into the cheese.
When that's taken care of, you'll want to add the egg and sour cream to the party, and then mix everything together with a spatula.
Make Sure To Knead The Dough With Your Hands
However, there's no way around it, you'll need to use your hands to work/knead the ingredients together into a ball of dough.
And again, you'll want to be patient when you're working the ingredients into a ball. The more you work the dough, the more absorbent it will become, and the easier it will be to incorporate the dry ingredients into it.
However, once you get that ball of dough looking good, you'll want to line a bread pan with parchment paper and coat it with baking spray.
Shape Your Keto Bread Before Baking
Now, this is a super important detail, so make sure you follow my advice. And that is to shape your dough into a loaf of bread before adding it to the pan.
You want the middle to be "fat" and the ends to be skinnier. This will ensure that as it cooks it will spread out, and you'll end up with a "normal"-ish looking sized slice of bread.
The bread doesn't rise much, but it does spread out.
So, keep that tip in mind when you're baking it.
How Long To Cook This Keto Bread
Cooking times for this keto bread recipe will vary depending on if you use the protein powder, or not.
If you use protein powder to make the bread - and I highly recommend using it - the bread will need to be cooked for a total of 80 minutes at 375 degrees F.
However, if you decide to make it without the protein powder it will take 90 minutes to cook.
That said, I like to cook my bread for the first ten minutes uncovered, and then cover it with tin foil for the remaining cook time.
Let this low carb white bread rest before cutting into it
Letting the bread completely cool down before cutting into it is very VERY important.
It 100 percent needs time to rest.
And the reason it needs to rest is so that the white part of the bread can set. If you cut into it hot, the consistency/texture of the center of it will be off.
So - Let. It. Rest.
Almond Flour Keto Bread
Almond flour is the main dry ingredient for this keto bread. And, honestly, it's the flour that I use most in keto baking.
That said, my favorite almond flour to use is this one by Kirkland's. I've been using this stuff for over a year now, and I honestly think it's the best almond flour you can buy. The price is reasonable, and each serving has just 2g NET CARBS!
However, if you'd like to substitute the almond flour out for another keto-friendly flour I have 2 suggestions...
You'll notice that coconut flour was not a part of that list.
And that's for a good reason.
Almond flour and coconut flour should never be substituted for one another on a 1:1 basis. Coconut flour is FAR TO ABSORBENT and will end up making the recipe incredibly dry.
Almond flour - and the other flours I listed - aren't nearly as absorbent.
So keep that in mind when you're making this keto bread.
Substituting The Protein Powder
Ok, so, I did a lot of experimenting replacing the protein powder in this keto bread recipe.
And the best thing I came up with was using more almond flour and less sour cream.
Also, the bread will need about 10 minutes more to cook too.
That said, making the bread this way is great, but the best way to make it is definitely using the protein powder.
Storing This keto bread
Just like with a loaf of "normal" white bread you'll want to keep this keto bread sealed air-tight.
I think the best way to store it is in a gallon-sized ziplock bag. And this just ensures that the bread won't go stale.
As far as refrigerating the bread, I usually don't. But you definitely can.
Also, the bread stays good around 4-5 days.
Which, I think is pretty decent for a recipe without any preservatives!
Keto Bread | White Bread Loaf
A keto bread recipe that's reminiscent of a loaf of Italian white bread. That said, this keto bread has a wonderful pull-apart crust and also a soft, airy, white center. Plus, it's easy to make, and it has just 2.5g NET CARBS a slice!
- Prep Time: 15 Minutes
- Cook Time: 75 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 Slices
- Category: Breakfast
- Cuisine: Keto
Ingredients
2 Cups (225g) Blanched Almond Flour
1 ½ Scoops (45g) Unflavored Whey Protein Powder
*NOTE: You can substitute this with 75g of extra almond flour
1 Heaping tablespoon (14g) Baking Powder
1 Tbsp (10g) Xanthan Gum
3 ¼ Cups (370g) Full Fat Mozzarella Cheese
2 oz (56g) Full Fat Cream Cheese
1 Egg (beaten well)
2 Tbsps (30g) Full Fat Sour Cream
*NOTE: You can substitute the sour cream with full-fat yogurt
**Only use 10g Sour Cream/yogurt IF USING ONLY ALMOND FLOUR
Instructions
Add all of the dry ingredients to a medium-sized bowl and mix them until combined.
Set that bowl aside, and in an even larger - microwavable safe bowl - add the mozzarella cheese, and the cream cheese.
Combinine them as best as you can and then microwave the cheese in 30-40 second intervals, working them together with a spatula after each one.
It will probably take about 4ish intervals of microwaving and mixing to combine them completely into one another.
When the cheeses combine - and are hot - add the dry ingredients into the cheese.
Then add the egg and sour cream, and mix everything together with a spatula as best you can.
However, you'll need to use your hands to work/knead the ingredients together into a ball of dough...the spatula won't be enough.
The more you work the dough, the more absorbent it will become, and the easier it will be to incorporate the dry ingredients into it.
Next, line a bread pan with parchment paper and coat it with baking spray.
Make sure to shape your dough into a loaf of bread before adding it to the pan.
You want the middle to be "fat" and the ends to be skinnier.
This will ensure that as it cooks it will spread out, and leave you with a "normal"ish looking sized slice of bread.
The bread doesn't rise much, but it does spread out.
Cook-times will vary depending on if you use the protein powder, or not.
If you use protein powder the bread will need to be cooked for a total of 70-80 minutes at 375 degrees F.
However, if you decide to make it without the protein powder it will take 80-90 minutes at 375 degrees F to cook.
You'll want to cook the bread for the first ten minutes uncovered, and then cover it with tin foil for the remaining cook time.
Once the bread is done cooking let it rest.
DO NOT CUT INTO IT HOT!!
It needs time to cool down and set.
Once it cools to room temperature - which can take an hour or more - cut it into slices and enjoy.
Nutrition
- Serving Size: 1 Slice
- Calories: 256
- Fat: 20
- Carbohydrates: 5
- Fiber: 2.5
- Protein: 14
Keywords: Keto bread, easy keto bread, best keto bread, how to make keto bread, keto bread recipe, low carb bread recipe, almond flour keto bread, keto bread with almond flour
This recipe is amazing!!! Thank-you for sharing!
I have two questions, can you freeze it?
Can you toast it?
Thanks!
Please how many servings is the whole loaf??
I love this recipe, I wonder if there is any way to add Jalapenos and cheddar? Have you done that?
Awesome Keto Bread Recipe!
Made the 3X batch - used the entire 2.5 lbs bag of Kirkland Mozzarella cheese, so I added a little more whey and almond flour along with an extra egg. Bake time of 70 minutes was perfect, accidentally did not foil top until 20 minute - no harm, tops came out perfect.
Topped the larger loaf with Sesame, the 2nd loaf with Sesame and Onion Flakes, and the 3rd loaf with Everything But the Bagel - topped after I sprayed loaf tops with cooking spray. Probably should have sprayed after, as the topping are just falling off when I sliced them.
I have made the Fat Head dough before (not your recipe) and they came out greasy, flat and very dense. This recipe is wonderful - the bread is a little denser than normal bread, but the flavor is great and the crust is perfect! Enjoying open face ham turkey, swiss and tomato sandwiches while writing this.
I made this today as I've been looking for a low carb bread that would be healthier than a highly processed one I get at my grocery. It was a bit challenging mixing the dough, and the resulting bread still has some spots of cheese, though that is not necessarily a bad thing. It is crusty and chewy, quite nice. I cut the loaf into thirds horizontally, then sliced it vertically to create bigger slices, since it doesn't rise much. I froze my slices so I can pull them out and toast them for sandwiches, etc. Good recipe.
Recipe is fabulous!!
I just made this and am very happy with the results. The inner portion of the bread looks much more yellow than your picture (I don't care in the least, just an observation), but it tastes awesome. Nice work.
Glad you like it!!
I just found this recipe and made it today. Definitely the best keto bread ever!!! Happy camper here!
When I read the recipe I couldn't see how it would come out white like the pictures. And I was right. It is darker, like the almond flour.
But it is the best bread I have ever made, this side of my mother's recipe. It is crusty and chewy. As close to real Italian bread as I have had. Can't wait to make it for guests and show it off.
I just made this recipe today and was pleasantly surprised with the end result. This is a time-consuming recipe and as long as you don't rush it will turn out fantastic. I wish I could share a picture of how beautiful it turned out. Thank you for sharing this recipe and the time you took to perfect it. It is my to go to for bread
from now on!! Keto life 🍞💕