Keto Nut Butter Bread | Gluten Free and Low Carb Bread Recipe

A slice of nut butter bread covered in grape jelly.

5 from 3 reviews

This keto nut butter bread is super fluffy and moist with a hint of sweetness and the most delicious flavor you'll find in a gluten free and low carb bread. And the best part, this is a no-knead bread that takes under 10 minutes to prepare!  



1 Cup (256g) Nut or seed butter of choice (I used sunflower seed butter) make sure it's "runny"

3/4 Cups (6oz) almond milk

2 Eggs

1 Teaspoon Vanilla extract

Heaping 2/3 Cup (110g) Confectioners swerve

1 1/2 Cups (168g) Almond flour

1/2 Tbsp Baking powder

2/3 Scoop (20g) Unflavored whey protein (or use 45g more almond flour instead)

OPTIONAL: Keto Blueberry Jam


  1. Preheat oven to 350°F (175°C).
  2. Add all of the liquid ingredients to a medium-sized bowl, and beat together with a hand mixer until a thick liquid consistency forms and everything has combined.
  3. Add all of the dry ingredients to a separate bowl and whisk everything together until combined.
  4. Pour wet ingredients into the bowl of dry ingredients. Mix with a spatula until a thick batter forms. 
  5. Line a 9X5 bread pan with parchment paper, coat it with baking spray, and add the batter to it.
  6. Bake the bread in the oven for around 35-40 minutes (or until a toothpick comes out clean from the center of it).
  7. Let the bread completely cool down in the tray (I like to leave mine to cool out on the counter covered overnight). *DO NOT CUT IT WARM. 
  8. Slice into 12 thick slices and enjoy. 


The scale up function does not change the gram measurements.


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