The Best Keto Bread (Gluten and Grain-Free) Recipe

This Keto Bread Recipe is a game-changer for anyone craving the comfort of fresh bread without the carbs. With a golden crust and a soft, pillowy interior, it’s hard to believe it’s gluten and grain-free. The nutty aroma as it bakes will fill your kitchen with warmth, and the subtle richness of almond flour and eggs creates a satisfying, hearty flavor. In just 10 minutes of prep and a little over an hour in the oven, you’ll have a loaf that’s perfect for sandwiches, toast, or simply slathered with butter.

What makes this bread truly special is its versatility and texture—it’s neither dense nor crumbly, but delightfully springy and moist. Whether you’re following a keto lifestyle or just exploring healthier options, this recipe delivers on taste and convenience. The 1 hour and 15-minute total time is a small investment for a loaf that feels indulgent yet aligns with your wellness goals. One bite, and you’ll wonder why you didn’t try it sooner!

Ingredients for The Best Keto Bread (Gluten and Grain-Free)

• 1 1/4 cups (5oz/143g) almond flour
• 5 tablespoons (1 1/2oz/44g) psyllium husk powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons apple cider vinegar
• 1 cup (8floz/225ml) boiling water
• 3 egg whites
• 2 tablespoons sesame seeds (optional, for topping)

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C). Butter and line a 9×5 inch loaf tin with parchment paper. Set aside.
2. In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
3. Add the egg whites and apple cider vinegar to the dry ingredients. Using an electric mixer on medium speed, mix until a paste-like dough forms.
4. While mixing on low speed, slowly stream in the boiling water. Increase the speed to high and mix for about 30 seconds, or until the dough becomes elastic and play-dough-like. Be careful not to over-mix!
5. Transfer the dough to the prepared loaf tin and smooth the top. Sprinkle with sesame seeds if desired.
6. Bake for 55-65 minutes, or until the top has risen and puffed up like a traditional sandwich loaf.
7. Remove from the oven and let cool slightly before transferring to a cooling rack. Note: The bread may deflate slightly as it cools.
8. Once cooled, slice and enjoy! Store covered at room temperature for up to 2 days, then refrigerate for an additional 2 days.

Perfect Pairings: Serving Suggestions for Your Keto Bread

This keto bread is incredibly versatile! Enjoy it toasted with a smear of avocado and a sprinkle of sea salt for a quick breakfast. For a hearty sandwich, layer it with turkey, lettuce, and sugar-free mayo. It also pairs beautifully with soups or stews for a comforting meal.

Keep It Fresh: Storage and Reheating Tips

Store your keto bread covered at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 4 days. To revive its texture, lightly toast slices in a toaster or oven. Avoid freezing, as it may alter the bread’s consistency.

Mix It Up: Recipe Variations to Try

Experiment with different flavors by adding garlic powder, rosemary, or chia seeds to the dough. For a nut-free version, replace almond flour with sunflower seed flour. You can also swap sesame seeds for everything bagel seasoning for a savory twist.

Quick Tips for Success

To save time, measure all ingredients before starting. Use a stand mixer for easier dough preparation, but be careful not to over-mix. If the dough feels too sticky, let it rest for 5 minutes before transferring to the baking tin.

Why It Deflates: Common Questions Answered

It’s normal for this bread to deflate slightly after baking due to its low-carb structure. To minimize this, ensure your oven is fully preheated and avoid opening the door during baking. Let the bread cool completely before slicing for the best texture.

The Best Keto Bread Recipe (Gluten and Grain-Free)

Shaziya

This Keto Bread Recipe is a game-changer for anyone craving the comfort of fresh bread without the carbs. In just 10 minutes of prep and a little over an hour in the oven, you’ll have a loaf that’s perfect for sandwiches, toast, or simply slathered with butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 10

Ingredients

  

1x2x3x

• 1 1/4 cups almond flour 5oz/143g
• 5 tablespoons psyllium husk powder 1 1/2oz/44g
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons apple cider vinegar
• 1 cup boiling water 8floz/225ml
• 3 egg whites
• 2 tablespoons sesame seeds optional

Instructions

 

• Pre-heat your oven to 350°F (180°C) then butter and line a 9×5 inch loaf tin with parchment paper. Set aside.
• In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.
• Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.
• While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix!
• Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds.
• Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.
• Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack. (Note: this bread has a tendency to fall or deflate a little once out of the oven. Please see my update above the recipe)
• Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.

Keyword gluten-free bread, grain-free recipe, keto baking, keto bread, low-carb bread

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