This homemade gluten free keto bread is made with almond flour and coconut flour and it will make your breakfast delicious. It is the best low-carb bread you will taste. Also, it has a beautiful texture, doesn't taste like an egg and holds together.
Need more keto bread recipes, check Psyllium Husk Keto Bread, Keto Seeded Bread and Keto Sesame Seed Bread.
Also, check Gluten Free Cheese Crackers.
This gluten free keto bread is low in carb one slice has 1.3g net carb but, it is slightly high in calories each slice has 155 kcal, because of the amount of fat (butter and olive oil) we use in making that low-carb bread.
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Why Does This Recipe Work?
- This almond flour bread is so easy and delicious.
- Perfect bread recipe for a low-carb diet and keto diet.
- An easy keto bread made with simple ingredients and has a fluffy texture.
Ingredients of Gluten-Free Keto Bread
- Eggs
- Butter: Melted
- Olive oil
- Almond flour: Not almond meal.
- Coconut flour
- Baking powder: It helps the bread rise.
- Xanthan gum
- Salt
How To Make Homemade Gluten-Free Keto Bread With Almond Flour
1- First, preheat the oven to 190 C.
2- In a bowl, Place all the eggs, then whisk until it doubles in size.
3- Then, add olive oil, butter and keep mixing until all combined.
4- After that, in a separate bowl, mix all the dry ingredients almond flour, coconut flour, salt, baking powder and xanthan gum.
5- Add the dry ingredient mixture to the wet ingredients and mix well.
6- Scoop the thick mixture in a loaf pan lined with parchment paper.
7- Then, bake the keto bread for 45 minutes.
8- Let the keto bread cool entirely before slice it.
Top Tips!
- Take some time to beat the egg with the hand mixer. Also, make sure that the eggs are at room temperature before using it. So, keep the eggs out of the fridge at least 20 to 30 minutes before you start making the bread.
- Let the bread cool completely before slicing it into 15 slices.
- You can store the low-carb bread in an airtight container in the fridge for 3 to 4 days; if you do not consume it in 3 to 4 days, I suggest freezing the bread.
- If you don't like to use coconut flour, you can replace it with almond flour. It will work fine.
- The size of the loaf pan used in this recipe is 8.5 x 4.5 x 3 Inches.
How To Serve
You can have this delicious bread on breakfast with Homemade Cream Cheese, Keto Nutella or Homemade Ricotta Cheese and a cup of coffee. Check my other keto bread recipes as well, Keto Panini Bread, Low Carb Cloud Bread and Keto Cheese Tortilla Wraps. I hope you enjoy this sugar-free, low-carb bread recipe.
Kitchen tools
- Loaf pan
- Hand mixer
- Mixing bowl
Frequently Asked Questions
Wrap it in a plastic wrap and keep it in the fridge. It will last for 4-5 days.
Yes, you can. It will last for up to 2-3 months in the freezer.
Delicious Keto Recipes
- Keto Cream Cheese Bread
- Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe
- Coconut Flour Pancakes – Low-Carb And Fluffy
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Recipe Card
Gluten-Free Keto Bread With Almond Flour
Ingredients
- 7 Eggs
- ½ cup Butter melted
- 2 tablespoon Olive oil
- 1 ½ cup Almond flour
- ½ cup Coconut flour
- 1 teaspoon Baking powder
- ½ teaspoon Xanthan gum
- Pinch of salt
Instructions
- First, preheat the oven to 190 C.
- In a bowl, Place all the eggs, then whisk until it doubles in size.7 Eggs
- Then, add olive oil, butter and keep mixing until all combined.½ cup Butter, 2 tablespoon Olive oil
- After that, in another bowl, mix all the dry ingredients almond flour, coconut flour, salt, baking powder and xanthan gum.1 ½ cup Almond flour, ½ cup Coconut flour, 1 teaspoon Baking powder, ½ teaspoon Xanthan gum, Pinch of salt
- Then, add the mixture of dry ingredients to the wet ingredients and mix well.
- Place the thick mixture in a loaf pan lined with parchment paper.
- Then, bake the keto bread for 45 minutes.
- Let the keto bread cool entirely before slice it.
Notes
- Please take some time to beat the egg with the hand mixer. Also, make sure that the eggs are at room temperature before using it. So, keep the eggs out of the fridge at least 20 to 30 minutes before you start making the bread.
- Let the bread cool completely before slicing it into 15 slices.
- You can store the low-carb bread in an airtight container in the fridge for 3 to 4 days; if you do not consume it in 3 to 4 days, I suggest freezing the bread.
- If you don't like to use coconut flour, you can replace it with almond flour. It will work fine.
- The size of the loaf pan used in this recipe is 8.5 x 4.5 x 3 Inches.
Yan
Hello, I wanna try following this recipe, but I can’t buy the xanthan gum, can I use Psyllium husk instead? If yes, what quantity should I use? Thanks for your advice.
Radwa
No, this recipe will not give the same result if you replaced xanthan gum with psyllium husk.
I recommend this recipe to you, If you prefer using psyllium husk
https://www.healthylifetrainer.com/psyllium-husk-keto-bread-recipe/
LILLIANE MARY HEATH
I ordered Xanthan gum from Wall Mart delivered for $13.99, no shipping charge.