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Keto Bread is a low carb bread loaf made with eggs, superfine almond flour, black chia seeds, unsweetened almond milk, coconut oil or melted butter, baking soda, and salt. It’s quick and works well for keto and gluten-free sandwich bread, toast, and everyday low carb cravings. Unlike many keto bread recipes that taste eggy or fall apart, this version uses chia seeds as a binder, so it holds its shape like real bread and comes in at about 2 net carbs per slice.

The first thing every person new to eating low-carb wants is to find dessert and Keto bread options they love. It’s an awesome idea to be prepared and to have these recipes on hand for when the cravings turn to temptations. But, it can be tough to find a bread recipe that actually turn out like they’re supposed to.

What Makes this Keto Bread Recipe Awesome?

I find myself disappointed often when I try Keto bread recipes . Not because I have the bar for bread set too high, but because I find most of the Keto friendly bread recipes I try don’t end up like the recipe says they will.

So when I started out making this gluten free almond flour bread , I knew I wanted to test it over and over again before I put it out here for your guys to make too.

When I finished creating and testing this recipe myself, I had several members from that group test out this bread to see what they thought before I posted the recipe here and it was a hit!

What Is The Texture Like?

The problem with most keto breads is that they are either taste like egg, or that they don’t hold together. This is as close as you will come to a Keto white bread. I struggled to find a gluten free ketogenic recipe that made a good slice of bread, but didn’t taste like you were eating a handful of raw egg. Finally, it was the inclusion of chia seeds that helped the bread gel together without over-reliance on the eggs.

In this recipe, chia seeds are NOT optional . In fact, in all of my keto baking recipes, if I ask you to use chia seeds , they usually serve a function.

If you have a picky eater, or someone with sensory issues, consider grinding the chia seeds before adding to the keto friendly dough. You can use black chia seeds or white chia seeds (easier to hide in the bread). The chia seeds add a pleasant, crunchy texture.

Which Breads Can You Eat On Keto?

• Alternative Flours. You can enjoy breads made with almond flour and coconut flour. Those are the most popular for first starting to swap out regular flour. This Keto bread recipe is made with almond flour.
• Net Carbs. Per slice, this recipe has 2 net carbs. Net carbs are the carb count minus the fiber count, making it perfect for a low-carb or keto diet . You can buy both almond and coconut flour in most grocery stores right next to AP flour.
• Make it. My keto friendly bread is very much like regular bread and holds its shape well without being dry. It’s great by itself, slathered in butter, as toast, or as sandwich bread. A couple of the testers not only toasted it but cut it up into cubes and baked it for croutons and liked the way those turned out well too. I plan to try to make grilled cheese out of it in my air fryer one day soon.
• Store Bought. If you just can’t even deal with making your own keto bread, this is the brand I’ve tried that comes closest to real bread for me.
• Have fun . The biggest part of baking for me is having fun! Bring in the kids or spouse to help you bake this bread.

What Is Keto Bread Made Of?

• 4 Eggs - Provide structure, stability, and lift to the bread. Eggs also act as the primary binding agent in keto baking, since there’s no gluten, and they add moisture for a tender crumb.
• 1 cup Superfine Almond Flour - Forms the base of the bread, giving it structure and a slightly nutty flavor. The superfine texture helps the bread stay light and less gritty.
• 1/2 cup Black Chia Seeds - Act as a binder when they absorb liquid, creating a gel-like consistency that adds bulk and structure. They also provide fiber, omega-3s, and a hearty texture.
• 1/4 cup Unsweetened Almond Milk - Adds moisture and helps thin out the batter for even mixing. It keeps the bread soft without adding carbs or sugar.
• 1/4 cup Coconut Oil or Melted Butter - Provides fat for richness and tenderness, while also helping keep the bread moist. Coconut oil adds a subtle flavor, while butter gives a more traditional taste.
• 2 teaspoons Baking Soda - Acts as the leavening agent, helping the bread rise and become fluffy despite being low carb and gluten-free.
• 1/2 teaspoon Salt - Balances flavors, enhances the nuttiness of the almond flour, and prevents the bread from tasting flat.

How To Make Keto Bread

Step One: Preheat the oven to 350F. Grease a 4-cup loaf pan (8 x 4 inch) and set aside. Do not use olive oil. It will alter the taste of your keto bread.

Step 2: Mix dry ingredients in a bowl with egg and other ingredients and stir until the batter is well mixed and not lumpy. If using a food processor , be careful not to over mix.

Step 3: Pour dough into the greased loaf pan and bake for 30 minutes. Allow the bread to rest in the pan for 10 minutes.

Step 4: Remove and place on a rack to fully cool it. If you just can’t wait for it, get out some butter and have at it!

Tips And Tricks

Keto bread can be tricky to perfect since it doesn’t use traditional wheat flour, but with the right techniques, you can achieve a loaf that’s moist, fluffy, and delicious. Here are some tips and tricks to help you get the best results every time:

• If you have a picky eater, or someone with sensory issues, consider grinding the chia seeds.
• Do not even THINK of omitting the chia seeds, nor of subbing coconut flour for almond flour. The chia seeds hold the bread dough together. Almond flour and coconut flour are NOT interchangeable.
• In the photo, I’ve used white chia seeds. In the video, I used black chia seeds so you can see how the two turn out differently.
• Let the bread cool thoroughly. Most almond flour products don’t hold together that well when steaming hot.
• I’ve been told this makes great french toast. But not as good as white bread. So don’t try it fresh out of the oven. Wait until the next day to try.
• If you want to try store-bought keto bread, my favorite is sola bread .
• We all know that Macadamia nuts are low in carbs, but don’t think about adding them to this bread. It wouldn’t end well.
• Need Keto Buns? Cut into slices, toast, and voila! Keto buns.
• I tested this recipe with baking soda, but you can try extra baking powder. Three times the normal amount of baking powder is needed for replacement. Take note that it may cause the recipe to taste slightly bitter.
• Some breads use Xanthan Gum but we wanted to keep ours with as few ingreeients as possible.
• Sprinkle Sesame Seeds or Everything But the Bagel Seasoning on top for a little extra flair!

Variations

Keto bread is incredibly versatile, and with a few tweaks, you can create variations that suit different tastes and occasions while still keeping it low carb. Here are some flavorful ideas:

• Herbed - Add dried herbs like rosemary, thyme, or oregano to the batter for a fragrant, savory loaf that pairs well with soups and salads.
• Cheesy - Stir in shredded cheddar, mozzarella, or Parmesan for a cheesy boost that makes the bread extra satisfying.
• Garlic - Mix in garlic powder or fresh minced garlic and top with a little melted butter and parsley for a keto-friendly garlic bread.

What To Eat With Low Carb Bread

Need keto recipes to spread on your fresh keto bread? My Sugar-Free Jam is a delightful way to add some fruity flavor to any bread, cracker, toast, or just about anything else!

HOW DO YOU STORE KETO BREAD?

• Parchment Paper. Keto bread doesn’t last quite as long as the regular store-bought bread you may be used to. So if you plan on eating the whole loaf in a few days, I would suggest wrapping in parchment paper once completely cooled.
• Freezing. Avoid storing inside anything that retains moisture. If you don’t think you’ll eat this bread recipe fast enough, you can absolutely freeze this keto bread. If you choose to try freezing this, slice up the bread, and freeze flat so that you can remove one slice at a time if needed.

How Long Does It Last?

Homemade low carb bread typically lasts about 3 to 4 days at room temperature if stored properly in an airtight container or tightly wrapped to prevent it from drying out. Because it usually contains fewer preservatives than store-bought bread, it’s more prone to becoming stale quickly.

For longer storage, you can refrigerate it for up to 1 week, though this may make the bread slightly firmer.

Can You Freeze It?

To extend its shelf life even further, low carb bread freezes very well. Slice it first, wrap the slices individually or separate them with parchment, and store in a freezer-safe bag for up to 2 to 3 months.

When ready to enjoy, simply thaw a slice at room temperature or toast it directly from frozen for the best texture.

Low carb bread is often gummy in the middle because it is underbaked or sliced before it fully cools, which is especially common with keto bread made with almond flour and chia seeds since the crumb sets as it cools. Too much moisture from eggs or almond milk, using coarse almond flour, or a loaf pan that is too small can also prevent the center from cooking through. Bake until the loaf is firmly set, and a tester comes out clean. Let the keto bread loaf cool completely on a rack before slicing, and consider lowering the added liquid slightly if the same recipe keeps baking up with a gummy center.

To slice keto bread without it crumbling, let the low carb bread loaf cool completely on a wire rack so the crumb sets, then chill it for 30 to 60 minutes for even cleaner cuts. Use a sharp serrated bread knife and a gentle sawing motion, and slice straight down without pressing hard. For keto bread made with almond flour and chia seeds, lining the loaf pan with parchment and measuring ingredients accurately helps the binder do its job, and storing the loaf wrapped before slicing keeps it from drying out and breaking apart.

A keto bread loaf often collapses after baking because the center was not fully set, so it rises in the oven and then sinks as it cools, which is common with keto bread made with almond flour and binders like chia seeds. Too much liquid, overbeaten eggs that create unstable lift, or opening the oven door early can also cause a low carb bread loaf to fall. Bake until the loaf is firm and cooked through, cool it completely in the pan for a short time before moving to a rack, and measure almond flour and liquids carefully to avoid a batter that is too wet.

Want MoreLow Carb BreadRecipes?

Cauliflower Breadsticks

• Cauliflower breadsticks are easy, and require no precooking.
• I love these savory low carb muffins with a good bowl of soup.
• Keto sour cream blueberry muffins are the perfect keto breakfast.
• Keto Zucchini Bread is an amazing keto bread recipe for everyone.
• Nut and Seed Bread is perfect for dipping.
• Chaffles make delicious sandwiches.
• Keto Cauliflower Chaffles compliment a burger.
• Keto Breakfast Pancakes are bread–for breakfast.
• Use Carbquick to make Low Carb Scuffins.
• 10+ Easy Low Carb Bread Recipes - A collection of delicious yet low carb bread recipe.
• Low Carb Crackers With Seeds - Uses phyllium husk to get the final result.
• Coconut Flour Pizza Crust - Make an amazing flatbread with this low carb crust.
• Keto Hamburger Buns - The perfect addition to your BBQ.

Watch the Video on How To Make This Low Carb Bread Recipe

All in all, I’m happy with how this Keto Bread turned out, and am excited to have a recipe on hand that I can use over and over again! I wanted to make it easy for you to enjoy a Keto lifestyle with the B est Keto Bread recipe.

Keto Bread Recipe | Homemade Low Carb Bread

Equipment

• FAT DADDIO LOAF PAN
• Mixing Bowl
• STAINLESS STEEL MEASURING CUPS
• Measuring Spoons

Ingredients

• ▢ 4 ( 4 ) Eggs
• ▢ 1 cup ( 112 g ) Superfine Almond Flour
• ▢ 1/2 cup ( 85 g ) Black Chia Seeds , (white if you can get them or black if you can’t)
• ▢ 1/4 cup ( 62.5 g ) Unsweetened Almond Milk
• ▢ 1/4 cup ( 54.5 g ) Coconut Oil or Melted Butter
• ▢ 2 teaspoons ( 2 teaspoons ) Baking Soda
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt

Instructions

• Preheat the oven to 350F.
• Grease a 4-cup loaf pan (8 x 4 inch) and set aside. Do not use a larger loaf pan as the bread will be very flat. You might choose to bake it in two mini pans if you want your bread to rise more.
• Mix all ingredients in a bowl and stir until the batter is well mixed and not lumpy.
• Pour into the greased loaf pan and bake for 30 minutes. Allow the bread to rest in the pan for 10 minutes. Remove and place on a rack to fully cool it. If you just can’t wait for it, get out some butter and have at it!

Watch The Video

• If you have a picky eater, or someone with sensory issues, consider grinding the chia seeds.
• In the photo, I’ve used white chia seeds. In the video, I used black chia seeds so you can see how the two turn out differently.
• Do not even THINK of omitting the chia seeds, nor of subbing coconut flour for almond flour. The chia seeds hold the bread together. Almond flour and coconut flour are NOT interchangeable.
• Let the bread cool thoroughly. Most almond flour products don’t hold together that well when steaming hot.
• If you choose to try freezing this, slice up the bread, and freeze flat so that you can remove one slice at a time if needed.
• If you want to try store-bought keto bread, my favorite is sola bread .

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Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.