I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.
This is the perfect use for chicken leftovers. Pair them with some fresh leafy greens and a good dip or dressing and your low-carb and keto lunch or dinner is served. There are many traditional salads with a modern keto twist featuring the mighty chicken. Check out the Keto Caesar salad, the Keto chopped hoagie bowl, the delicious Keto Cobb salad with an amazing ranch dressing, and of course our popular Keto chicken BLT salad.

Made this 2 times. The 2nd batch turned out much better and more delicious . I use coconut sugar in place of the sweetner listed. However, I am having trouble with the egg whites and the consistency pictured. My egg whites turn into a foamy meringue. I have made meringue before, and I knew it would stiffen up, and it did. Otherwise the rise was much better on the 2nd attempt and looked very much like the bread pictured. I seemed to fold in the mixture better 2nd time around. 1st time it looked like I had pockets of uncooked dough though the temp reading at 2 locations showed above 200 deg F. I blamed it on not folding the mixture with the eggs well enough.

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Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.

To satisfy your steak pangs, we’ve gone and found 41 of the most succulent and juicy keto steak recipes. You’ll definitely find a steak dish you love from this list. And if you’re worried about not knowing how to cook the perfect steak, then don’t worry, many of the recipes come with detailed cooking instructions (including timing and temperatures).

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Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs. 

Hi Barbara, I haven’t tried making this recipe into a lemon blueberry bread, but what you’d want to do is add a bit more sweetener (a few tablespoons? depending on how sweet you want it), lemon zest (not lemon juice to avoid too much liquid), and fold in blueberries carefully to avoid breaking down the whites. As for the other recipe you tried, it shouldn’t be gritty (though this one you’re looking at is definitely more fluffy) – did you use a super finely ground blanched almond flour?

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When searching a keto bread recipe I thought for sure I would have a much more difficult time finding a good one. Not only have I never made bread before but I never thought it possible to be able to make keto bread from home. But I was able to make an amazing loaf of bread out of this recipe and I will be making plenty more in the future! Even my non-keto boyfriend likes my bread more than his own!
This was my first time baking anything EVER and it turned out perfectly! I do find that the bread does taste a tad “eggy” but it’s soft and a perfect replacement for sandwich bread. I can finally have grilled cheese sandwiches again!! Next time around, I’ll double the recipe because the bread was smaller than expected. Thanks for this amazing recipe!

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I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?

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However, if you would rather have something a little more cheesy instead, then use the ingredients for the Extra Cheesy keto breadsticks instead. Not only will you get the health benefits of the extra cheese, but you will also give your body a good dose of allicin — a plant compound that is found in garlic powder and onion powder. Studies have found that allicin can helps decrease the risk of heart disease and boost brain healing from traumatic injury.

I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust? 

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Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
Hi Melissa, Are you beating the whole eggs? It needs to be egg whites only. Whole eggs will never form peaks. Adding a little cream of tartar helps, as well as making sure you start with a very clean bowl (preferably not plastic if you’re having issues). Having the egg whites at room temperature can be a little easier, too, though I usually don’t need to. Hope this answers your question!

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If I did not know that this was not bread made from wheat flour, I would not have known the difference – taste-wise. I added all of the ‘optional’ ingredients. Now, this loaf is not nearly the size of a regular loaf of bread. But it is incredibly filling. I slice it a touch thinner than 1/2 inch to make, what looks like, a finger sandwich. It satisfies my love for sandwiches and fills my up.

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This way of eating has made me feel better in so many ways. I just had such a craving For the texture of cake or bread last night that I had a piece of cake and a sandwich wrap! I knew I had to find a way to satisfy that craving and considered eating a sandwich once a week. Now I can do it without too many carbs. Thanks for taking the time to make it come out right. No more carb BINGES for me.

However, if you would rather have something a little more cheesy instead, then use the ingredients for the Extra Cheesy keto breadsticks instead. Not only will you get the health benefits of the extra cheese, but you will also give your body a good dose of allicin — a plant compound that is found in garlic powder and onion powder. Studies have found that allicin can helps decrease the risk of heart disease and boost brain healing from traumatic injury.

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Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
If you’re not a fan of baking but you’re a fan of eating bread, there are places to get keto friendly bread these days. If you’re lucky, you may be able to find a loaf of “Paleo Bread” in the freezer section at Whole Foods Market. This bread is going to cost you over $10 per loaf, but it is made of good ingredients and is a few grams of carbs per slice. There’s also rumors of ALDI carrying a new Zero-Carb bread, but it sells out fast and we haven’t been able to review it. Hopefully in the near future there will be more local buying options for low carb bread, but for now, those are your only options.

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These chicken fingers are quite easy to make and would be ideal for a weekend lunch. With all the Asian-inspired spices used here, this would even make a lovely appetizer at an Indian dinner party. The chicken fingers can be eaten with cutlery or without – finger foods for a kids’ lunch? Just team this with a paleo tomato sauce or mayonnaise and everyone will enjoy dipping these spiced treats!

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Thank you so much for your recipe. This is the best keto bread recipe I have come across. There is only one suggestion it’s better to use medium size 8X4 inch pan to get perfect size slices. There is one question., can we replace coconut flour with almond flour completely? If yes what is the quantity for almond flour in this case? Thank you once again.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.
Without being there in the kitchen with you, it’s difficult to say what the issue was; however, I can definitely help you troubleshoot…did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a fairly good rise on this loaf. I hope these tips help!
Like a warm hug for those chilly evenings. Or if you’re looking for something simple yet satiating to bring to work, these options are perfect. Easy to reheat, so you can focus on enjoying a warm meal whenever you need it. We have a lot of Indian curries and South American delicacies, packed with tons of flavor and nutrition. You can also use your slow cooker to make the preparation process even smoother.
Because of the golden brown color on this chicken dish, it looks so yummy before you even try it! Then when you cut into it and are greeted with mouthfuls of tender meat with soft and flavorsome stuffing, you will put this recipe down in your favorites section! If you don’t have a meat mallet you can use a rolling pin or even a pan to pound the chicken flat ready for rolling.

Without being there in the kitchen with you, it’s difficult to say what the issue was; however, I can definitely help you troubleshoot…did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a fairly good rise on this loaf. I hope these tips help!
Whether you call it kebabs, skewers, or satay, food on a stick is probably the oldest form of cooking around. They're also among the easiest recipes: all you need is fire and a stick! Although most folks think of kebabs as meat-heavy dishes, there’s no reason you can’t enjoy a little grilled seafood or even some delicious veggies using the same method.

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Whether you call it kebabs, skewers, or satay, food on a stick is probably the oldest form of cooking around. They're also among the easiest recipes: all you need is fire and a stick! Although most folks think of kebabs as meat-heavy dishes, there’s no reason you can’t enjoy a little grilled seafood or even some delicious veggies using the same method.

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Sushi Nori Wraps. If you like sushi, then you’ll love using nori as a keto-friendly wrap. When you add moist ingredients to it, the nori will transform from a brittle chip to a durable, pliable wrap. What’s even better is that nori wraps have no net carbs at all and only come with ten calories per sheet. Plus, they are easy to find in the grocery store, and you can even get them shipped directly to your house (just search for Nori Wraps on Amazon).
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