Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.

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We cut boneless skinless chicken breasts in half, had no egg/mayo dip leftover, and just a tiny bit of the pork rind mixture leftover. (Ended up with 11 pieces of chicken). We put them on 2 sheets so none were touching. Cooked at 400F for 40min. The sheet on the top rack should’ve come out a touch sooner and the bottom rack needed a little more time. My oven is stupid lol!!

I made this the other day and it’s delicious, I’m able to slice the bread and put it in the toaster. However, my bread did not rise. I’m at high altitude and normally have to back off on leavening, but I followed the recipe as is. Do you suppose I should increase the baking powder? I’m assuming the yeast is there more for flavor, since there is no time for it to rise.

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Missing bread on your keto diet? No need. Here you’ll find the most popular keto bread recipes, rated by thousands of people. Take a bite of the famous keto bread, oopsies, seed crackers and mouth watering classics like BLT sandwich, garlic bread, naan and biscuits. Not only are these bread recipes far healthier than regular bread, they’re also ready in a flash!

I’ve put together a list of my favorite chicken thigh recipes to show you just how many ways you can use this fantastic ingredient in all kinds of Keto-friendly dishes. From delicious Indian-inspired tandoori style main courses to succulent slow-cooker chicken soups, these recipes showcase just how many fantastic ways you can use chicken thighs in your cooking. Forget the chicken breast, the thigh is the way to go!
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.
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).
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!

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My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!

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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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Just made my 3rd loaf. My technique has been improving each time so I am getting a better result! I had never baked anything before like this and there is an art involved. But the deliciousness has never been absent… the mixture of these ingredients has been amazing. Just going from Salvador Dali bread to Leonardo Divinci for style is the new goal!

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Hi Amber, Yes, the baking powder and egg whites do help it rise a bit, just not as much as regular bread. It’s hard to say what went wrong, if anything. Everyone’s palate is a little different, so it’s possible you just didn’t like it, or maybe something didn’t go as it should have. It could be that the batter and whites weren’t folded together quite enough?


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!
The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.

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I just made this bread and it completely exceeded my expectations! I made a coiple of alterations. one by mistake and the others out of necessity and by design. So here is some feedback that may be helpful to others. 1) I didn’t have psyllium husk powder and foubnd it was going to be pretty spendy. When it only needed 1 Tbsp it didn’t seem worth it so I researched it and found ground chia seed can be substituted.(Chia seed are less expensive in my neck of the woods). The texture was flawless so I’d call that a success. 2) I accidentally read the yeast as 2 Tablespoons instead of teaspoons so my yeast was actually triple the amount called for. It was wonderfully fluffy. I don’t know how it turns out with the normal amount of yeast but I know it is good the way I made it so I will continue to do it that way. 3) Lastly, I like my bread with a hint of sweetness so I added a pinch of pure powdered stevia and it was perfection! Thank you for a fantastic recipe!
This is now my go to for lo-carb bread recipe. It is SO EASY! I made it last weekend, Instead of Xanthan gum I used konjac root powder, it worked just fine, my baking time was more like 50 minutes and I did cover the top loosely with foil for the first 15 minutes so the top wouldn’t brown so quickly (maybe why my cooking time was so long?) I also added a pinch of Bakers yeast (brewers yeast is NOT gluten free) just for flavor and stevia 3/4 T. This bread makes really good grilled cheese or avocado toast! Very yummy! Thanks for this recipe!
Keto pizza, perhaps? This thin-crust fathead pizza dough does it deliciously with yeast and almond flour. "Even though this pizza is low-carb and keto-friendly, the whole family will devour it," says France C. "It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well."

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This is BY FAR the best Keto Bread recipe anywhere, I make this weekly, and today I tried the same recipe only adding 2T swerve and 2T Raisins (adding 14 grams of carbs to the loaf but well worth it!) to make an Irish Soda Bread and I swear you cannot tell a difference between it and traditional Irish Soda Bread. I am going to try this recipe adding some shredded cheddar next week for a cheese bread, thanks for this versatile keto bread recipe that doesn’t taste like eggs!

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WOWWWW!!! This chicken was amazing!! It tastes even better than our regular fried chicken! We loved it and are having it again this weekend! Hubby and me are now on our 2nd week of keto and I’m sooo glad i was told by a friend about your blog.. this is the first recipe I try and I’m so looking forward to making many more. Thank you so much for sharing!!! 🙂
The main ingredients in this recipe (chicken, cream cheese, cheddar cheese, and bacon) are all part of a low-carb, ketogenic diet. We skipped the store-bought Ranch seasoning mix because it usually contains sugar, quite a bit of salt, and preservatives that we try to avoid if possible. Instead we used a keto-friendly mix of dried chives, garlic powder, onion powder, crushed red pepper flakes, dried dill, salt, and black pepper to season our Crack Chicken.

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I’ve put together a list of my favorite chicken thigh recipes to show you just how many ways you can use this fantastic ingredient in all kinds of Keto-friendly dishes. From delicious Indian-inspired tandoori style main courses to succulent slow-cooker chicken soups, these recipes showcase just how many fantastic ways you can use chicken thighs in your cooking. Forget the chicken breast, the thigh is the way to go!

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We've tested this recipe upwards of 10 times and have never had the burn warning come on; however, several readers have had the warning come on, so we want to give a tip. In step 1 of the Instructions above, after removing the bacon from the pot, we recommend adding a splash of water, and use a wooden spoon to scrape up any brown bits that have formed on the bottom to deglaze the pan. After that, continue on with step 1 and press "Cancel" to stop sauteing.
The best part about this bread is that it makes it so much easier to eat a low carb diet. Yes, there are some savage beasts (joking) that don’t miss bread at all and are happy to just eat bacon seven times a day, but if you’re anything like me, bread was a staple of your diet growing up and you still have a look of yearning in your eyes when they drop that bread basket in the middle of the table at family dinner. I feel your pain. This low carb bread recipe is your shoulder to cry on.

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Here is a light and delicious meal that the whole family can enjoy, right down to the youngest ones! Imagine sitting down to a bowl of curried chicken salad, scooping it into lettuce leaf wraps and munching it down – perfect for picnics, lunches with friends or packed in a lunchbox to take to work. You can choose how hot the curry powder is, so spice it up to suit your own palate.
Cooking meat like chicken in cooking foil is the best way to ensure the meat stays juicy and tender and allows the chicken to absorb the flavor of the garlic. The resulting chicken breast can be eaten hot or cold, served with a salad or simply with a salsa, and it also makes an excellent dish for your lunchbox for work. Fresh herbs could also be added to the garlic and ghee to boost the flavor even more!

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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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I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.

Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!!

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The best part about this recipe is that it’s simple, and once you have it down, you can replicate this keto friendly bread any time you want. I’ve been making a low carb loaf every Sunday for the past few weeks and would recommend that to anyone. It’s so nice to have a loaf of bread at your disposal when you’re on a low carb diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you’ve ever tried today!
I just made this bread today and MAN, IS IT GOOD!!!! I realized I used salted butter and pink sea salt and maybe that gave it an added boost too. It was super hard for me to try and fold in the almond flour mixture to the egg whites, but now that I watch the video, I see I could have mixed the food processor part more first. I was so scared to collapse my egg whites. I also see your bread was the same size as mine, so I must have done ok. I will say again, WOW it is sooo good! I already ate two pieces with butter, just because. oops! Good thing it was only 1 carb each. =)))) Thank you, thank you!
Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!

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Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!


To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 
This is a fantastic recipe for anyone who is a bit worried about grilling chicken, as the lime in the marinade will start to cure or ‘cook’ the meat as it soaks. It also gives the meat that zingy taste of summer, making these kebabs popular for family barbecues. If you have any leftovers, serve them up next day on top of a fresh salad for a delicious light meal.

A question we frequently get asked is whether you have to defrost boneless, skinless chicken breasts before making this recipe, or if you can just use them frozen. If you forgot to pull the chicken out of the freezer in the morning, we have good news for you! Crack Chicken can easily be made with frozen chicken. If using an Instant Pot, just add 5 minutes on to the cooking time (for a total of 20 minutes on Manual High Pressure).


Keto pizza, perhaps? This thin-crust fathead pizza dough does it deliciously with yeast and almond flour. "Even though this pizza is low-carb and keto-friendly, the whole family will devour it," says France C. "It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well."

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Make ahead freezer meals are one of the best ways to take the stress out of your Keto diet! By setting aside a few hours each weekend, you’ll start the week with a fridge and freezer full of everything you need to quickly throw together a Keto meal. Sounds good, right? Check out this guide to help you make low carb freezer meals easy, simple, and fast.

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To further enhance the flavor and health benefits, this recipe uses virgin olive oil as well. Virgin olive oil contains numerous health promoting compounds. One of the most studied compounds found in the oil is a phenolic compound called oleocanthal. Multiple studies have found that oleocanthal possesses similar anti-inflammatory properties to ibuprofen, which makes virgin olive oil a great addition to the diet to help reduce acute and chronic inflammation.

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For Keto, this bread is awesome! I have made it a few times, once with almond meal instead of blanched almond flour.. came out equally as good, just gives the look of a wheat bread. I slice it up once cool, and leave it on the counter for a few days. Then whatever is left goes into the fridge where it lasts for at least a week (if it actually lasts that long.) I like having bread around when doing Keto.. it helps with ease of a last-minute meal. Think Turkey sandwich, avocado toast, egg or chicken salad sandwich! Thank you!
Instead of all purpose flour or any other grain-based flour, you’ll be using fiber-rich coconut flour and flaxseed meal to make your very own keto bread. Each slice will have 8 grams of fiber that will feed the good bacteria in your gut and bolster gut health. As a result, your immune system, cognitive function, and emotional well-being will all be enhanced as well.
Get some sweet corn extract and follow this recipe. All you’ll need is many of the same healthy ingredients that we’ve already talked about like butter, almond flour, flaxseed meal, and eggs. However, the secret ingredient that takes these keto cornbread mini loaves to another level is jalapenos. They give these mini loaves an extra kick for your taste buds and your well being. 

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I would like to point out that the metric conversion of 3/4 cup to 90g coconut flour as stated in your recipe is incorrect. Should be 84g per package labeling (Bob’s Red Mill). Unfortunately I made my first batch with 90g of coconut flour, and it was definitely not “pourable”. More like scoopable. I will try again with correct amount but thought I would point so you can update the recipe. Thank you!
Because sardines are a good source of protein and B vitamins, they really are brain food! They are quick and easy to prepare and in this dish the olives add a lovely contrast in texture and flavor. Black olives are very healthy and the Kalamata ones are the best, but you can use whatever ones you have. This is a very low carb meal but full of taste and goodness and so keto-friendly!

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Omigosh! This bread is just delightful! DH (dear husband) and I started a no carb diet 10 days ago and really miss a bit of carbohydrates. When I ran across this recipe, I had to give it a try. It is delicious! In the middle of moving, I have no access to my food processor. And, I didn’t add anything else that was recommended except for the cream of tarter, which I had on hand. I did everything by hand but found my mixer to make the stiff egg whites. The tips on baking were really helpful! Thank you so much! We are so enjoying every morsel.

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This recipe is one of the low carb options that can help you if you are just starting out on the ‘cut the carbs’ journey, partly because of the rich flavor and partly because they look so good! Using a mixture of smoked and pink salmon gives you the proper salmon flavor but with the smoky note as well. These can be served with the dressing detailed here or with a different one of choice, although a citrus-based one goes well with fish.

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As you already know, citrus goes really well with poultry, and when you add in the Greek-inspired seasonings you get a deliciously fresh flavor to the chicken. Other cuts of chicken can also be used, for example thighs, which can help cut down the cost if you are working to a budget. If you have preserved lemons you can use them instead of fresh ones and slices make a lovely garnish to the finished dish. 

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I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?

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You may have heard by now that I finally wrote and published a “real” book called Keto for Life!!!  The reviews are in and people are loving it!  Already a best seller, you can learn more about what you’ll find inside Keto for Life by clicking here!  OR head over to Amazon to check out the reviews of Keto for Life before snagging a copy for yourself!
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.
This recipe gives you juicy and tender shredded chicken that is generously spiced with earthy cumin and has a gentle heat from the chilli powder, resulting in tasty and delicious meat to serve either on its own with some homemade guacamole, or served in lettuce leaves for a flavorful light lunch. The overall appearance can be brightened if you use different colored bell peppers.

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From shelf-stable canned tuna to juicy ahi steaks fresh from the water, this list of Keto tuna recipes has it all. These recipes are so diverse, demonstrating how perfect tuna is for a Keto lifestyle. Whether you want to make diner-style tuna melts or Japanese-inspired ahi tuna sushi bowls, this list of Keto tuna recipes will set you up for a tuna-rific meal!

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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.
It’ll have 100 recipes for keto bread-like items 🍞🥖🥨🥐🥞, including all your favorite kinds of slicing breads (white, wheat, sandwich, seeded, etc.), along with muffins, tortillas, crusts, crackers, biscuits, donuts, sweet pies, savory pies, and cakes, to name just a few, as well as all manner of things using these bread recipes (think family-friendly casseroles 🍲, masterful sandwiches 🥪, your favorite non-keto fast food remade into nourishing keto recipes 🌮🍔🌭🍕, and even crowd-pleasing dinners that you can entertain with 🍛).
Sometimes we all have leftover chicken on hand that needs to be used up. Maybe you roasted a couple of chickens on the weekend to prep for the week ahead, maybe you had company over and grilled up too many chicken breasts, or maybe rotisserie chicken was on sale at your local grocery store and it was too good a bargain to pass up. Whatever the reason, we all can use a few ideas on how to use up leftover chicken.
To make Crack Chicken in a slow cooker, add the chicken and cream cheese to the slow cooker. Whisk together the water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper in a small bowl and pour on top. Cook on LOW for 8 hours. Remove the chicken and shred it, and then add it back to the pot and stir in the cheddar. Cook the bacon in a skillet on the stovetop until crispy; cool the bacon and then crumble it on top.

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These stuffed poblano peppers are all the fun of chile rellenos without all the work of breading and frying them. This dish is packed full of flavors from the shrimp and cheesy pepper stuffings. First, we’ll roast and skin the peppers. Then we’ll stuff them with shrimp, garlicky cauliflower rice, and seasoned cream cheese. Then Monterey jack is melted over the top, and the whole thing is brought together with the fresh flavors of lime and cilantro. Yields 8 servings of Keto Cilantro ...

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Egg-based wraps. These take a bit of preparation, but they are absolutely delicious with the right ingredients. My favorite egg-based wrap recipes are the Ultimate Breakfast Roll Ups and the Spinach, Herb & Feta Wrap. Both of them come packed with unique flavors and keto-friendly ingredients that make for the perfect high-protein, high-fat breakfast.

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I was so excited about making this bread. I recently cut all grains out of my life and I’m also in the process of going gluten free because i have a lot of digestive issues. I followed the recipe precisely. Checked the temp before taking it out of oven. It looked amazing nice and golden brown. I cut into it and i couldn’t wait for that first bite. I was so disappointed it has an odd flavor I just couldnt stomach and it was very salty to me. I tried a few tiny bites with different condiments and couldn’t eat it. After reading some comments, I see it is supposed to be unsalted butter. I used salted, but why did it seem to have a bitter sour taste to it?
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